I’m currently reading , which is just a magnificent book covering all aspects of alcohol. I suggest you pick it up tomorrow… like before noon. His recipe for a Whiskey Manhattan tickled my bourbon soaked fancy. For those who don’t usually drink bourbon straight it serves as a change up to using Coke or Ginger Ale as a mixer. For those who normally drink straight bourbon, it works a little sugary taste into a long day of tailgating. And luckily it’s not a hassle to make at a tailgate, especially if you have a traveling bar. I’ve modified Kingley’s take slightly to work in this context:
The (Whiskey) Manhattan
Ingredients:
2oz Buffalo Trace Bourbon
0.5oz Noilly Prat Sweet Vermouth
1 dash of Angostura bitters
1 maraschino cherry
Ice Cubes
Stir the fluid together very hard before adding the ice and fruit. Whatever the pundits may say, this in practice the not very energetic man’s Old-Fashioned, and is an excellent drink, though never, I think, as good as a properly made Old-Fashioned. And you really have to use bourbon (instead of the traditional rye whiskey).
Drunken Tailgate thoughts:
– Sweet Vermouth comes in bottles with red labels. Dry Vermouth comes in green labels. Sometimes they are not marked very well. That being said, it’s good to keep a bottle of dry and sweet vermouth in your bar.
– Angostura bitters is one of those things that looks ridiculous on a drink recipe, but you can get a bottle for a couple of bucks and it will last you a decade.
– Same goes for Maraschino cherries. Just keep them in the fridge and you should be able to use them over the course of a year if you enjoy cocktails
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