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Manhattan - used Knob Creek Rye whiskey. First time to have a Manhattan, definitely a serious drink. The whiskey is very forward on the taste, but the sweet vermouth smooths out the drink somewhat. Used a generic maraschino cherry as a garnish, not sure it impacted the flavor of the drink that much. Would a higher dollar cherry have made an impact or would adding a bit of the syrup have an impact?

I made the drink by chilling the glass and mixing and stirring the ingredients in a stainless steel cup. I was a little slow on drinking it so I added an ice cube to it after a few minutes to keep it cold.

I enjoyed the drink and would have it again, probably if I am interested in an alcohol forward drink. To me this is a pre-dinner drink or maybe during a party.

I am planning on trying a different cocktail at least once a week. I will post my thoughts on each drink. Next up is probably a whiskey sour.
Originally posted by thelostverse:
Originally posted by WinoCA:
There's also a ton of different types of flavored bitters outside of Angostura.

My go to bitters of late are Fee Brothers Whiskey Barrel-Aged Bitters.

I normally only have these three in the house:

Angostura Bitters
Angostura Orange Bitters
Peychaud Bitters
Employees Only Manhattan - quite a bit different than standard Manhattan. 1.5 oz rye whiskey, 1.75 oz sweet vermouth, 0.5 oz of Grand Marnier.

Definitely smoother than standard Manhattan with the whiskey taste moving more to the background. If you are wanting a more forward whiskey cocktail, stick with the standard, if you want a more subdued, less whiskey forward cocktail, try the Employees Only Manhattan, as it is pretty good too.

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