Search for the ‘Best’ Manhattan
Calling all Manhattan lovers! I am searching for the ‘BEST’ Manhattan recipe that you can muster.
As part of this process, I will be featuring six options this week and need your help with voting for the one you want to try most.
Vote for your favourite version of the Manhattan here!
Other Contenders:
Highland Manhattan
Copper Manhattan
Wild Manhattan
Dark Manhattan
Toasted Manhattan
First up is the lightest one of the bunch, the Japanese Manhattan. Made with 50% Malt and 50% Grain whisky and finished in the rare Mizunara Oak casks, this whiskey is delicate, and has notes of sweet vanilla, coconut, grassiness, incense and a touch of butteriness.
Here’s the thing I’ve learned about making a balanced version of this cocktail – if the whisky is light, it most often works well with a lighter style of sweet vermouth. So in this case Dubonnet, which is extremely fruity and straight forward, it works well with the Shinobu. Dubonnet possesses cherry, red berries, orange and plum notes that add a new dimension of fruit to this cocktail.
Ingredients:
60 ml Shinobu Blended
30 ml Dubonnet
2-3 dashes Angostura Bitters
Garnish: Amarena Cherries
Method:
In a mixing glass add all ingredients with ice. Stir down for 30-45 seconds until diluted and chilled. Strain into a chilled coupe and garnish with your finest cherries.
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