We love a good tasting experiment on Barrel to Bottle, so this week we're making Manhattans. A lot of Manhattans. So many Manhattans that we can't keep track of how many we're making. We tried 21 different bitters to see which one makes the best Manhattan.
The temperatures are plummeting after a relatively warm start to the winter season. There’s no better time to whip up some hot cocktails to get you through the grey winter days and long, dark winter nights.
Toddies are a broad class of cocktails that generally combine a spirit with water and sugar. Usually but not necessarily served hot, toddies also often include citrus, spice and/or herbs to create a soothing elixir, believed by many to ease the symptoms of the common cold and flu. Toddies are easy to make, provide a potent kick of booze, and happen to be quite appealing on a cold winter’s eve in the Midwest.
We aren’t talking about “the” perfect Manhattan, some might argue that the incredibly popular sweet Manhattan already holds that title, but “a” Perfect Manhattan. A variation on the theme that has the maker replace half of the Sweet Vermouth with Dry Vermouth. This perfect 1:1 ratio of Vermouths is the origin of the name.
This cocktail is an old timey classic, but it required a side trip to the 1980s to land on this prohibition era gem. Try this fruity but refreshing silent film era classic. It will leave you speechless.
We're digging up an old classic. The Brandy Alexander is sweet as a candy bar and is full of nutmeg, eggnog and cinnamon flavors. Bartender Brittney describes the flavors as the bottom of an ice cream tub - and we couldn't agree more.
Originally, the Sazerac cocktail was made with French brandy. In 1873, the recipe for the Sazerac Cocktail was altered to replace the French brandy with American Rye whiskey. We decided to recreate the original with Hennessy Cognac - plus ginger syrup, a few dashes of barrel aged bitters, and of course, a heavy absinthe rinse.
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