The Manhattan! -- A Cocktail from the '50's

Guest blogger, my hunky nephew Paul, is writing for us today.  Paul is a mixologist at one of our local watering holes and is currently single.  Yes, I meddle in my nephew's personal life.  Serious inquiries should inbox me privately. <wink>
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Known as "the drinking man's drink," it was the father to the "Martinez cocktail," which was the father to the popular "Martini." So, yeah, it's the martini's grand-daddy -- that ever so popular and sexy concoction of gin and vermouth. In fact, the Manhattan could be the reason we use vermouth in cocktails today.

The Manhattan was created in the late 1800's, and due to vermouth's increasing popularity at the time, may bartenders were experimenting with it. It is probable that many bartenders created the same cocktail at the same time. One theory is that the cocktail was created at the Manhattan club in New York City in 1874, when Jennie Churchill (Mother of Winston) threw a party for the newly elected Governor.

Now, to the nitty-gritty. The cocktail falls into the French-Italian family of cocktails. Because New York was a rye town at the time, the original recipe calls for rye whiskey. Other adaptations use bourbon (the South) or brandy (the Midwest). We're going to do it the way it was intended:

The Manhattan

2 oz Rye Whiskey (I use Old Overholt - Cheap and Good for Cocktails)
3/4 Oz Sweet Vermouth (I use Dolin)
2 Dashes Angostura Bitters
Maraschino Cherry

Combine all ingredients in a mixing glass.  Add ice.  Stir (preferably with a bar spoon), minimum of 20 revolutions, no more than 25.  The idea is to chill the drink, dilute the whisky and NOT water the cocktail down.  Strain into a chilled martini or coupe glass.  Garnish with cherry.

WARNING:  Vermouth is wine.  It will go bad, even though it is fortified.  When not in use, refrigerate, it will keep longer.  Generally, you can stretch it to a week.

Note:  I make my own cherries because most of the ones you buy are brined, bleached, and colored to that disposable bright red.  The recipe?  I'll share that in the future.  For now, you can buy Luxardo Brand Maraschino Cherries or any brandied Maraschino Cherries.  Just avoid anything bright red.  That's garbage.

Try the recipe.  Let Uncle Alex know what you think.

--Paul

The Stiletto! -- A Cocktail from the '50s

I hate big parties for New Year's Eve.  Well, truth be told, I really don't care for big parties at all.  I like small groups that stay around 6-10 people.  They are much easier to cook for, you can talk to everyone, and, as host, you can make sure everybody has a good time.  Fortunately for the husband and me, we had the best of all worlds for New Year's.  A small, intimate party, hosted by somebody else:  our good friends Rebecca and Jay!

Rebecca is a wonderful mixologist.  She can pour a stiff drink that wont hit you until it's too late for you to realize what you've done.  Well, she did me in on New Year's Eve.  "What can I get you?" She asked.  "Make me something sweet," I answered.   What happened then is still hazy, but I had one of the best drinks I've ever had - and the one drink gave me a buzz that lasted for hours.  Here's the recipe for the Stiletto.  Enjoy!

1 1/2 Cups Cracked Ice
6 Ounces Amaretto
3 Ounces Kentucky Bourbon
2 Ounces Lemon Juice
2 Tablespoons Simple Syrup
10 or 12 Ice Cubes
2 Lemon Peels

Fill cocktail shaker with the cracked ice and add Amaretto, Bourbon, Lemon and Simple Syrup.  Shake Vigorously to blend and chill.  Divide the ice cubes between two old-fashioned glasses.  Strain half the mixture into each glass.  Garnish with Lemon Peels.  Rub Peel round rim of glass then drop in!  Serves 2.

By the way, Rebecca inverted the recipe in the drink she gave to me, doubling the Bourbon and singling the Amaretto.  All I can say is WOW!

The recipe came from: Highballs and High Heels.  Click on the name if you want to purchase the book.

Enjoy!

Alex