Friday, October 23, 2015

8-2-Eat: Further Exploration of the Manhattan

8-2-Eat: Manhattan Cocktail

8-2-Eat is my food-focused list series. A perfect Friday distraction. Since the Manhattan cocktail is the theme this week, I offer eight additional articles (actually seven and a podcast) covering various aspects of my favorite cocktail.

My Poor Liver Podcast: "The Manhattan Transfer." Eddie and Neil try Manhattans made with three different bourbons and three different sweet vermouths. A fun experiment and the reason I learned to love Carpano Antica vermouth.

Death & Co: Modern Classic Cocktails. I shared quite a few Manhattan recipe variations this week. If you're looking for more, this wonderful book has a section on Manhattan variations with 13 recipes that get pretty creative and even include rum.

The Cocktail Chronicles. Paul Clarke's book, The Cocktail Chronicles, which I reviewed earlier this year, also includes a great section of Manhattan variations (including one I featured earlier this week, the Black Manhattan).

Imbibe Magazine: 10 Places for Manhattans in...Manhattan. I ordered a Manhattan recently in Manhattan and it was unfortunately not up to snuff. Too bad I didn't consult Imbibe Magazine's list first to find some really great places to get a Manhattan.

Eater DC: Here's What a Manhattan Costs Around DC. Of course, you can get a good Manhattan outside of Manhattan. Here's a map with 12 places to get them in D.C.

Huffington Post: Manhattan Taste Test: Does Expensive Rye & Vermouth Improve This Classic Cocktail? A wonderful Manhattan taste-test article, ranking the results of various combinations among eight rye whiskeys and three sweet vermouths.

SF Gate: The Manhattan project: A bartender spills his secrets on the king of cocktails. Gaz Regan, the guy behind Regan's orange bitters, discusses Manhattans in depth in this 2007 piece, providing his advice for each component of the drink (not unlike I did on Monday). I love how he compares them to martinis: "over the past century or so, while the martini has morphed into an excuse to drink straight gin or vodka, the Manhattan has stood its ground."

Edible Manhattan: Decline and Fall of the Manhattan. An interesting piece comparing the history of the martini to that of the Manhattan: "the Martini became malleable, protean; it was whatever anyone wanted it to be, and so became the most popular and famous cocktail of all time. The Manhattan didn’t change, rather it became more set in its ways."

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