09 July 2009

The Danhattan

When Mr B. makes a cocktail, you take notice. His cocktails don't just taste like a bunch of stuff mixed together. They're blended. They're balanced. They're concotions. His take on an American classic, the robust whiskey drink known as The Manhattan, is proof of that. Start with the right ratio: 3-parts-whiskey-to-1-part vermouth. Split the whiskey portion: half Maker's Mark Bourbon, half Wild Turkey Rye. Split the vermouth portion as well. Use a drier, more herbal sweet vermouth for one half. For the other half, The Danhattan requires Cynar. That's right, Cynar, the artichoke liqueur. Never heard of it? Hah! Cretin! All this chilled over ice and strained into a large cocktail glass. Then a spot of Fee Bros. bitters, and to top it off, a brandied loquat as the fruit garnish. You heard me right. A loquat. Half of one, actually, sliced open, stone removed. Soaked in a spiced, sugar-brandy solution. What's that you say? You don't go to those lengths to make a good drink? You don't go around inventing them and naming them either, do you? Didn't think so. You wanna play with the big boys you gotta have some game.

I made my notes AFTER drinking a Danhattan, so I am not repsonsible for any errors or omissions in this recipe. Readers are encouraged to experiment.

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