.jpeg)
I've found myself buried in books and article on cocktails lately. I know very little about constructing the perfect beverage but I've enjoyed playing around with new things. Sometimes I don't completely ruin it and they turn out alright.
Lately, Manhattans seem to be my cocktail of choice when I am settling in with a beverage. After doing a little light Wikipedia reading imagine my delight when I realized I could use a long-time favorite digestif, Fernet Branca, instead of bitters in my Manhattan. Heaven. I've having a grand old time with these lately. Here is how I've been making them, though I still think this is open for tweaking!
Fernet Branca Manhattan
2 oz. rye whiskey
1 tsp. honey (optional)
1/2 - 1 oz. Fernet Branca
1/2 oz. sweet vermouth
Brandied cherry for garnish
Combine whiskey, Fernet, and Vermouth in a shaker with ice. Shake and strain into a whiskey glass. Garnish with a brandied cherry and you're good too go!
I've recently been dissolving a little dollop of honey in the whiskey before making the drink. It gives it a little bit of sweetness that I really like.
The perfect Manhattan recipe, thanks, though thought that I had invented it. Skip the honey and cherry. Best rye whiskey for Manhattan, though pricey, is made in New York state, Hudson Manhattan Rye.
ReplyDeleteMaybe great minds think alike! I haven't tried Hudson Manhattan Rye yet but adding it to my to-do list and can't wait :)
DeleteHi Julie. If want smoother Manhattan try a top shelf Tennessee Whiskey such as Gentleman Jack. Good to see you enjoying the best cocktail. And love your recipe.
ReplyDeleteThank you! I'm always game to try new Whiskeys!
Delete