Saturday, relaxing at Tao in Manhattan on 58th Street, with a perfect Manhattan made with Bookers Bourbon. Theresa “Tess”, the very knowledgable and friendly bartender helped me with my Italian by determining that the Vermouth Del Professore used in the drink added a spicy and herbal bitterness. I am assuming this is due to the amount of clove they use in their formula for making such a unique blend of vermouth. Read the rest of this entry »
Tag Archives: Angosture Bitters
Even a chain restaurant, using one of the most common bourbons, can make this drink properly. The Southern chain Smokey Bones which I assume is famous for, well.. um.. smokey bones (ribs) can make a basic, but completely satisfying Manhattan. Using just the essential and prescribed ingredients such as Markers Mark, Angostura Bitters and whatever-the-bartender-grabbed-out-of-the-well vermouth hit the spot that night. Sometimes, when everyone else around you is drinking beer from a bucket and slurring their words, a proper drink comes as a perfect break.