Mar 8, 2023Liked by Robert Simonson, Mary Kate Murray
I am a Perfect Manhattan drinker! It's my favourite cocktail and I usually like it with the rather unorthodox spec of Rittenhouse 100, Noilly Prat & Punt e Mes. :)
Mar 7, 2023·edited Mar 7, 2023Liked by Robert Simonson, Mary Kate Murray
Perfect Rye Manhattan is my go to cocktail! At age 35 it seems I am outside of the typical demographic for this order, but I've found bartenders in Seattle and elsewhere usually get it right. I definitely favor it for the dryness, which is always my preference in cocktails. I believe Deb Perelman of the Smitten Kitchen is also a Perfect Manhattan fan https://smittenkitchen.com/2015/09/the-perfect-manhattan/
Mar 7, 2023Liked by Robert Simonson, Mary Kate Murray
Awesome post as always.
My grandfather and father both drink half dry half sweet vermouth on the rocks. I took to it as well and that developed into a taste for the perfect Manhattan.
Also for those interested, sharing a beguiling drink that I recently had at The Musket Room, described to me as a "reverse perfect Manhattan," called "An International Affair" - Tonka Infused Rye, Lillet, Artisanal Botanic Vermouth, China China. Well worth a visit for devotees and a super refreshing take on the classic.
Mar 8, 2023Liked by Robert Simonson, Mary Kate Murray
Dear Mr. Simonson,
Buongiorno from Caruso and from Ravello.
First and foremost, please allow me to thank you for highlighting the event “ A Taste of Italy” taking place at Dante in Manhattan, and of which today is the last appointment, moreover to mention our talented Tommaso Mansi and Luigi Gallo.
The event is focusing attention on the most famous products of our area, such as lemons or olive oil, through a mixology in which the tradition and the typical Italian warmth are melted together, and even shaken with a great dose of passion, to guarantee all the flavor, memories and suggestions of the Amalfi Coast.
I hope you will someday have the opportunity to taste in person one of our signature cocktails, maybe while enjoying
an incredible sunset going down in our gardens facing the Thyreeanean sea.
Mar 8, 2023Liked by Robert Simonson, Mary Kate Murray
Manhattan is my 2nd favorite cocktail after Negroni. I prefer mine the BTP way (rye, SV, with aromatic and orange bitters) ever since Bitters came out.
I've been batching/bottling em this way for a friend in northwest CT who says 'my Manhattan' is the best she's ever tasted. I can't take the credit.
During lockdown a friend in Atlanta started a food group on FB and when I posted my first Manhattan to that group a guy in NYC (former food critic in LA) asked if I'd ever heard of a perfect Manhattan. I had to look it up.
Mar 8, 2023Liked by Robert Simonson, Mary Kate Murray
I just tried making two different variations of the Perfect Manhattan. I totally see why bartenders so rarely hear that order. That’s four ounces of good Sazerac rye down the drain….
Mar 7, 2023Liked by Robert Simonson, Mary Kate Murray
Several years ago I was enjoying a bourbon Manhattan in the Oak Room (sigh) in the Plaza Hotel and realized I was growing weary of the sweetness of the Manhattan, so I began ordering rye Manhattans wherever I could. In those days, however, rye was difficult to find in many bars, so if bourbon was my only choice I would order it perfect to cut the sweetness. To this day I prefer my bourbon Manhattans perfect.
Mar 7, 2023Liked by Robert Simonson, Mary Kate Murray
My first ever substack article and what a fascinating one! Thank you! And so apropos, as Perfect Manhattans have been on my mind. It’s the title of an on-line talk that I give for Context Travel on the history of alcohol in NYC, from the colonial period through Prohibition to the current cocktail renaissance. At the end of the talk, I provide a recipe for a Perfect Manhattan, and for my next one, I’ll share your article.
Mar 7, 2023Liked by Robert Simonson, Mary Kate Murray
Question: What does "quasi-private" mean?
Another question: What's the best way to order a Perfect Manhattan at a regular restaurant that employs part time bartenders who know nothing about what separates one Manhattan from another?
