tag:blogger.com,1999:blog-4593388140454867428.post7787785249603977097..comments2008-05-13T10:16:53.023-07:00Willhttp://www.blogger.com/profile/01173316804999411413noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-4593388140454867428.post-21547006497225174352008-05-13T07:49:00.000-07:002008-05-13T07:49:00.000-07:00

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.

Festeriahttp://www.blogger.com/profile/00984332514997283657noreply@blogger.comtag:blogger.com,1999:blog-4593388140454867428.post-35926126625142435312007-11-09T06:12:00.000-08:002007-11-09T06:12:00.000-08:00

I'd say bourbon with a cherry would have to be considered be the effete version. Thanks for the gin recipe.

Willhttp://www.blogger.com/profile/01173316804999411413noreply@blogger.comtag:blogger.com,1999:blog-4593388140454867428.post-25429788722426835102007-11-08T20:03:00.000-08:002007-11-08T20:03:00.000-08:00

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

Charleyhttp://www.blogger.com/profile/06804706504433448704noreply@blogger.comtag:blogger.com,1999:blog-4593388140454867428.post-3455850566825971842007-09-24T11:27:00.000-07:002007-09-24T11:27:00.000-07:00

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,

EdElgarhttp://www.blogger.com/profile/15805538829844488202noreply@blogger.comtag:blogger.com,1999:blog-4593388140454867428.post-58256360612433464602007-09-23T08:30:00.000-07:002007-09-23T08:30:00.000-07:00

Seems logical but I don't know.

Willhttp://www.blogger.com/profile/01173316804999411413noreply@blogger.comtag:blogger.com,1999:blog-4593388140454867428.post-43975392598763320822007-09-23T06:15:00.000-07:002007-09-23T06:15:00.000-07:00

WillWas Prohibition responsible for the increased popularity of Canadian, as opposed to American, Rye?

eghttp://www.blogger.com/profile/00785993737401518690noreply@blogger.comtag:blogger.com,1999:blog-4593388140454867428.post-55529835279977057502007-09-22T19:19:00.000-07:002007-09-22T19:19:00.000-07:00

My preference is for the Perfect Manhattan, with equal parts dry and sweet vermouth.

APhttp://www.blogger.com/profile/07149777666110722496noreply@blogger.comtag:blogger.com,1999:blog-4593388140454867428.post-36141991839581084572007-09-22T15:35:00.000-07:002007-09-22T15:35:00.000-07:00

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,

ROThttp://www.blogger.com/profile/09951907004091808223noreply@blogger.comtag:blogger.com,1999:blog-4593388140454867428.post-3555608873558225272007-09-22T15:14:00.000-07:002007-09-22T15:14:00.000-07:00

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.

riphttp://www.blogger.com/profile/02662593329273218152noreply@blogger.com