You changed my life! I have been struggling to make a smooth good quality manhattan. It always came out a bit too harsh regardless of the vermouth I used. I chucked my old vermouth and probably a 10 year old bottle of bitters. Bought your exact ingredients. Mixed fresh Manhattans to around -2 degrees C, and it came out perfect 3 times in a row. Easily on par with the better manhattans I get out at a nice restraunt or cocktail lounge!
@@saber5925 exactly! Just like the word martini was historically slapped on new cocktails (espresso/french martini etc) because it was served in a martini glass - things evolve, we don’t live in a 1876 cocktail book right!
I use amarena cherries, and I find the drop or so of syrup naturally sticking to the spoon to be just the right amount to really sweeten up the manhattan in a nice way.
Your videos have been very helpful. The straight to the point approach as others have said is a great touch. The bit of history as a preface is great too. Thank you.
One of the best Manhattans I ever had, I was shocked to find was made with Evan Williams. I've always been adamant about Rye whiskey in a Manhattan, but this was genuinely fantastic. I don't know what Vermouth they used, or bitters for that matter, and it was with an orange twist instead.
I've actually been making Manhattans with Bourbon for years before I just learned a couple months back Rye is the original way to do it. It definitely tastes really different. I still maintain that Bourbon Manhattans are delicious as well though.
@@TheEducatedBarfly I would never dare naming a cocktail using your channel name. ;) I might consider naming a bourbon Manhattan something like "New Frontier" though.
The difference between your old and new videos is so awesome. I think you make a happier apperience and the videos are more entertaining to watch. In this Video from 3 years ago it was all straight to the point, not much talking :D I prefer the new vids :D
Such a good drink. I never know if I prefer the Manhattan or the Rob Roy. one of the first mixed drinks I made for myself after the rusty nail and it made me want to explore all cocktails. Rob Roy's and Manhattans are just so dangerously good I could drink myself into trouble lol
Do you ever try distilled ice to eliminate all flavors absolutely? I was making drinks at a friend's place and he uses tap water; the flavor was so powerful that I now wonder if the filtered cubes I'm using are complicating my concoctions...
Gotta love old overholt in a Manhattan. Lol the only thing that was off, was the 8 dashes of bitters lol even the specs at the end said 4. Guess you can’t go wrong with a little extra ango
I'd like to say I have done your recipe for many months and i loved it. I added 2 dashes of chocolate bitters but i wanted to do the original recipe 212 2 oz rye 1 oz sweet vermouth and 2 dashes of angustura bitters. I find it really misses some bitterness and it is definitely not a drink that is balanced. I ll go back to your recipe for my next manhattan with 2 dashes of chocolate bitters next time. Cheers !!!
where the level of the liquid is , it's very slight and it's not the most accurate way to check, but it is a habit now which I've been doing since I was a rookie. Another reason for lifting ice when stirring an Old Fashioned is to hel the sugar dissolve into the drink a little more.
You mention using 100 proof rye whiskey in Manhattan. When I do that, I use a 1:1 whiskey-to-bourbon ratio. The result is a drink that has the same amount of alcohol as a 2:1 Manhattan using 80 proof rye, but there is more of the flavor of the vermouth.
First, always use a sweet vermouth for a manhattan, and I would use a Carpano Antica. It's expensive though, Cocci will do also (but not as good). Also, if you can get a bottle of rittenhouse, Michter's US1 will work as well
@@eddievandershart1961 There are many recipes out there (old classic ones), Wondrich even dashed with absinthe and stirred with crushed ice. 4 dashes are better than 2 (in my opinion)
Jonathan Lehoux yes! Look for Dolin which is great and pretty common, Martini and Rossi is alright too! If you can Vya that’s a great product and if Canada let’s you order On the internet there’s always that route!
First of all, I just want to say I have been thinking of building a little bar table in my Brooklyn apartment for a while and I love your tutorials. I watch at least 5 a day since discovering the vlog a couple of weeks ago. Please, I urge you to keep doing them until you run out of drinks to make! My question is...I'm a huge fan of the Manhattan. What are your thoughts on the Perfect Manhattan. A father of a friend of mine served me up this version some time ago and I often ask for it at bars. Sometimes I feel like they have no idea what I'm asking for, others I can taste that they were in the know. Just wanted to get your opinion on this version of the classic drink. Thanks!
