We had this weird 100-degrees-every-day, no-rain, global-warming, what-the-heck's-happening weather for the past nine or so months. And then all the sudden, November slammed in with a rainstorm, windstorm and some rapidly dropping temperatures. This morning, it was a brisk 37 degrees and even my down jacket didn't seem to do any justice to the temps. I suppose when you have a really hot summer, the cold temps feel even colder! We're yet to get our first frost, but I think it's en route!
In the spirit of the chilly weather and the approach of Thanksgiving, I've got a new favorite cocktail recipe for you. I know you've heard of it, had it, and maybe made it, but it's definitely one to remember and to perfect as you feel the need for higher alcohol content and tummy-warming rye. Read on for some fast facts on the Manhattan and for the recipe.
2 oz rye whisky
1 oz sweet vermouth (we love Vya)
2 dashes of Peychaud's bitters (or Angostura)
Stir rye, vermouth, bitters, and crushed ice. Strain into a cocktail glass. Garnish with a maraschino cherry or a twist of orange.
Some Manhattan notes:
A true Manhattan should be made with rye whisky not bourbon. Bourbon is really sweet and that, combined with a maraschino cherry, makes it a bit sickly sweet (like the stuff you're getting in your corner bar). It should also be made with crushed ice, not cubed, and stirred, not shaken. You can say it like James Bond when you order.
The Manhattan was invented in the 1870s at the Manhattan Club in, you guessed it, NYC. It was invented for a party in honor of Samuel Tilden, a presidential candidate.
It's also a hefty drink with a lot of alcohol and very martini-like in its oomph. Be careful when you slurp one down. They're so delicious they go fast.