+Agulani Thank you so much for the kind words! Help me go viral and share my videos with your friends 😁 Thanks for watching and keep checking back, plenty more on the way, cheers!
I started bartending a year ago, and your channel has been awesome for learning the history of these classic cocktails. Thanks to your channel, I regularly out-sell every other bartender at my job, make great tips, and most importantly have made some great friends!
Bruce your channel really is something special. I recently found it and can't believe you don't have a million subscribers. Perhaps that makes it even more unique. Keep it up!
Thanks Bruce. in your Dark and Stormy episode you told me that there will be more. Well, I still have a lot of catching up to do. I really enjoy your stories and recipes. A few years in the future of this video, you are still going strong. 😀
That Martini glass is 16oz. All my glassware comes from second-hand shops. I always find unique glasses at astonishing prices. I think I paid $2. for that one. Cheers!
I read somewhere that The Manhattan was invented at The Manhattan Club in 1877. Bourbon was used. I love your videos. They're the best! Your bartending videos are the best on RUclips!
Hi Kat thanks for watching and writing in! The Manhattan may well have originated at the Manhattan Club. Jennie Jerome, a Brooklyn native was the hostess of a banquet at the Manhattan Club in November 1874, and she called for rye and vermouth to celebrate the election of Samuel J. Tilden as governor of New York. Of course we know that she was in England at the time far along in her pregnancy with the future Sir Winston Churchill. The Jennie Jerome story probably comes from the fact that the Manhattan Club later occupied a house once owned by Leonard Jerome, Jennie’s father. Keep checking back lots more on the way. Cheers!
You're amazing! Been a bartender since 1988 and I love your techniques and stories. You're not pretentious like the "Mixologists" of today who pretend to know everything like you do when they don't. I look forward to watching and learning more from your videos.
You don't go into it, and just an honest question as I don't doubt your expertise. You've been doing this longer than I've been alive but where's the Rye? I love manhattans. They're the only cocktail I really drink, and I was taught a real/"true" manhattan was made with Rye.
The original Manhattan did call for American Rye Whiskey, but over time bartenders have been adopting substitutions to make it their own. Even bourbon Manhattan variants are delicious. They're a slightly sweeter drink compared to one made with rye which is drier and spicier. I use Forty Creek Barrel Select Canadian Whisky because it's rich with bold flavours of vanilla, honey, and just a hint of rye spice. It has a toasted earthiness that I truly enjoy. It's made from a blend of rye, barley, and corn. I think if you look at a Manhattan as a standard template you'll discover how to put your own twist on it to suit your palate. Cheers!
I have been making martinis for a while and I asked you a while back for some good gins that are not as strong on the juniper, your recommendations were great. So I decided to try the Manhattan first tried it with Jim beam black and it tasted like Jim beam on the rocks basically. I think that the smokiness of the bourbon overpowered a lot of other flavors. I bought forty Creek tonight and tried it out and I'm already to my fourth one, great stuff. Other than a Tom Collins I think the Manhattan is now one of my favorites. Keep up the great work, I have learned a lot from your videos. I wanted to recommend a brand of Brandy made here where I live it's got a similar vibe to 40 Creek but it is more on the pecan and Maple leaf flavor it's called rivulet.
Glad you're enjoying Forty Creek. It certainly is a smooth sippin' whisky with a memorable finish. I've got some catching up to do though. Rivulet isn’t available where I live but it sounds divine.
Thank you very much. Did you mean 1.6oz? I too find cool things at second hand stores for bar ware. Really appreciate your videos and historical content.
I made a Manhattan variation that I really like. It's 1.5 oz. - rye whiskey, 0.5 oz. - sweet vermouth, 1 tsp. - Licor 43 (or any vanilla liqueur), 2 dashes - angostura bitters, and 2 dashes - orange bitters. Figured you might like it, since you always talk about how much you like orange bitters! ;p
Your recipe sounds delightful Adam. I can taste it just by looking at what you put together. So, now the quest is on for me is to find a bottle of Licor 43. It's not too readily available here where I live. Yes, I could use Galliano Vanilla or Nassau Royale and I probably will but, I think I'd like to try your original recipe. Thanks for this one. I'll give it a go... Cheers.
