We used to like bourbon Manhattans. We have seen the err of our ways. Now we only drink them with rye.
Yes, for one thing, our tastes have matured. Bourbon is sweet. I mean, it has its place, certainly. Mint juleps wouldn’t be the same without them. But consider this: 10 years ago, you couldn’t find a bottle of rye to save your life. But the renewed interest in cocktails (and the resurrection of cocktail experts!) has made a demand, and so now, there is a supply. We keep a bottle of Jim Beam rye around the house, but have also been known to go a little fancier on occasion.
As for the ratio of rye to vermouth, David Wondrich recommends 2-1. I like just a little more distance between my rye and vermouth, so we’ve been going with 3-1 these days. And 2 dashes of angostura bitters.
And a maraschino cherry to top it off. Recipe after the jump. Bourbon lovers are welcome to decry our decision in the comments field.
Our original post on Sour Cherry Farm debates the merits of bourbon and rye. Rye wins, of course: Rye Manhattans.
- 6 ounces rye
- 2 ounces sweet Italian vermouth
- 4 dashes Angostura bitters
- Combine rye and vermouth in a cocktail shaker and shake vigorously. Strain into two cocktail glasses, and float bitters on top. Garnish with a cherry.
- Yield: 2 cocktails.
6 ounces rye
2 ounces sweet Italian vermouth
4 dashes Angostura bitters
Combine rye and vermouth in a cocktail shaker and shake vigorously. Strain into two cocktail glasses, and float bitters on top. Garnish with a cherry.
Yield: 2 cocktails.