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3 Cocktail Recipes for Variations of the Manhattan

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KATU was nice enough to invite me back to their morning show to mix up a few more cocktails. This time around we are starting with the classic Manhattan, and then mixing two simple and delicious variations, a White Manhattan and a Black Manhattan. The beauty of the Manhattan is both it's simplicity and it's versitility. The base ingredients of the Manhattan are whiskey (traditionally rye), sweet vermouth, and bitters (typically Angostura). 

Classic Manhattan

2 ounces whisky (Maker's Mark 46

1 ounce Sweet Vermouth (Dolin)

2 dashes of Bitters (Angostura)

Add all ingredients to cocktail mixing glass filled with ice. Stir for 30-45 seconds. Strain into chilled cocktail glass. Garnish with brandied cherry or orange zest (optional).

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The White Manhattan is a fun variation swapping the aged whiskey out for moonshine (unaged whiskey) and Dolin's white, but sweet version of their vermouth, Dolin Blanc. 

White Manhattan

2 oz. White Whiskey (Corsair Artisan)

1 oz. Dolin Blanc

2 Dashes of Bitters (Bitter Truth Jerry Thomas Decanter Bitters)

 Add all ingredients to cocktail mixing glass filled with ice. Stir for 30-45 seconds. Strain into chilled cocktail glass. Garnish with brandied cherry or orange zest (optional).

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The Black Manhattan swaps out the sweet vermouth for a sweet herbal liqueur called Averna, which has a vanilla-like sweetness and warming finish that pairs perfectly with whiskey. 

Black Manhattan

2 oz. Whiskey (Maker's 46)

1 oz. Averna

2 Dashes of Bitters (Bitter Truth Aromatic Bitters)

 Add all ingredients to cocktail mixing glass filled with ice. Stir for 30-45 seconds. Strain into chilled cocktail glass. Garnish with brandied cherry or orange zest (optional).

What is your idea of the perfect Manahattan?

Check out my video from this morning's show!

Wave Goodbye- 2 oz @VermontSpirits, 1 oz Dolin Blanc Vermouth, Dash @UrbanMoonshine Maple Bitters, Tangerine zest

Wave Goodbye:

2 oz. Vodka (Vermont Spirits Gold)
1 oz. Dolin Blanc Vermouth
Dash maple bitters (Urban Moonshine)
Tangerine zest

In a recent article from the LA Times Magazine, Camper English declared that the martini does not exist. More accurately, that the perception and creation of the drink has morphed with time and trends until utterly unrecognizable. This morphology is disconcerting to those averse to change, but we welcome variations so long as the values of quality ingredients, form, and technique remain true to what originally placed their predecessors in the annals of mixology. The tangerine zest adds a really bright citrus nose. The drink has a smooth botanical forward and is mildly sweet.

The Vermont Spirits Gold vodka has an earthen vanilla forward and a cocoa, mildly spicy rye-like finish on account of the maple saps spicy attributes. The vodka is distilled from the sugars of maple sap, and not a flavored vodka. This is not to say that there are not hints of maple flavor in the vodka, as Vermont Spirits only lightly filters the Gold after a triple distillation, but it is not obviously maple (the addition of Urban Moonshine Maple Bitters, a fellow Vermont producer of bitters and tinctures, serves to amplify its flavor). Amazingly, it takes all of the sap from one tree to create one bottle of Vermont Gold, which only flows for less than six weeks a year truly making this vodka a small-batch craft-product by necessity. At around $40 a 750ml, its standard to high priced for a luxury vodka, which may prevent non-vodka drinkers from purchasing, but there is also a 350ml available for around $20, and an excellent option for the curious and adventurous. F. Paul Pacult of The Spirit Journal, writes that it's "worth every bloody cent". Current availability is limited to New England States and Metro New York City but we hope to see it served in more bars and cocktails in the near future. What's your idea of the perfect martini?

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