My wife recently brought my attention to David Lebovitz's French Manhattan recipe. While I expect we'll try it at some point, we didn't have all the ingredients on-hand (though our favorite liquor store is doing curbside service at this strange world moment). I thought a Brandy Manhattan might be an acceptable alternative in the meantime. I got my recipe from The New York Bartender's Guide: brandy and sweet vermouth in 4:1 ratio, a dash of Angostura bitters and a cherry garnish.
The result was nice. Brandy is sweeter than whiskey. That's a given. In fact, one wonders at the need for vermouth at all. Might dry vermouth be more interesting? Dry Brandy Manhattan recipes do exist. I don't think I could ever go all brandy all the time but it is nice for variety from time to time. We'll certainly try the French Manhattan another time.
Squid on the Vine
Poderi Cellario, Langhe Dolcetto 2018
Dry
A little sour
Cat pee
My Rating: 8.0
Bisceglia, Terra di Vulcano Aglianico del Vulture 2016
My Rating: 8.0
Foral de Melgaço, Vinho Verde Old Vines Alvarinho 2018
Starts with a bright peach, then fades to a light apple
An exciting little wine
I generally like vinho verde and this one had some nice dimension
My Rating: 8.4
I have never heard of a Manhattan made of brandy. I'm learning so much here.
ReplyDeletewww.thepulpitandthepen.com
Manhattans have been around for a while and, as such, there are many variations. I think you can expect more posts on them in the future.
DeleteI'll have t try this one at some point. I think I have everything I need.
ReplyDeleteIt was nice but I think I prefer this week's featured cocktail. Stay tuned.
DeleteInteresting drink, sounds quite nice.
ReplyDeleteparsnip
Quite nice, indeed.
Deleteyeah...this is a big pass. poisoned myself when I was 19 on Brandy(Napoleon) and can't even smell it.
ReplyDeleteSad story...
DeleteSounds interesting, another drink I can't touch because of my medicine.
ReplyDelete:(
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