Tasting Notes: A nice “cointreau” style nose with a nice warmth of bourbon in the taste. This is as close as you can get to drinking straight bourbon without the “iceburgs” of shaken ice.
Doug explains why his tongue is the titanic and DiCaprio is running around on it, while sipping the Manhattan. We’re slightly rinsing the bourbon with sweet vermouth before stirring just to add a hint of its profile without going crazy. You can add more if you want, or sweeten it up with some maraschino cherry juice straight out of the bottle. Our bourbon of choice for the episode is Basil Hayden Bourbon, you can watch our video review prior to the show (or after) to understand more of the deep profile.
Recipe:
- 2 1/2 oz. Bourbon
- Sweet Vermouth Rinse
- 1 Maraschino Cherry
- Orange Twist
3 Comments
Zergling
January 8, 2012 at 3:09 amJello salads are big out here. I personally don’t like them, but it’s almost a staple at any family gathering.
Senor Cinco Drinko
January 9, 2012 at 7:01 pmDerrick, excellent episode! I’ve enjoyed the guest appearances.
Don might be glad to hear that I used to be a bourbon sissy too. But I was exploring the rum world and it was a slippery slope into bourbon and rye. I started making Manhattans about a year ago and they really grow on you. I offered one to my 85-year-old father-in-law and, despite his (and my) New Hampshire roots, he asked for a “Vermonter.” He explained that a Vermonter is essentially a Manhattan, but instead of the vermouth rinse, you stir in 1/4 to 1/2 oz of maple syrup into your 2.5 oz of bourbon. And please, it has to be real maple syrup, preferably from the Taylor Brothers or McNamara Farms up in my neck of the woods. We live in New Hampshire and Mrs. Butterworth’s will NOT do! This drink has the right mix of “spirit forward-ness” and sweetness on a cold winter night, and the inclusion of a truly local ingredient makes it even tastier.
dschommer
January 10, 2012 at 12:07 pmOh c’mon, what’s wrong with Mrs. Butterworth! 🙂