Ever try a Repo-Benedictine Manhattan (aka the B&T), Bruce? I only discovered this one recently when Googling what the hell to do with this bottle of Benedictine I have collecting dust. I love tequila. This cocktail is the best thing to have ever happened to tequila! I can't believe I haven't stumbled on this one before! I haven't seen it on any mixology show as of yet, so maybe you could be the first, Bruce. It's certainly worthy!
Nice suggestion. I've never had Tequila with Benedictine. Tequila and I don't really get along. I have made a Manhattan with whisk(e)y and Benedictine though. It was when I ran out of sweet vermouth. Ha. I found a little Benedictine goes a long way. A Manhattan with a herbal touch. Very nice.
@@BarTalkCocktails Whiskey & Benedictine sounds interesting. I'll give it a go. Hot toddy season's approaching, and a splash of Benedictine in one of those sounds delightful. Well if curiosity gets the better of ya, and you decide to give a B&T a try, I'll recommend Don Julio reposado. As far as that tequila "fire" quality goes, it's quite mellow. And I wouldn't protest shaking, instead of stirring this one. The extra dilution makes it a little more user friendly. When you taste it, you'll be wondering where the Benedictine went- it just sorta disappears and gets lost in it, surprisingly enough. It just meshes with tequila flavours so well, the cocktail is like a sweetened version of tequila with accents you wouldn't know came from Benedictine if you hadn't mixed it yourself.
You're the kind of bartender I always hope I get when I walk into a bar. My first Manhattan was made with Makers Mark. He used simple syrup in it though. And I've been using it since. Now I know better. And I don't like Maraschino cherries either. Thanks
Any advice on being your own independent bartending without relying on a establishment to hire you?. Can it be as simple as an oversize wood cabin to make a bar and serve people?.
I guess an oversized wood cabin could work well. I've always enjoyed drinking and dining in rustic establishments. Location is everything! Make sure it has easy access without too many stairs to climb. Owning and operating a bar is a 24/7 business and a lot of hard work just to turn a profit. So, be ready for that. Also, the staff you hire is really important for the success of daily operations. Good luck with your venture. Cheers!
Early versions did call for rye. Rye is spicier with an edgier profile. Purists do claim that it’s not a Manhattan without it. However, the bottom line is, American whiskey is what was originally used. Be it rye, be it bourbon, I think today, it's really a preference thing as far as enjoying a Manhattan the way you like it. It really is a personal choice. I like Canadian whisky (Forty Creek) but, then again, I'm from Canada. Cheers!
@@BarTalkCocktails - That's good to know. But you're right - at the end of the day, it's really just a matter of personal taste and preference. My friend always uses Windsor Canadian; I ran out of rye a while back, so the other night, I used Maker's Mark, and it was as satisfying as any other Manhattan...By the way, I'm from Wisconsin, the state that has the highest per-capita consumption of brandy of any state in the Union. Nobody knows why. So, if you're in Wisconsin and ask for a Manhattan, you'll get a Brandy Manhattan unless you specify something else. And one last thing - I used Orange bitters the other night instead of the "regular" bitters - they really "brightened" it up! Thanks for the reply!
You have to use quality vermouth like the Antica Formula & quality luxardo cherries. I like a good rye as the base. My variation is made with a little homemade blackberry brandy.
I always remembered how my cousin made a Manhattan. He told me the parts are the area code and don't forget, if your going for cherries see if you can get luxardo.
