Let’s use the Old Fashioned as a launchpad for more cocktails. Up first, the classic Manhattan.
Swapping one of the “building blocks” in an Old Fashioned (using sweet vermouth instead of adding sugar) and adding a change in technique(straining) gives us the Manhattan.
As with the Old Fashioned, you can use whatever rye or bourbon you have on hand that you like, but the Manhattan is almost universally agreed to be best when made with rye, not bourbon.
Again, the ubiquitous Angostura bitters work great, I suggest using those. But as always, experiment away if you are so inclined.
Any sweet vermouth will work, but better ones like Dolin, or my favorite Carpano Antica, will make a much better drink in my opinion.
We could start getting picky here, but let’s skip that for now. Something that holds 6 or so ounces (drink from this one) and something else that holds at least 8-10 ounces (for mixing) are all you need.
It would be ideal to have the drinking glass chilled, as this drink is served without ice. To chill a glass, put it in a refrigerator for a few hours, or fill it with ice water for several minutes and dump it out right before pouring the drink.
Nice to have but not needed equipment:
A drink strainer, or anything else that will filter out ice. You can just pour carefully and end up close enough for now.
And now, the drink:
Pour two ounces of rye over ice in your mixing glass.
Add one ounce of sweet vermouth.
Add two dashes Angostura bitters.
Stir well until thoroughly mixed and chilled.
Strain into a chilled glass.
Tuning to taste is fairly simple- change the vermouth, change the rye, change the ratio of rye to vermouth.
Up next, more fun swapping building blocks.