To celebrate the holiday season we have a nice classic Manhattan recipe using Basil Hayden small batch bourbon. This recipe follows the classic Manhattan technique. As always, a Manhattan can be served straight-up or on-the-rocks. Serving the cocktail on-the-rocks will introduce a bit of water as the ice melts and that will mellow the flavor if desired. For this recipe we will describe the process for straight up presentation.
2 Â½ parts Basil Haydenâ€™s Bourbon
Â½ part Sweet Vermouth
2 dashes of Angostura Bitters
Cherry for garnish
Take a martini glass or Manhattan glass and fill with a few ice cubes and water to chill the glass. Be sure to chill the glass thoroughly (3-5 minutes should suffice). In a tin, fill 2/3 with ice and pour in bourbon, vermouth and bitters. Stir the contents in the tin using a cocktail spoon (a long-handled spoon which traditionally has a twisted handle, although any long spoon will do). The technique is to stir classic cocktails which contain all alcoholic ingredients. Shaking would introduce air bubbles and cloud the cocktail, so stir for perfection. Let the ingredients sit for 30 seconds and dump the ice/water from the chilling glass. Add cherry to the bottom of the glass and strain the contents of the tin. The glass should be filled so that the width of a finger remains from the rim of the glass to the liquid. SlÃ¡inte! Enjoy!