Manhattan ‘Perfect’


Last night’s cocktail was a Manhattan — with an addition.

The traditional Manhattan, after all, is two parts whisky, one part red vermouth. My grandfather took his with V.O., my mother’s cousin with Seagram’s 7 and Emily’s grandmother liked hers with Southern Comfort.

I prefer to stick with V.O. and when the mood hits on cold fall nights like last night, I follow a recipe from Charles Schumann whose encyclopedia of mixology, “American Bar,” has been a guidebook since my days in Canton.

Here it is:
1 1/2 oz. Canadian whisky
1/4 oz. dry vermouth (white)
1/4 oz. vermouth rosso (red)
dashes Angostura bitters


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