Enjoying my 2nd ever Manhattan right now. I figured the cherry was an integral component to the drink, so I made my own maraschino cherries, and I gotta tell ya, the hint of spice that a proper maraschino cherry lends to the drink really makes it. The lemon zest, and the spicy cherry makes it quite similar to a cold hot toddy, mind you, I lost my standard bitters somewhere, so I'm enjoying it with orange bitters. I likes me rye whiskey. Lot 40 100% rye whiskey is my go to. Especially for sours... but then there's Collingwood, which I can't seem to find anymore. If you're a fan of Flanders Red (sour) Ale (like Rodenbach Grand Cru, or Duchesse de Bourgogne), try Collingwood in a whiskey sour. The malt really stands up to the lemon, and I like a lot of lemon in my sours. The drink will finish the same way a Flanders Red does, which I thought was really neat.
Ambitious, making your own maraschino cherries. Good for you. They certainly add to the ideal Manhattan experience. I have yet to try Collingwood whisky. With grains from Ontario farms and water from Georgian Bay, how could you go wrong? It looks like it's available in my area at a reasonable price. It'll be on my shopping list. Thanks for the suggestion. Cheers!
@@BarTalkCocktails I'm surprised you haven't made a maraschino cherry video, Bruce! It's really no more ambitious than any syrup, and for such a Manhattan fan, you need a good cherry! Mind you, I haven't tried a Luxardo cherry, so I don't know how far off the mark I may have hit. They're not in a thick syrup like the Luxardo ones, though. Standard internet recipe of 2 parts maraschino liqueur, to 1 part simple syrup with lemon, infused with cinnamon, nutmeg, and vanilla. But now I have a problem: What to do with all that spicy maraschino cherry brine when my cherries are gone? I'm thinking a pink eggnog maybe, or an additive to some sort of Tiki creation... or throw some in a hot toddy?
Making my own maraschino cherries is definitely on my to-do list. All your thoughts on what to do with the extra cherry syrup sound tasty. You could simply use it in place of recipes calling for grenadine. I bet it would taste great in bourbon cherry sour. Cheers!
+Stevie Luchs I still enjoy a good Nail from time to time but, I mostly drink Manhattans after dinner. Lately, I've been using less Angostura bitters and adding a few drops of Orange bitters too. It totally changes up this already great tasting classic. I like it. Cheers!
BarTalk&Cocktails il have to try a Manhattan with Orange bitters that sounds good n il use the Canadian whiskey next time i made one with this rye dint turn out to good
Hi Eric thanks for watching and writing in. You are correct in stirring longer for proper dilution of a spirit driven cocktail however, if you've drank as many a Manhattan as I have over my life time then you'd understand my palate. Maybe it's old, maybe it's refined. Who knows? I just like the taste of spirits. I like the kick in the throat and how the bite from the alcohol makes my tongue tingle. I've even gone as far as making Manhattans with no ice, no dilution - straight out of the bottles into the glass. That can be an enjoyable experience if you're up for it. I tend to make the drinks on my show the way I would personally drink them. Bottom line...? The rules to making a fine cocktail is all about the preference of the palate. Cheers!
![YoungBoy Never Broke Again - Missing Everything [Official Video]](http://i.ytimg.com/vi/dTYeMZGzOzw/mqdefault.jpg)
One of the most underrated creator on YT.
Thank you for the lovely comment!
Can't believe your videos don't have thousands of views! the quality, the history the touch amazing videos best on youtube!
+Agulani Thank you so much for the kind words! Help me go viral and share my videos with your friends 😁 Thanks for watching and keep checking back, plenty more on the way, cheers!
Consider it done!!! Best of luck keep the AMAZING work
@@BarTalkCocktails Love your channel. Do a long video about the margarita please.
I started bartending a year ago, and your channel has been awesome for learning the history of these classic cocktails. Thanks to your channel, I regularly out-sell every other bartender at my job, make great tips, and most importantly have made some great friends!
Hey thanks for writing in. Glad I could be of service! Keep up the great work.
I love the way You present the drink...and how You love your job
This is amazing, I could listen to you talk for hours! Thanks
You're like the Mister Rogers of adulthood.