Hey man, it’s Manhattan eve here in Dublin. Can’t get Rittenhouse anywhere in Ireland, it’s a toss up between Bulleit Rye & Knob Creek straight. (Cocchi Vermouth is available). What do you think? Thank you for another fine vid (:
Hey - just wondering, what would you pick between Bulliet Rye vs Woodford Reserve? Some friends have found Rittenhouse too overpowering so looking to tone it down but maintain deliciousness and balance. Thanks!
Just use smaller ice cubes. I know those might be better, but going from 97% to 98% of Ice Game really isn't worth it unless you REALLY need style points.
Never heard of a bourbon Manhattan, but since you put it in my head… I won’t tell you I’m gonna try it, I’ll just try it, but I won’t tell you because I don’t wanna be slapped. (But I’m sure I’ll prefer rye anyways)
Just keep it in the fridge and it's good. If you want an extra layer of protection get a vacuum preserver for wine and use that on it. Vermouth is just spiced wine so anything that makes wine last longer will work on vermouth as well.
Been bartending for ten years, I have never in my life counted stirs. Chalk those up to being a rookie video maker. The stirs and how much you do them greatly depends on the quality of ice you use. The denser the ice, the more you have to stir
the amount of stirs changes with the quality of ice you have, so I think he's averaging out. also mentions in a lot a videos, a good tell is if the outside of glass is frosty the drink is tempered and to check for dilution you can straw test.
@@TheEducatedBarfly I like your style kid. But the op has a point. Please stop saying 30 or so stirs. In this particular video , I believe you reached about 90. Cheers.
when using very cold ice it is necessary to stir much more to get the right temp. I said what I said because I'm assuming the viewer may not be using the same ice. Want to make sure everyone gets a good result.
I like to watch different bartenders on RUclips and see how they all make one specific drink. WOW! I have seen everything from 1-7 dashes of bitters mostly 2 though. Why such a variety? Was the original recipe 2 or more like 7 dashes? I have seen bartenders shake it!!!! I was really surprised too. Others add cherry juice. One video had a perfect Manhattan, dry Manhattan and a sweet Manhattan...this all seems way to surreal.
Garlic Girl it has to do with what dasher you are using. In the video I’m dashing with a Japanese Bitters dasher so the dash is about half of what you’d get when dashing from an Angostura bottle. So I go a little heavy. My norm when from an Ango bottle is 4 Dashes or 8 from a measured dasher. A good way to tell you have too much Bitters is to look straight down into your old fashioned glass if you can see the Bitters pool in the middle and a small halo around the outside of the ring you have just the right amount. Another reason for this is that Drink making is very subjective and people have all their own recipes, so the trick is really finding the best which suits you. I tend to try and find the best and most accurate recipes for a well balanced drink.
The Educated Barfly Thank you. Makes sense...the bitters. I think I am learning more towards the "balanced" way like cooking/baking. You add too much salt or sugar or herbs even then the recipe is ruined.
2:1 ratio for me is too strong. 1:1 ratio is too sweet. Black manhattan with cynar is way too bitter. I found my ultimate recipe: 2:1:1 for rye, vermouth and cynar respectively. Couple dashes of ango, and couple dashes of orange bitters. Lemon zest with cherry on a stick for garnish. And also i serve on rocks. So basically it is an old fashioned sweetend with vermouth and bittered by cynar and bitters.
I made "Manhattans" the other day with Jameson because it was what we had- surprisingly delicious though I wasn't sure if it was technically the same cocktail
Maurizio Pari di Monriva dont I know it but the only bottle of Rittenhouse I had on hand is a collectors bottle and that ain’t goin in a Manhattan. Old Overholt is a good choice and it won’t break the bank!
So is the whole " don't tell me about it and I won't slap you" because you don't think Manhattan's should be made with bourbon or just because the internet can be a pain in the butt?
T L because making a Manhattan with bourbon is just not pairing the flavors as well as you can. Mostly people began using bourbon because Rye fell out of fashion and until a few years ago was tough to get. That said people can do what they want and if you like it with bourbon that’s cool...just don’t tell me about it 😂 😂 😂
You changed my life! I have been struggling to make a smooth good quality manhattan. It always came out a bit too harsh regardless of the vermouth I used.
I chucked my old vermouth and probably a 10 year old bottle of bitters. Bought your exact ingredients. Mixed fresh Manhattans to around -2 degrees C, and it came out perfect 3 times in a row. Easily on par with the better manhattans I get out at a nice restraunt or cocktail lounge!
I love the no-bullshit approach, just straight to the point
"If you want to do a bourbon Manhattan dont tell me about it and I wont slap you" 😂😂
All I'm doing is Bourbon Manhattans - there, I said it!
