18 January 2012

Tony C on Mastering the Manhattan

Congratulations to The Zetter Townhouse on being featured in GQ. The article delves into the trends and fashions of being male and choosing a cocktail that shows your identity but also seperates you from the rest of the crowd. Tony C then offers some advice on what to look for in a good Manhattan, how to order properly from the bartender and offers an insight into some of the techniques he uses to keep his Manhattan of the highest standard.

Bespeak to your bartender

The Manhattan is tailored to you. "It's like buying a suit," says Conigliaro. "You buy a suit from a brand or tailor because you like the fit. It's the same with a drink. Most suits look the same but the cut is different and if you opt for a particular rye or bourbon, that's the cut you want. I'll always have a rye Manhattan because I like the toasty, aniseed notes, and an orange twist rather than a cherry. Most good bartenders will let you taste a bit of the spirit "in the raw" so you can make a decision. If you don't know, they can guide you."

Spirit levels

Conigliaro's recipe is two parts rye or bourbon to one part vermouth with a dash of bitters. "Rittenhouse 100 is my favourite, with Martini Rosso. Some people use a heavier vermouth, but I like it lighter, to let the rye or bourbon come through - and Angostura bitters." The most important ingredient? "Good ice; the bigger, the better. The other common mistake is over-stirring - 25 times maximum. The flavours should integrate on the palate.........."

Continue reading the rest of the piece

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