How to Make a Proper Manhattan or a Rob Roy
In this video we will show you how to make a Manhattan (whiskey) or a Rob Roy (scotch) depending on your whiskey mood. To make a Manhattan or Rob Roy you will need…
- 2 oz. of your favorite Whiskey (Manhattan) or Scotch (Rob Roy)
- 3/4 oz. of Sweet Vermouth
- 3 Dashes of Bitters
Add your whiskey (or scotch), then the vermouth, and finish with bitters into a mixing glass. Stir with ice and strain into a chilled glass. Then garnish with some cherries.
Now take a huge sip and enjoy all of your hard work.
According to Wikipedia.org: The original “Manhattan cocktail” was a mix of “American Whiskey, Italian Vermouth andAngostura bitters“. During Prohibition (1920–1933) Canadian whisky was primarily used because it was available.
However, there are prior references to various similar cocktail recipes called “Manhattan” and served in the Manhattan area. By one account it was invented in the 1860s by a bartender named Black at a bar on Broadway near Houston Street.
On the small North Frisian island of Föhr, the Manhattan cocktail is a standard drink at almost every cafe restaurant, and “get together” of locals. The story goes, that many of the people of Föhr immigrated to Manhattan during deep sea fishing trips, took a liking to the drink, and brought it back to Föhr with them. The drink is usually mixed 1 part (the ‘perfect’ is said to be half white/half red) vermouth to 2 parts whiskey, with a dash of bitters, served ice cold, in an ice cold glass, or with ice and a cherry garnish.
There is a mistaken belief that Manhattans are always stirred and never shaken, primarily to avoid persistent foaming. However such foaming now indicates either dirty equipment or less than premium quality ingredients. Traditions for both preparations go back to the late 1800s.
Source – Wikipedia.org
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