How to make a Manhattan. Manhattan is one of the most classic of cocktails. Its ingredients are simple. Whiskey, sweet vermouth, and bitters, ice and water. You can make this in pretty much any bar so as long as you have the appropriate tools. A mixing glass, a bar spoon, a strainer, a jigger, and ice. All you need is your whiskey. Here we’re going to use rye whiskey which is the more classic way of making the Manhattan but a bourbon is completely acceptable. Two ounces of your rye whiskey. One ounce of sweet vermouth. Two dashes of bitters. Angostura is your classic. You can experiment and substitute however you like. Then you add your ice and stir briskly.
There are a couple of schools of thought as to whether you serve it up which is in a coupe with no ice, or on the rocks in a glass with ice. And the cherry or the twist is the age old debate. Nobody’s right, nobody’s wrong, and much blood will be shed in the interim. I, myself, am a twist man, mostly because I love dancing. If you want to do your own brandy and cherries absolutely, but those little pink neon things, don’t even bother. That’s red number four and [inaudible 00:01:42].
Once you finish stirring your glass you add your strainer, get your conveniently and charmingly frozen glassware, hold the julep strainer with your finger in the glass so that no ice passes back out. Pour. Garnish, here we will use the cherry because that is delicious. Always wash your hands. Serve and smile.
And that’s how you make a Manhattan.
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