This weekend, we acquired the ingredients for David Lebovitz's French Manhattan recipe, first mentioned last week. The drink involves cognac, sweet vermouth and orange liqueur in 6:6:1 ratio plus a dash of Angostura bitters and a cherry. The result is a lot fruitier than the Brandy Manhattan we tried last week and probably superior. The boost of citrus brings dimension to the sweetness. "Goes down easy," my wife said. If I were to tinker, I'd try dry vermouth instead. I haven't seen a Dry French Manhattan recipe but why not?
That sounds interesting, but I dotn't have any cognac and we're actually out of Cointreau. I was going to get some today, in fact, but the grocery store was also out. As were half of the things on my shopping list.
ReplyDeleteBrandy and triple sec make for adequate substitutes respectively.
DeleteCome on over. I'd love to have some of your creations.
ReplyDeleteIf I could make a blogger cocktail party happen, I would.
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