Search for the ‘Best’ Manhattan
Calling all Manhattan lovers! I am searching for the โBESTโ 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:
Japanese Manhattan
Highland Manhattan
Copper Manhattan
Wild Manhattan
Dark Manhattan
Manhattan No.6 in this series is not your ordinary Bourbon-based Manhattan. As you may or may not know, Basil Hayden traditionally uses rye as their secondary grain in their Bourbon mash bill creating a balance between sweet & spicy/herbaceous. However, their newest release, Basil Hayden Toast, is made with corn, malted barley and ๐๐ซ๐จ๐ฐ๐ง ๐๐ข๐๐ instead of rice.
For me, the Brown Rice imparts toasty ๐, nutty ๐ฐ notes to the Bourbon that are different from the rest.
In addition to being aged in brand new charred oak, this expression is finished in toasted casks. Toasting the wood versus charring it really brings out the vanilla ๐ฆ, toffee ๐ฎ and spices. You’ll see in the image below, I note โFrench Toastโ as a key tasting note and it really encapsulates these flavours – trust me on this.
Ingredients:
60 ml Basil Hayden Toast
30 ml Vya Sweet Vermouth
2-3 dashes Angostura Bitters
Garnish: Orange Twist & Cherry
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 express orange oils over. Garnish with an orange twist and cherry.
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