The Daily Tippler

If you like Manhattans this recipe is tastier then it sounds. It also probably dates back before the 1930 recipe and may have been served as a Manhattan depending on the bar you were in. Feel free to add a dash of Simple Syrup if you want it a little sweeter.

The Perfect Manhattan:

-2oz. Rye Whiskey
-1/2 oz. Sweet Vermouth
-1/2 oz. Dry Vermouth
-1 Dash Angostura Bitters

Combine ingredients in a shaker over ice and strain into a chilled cocktail glass. Garnish with a cherry & lemon twist.

All this week I will be offering different recipes for and variations on the Manhattan. A classic cocktail that dates back to the mid 1800’s there are many versions & variations. I ‘ll start out with the basic formula and offer four other recipes I find noteworthy.

All this week I will be offering different recipes for and variations on the Manhattan. A classic cocktail that dates back to the mid 1800’s there are many versions & variations. I ‘ll start out with the basic formula and offer four other recipes I find noteworthy. This recipe dates from the 1930’s; all though the cocktail is older I chose this because it is the variation most common today. With one exception: most people have cutback on the Vermouth in favor of more Whiskey; but you can adjust the proportions to your liking.

The Manhattan Cocktail:

-2oz. Rye Whiskey
-1oz. Sweet Vermouth
-1 Dash Angostura Bitters

Combine ingredients in a shaker over ice and strain into a chilled cocktail glass. Garnish with a cherry.

The Parisian Redhead:

-2oz Dark Rum
-1/2oz Sweet Vermouth
-1/2oz Cream

Combine ingredients in a shaker over ice. Strain into a chilled cocktail glass.

The Maple Sazerac:

-3 oz. Rye Whiskey
-1 Bar Spoon Absinthe
-2 Dashes Brown Sugar Syrup or 1 Dash Maple Syrup
-2 Dashes Peychaud Bitters

Combine all ingredients, except Bitters,  in a shaker over ice. Strain into a chilled cocktail glass. Add bitters and garnish with a twist.

The Bijoux is normally made with Sweet Vermouth, but give it a shot with Dry

Bijoux  Dry

-2oz Gin

-1/2oz Chartreuse Verte

-1/2oz Dry Vermouth

-3 Dash Orange Bitters

Combine ingredients in a shaker over ice and strain into a chilled cocktail

glass. Garnish with a tarragon leaf.

Here’s a new cocktail you can make by combining two classics.

The Aviation Fizz:

3oz Plymouth Gin

1/2oz Maraschino Liqueur

1/2oz Lemon Juice

1/2 Tablespoon Super Fine Sugar

1 Egg White

2oz Seltzer

Combine all ingredients, except seltzer, in a shaker over ice. Shake vigorously for about a minute. Stain into a chilled highball glass. Top with Seltzer.  Stir once.

The Mumbai Millionaire:

-3oz. Monte Cristo Spiced Blend Rum or other Spiced Run

-1oz. Arrack

-Dash Grenadine 

Rub the rim of a chilled cocktail glass with a lime twist. Combine ingredients in a shaker over ice and strain into the glass. Garnish with a lime wedge.

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The Shochu Martini:

-3oz Shochu
-Dash Yellow Chartreuse
-Squeeze Lemon Juice

Combine all ingredients in a shaker over ice. Strain into a chilled cocktail glass. Garnish with a twist.

The Polish Bison (adapted from “On Drink” by Kingsley Amis)

-2oz Vodka

-4oz Hot Beef Bouillon

-Squeeze Lemon Juice

-Ground Black Pepper

Combine all liquid ingredients in a mug and stir. Top with pepper.