Thanks Eddy, that’s what I was going for. You get me. Ha! Thanks so much for watching and writing in, cheers!
A dypsomaniacal Mr. Rogers. Good stuff, Uncle Bruce.
LOL!!!!!
Bruce your channel really is something special. I recently found it and can't believe you don't have a million subscribers. Perhaps that makes it even more unique. Keep it up!
Thanks for tuning in!
Definitive guide to the Manhattan cocktail right here.
Still my favourite cocktail.
Loving the stories.
+SupermarketZombies Thanks for subscribing! Lots more on the way 😁
The Manhattan is my absolute favourite cocktail. I prefer it straight upwith Bulleit rye. But its just so simple and perfect. I adore it.
It’s my favourite too! Can’t beat it in my opinion.
Dude your BAR and my kitchen would be a match made in heaven . All the very best from Chef Ray in Canada o7 . Stay safe and cool my buddy .
love how ur format has changed over the years :D ur videos are a gem of this world :D
We’ve definitely evolved for sure over time. Hopefully for the better 🤣
Starting my binge watch now
Amazing, enjoy!
Cheers
this is the first page of a great book for an aspiring bartender like me. thank you bruce for the inspiration and knowledge :) from the Philippines
Hello! A book is definitely on my never ending to-do list. Thanks for watching. Cheers!
Thanks! Love your energy and style! Fun and informative!
Thanks I try ☺️
This guy is like the Mr. Rogers of Bartenders lol
That’s exactly what I was going for. Ha.
You're so cool
Love the attire
Bar set up the bomb 💣 diggity
Thanks I try.
Thanks Bruce. in your Dark and Stormy episode you told me that there will be more. Well, I still have a lot of catching up to do. I really enjoy your stories and recipes. A few years in the future of this video, you are still going strong. 😀
Thanks Paul it’s a lot of hard work but me and the crew have a blast doing it. New episode airing later this week! Cheers!
Love the stories and of course the drink responsibly 😊😉
Of course… thanks for watching. Cheers!
We love you Bruce, we’re old DC bar rats.
Never thought that Manhattans could taste just as good with ice cos I always drink them neat until I watched this video. Great job my dude
Thanks!
This is helpful nice1
Bruce, have you ever done an Old Fashioned? If so, can't find it on your site...Thanks!
We have shot an episode but are still tweaking it. This one needs to be perfect so hopefully we can have it out soon!
Love it! Great video
Thanks for watching Sean!
Fantastic video
What size up glass was that oz? The 2 to 1 filled it perfectly.
Where do you get your glassware?
Thanks!
That Martini glass is 16oz. All my glassware comes from second-hand shops. I always find unique glasses at astonishing prices. I think I paid $2. for that one. Cheers!
I read somewhere that The Manhattan was invented at The Manhattan Club in 1877. Bourbon was used. I love your videos. They're the best! Your bartending videos are the best on RUclips!
Hi Kat thanks for watching and writing in! The Manhattan may well have originated at the Manhattan Club. Jennie Jerome, a Brooklyn native was the hostess of a banquet at the Manhattan Club in November 1874, and she called for rye and vermouth to celebrate the election of Samuel J. Tilden as governor of New York. Of course we know that she was in England at the time far along in her pregnancy with the future Sir Winston Churchill. The Jennie Jerome story probably comes from the fact that the Manhattan Club later occupied a house once owned by Leonard Jerome, Jennie’s father.
Keep checking back lots more on the way. Cheers!
You're amazing! Been a bartender since 1988 and I love your techniques and stories. You're not pretentious like the "Mixologists" of today who pretend to know everything like you do when they don't. I look forward to watching and learning more from your videos.
1988! Wow good for you. They just don’t make ‘em like us anymore do they. Ha! Thanks so much for the kind words, cheers!
Bruce, you are awesome to watch and you explain in a fabulous way! I love this cocktail! :-)
Thanks Christine, cheers!
@@BarTalkCocktails YW!!