I love 🍒the sweet and like the perfect, still working on appreciating the dry!!
First of all, I love this newletter. Secondly, perfect rye Manhattans have been my drink for years. A wonderfully balanced drink.
Carlotta and Dave—Perfect Manhattans 4 Evah!
Robert this has been one of the most fascinating articles. Thank you and keep up the great work!
R
I am a Perfect Manhattan drinker! It's my favourite cocktail and I usually like it with the rather unorthodox spec of Rittenhouse 100, Noilly Prat & Punt e Mes. :)
Perfect Rye Manhattan is my go to cocktail! At age 35 it seems I am outside of the typical demographic for this order, but I've found bartenders in Seattle and elsewhere usually get it right. I definitely favor it for the dryness, which is always my preference in cocktails. I believe Deb Perelman of the Smitten Kitchen is also a Perfect Manhattan fan https://smittenkitchen.com/2015/09/the-perfect-manhattan/
Awesome post as always.
My grandfather and father both drink half dry half sweet vermouth on the rocks. I took to it as well and that developed into a taste for the perfect Manhattan.
Also for those interested, sharing a beguiling drink that I recently had at The Musket Room, described to me as a "reverse perfect Manhattan," called "An International Affair" - Tonka Infused Rye, Lillet, Artisanal Botanic Vermouth, China China. Well worth a visit for devotees and a super refreshing take on the classic.
Deb Perelman of Smitten Kitchen also likes a perfect Manhattan. And she brings the average age down.
I also enjoy the even rarer perfect Rob Roy.
Inspired a cocktail tasting - have to say I like the Perfect!
Dear Mr. Simonson,
Buongiorno from Caruso and from Ravello.
First and foremost, please allow me to thank you for highlighting the event “ A Taste of Italy” taking place at Dante in Manhattan, and of which today is the last appointment, moreover to mention our talented Tommaso Mansi and Luigi Gallo.
The event is focusing attention on the most famous products of our area, such as lemons or olive oil, through a mixology in which the tradition and the typical Italian warmth are melted together, and even shaken with a great dose of passion, to guarantee all the flavor, memories and suggestions of the Amalfi Coast.
I hope you will someday have the opportunity to taste in person one of our signature cocktails, maybe while enjoying
an incredible sunset going down in our gardens facing the Thyreeanean sea.
Kind regards
Alfonso Pacifico
Managing Director
Director of Special Projects, Belmond
Manhattan is my 2nd favorite cocktail after Negroni. I prefer mine the BTP way (rye, SV, with aromatic and orange bitters) ever since Bitters came out.
I've been batching/bottling em this way for a friend in northwest CT who says 'my Manhattan' is the best she's ever tasted. I can't take the credit.
During lockdown a friend in Atlanta started a food group on FB and when I posted my first Manhattan to that group a guy in NYC (former food critic in LA) asked if I'd ever heard of a perfect Manhattan. I had to look it up.
Don't think I've ever seen it on a menu in Vegas.
btw, another gem of an article thank you!
I just tried making two different variations of the Perfect Manhattan. I totally see why bartenders so rarely hear that order. That’s four ounces of good Sazerac rye down the drain….
Several years ago I was enjoying a bourbon Manhattan in the Oak Room (sigh) in the Plaza Hotel and realized I was growing weary of the sweetness of the Manhattan, so I began ordering rye Manhattans wherever I could. In those days, however, rye was difficult to find in many bars, so if bourbon was my only choice I would order it perfect to cut the sweetness. To this day I prefer my bourbon Manhattans perfect.
My first ever substack article and what a fascinating one! Thank you! And so apropos, as Perfect Manhattans have been on my mind. It’s the title of an on-line talk that I give for Context Travel on the history of alcohol in NYC, from the colonial period through Prohibition to the current cocktail renaissance. At the end of the talk, I provide a recipe for a Perfect Manhattan, and for my next one, I’ll share your article.
Question: What does "quasi-private" mean?
Another question: What's the best way to order a Perfect Manhattan at a regular restaurant that employs part time bartenders who know nothing about what separates one Manhattan from another?