The remark is just stupid: Let me show you how condescending I can be. He needs to edit these.
@@jacksilver9935 No. If someone changes a drink to the point that it's no longer THAT drink, just call it something else.
@@terrymiller111 Then Vodka Martini would't be a Martini. I you state what you put instead of the orthodox spirit I don't really see the problem.
@@saber5925 exactly! Just like the word martini was historically slapped on new cocktails (espresso/french martini etc) because it was served in a martini glass - things evolve, we don’t live in a 1876 cocktail book right!
I actually like to add a barspoon or two of the cherry syrup. I think it really complements the other flavours.
I use amarena cherries, and I find the drop or so of syrup naturally sticking to the spoon to be just the right amount to really sweeten up the manhattan in a nice way.
Your videos have been very helpful. The straight to the point approach as others have said is a great touch. The bit of history as a preface is great too. Thank you.
Thanks Kevin.
Kevin Johnson
Kevin Johnson
Kevin Johnson
"don't tell me about it and I won't slap you" hahahaha you are my favorite bartender ever
I hit the subscribe button the moment he said that
One of the best Manhattans I ever had, I was shocked to find was made with Evan Williams. I've always been adamant about Rye whiskey in a Manhattan, but this was genuinely fantastic. I don't know what Vermouth they used, or bitters for that matter, and it was with an orange twist instead.
I still maintain that any time you change the main spirit it is a new drink. A Rob Roy is a scotch manhattan, we don't call those manhattans...
@@TheEducatedBarfly so what do you call a Manhattan with bourbon?
... i counted about 83 stirs... how long have you been doing this that you don't have to count and that it should be about 30?
I'm unclear about the change in vermouth if one steps up to a higher proof rye. Could you explain that? Thanks.
Orange bitters are also amazing in Manhattans.
I've actually been making Manhattans with Bourbon for years before I just learned a couple months back Rye is the original way to do it. It definitely tastes really different. I still maintain that Bourbon Manhattans are delicious as well though.
Just like a Rob Roy is a Manhattan with Scotch....A bourbon Manhattan needs a new name, and I'm tasking you to come up with it :)
Maybe you can call it "the educated barfly" cocktail?
@@TheEducatedBarfly I would never dare naming a cocktail using your channel name. ;) I might consider naming a bourbon Manhattan something like "New Frontier" though.
@@TheEducatedBarfly Well, since Bourbon is Southern....maybe a Battery Park, the southern tip of Manhattan? :)
@@dlfendel2844 That's actually a pretty cool idea!
The difference between your old and new videos is so awesome. I think you make a happier apperience and the videos are more entertaining to watch. In this Video from 3 years ago it was all straight to the point, not much talking :D
I prefer the new vids :D
Yea i started watching 8-9 months ago and now working my way backwards thru the videos and i like the newer videos WAY more =)
Made my first Manhattan - I like it even more than an Old Fashioned!!
Such a good drink. I never know if I prefer the Manhattan or the Rob Roy. one of the first mixed drinks I made for myself after the rusty nail and it made me want to explore all cocktails. Rob Roy's and Manhattans are just so dangerously good I could drink myself into trouble lol
Drambuie forever! How I got into scotch also!
Thanks for the vid sir.🥃
For my taste, regardless of what Rye you choose, Carpano Antica is the hands down best vermouth for a Manhattan
I'm going to add "don't tell me about it and I won't slap you" into my daily lexicon
😂
Awesome video, and a welcome sight to see after watching three videos saying to use bourbon
Would you slap me if I suggested equal parts Old Granddad 114, rhum agricole, and mezcal?
The slap comment immediately got a like outta me. Not because I agree necessarily, but because it made me chuckle.
So if I don't have Rye I can use the bourbon I have?
My favorite drink
there is bourbon mantua a?
what do you check for when you lift to check dilution? i.e. what are you watching for?
I'd say changes in viscosity and color. Both get lighter with dilution
What is that ice cracker called? That looks so satisfying to do
Mats Zuccherelo?
Do you ever try distilled ice to eliminate all flavors absolutely? I was making drinks at a friend's place and he uses tap water; the flavor was so powerful that I now wonder if the filtered cubes I'm using are complicating my concoctions...
it depends on where you are and the plumbing, where i am the water is pretty good.
Gotta love old overholt in a Manhattan. Lol the only thing that was off, was the 8 dashes of bitters lol even the specs at the end said 4. Guess you can’t go wrong with a little extra ango
8 dashes from a Japanese bitters dasher equals 4 from an Angostura Bottle. So in this case 8 = 4
Do you recommend Carpano Antica or Dolin, if choosing between the two?