Bruce, do you have a video for the good old Gin & Tonic? I've seen other videos on the subject, but I would like to see your take on it. Thanks!
We don’t but I can add it to my to do list!
@@BarTalkCocktails - Bruce, once again I say most sincerely YOU DA MAN! It is a pure pleasure following your channel!
Another great episode. That is easy to remember, also. I think i will have one this friday after work. Oh, by the way, keep em' comin' bartender!
Hope you gave it a go! Cheers
You don't go into it, and just an honest question as I don't doubt your expertise. You've been doing this longer than I've been alive but where's the Rye? I love manhattans. They're the only cocktail I really drink, and I was taught a real/"true" manhattan was made with Rye.
The original Manhattan did call for American Rye Whiskey, but over time bartenders have been adopting substitutions to make it their own. Even bourbon Manhattan variants are delicious. They're a slightly sweeter drink compared to one made with rye which is drier and spicier. I use Forty Creek Barrel Select Canadian Whisky because it's rich with bold flavours of vanilla, honey, and just a hint of rye spice. It has a toasted earthiness that I truly enjoy. It's made from a blend of rye, barley, and corn. I think if you look at a Manhattan as a standard template you'll discover how to put your own twist on it to suit your palate. Cheers!
I have been making martinis for a while and I asked you a while back for some good gins that are not as strong on the juniper, your recommendations were great. So I decided to try the Manhattan first tried it with Jim beam black and it tasted like Jim beam on the rocks basically. I think that the smokiness of the bourbon overpowered a lot of other flavors. I bought forty Creek tonight and tried it out and I'm already to my fourth one, great stuff. Other than a Tom Collins I think the Manhattan is now one of my favorites. Keep up the great work, I have learned a lot from your videos. I wanted to recommend a brand of Brandy made here where I live it's got a similar vibe to 40 Creek but it is more on the pecan and Maple leaf flavor it's called rivulet.
Glad you're enjoying Forty Creek. It certainly is a smooth sippin' whisky with a memorable finish. I've got some catching up to do though. Rivulet isn’t available where I live but it sounds divine.
My favorite cocktail
Mine too! Oldie but a goodie.
Bruce trying to be all professional early on warms my heart. Compare this video with a recent one and you can see the difference!
Ha. Great observation. Took some time to hit my stride. 😎
@@BarTalkCocktails Hiya Bruce! Happy to see you. Just want to say you're an awesome guy and you make wholesome content.
Thank you very much. Did you mean 1.6oz? I too find cool things at second hand stores for bar ware. Really appreciate your videos and historical content.
16oz. It’s a nice big glass.
This guy and Cara Devine are like my own personal mixology teachers.
Thanks for tuning in!
I made a Manhattan variation that I really like. It's 1.5 oz. - rye whiskey, 0.5 oz. - sweet vermouth, 1 tsp. - Licor 43 (or any vanilla liqueur), 2 dashes - angostura bitters, and 2 dashes - orange bitters. Figured you might like it, since you always talk about how much you like orange bitters! ;p
Your recipe sounds delightful Adam. I can taste it just by looking at what you put together. So, now the quest is on for me is to find a bottle of Licor 43. It's not too readily available here where I live. Yes, I could use Galliano Vanilla or Nassau Royale and I probably will but, I think I'd like to try your original recipe. Thanks for this one. I'll give it a go... Cheers.
You are more than welcome! Thank you for the amazing videos! :)
Ever try a Repo-Benedictine Manhattan (aka the B&T), Bruce?
I only discovered this one recently when Googling what the hell to do with this bottle of Benedictine I have collecting dust. I love tequila. This cocktail is the best thing to have ever happened to tequila! I can't believe I haven't stumbled on this one before! I haven't seen it on any mixology show as of yet, so maybe you could be the first, Bruce. It's certainly worthy!
