Squid Mixes: Vermouth Cocktail

My recipe for the vermouth cocktail came from David Wondrich's Imbibe: vermouth (sweet), ice and lemon peel.  It's barely a cocktail, really, with the vermouth serving as both base liquor and sweetener.  My wife was highly skeptical but enjoyed it in the end.  I liked the cinnamony flavor of the vermouth.  Funny, I'd always assumed that flavor hint in a Manhattan came from the bitters alone but it would appear the vermouth contributes as well.

Speaking of Manhattans, my quest for good ones continues.  One matter I have resolved to my own satisfaction: rye vs. bourbon.  On New Year's Eve, my wife and I both ordered Manhattans, both with Bulleit whiskey.  Hers was rye, mine bourbon.  A comparison within the same brand seemed a reasonable test.  The rye was definitely better.  The bourbon was fine but the rye's sharpness added  character.

The cherry matters, too - at least as a key to the drink's appeal.  More recently, we went to Monarch and the Milkweed for drinks before a symphony concert.  I ordered a Manhattan, she a Sazerac.  She was quite disappointed hers didn't come with a cherry - totally tried to Bogart mine!