Antica takes 1st place every day! Dolin is great but the complexity of Antica wins out. We've done blind tastings and Antica tends to perform better
I'd like to say I have done your recipe for many months and i loved it. I added 2 dashes of chocolate bitters but i wanted to do the original recipe 212 2 oz rye 1 oz sweet vermouth and 2 dashes of angustura bitters. I find it really misses some bitterness and it is definitely not a drink that is balanced. I ll go back to your recipe for my next manhattan with 2 dashes of chocolate bitters next time. Cheers !!!
Pro tip- Infuse some dark chocolate into your rye/bourbon it's incredible for Chocolate Manhattans!
@@DrinkInDigital That sounds delicious!
When you lift the ice to check dilution what are you looking for ?
where the level of the liquid is , it's very slight and it's not the most accurate way to check, but it is a habit now which I've been doing since I was a rookie. Another reason for lifting ice when stirring an Old Fashioned is to hel the sugar dissolve into the drink a little more.
@@TheEducatedBarfly Thanks for the reply, I've just started at a local cocktail bar and these kinds of tips will help immensely
what level of liquid are you looking for? also, won't cracking the ice hasten dilution?
You mention using 100 proof rye whiskey in Manhattan. When I do that, I use a 1:1 whiskey-to-bourbon ratio. The result is a drink that has the same amount of alcohol as a 2:1 Manhattan using 80 proof rye, but there is more of the flavor of the vermouth.
Not a bad hack! :)
@@TheEducatedBarfly I'm nothing if not a hack
Great split base to please the purists I'd say👍
Why antica for the 100 proof?
More robust flavor stands up to the heat and flavor better.
If you were making a Perfect Manhattan with Rittenhouse, what Dry Vermouth would you go with to add?
First, always use a sweet vermouth for a manhattan, and I would use a Carpano Antica. It's expensive though, Cocci will do also (but not as good). Also, if you can get a bottle of rittenhouse, Michter's US1 will work as well
@@matthewhuff9792 I'm referring to the variant of Manhattan, the 'Perfect Manhattan', that has both sweet and dry vermouth.
Completely missed that. Sorry, I would use a noilly-prat or a dolin dry for that
@@matthewhuff9792 brilliant, thanks! 🙂
@@ChristopheW88 Try out Regal Rogue if you can find it! It's a wonderful dry vermouth and our preference for Perfect Manhattans!
How do you make a good Rob Roy?
The same but get a good scotch
Anyone know what kind of ice hammer/mallet that is?
I think it was the Ice Tapper from cocktail kingdom? But that’s a guess.
Shouldn't it be 2-1-2? 2oz Rye- 1oz Vermouth - 2 Dashes of bitters? Or is that a Japanese dasher?
It's a Japanese Bitters Bottle
Cheer up dude, things will be alright👍
why stop at 8 dashes of angostura? why not 16 dashes? why not 32 dashes?
it'd your drink, how many can you do?
2liquor 1sweet vermouth 2ango bitters. the educated barfly is you. recipe calls for 2 dashes angostura bitters.
@@eddievandershart1961 There are many recipes out there (old classic ones), Wondrich even dashed with absinthe and stirred with crushed ice. 4 dashes are better than 2 (in my opinion)
You need to do a reaction video to this. There was so much anger and annoyance in that statement about the bourbon Manhattan lol
What do they taste like?
We're doing tasting notes now, this was an
old video :)
They taste like an enchanted sweet whisky drink
Any other brands of sweet vermouth you would recommend? Thunder Bay, Ontario has a lot of liquor stores but they don't sell Cocchi..
Jonathan Lehoux yes! Look for Dolin which is great and pretty common, Martini and Rossi is alright too! If you can Vya that’s a great product and if Canada let’s you order On the internet there’s always that route!
Carpano Antica
The Craft-tender yes but if you use Carpano Antica do yourself a favor and also use 100 proof Rye!
@@TheEducatedBarfly why would carpano antica benefit from 100 proof rye?
FreeFallNick the flavor profile of Antica is very big and could run over some lower proof ryes
First of all, I just want to say I have been thinking of building a little bar table in my Brooklyn apartment for a while and I love your tutorials. I watch at least 5 a day since discovering the vlog a couple of weeks ago. Please, I urge you to keep doing them until you run out of drinks to make! My question is...I'm a huge fan of the Manhattan. What are your thoughts on the Perfect Manhattan. A father of a friend of mine served me up this version some time ago and I often ask for it at bars. Sometimes I feel like they have no idea what I'm asking for, others I can taste that they were in the know. Just wanted to get your opinion on this version of the classic drink. Thanks!
