Rye was the original American whiskey, but largely disappeared after Prohibition. According to one story, all the distillers moved to new lives in the midwest and when Prohibition ended they began distilling corn as it was more available. And that's supposed to be how we got so much bourbon.
At any rate, rye is enjoying another turn in the sun these days, thanks in part to the renewed popularity of the Manhattan, my drink of the season.
Mind you, a man must to take care to avoid fake Manhattans. The limited availability of rye caused some bartenders to begin building a version using bourbon and that's a mistake. Bourbon is too sweet.
The classic recipe is:
2 oz rye
1 oz red vermouth
2 dashes Angostura bitters
Shake well over ice and strain into a chilled cocktail glass. Garnish with an olive (a cherry is also too sweet).
Try one when cocktail hour next rolls around.
Saturday, September 22, 2007
Lifestyle: The Rye Manhattan
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9 comments:
Cheers for one of the great cocktails! It's perfect for Autumn. I was introduced to the proper Manhattan (exactly as described here) by Gavin at the King Cole Bar in New York, where they actually have a variety of rye whiskeys. In a world filled with appletinis and daqueritas, it is at once comforting and refreshing to return to the grown-up drinks.
I see we're on the same page today. I wrote about the martini... Thanks for the recipe and reminder. I've just seen Rye hit the shelf at my local communist (State owns the means of distribution anyway) ABC store. If the temperature ever drops below 80 again, I'll be mixing a Manhattan. With an olive! Up to now I've avoided the cherry by using a lemon twist.
As always a wonderful read. Thanks,
Chris
easyandelegantlife.
My preference is for the Perfect Manhattan, with equal parts dry and sweet vermouth.
Will
Was Prohibition responsible for the increased popularity of Canadian, as opposed to American, Rye?
Seems logical but I don't know.
Will,
First, thanks for the excellent blog. It's been a source of great education, especially your posts about fabric textures and weights.
Second, the proper Manhattan is never shaken! Always stir over ice.
Cheers,
Only the effite Manhattan is made with Canadian rye. Rye has little taste and no body to the slight flavor it does have. Make the Manhattan with a good Bourbon Whisky - it does not have to be too expensive or exotic. Try Old Fitzgerald or Old Barton.
Anyone who would add an olive to a Bourbon or Canadian rye drink must have a salt defficiency. Never a Manhattan with an olive. Put that in the Martini. Only a cherry or lemon twist in the Manhattan.
If you are looking for a variation on the Manhattan, make it the same way but use gin instead of the Bourbon. And make sure to add the lemon twists. Shake hard to get the ice flakes in the drink. Then shake hard from the drink shaker to get the final bits to drop into the glass. The best parts of the bourbon will try to cling to the ice in the shaker.
Rye with an olive is an abomination.
I'd say bourbon with a cherry would have to be considered be the effete version.
Thanks for the gin recipe.
While we're in full agreement with the Rye I cannot, sir, get behind you with that olive. The olive does indeed belong in your gin.
The cherry should, however, be as good as you can manage. I'm partial to Luxardo.
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