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Manhattan Study

Barefoot Manhattans: Shaken Or Stirred?

“The Manhattan should be prepared by stirring,” Albert Schmid says in his book dedicated to this cocktail. “Shaking the combination of ingredients produces a drink that is cloudy and foams across the top. Stirring preserves a transparent drink and allows... Continue Reading →

Barefoot Manhattans: Vermouth Battle Royale

You know that old saying, the more you learn the less you know? Rosemary Miller and I have been studying our favorite cocktail, The Manhattan, for several months now, and the deeper we dive into our studies the more complicated... Continue Reading →

Barefoot Manhattans: French Vermouths

Typically Italian Vermouth is thought to be sweet and French Vermouth is thought to be dry. But I can tell you from my short research that you can get both kinds from both regions. For a standard Manhattan you want... Continue Reading →

Barefoot Manhattans: French Versus Italian Vermouth

Rosemary Miller and I have been deconstructing our favorite cocktail, the Manhattan, tearing it down to its base parts and studying how each part interacts with the other on the quest for the perfect Manhattan cocktail. Our last installment generated... Continue Reading →

Barefoot Manhattans: The Right Rye

Rosemary Miller and I have very much enjoyed our Manhattan study thus far. We’re making a lot of surprising discoveries, and the feedback we’ve gotten in the comments and on social media has been very helpful. Keep those comments coming!... Continue Reading →

Barefoot Manhattans: Bourbon Or Rye?

Rosemary Miller and I both love Manhattans, so much so that we decided to start studying them. We will be breaking them down into their parts to examine how each one works and documenting our journey along the way. We... Continue Reading →

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