I LOVE LOVE LOVE perfect manhattans! They're perfect!
Delicious
the last instruction was necessarxy mate^^ i would not have known what to do with a pewrfectly good drink^^
nice video! please teach us the standard procedure of caipirinha/caipirioska. Thanks in advace :)
Oh wait 3 months for open vermouth in the fridge? I thought it was 30 days lol
What is good rye whiskey ?
Bulliet and Rittenhouse are both solid options.
Old Overholt. Not expensive and it's a workhorse for all rye cocktails
Hey man, it’s Manhattan eve here in Dublin. Can’t get Rittenhouse anywhere in Ireland, it’s a toss up between Bulleit Rye & Knob Creek straight. (Cocchi Vermouth is available). What do you think? Thank you for another fine vid (:
Bulliet over knob creek for sure!
Hey - just wondering, what would you pick between Bulliet Rye vs Woodford Reserve? Some friends have found Rittenhouse too overpowering so looking to tone it down but maintain deliciousness and balance. Thanks!
Mark Ly I’d always go with Rye over bourbon you get a better balanced drink. I’d use old overholt rye, it’s better quality than bulleit and cheaper!
They have Rittenhouse @ Celtic Whiskey Shop, Dawson St. They have Cocchi di Torino there too.
The sticker on the orange behind you is killing me.... :D
attention to detail man, thats why we love you!
That sticker has an affiliate link.
I think it's a lemon
Just use smaller ice cubes. I know those might be better, but going from 97% to 98% of Ice Game really isn't worth it unless you REALLY need style points.
Never heard of a bourbon Manhattan, but since you put it in my head…
I won’t tell you I’m gonna try it, I’ll just try it, but I won’t tell you because I don’t wanna be slapped. (But I’m sure I’ll prefer rye anyways)
Perfection
That's alot of dashes my friend. I thought it was supposed to only be 2?
2:15 Dude... I can't crack ice like that when I'm drunk. Cmon... you want me to break my fingers or something? Dat ain't right... Nice drink, tho....
Use your head bro. Well...maybe not.
Hey Leandro, how do you keep vermouths? Is it always in the fridge or is it other "rules"? Great content in this and freepour !
Just keep it in the fridge and it's good. If you want an extra layer of protection get a vacuum preserver for wine and use that on it. Vermouth is just spiced wine so anything that makes wine last longer will work on vermouth as well.
Was going to reply to the above but you nailed it! Mr Pipps speaks the ver-truth
Can you do a Comfort Manhattan?
Never heard of that one, you mean using Southern Comfort?🤔
yes I am that guy.... I counted the stirs, and it was 94! lol
I watched a couple of videos from you now... im pretty sure you dont know how to count stirs... but still nice videos...
Been bartending for ten years, I have never in my life counted stirs. Chalk those up to being a rookie video maker. The stirs and how much you do them greatly depends on the quality of ice you use. The denser the ice, the more you have to stir
the amount of stirs changes with the quality of ice you have, so I think he's averaging out. also mentions in a lot a videos, a good tell is if the outside of glass is frosty the drink is tempered and to check for dilution you can straw test.
@@TheEducatedBarfly
I like your style kid. But the op has a point. Please stop saying 30 or so stirs. In this particular video , I believe you reached about 90.
Cheers.
I actually prefer my whiskey cocktails with Rye.No added sweetness from Bourbon
Yes! That's how we make them also!
I believe that was 79 stirs, that being said I like a good stir.
when using very cold ice it is necessary to stir much more to get the right temp. I said what I said because I'm assuming the viewer may not be using the same ice. Want to make sure everyone gets a good result.
I assume the first ingredient was the bitters. No-one said.
you would be right. Pretty sure I put the bitters in first in the video though, I could be wrong but I'm pretty sure I did.
I counted 67 stirs.
I like to watch different bartenders on RUclips and see how they all make one specific drink. WOW! I have seen everything from 1-7 dashes of bitters mostly 2 though. Why such a variety? Was the original recipe 2 or more like 7 dashes? I have seen bartenders shake it!!!! I was really surprised too. Others add cherry juice. One video had a perfect Manhattan, dry Manhattan and a sweet Manhattan...this all seems way to surreal.
