Oso planning to go pro
Lens How about YOUR Manhattan recipe. I occasionally make one for my better half and could use some expertise.I do start with MM because everytime my brother-in-law comes into town he brings another bottle.
bitters, bitters, bitters; must have the bitters...and fresh sweet vermouth (even more important than what type)
Fill up up the shaker with ice, About 75-80% with bourbon, Pour some sweet vermouth on top so it's 95% full (I just use Tribuno)A few dashes of bitters (I have been using Angostura)ShakeStrainPour over 1 cubeCherryInteresting about the freshness of the sweet vermouth. I saw a stand at the MKE Public Market (Maybe Nehrings or next to it) had a bunch of different craft bitters so I was going to try those out soon. I typically will make a pretty big drink for myself or split it with my wife. Then I'm on to light or pilsner beer or red wine.
I'm about 70% Manhattan, 30% bourbon rocks. Maker's is my safe go-to for the Manhattan, but I'll go with rye or even a Canadian at times, or if at a restaurant claiming to have a "special" Manhattan or variation, I'll sometimes give that a try (too much all the rage these days, and at times dissappointing) . At home, when drinking straight bourbon with a single big sphere or cube, I go with Elijah Craig, Angel's Envy, Makers Mark (sometimes 46), Buffalo Trace and a rotating group of small batch bourbons that I have rec'd as gifts over the years. I have a few excellent ryes, but prefer them in a Manhattan rather than straight.I buy a fair amount during the year, and then finish off most of it with two events--I have a big group come over post parish golf outing and break out the brown liquor for tasting (including some tasty single malt) and then clear out the cabinet for a neighbor's annual poker party. Then I get to start over.
FWIW Knob Creek is fantastic.
Wow, I'm very concerned for Benny. Being able to mimic Myron Medcalf's writing so closely implies an oncoming case of dementia.
So it was my birthday recently, and I cracked open a bottle I got of Pappy 15 year. D.A.M.N. That is some smooth, tasty, tasty stuff. It was like bourbon syrup. Simply Fantastic!Now my wife just needs to hurry up and give birth so I can celebrate by cracking open a bottle of Pappy 20 I am holding on to!Sorry, I realize there was no question or topic for discussion in this thread, only my own narcissistic rambling. But I don't care, that stuff was that damn good. Now I just need to find a way to get another bottle this year!
The 20yr is life changing and exponentially better than the 15. Heavy caramel notes, smooth finish, light tobacco notes, just fantastic all the way around.
Had some Bulliet Bourbon last week. Nice.
I tried it 6 month's ago or so...and it's my new go-to bourbon, especially for ~$23 here. I actually prefer the 100% rye variety, but the standard Bulleit has a pretty high rye mashbill too.
That's a great price. 1.75 or .750?
Its just about that time of year. Has anyone heard if Pappy has been released?