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sunshine jen: The Manhattan Project
My uncle and I take our cocktail making very seriously. In April, we turned our attention to the Manhattan. We had played around with Rye for the Sazerac and wanted to make another Rye drink. This time, we decided to not spend years stumbling around a forest of booze bottles to come up with the right recipe. We were going to be organized and scientific. We were even going to take notes. We called our endeavor, The Manhattan Project.
After weeks of research, we think we have it. Here it is, The Manhattan Project Manhattan:
1 ½ oz Rye
½ oz Sweet Vermouth
2 dashes Angostura Bitters
1 spritz of Dry Vermouth
Combine all in cocktail shaker with ice, shake, strain, and serve in a cocktail glass. No cherry necessary.
At one point, for the sake of field research, I had Curtis at Avenue 5, my favorite bartender in San Diego, make me a Manhattan. He combined three parts Canadian Whiskey (which is made from Rye) and two parts Sweet Vermouth. He served it with a cherry in a cocktail glass. He didn’t use bitters. It was good and sweet, but more importantly, it was macho-looking sweet. I couldn’t be accused of sipping a girlie drink while drinking a Curtis Manhattan.
Because in good science, one’s experiments can be duplicated, I have included our Lab Log below.
The Manhattan Project: Lab Log
April 17, 2009 6pm PST
2 oz Rye
½ oz Sweet Vermouth
2 dashes Angostura Bitters
Result/Analysis: Too much Rye
1 ½ oz Rye
½ oz Sweet Vermouth
2 dashes Angostura Bitters
Result/Analysis: Preferred.
April 21, 2009 5:30 pm PST
2 oz Rye
1 oz Sweet Vermouth
2 dashes Angostura bitters
Result/Analysis: Too sweet
April 22, 2009 6:20 pm PST
2 oz Rye
½ oz Sweet Vermouth
½ oz Dry Vermouth
2 dashes Angostura bitters
Result/Analysis: Reduce Dry Vermouth
April 24, 2009 5:45 pm PST
2 oz Rye
½ oz Sweet Vermouth
½ oz Bianco Vermouth
2 dashes Angostura Bitters
Result/Analysis: Too Baroque
1 ½ oz Rye
½ oz Sweet Vermouth
1 spritz Dry Vermouth
2 dashes Angostura Bitters
Results/Analysis: Good, Yummy
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