Well, Jacob, it seems you like your Manhattans the same way I do.

It’s an interesting leap from a Manhattan to what you were served. And it’s intriguing that your bartender actually had an unaged rye on hand—that’s a pretty unusual item for your standard issue back bar. But then, a distillery bar is likely to be a far cry from “standard issue”… I’ve always thought of the “ghost Manhattan” as an amusing idea, but I’ve never been able to make one I really liked. As you say, “I do not love this drink.”

Good story, thanks.

Hi, Patrick, yes, I agree that the Manhattan can be a risky order in a bar. Around here, the default seems to be shaken, and on the rocks. What th’…? I’ve found that I have to specify “up” and “stirred.” Which means, of course, that I really only order Manhattans in places where I’m a regular, and busy bartenders are willing to cut me a little slack for slowing them down. Or, as you say, in craft bars.

My problem with shaking is that awful foam. Why would anyone want to serve such a thing, when a cold, limpid Manhattan is such a beautiful thing? Oh, well…

Thanks for commenting, it’s gratifying to know you enjoyed the post.

If I just order “a Manhattan” at a bar that isn’t specifically a speakeasy, it will be shaken, and 60% of the time it will come on the rocks. I mean, honestly, what’s the bloody point of even having a name for the thing if it’s so open to interpretation? And how do you become a bartender without knowing you never, EVER stir clear ingredients? I’m so sick of Manhattan slushies that I’ve taken to saying “I’d like a Manhattan, please, with [insert whiskey here], stirred, and served up.” Overly verbose, if you ask me, considering the Manhattan is a specific thing… but I digress..

I’m delighted to hear from you, Philip. I’m happy you can get the High West Double Rye—I enjoy that one, too, and it’s fun to know it’s available in Hong Kong.

Your Manhattan sounds lush, indeed. I’m not familiar with the Giffard Vanille, but I can imagine the general combination with the High West and the Carpano. It would be easy drinking, indeed.

Thanks for the good words, and for sharing your recipe.

3 parts High West Double Rye Whiskey
1 part Carpano Antica vermouth
1/2 part Giffard Vanille de Madagasque

As classically, stir over ice until very cold and strain into a well-chilled glass. I garnish with a cocktail cherry, which I make very simply myself from canned/preserved pitted black cherries from which I pour off the accompanying sugar syrup and steep in Luxardo Maraschino for a week or so.

Enjoy your column greatly
Best wishes

Philip in Hong Kong

Thank you, Eric, what a delightful compliment. I’m glad you enjoy Cold Glass. Happy cocktailing!

Eric in napa