If I'm on the East or West coast, I'll generally take my Manhattan per local custom: in a Martini glass, up and shaken.
Everywhere else, I take it as God intended: in an old fashioned glass, rocks, just a little stingy with the Vermouth. Rye is perfect, but I've found that if the bartender is a little bit generous with the bitters, they'll offset the inherent sweetness of whiskey/bourbon. I've gotten in the habit of using Knob Creek. I know it's the trendy choice, but I predate the trend. I opt for it because it a good choice.
Sometimes a twist of lemon rind is a nice accompaniment to the cherry.
*Sigh* - it's a shame it's only 8am and I'm trapped in my office.
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