Nice suggestion. I've never had Tequila with Benedictine. Tequila and I don't really get along. I have made a Manhattan with whisk(e)y and Benedictine though. It was when I ran out of sweet vermouth. Ha. I found a little Benedictine goes a long way. A Manhattan with a herbal touch. Very nice.
@@BarTalkCocktails Whiskey & Benedictine sounds interesting. I'll give it a go. Hot toddy season's approaching, and a splash of Benedictine in one of those sounds delightful.
Well if curiosity gets the better of ya, and you decide to give a B&T a try, I'll recommend Don Julio reposado. As far as that tequila "fire" quality goes, it's quite mellow. And I wouldn't protest shaking, instead of stirring this one. The extra dilution makes it a little more user friendly.
When you taste it, you'll be wondering where the Benedictine went- it just sorta disappears and gets lost in it, surprisingly enough. It just meshes with tequila flavours so well, the cocktail is like a sweetened version of tequila with accents you wouldn't know came from Benedictine if you hadn't mixed it yourself.
You're the kind of bartender I always hope I get when I walk into a bar. My first Manhattan was made with Makers Mark. He used simple syrup in it though. And I've been using it since. Now I know better. And I don't like Maraschino cherries either. Thanks
Thanks for watching and writing in. Can’t go wrong with a classic Manhattan. Cheers!
I love this content, but the camera work needs work. Those in and out shots?
Great videos
Thanks Drake, cheers!
Greate video, greate drink!
Thank you for watching!
Any advice on being your own independent bartending without relying on a establishment to hire you?. Can it be as simple as an oversize wood cabin to make a bar and serve people?.
I guess an oversized wood cabin could work well. I've always enjoyed drinking and dining in rustic establishments. Location is everything! Make sure it has easy access without too many stairs to climb. Owning and operating a bar is a 24/7 business and a lot of hard work just to turn a profit. So, be ready for that. Also, the staff you hire is really important for the success of daily operations. Good luck with your venture. Cheers!
I've heard that the original Manhattan called for Rye. Is that correct?
Early versions did call for rye. Rye is spicier with an edgier profile. Purists do claim that it’s not a Manhattan without it. However, the bottom line is, American whiskey is what was originally used. Be it rye, be it bourbon, I think today, it's really a preference thing as far as enjoying a Manhattan the way you like it. It really is a personal choice. I like Canadian whisky (Forty Creek) but, then again, I'm from Canada. Cheers!
@@BarTalkCocktails - That's good to know. But you're right - at the end of the day, it's really just a matter of personal taste and preference. My friend always uses Windsor Canadian; I ran out of rye a while back, so the other night, I used Maker's Mark, and it was as satisfying as any other Manhattan...By the way, I'm from Wisconsin, the state that has the highest per-capita consumption of brandy of any state in the Union. Nobody knows why. So, if you're in Wisconsin and ask for a Manhattan, you'll get a Brandy Manhattan unless you specify something else. And one last thing - I used Orange bitters the other night instead of the "regular" bitters - they really "brightened" it up!
Thanks for the reply!
You have to use quality vermouth like the Antica Formula & quality luxardo cherries. I like a good rye as the base. My variation is made with a little homemade blackberry brandy.
Sounds delightful!
I always remembered how my cousin made a Manhattan. He told me the parts are the area code and don't forget, if your going for cherries see if you can get luxardo.
Great advice. Thanks for watching, cheers!
I know with perfect man's I love using lemon zest.
Enjoying my 2nd ever Manhattan right now. I figured the cherry was an integral component to the drink, so I made my own maraschino cherries, and I gotta tell ya, the hint of spice that a proper maraschino cherry lends to the drink really makes it. The lemon zest, and the spicy cherry makes it quite similar to a cold hot toddy, mind you, I lost my standard bitters somewhere, so I'm enjoying it with orange bitters.