Garlic Girl it has to do with what dasher you are using. In the video I’m dashing with a Japanese Bitters dasher so the dash is about half of what you’d get when dashing from an Angostura bottle. So I go a little heavy. My norm when from an Ango bottle is 4 Dashes or 8 from a measured dasher. A good way to tell you have too much Bitters is to look straight down into your old fashioned glass if you can see the Bitters pool in the middle and a small halo around the outside of the ring you have just the right amount. Another reason for this is that Drink making is very subjective and people have all their own recipes, so the trick is really finding the best which suits you. I tend to try and find the best and most accurate recipes for a well balanced drink.
The Educated Barfly Thank you. Makes sense...the bitters. I think I am learning more towards the "balanced" way like cooking/baking. You add too much salt or sugar or herbs even then the recipe is ruined.
I’ve always done it in a 212 ratio for the area code of manhattan.
@@FaithlessLooter the manhatten was invented before the area code.
on his best day, the only slap this guy will take is at his cat. if the cat is sleeping
😂 your funny. I don’t have a cat though
2:1 ratio for me is too strong. 1:1 ratio is too sweet. Black manhattan with cynar is way too bitter. I found my ultimate recipe: 2:1:1 for rye, vermouth and cynar respectively. Couple dashes of ango, and couple dashes of orange bitters. Lemon zest with cherry on a stick for garnish. And also i serve on rocks. So basically it is an old fashioned sweetend with vermouth and bittered by cynar and bitters.
Thank you );{ Making one now ---- Thank you!
Actually, I usually use Irish whiskey.
Rye tastes too much like rye.
I made "Manhattans" the other day with Jameson because it was what we had- surprisingly delicious though I wasn't sure if it was technically the same cocktail
Irish Manhattan.
Lmao his hair lol
"It's about 30 stirs", and then stops about 90. LOL
I'll have a rye martini, extra bitters and cherry garnish please.
Can I tell you I make them with scotch?😆
make it how you like it
At that point it’s not a Manhattan, it’s a Rob Roy
8 dashes from the dasher….
8 shots from a Japanese Dasher is equivalent to 4 from an Ango bottle
FYI the Rittenhouse/Carpano version is the best.
Maurizio Pari di Monriva dont I know it but the only bottle of Rittenhouse I had on hand is a collectors bottle and that ain’t goin in a Manhattan. Old Overholt is a good choice and it won’t break the bank!
wow
I like mine with bourbon. Sorry my man😋
I got one at a bar I think it wasn't near the correct way. I think he even used fireball whiskey.
justanotherchannel sick out of they used fireball whiskey
So is the whole " don't tell me about it and I won't slap you" because you don't think Manhattan's should be made with bourbon or just because the internet can be a pain in the butt?
T L because making a Manhattan with bourbon is just not pairing the flavors as well as you can. Mostly people began using bourbon because Rye fell out of fashion and until a few years ago was tough to get. That said people can do what they want and if you like it with bourbon that’s cool...just don’t tell me about it 😂 😂 😂
Better with Bourbon. Everything is better with Bourbon.
I prefer a bourbon Manhattan 👀
“I’ve been doing this long enough that I don’t need to….”
*struggles with julep strainer*
Ouch bro… put some cracked ice on that…
You can tell the person that made the drink and the person that made the video are two different people.. ya fucked up the bitters count!
Um. No. I didn't
52 stirs!!!! hahaha
4 or 8 dashes?! haha
@@juliandavis8964 He uses japanese bitter dasher, which dashes only a third to half the amount of a dash from the original bottle.
@kimdoan7370 I use the same at my bar.. so I get it but damn
@@juliandavis8964 In Sweden, many top bartenders think that a jap-dasher dashes the same amount as original bottle (just pointing out)
If you slap me over a Buffalo trace Manhattan I will take this fucking bar from you sir
Words for algorithm.
Bourbon is better than rye. All. The. Time.
I find I prefer rye in most whiskey cocktails. The exception being a brown derby and sometimes a sour.
My palate definitely leans more toward rye for sure!👍
Well, just got a comment and related alert. I was wrong a year ago, hahaha. Turned into a "rye guy" and definitely prefer Manhattans made with rye.
Why not double-strain this cocktail? You can see little iceshards getting into the drink
8 dashes of bitter ???? Are you nuts ?
That's with a Japanese bitters bottle, do half if you're doing regular dasher bottle
Manhattan was originally made with French brandy - but if you wanna make it with rye - don’t tell me about it and I won’t slap you
I think you’re thinking of the Sazerac my friend, the Manhattan has always been made with Rye