DrinkWire is Liquor.com’s showcase for the best articles, recipes and reviews from the web’s top writers and bloggers. In this post, The Whiskey Muse offers a twist on the Perfect Manhattan.
I want to start off with one of my favourite quotes by Sonya Parker who says “I’m not perfect, I’ll never be perfect, but I’m perfectly fine with that.”
I had always drank my Manhattans in the classic format with bourbon, sweet vermouth and bitters. However, after trying a “Perfect Manhattan,” it was a game changer for me. The lessened sweetness and drying effect of the dry vermouth suited my palate perfectly.
Now as you know, a “Perfect Manhattan” refers to a Manhattan which uses equal amounts of sweet and dry vermouth. In my version, the “Perfectly Fine Manhattan” dry vermouth is substituted for Fino sherry. Fino, which is Spanish for “fine” (hence the “Perfectly Fine Manhattan”) is a type of sherry that is particularly delicate light and elegant which perfectly contrasts Rosso Vermouth’s robust flavours.
As you know, I typically drink my whiskey neat, and when asked “how does your whiskey taste?”, I often reply “perfectly fine, thank you.” Now I can say the same about my Manhattans.
- 1.75 oz Bourbon
- 0.75 oz Rosso Vermouth (I’d recommend Maidenii Sweet for this)
- 0.50 oz Fino Sherry
- 2 dashes Peychauds Bitters
In a mixing glass add ice, bourbon, Vermouth, Sherry, and bitters. Stir for 10–15 seconds and strain into a chilled coupe. Express oils of an orange zest over the drink, garnish and serve.