Over at Small Bites, we have embarked upon the Manhattan Project!
For the holiday season—and the mark of colder nights—we’re embarking on The Manhattan Project. We’ve taken to social media to find the best twists on the Manhattan. We love the classic cocktail—and its red hue and cherry garnish make it so festive this time of year—but we can’t agree on a definitive version, much less on what makes a terrific adapataion.
So rather than argue, we’re sharing. So far, we have versions with rye and versions with bourbon; several versions with different Vermouths—even a version with apple brandy. Ratios vary widely from 2-1 to 5-1.
What makes the drink a Manhatttan and when is it another drink entirely? That is also up for debate, but the best way to find out (or not) is to tell us how you make your Manhattan.
So tell us your Manhattan recipe! Take photos and use the hashtags #manhattanproject and #lohudfood. We’ll gather the recipes, and feature them here and in The Journal News. Cheers!
- 6 ounces Jim Beam rye
- 3 ounces Carpano Antica vermouth
- 3 dashes Angostura bitters
- Lemon twist
- Combine all ingredients in a cocktail shaker. Shake vigorously and strain into 2 cocktail glasses. Garnish with a lemon twist.
Jim Bean Rye Manhattans for Two
6 ounces Jim Beam rye
3 ounces Carpano Antica vermouth
3 dashes Angostura bitters
Combine all ingredients in a cocktail shaker. Shake vigorously and strain into 2 cocktail glasses. Garnish with a lemon twist.