I likes me rye whiskey. Lot 40 100% rye whiskey is my go to. Especially for sours... but then there's Collingwood, which I can't seem to find anymore. If you're a fan of Flanders Red (sour) Ale (like Rodenbach Grand Cru, or Duchesse de Bourgogne), try Collingwood in a whiskey sour. The malt really stands up to the lemon, and I like a lot of lemon in my sours. The drink will finish the same way a Flanders Red does, which I thought was really neat.
Ambitious, making your own maraschino cherries. Good for you. They certainly add to the ideal Manhattan experience.
I have yet to try Collingwood whisky. With grains from Ontario farms and water from Georgian Bay, how could you go wrong? It looks like it's available in my area at a reasonable price. It'll be on my shopping list. Thanks for the suggestion. Cheers!
@@BarTalkCocktails I'm surprised you haven't made a maraschino cherry video, Bruce! It's really no more ambitious than any syrup, and for such a Manhattan fan, you need a good cherry! Mind you, I haven't tried a Luxardo cherry, so I don't know how far off the mark I may have hit. They're not in a thick syrup like the Luxardo ones, though. Standard internet recipe of 2 parts maraschino liqueur, to 1 part simple syrup with lemon, infused with cinnamon, nutmeg, and vanilla.
But now I have a problem: What to do with all that spicy maraschino cherry brine when my cherries are gone? I'm thinking a pink eggnog maybe, or an additive to some sort of Tiki creation... or throw some in a hot toddy?
Making my own maraschino cherries is definitely on my to-do list. All your thoughts on what to do with the extra cherry syrup sound tasty. You could simply use it in place of recipes calling for grenadine. I bet it would taste great in bourbon cherry sour. Cheers!
We need a brand new Manhattan video 😊
I agree!
I'm a Black Manhattan guy, heavy on the bitters. I also like bitters in coffee
Interesting, I’ll have to add them to coffee and check it out. Thanks for the tip.
A good quality drink
My favourite cocktail. Can’t go wrong with this one. Cheers!
Filthy Black Cherries really kick the drink up...give it a try!
They’re not filthy, quite delightful actually. Don’t knock em til you try em- Luxardo Maraschino Cherries 😋
Thanks for tuning in, cheers!
what have drinkin lately bruce still Manhattans or rusty nails?
+Stevie Luchs I still enjoy a good Nail from time to time but, I mostly drink Manhattans after dinner. Lately, I've been using less Angostura bitters and adding a few drops of Orange bitters too. It totally changes up this already great tasting classic. I like it. Cheers!
BarTalk&Cocktails il have to try a Manhattan with Orange bitters that sounds good n il use the Canadian whiskey next time i made one with this rye dint turn out to good
And then there is .... RYE !
Great video but I can tell you are Canadian from the way you made this
Ha, you nailed it.
@@BarTalkCocktails I love the content, been studying for my trials. Thank u
Went into a popular bar near my house last night and asked for a Manhattan. The Bartender gave me a blank stare and said he didn't know what that was.
😂🤪
This is so much better than the new over the top goofy videos
Over the top is fun. I’m old it’s the only fun I get to have. Thanks for watching cheers
I myself was thinking Bruce may have been a bit moody on this particular shoot. Over the top! Always! Go Bruce!
Why such a weak stir??? Isn’t stirring and proper dilution a key factor in classic cocktails??
Hi Eric thanks for watching and writing in. You are correct in stirring longer for proper dilution of a spirit driven cocktail however, if you've drank as many a Manhattan as I have over my life time then you'd understand my palate. Maybe it's old, maybe it's refined. Who knows? I just like the taste of spirits. I like the kick in the throat and how the bite from the alcohol makes my tongue tingle. I've even gone as far as making Manhattans with no ice, no dilution - straight out of the bottles into the glass. That can be an enjoyable experience if you're up for it. I tend to make the drinks on my show the way I would personally drink them. Bottom line...? The rules to making a fine cocktail is all about the preference of the palate. Cheers!
@@passionforguns if you already knew then why ask
enki dude True
I was gonna leave a like on this video. But it's at 666 and I refuse to ruin that.
😈
Funny story👿