Sebastian Tollius, beverage director of New York's Eleven Madison Park, joins us today to re-examine one of the world's most iconic cocktails: the Manhattan. More than 100 episodes have passed since we first covered this drink, and on this go-round, we're diving into both bourbon and rye recipes, modern interpretations, dubious histories, cocktail carts, and much, much more. Listen on, or read below, to learn Sebastian's Manhattan recipe(s) — and don't forget to like, review, and subscribe!
Rye Manhattan Recipe
Ingredients
- Angostura Bitters: 4 dashes (precision dasher) or 2 dashes in regular bottle
- 2 ½ ounces Michter’s rye
- 1 ounce Carpano Antica sweet vermouth
- Garnish: brandied cherry
Directions
- Add all ingredients to a mixing glass with ice.
- Stir until chilled.
- Strain into a chilled Nick & Nora or coupe glass.
- Garnish with a brandied cherry.
Bourbon Manhattan Recipe
Ingredients
- Angostura Bitters: 6 dashes (precision dasher) or 3 dashes in regular bottle
- 2 ½ ounces Buffalo Trace
- 1 ounce Carpano Antica sweet vermouth
- Garnish: brandied cherry
Directions
- Add all ingredients to a mixing glass with ice.
- Stir until chilled.
- Strain into a chilled Nick & Nora or coupe glass.
- Garnish with a brandied cherry.
Bedford and Grand Recipe
Ingredients
- 2 dashes orange bitters
- 1 teaspoon Luxardo Maraschino Liqueur
- ½ ounce fino sherry
- ¾ ounce Barolo Chinato
- 2 ounces Michter’s rye
- Garnish: lemon twist
Directions
- Add all ingredients to a mixing glass with ice.
- Stir until chilled.
- Strain into a chilled Nick & Nora.
- Express and discard lemon twist.
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