How to Make a Manhattan, Two Ways –

How to Make a Manhattan, Two Ways -

How to Cocktail: Manhattan, Two Ways
Learn how to make this classic cocktail with top bartender Allison Widdecombe, as well as her own, award-winning variation.

The Classic Manhattan
2 oz Woodford Reserve Bourbon
1 oz Sweet vermouth
2 dashes Angostura Bitters

Garnish: Oils from a lemon peel and a maraschino cherry
Glass: Cocktail or coupe

The Allison Widdecombe Manhattan
2.25 oz Woodford Reserve Bourbon
.75 oz Sweet vermouth
2 dashes Angostura Bitters
1 dash Bittermens Xocolatl Mole Bitters
Barspoon Maraschino liqueur

Garnish: Orange peel
Glass: Cocktail or coupe

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  1. Might be a stupid question, but how can you manage to give orange or lemon peel such a curled shape as shown in the video? I mean, how do you cut it and how does it stay curled like that?

  2. I've got a bottle of Old Grand Dad and Woodford Reserve. I got the Old Grand Dad because I knew it had a ton of rye in the mash bill, but I had no idea the Woodford did. I usually will make a Manhattan exclusively with rye whiskey. I go through quite a bit, so I usually use Old Overholt; it's quite good and a dependable brand.

  3. I like how she uses bourbon, even if it has a higher rye content, in the classic version. I've been making them for years and no one uses straight rye whiskey anymore unless they're a super stickler for tradition. Even so, tradition changes. Just like the original Cosmopolitan was intended to be on the sour side but now is seen as a sweeter drink, the Manhattan has, for the social drinker majority, changed too. I don't think it's a bad thing, it's just that bourbon gives it a smoother feel than rye ever can. Maybe some people like the harshness rye gives it but in my experience even a standard quality bourbon like Maker's brings the best out of the drink.

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