The Manhattan is a classic and popular drink concocted with whiskey and sweet vermouth. Most people prefer it stirred, but some like it shaken. This drink reminds me of my grandma as it was her cocktail of choice at more fancy events. She liked hers on the rocks and mixed strong. She only drank one by the time I was old enough to remember her with this drink, but I imagine in her prime she would enjoy a few more on an evening out with my grandpa! The Manhattan can be translated to a barrel-aged cocktail with a few adjustments to the original recipe as well.
1 1/2 ounces rye or blended whiskey
3/4 ounce sweet vermouth
1 dash aromatic bitters
Stir well with cracked ice and strain into cocktail glass. Decorate with cocktail cherry or twist of lemon.
Aged White Manhattan
16 ounces unaged white whiskey
16 ounces white vermouth
1/2 ounce orange bitters
1-liter oak barrel
(For Serving: Ice and Lemon Twists)
* If the barrel is new and dry inside, fill it with water and let stand until watertight (about 24 hours) and drain.
* Fill the barrel with all of the liquid ingredients needed for your cocktail, using a funnel.
* Age the cocktail until it has taken on a softer, rounded but not overly oaky flavor (about 1 month). Taste a sample once a week to ensure that you are not letting it age too long.
* Strain the cocktail through a coffee filter-lined funnel into a glass container.
* If you age a new cocktail in the barrel after a previous one, it may pick up on some of the flavor from the first cocktail aged in the barrel. This can be a fun thing to play around with while aging drinks!
* Store until you are able to enjoy!
* To serve, pour 3 ounces into an ice-filled cocktail shaker and stir until chilled. Strain the drink into a chilled cocktail glass and serve with a lemon twist.