Do you make your Manhattan with rye or bourbon? Check out the CURIADA collection of bottles: bit.ly/cocktailtimebottles If you like what we do, you can also support the channel here: 👕 Merch: my-store-11171765.creator-spring.com 🎩 Patreon: www.patreon.com/cocktailtime 🛒 My Store: kit.co/KevinKos 🌍 Web Page: www.kevinkos.com/
I made mine with a cheap whiskey and a dry white vermouth because that's all that was available on door dash at the time 😢 it was alright but I wasn't a huge fan Well today I was able to get a rosso vermouth and Canadian club rye whiskey, and it's definitely a step up, love it Both versions I used angostura bitters and a hotel starlino cherry, when I was using the dry vermouth I would add a little cherry syrup, but the rosso dosnt need it
Can we just appreciate how this man literally dressed up and edited such a well-made video to deliver us some of the classiest youtube tutorial with a bit of history?
I love the modern version. I make with 2 parts Gretzky red cask whiskey, 1 Dolin Vermouth and I go heavy on the bitters. I’m a 6-7 dashes guy just love it
Saw another comment from a guy too young to drink legally, decided to leave one of my own. This channel really feels like top notch TH-cam content - camera work is fabulous, the atmosphere is rich and warm, you're possibly the most reserved man on this whole damn website, and the techniques on display are a joy to watch.
I was a Bartender at a steak and rib house in the early 1980s I made many a Manhattan following the recipe of the company drink mix guide which I had to memorize and get tested on before icould even start training for bartender, but the most intresting thing about this drink at that time was 20% of the time I made it it came back because the guest who was always right needed to come to the bar, glass half empty, and instruct me how to correctly make this drink, I had a similar but les frequent situation with the Old Fashion, I always thanked them for teaching me the correct way with a smile because thats what being a good bartender is really about.
Living in Venezuela where Bourbon was hard to get, my parents would make the Manhattan with rum-and even now make it with half rum and half bourbon...it's pretty good
I love that front-on shot during the modern Manhattan! Personally, I prefer a Manhattan made with rye over bourbon. But I also enjoy ones with the Vermouth swapped out for Cardamaro, though I know it's not strictly speaking a Manhattan at that point.
I've been partial lately to the Employee's Only variation of the classic Manhattan recently. 1.5 ozRye whiskey 1.75 ozSweet vermouth .5 ozGrand Marnier 3 dashesAngostura bitters
Kevin, top notch production quality, as always! Love the Manhattan and its many variations. I was curious about the glass you used for the 1884 version. Looks like a Nick and Nora. Any chance you remember where you got it? What a stunning glass! Cheers! Congrats on 50k
Love that you make these historical comparisons - you both make it so interesting for everyone to see how cultural enjoyments evolve as well make a great learning experience for us whom have bartendering as profession. Just going on knowledge of the drinks (not a huge fan of sweet vermouth) can assuredly give a personal preference for the modern version. As always, keep up your great work Kevin!
I love Manhattan. Thanks for this video. I had a porcino Manhattan in a bar in Augsburg, Germany. They used Jack Daniels Rye, porcini infused vermouth, red wine syrup and Angostura Bitters. I think they use dried porcini mushrooms and leave them in the vermouth for a time. Even though the low alcohol that should work with dried ones. It's a nice twist with great umami flavours.
Wonderful comparison. I had a La Louisiane followed by a Bijou tonight with a nice cigar. Fascinating how different combinations can taste so different. The Bijou (gin) was lighter than the La Louisiane (Bullet Rye) but the contrast of the Absinthe in the first with the Green Chartreuse in the second made them similar but octaves apart. Love your channel!!
Just found your channel, and the Manhattan is my go-to cocktail. Like you I prefer the modern version, although when making it a home I tend to experiment with the sweet liquor and have come up with some fun alternatives. I did find a reverse manhattan on a menu a few months ago and tried it - didn't like it at all, but I am sure there are some out there who love it, which is the great thing about cocktails, everyone can find something they like.
Very interesting recipes on the "classic" Manhattan. Fascinating the 1887 recipe called to shake the cocktail, as it's become very taboo to bruise the ice making a modern Manhattan nowadays.
A 3:1 mix of your favorite whiskey with Antica Formula, no additional bitters, chilled for an hour in the fridge, then poured into a chilled glass with a Luxardo maraschino cherry, is all it takes .. Better still, arriving at a party with a pitcher full and some glasses is a great crowd pleaser!
Just discovered your channel with this video. It’s aesthetically and thematically marvelous. Where did the Ice Bucket come from? It matches my Williams Sonoma triple old fashioned glasses.
My favourite is definitely a modern version but with an orange zest as opposed to a cherry! I’ve also made reverse Manhattans when I’m in the mood for something lower in ABV but I’ll try your way with some Maraschino & Boker’s as opposed to Ango and I’ll try shaking it although it still feels weird 😅 Also congrats on 50k!!! 🥳🥳
Lep pozdrav iz Kanade. Another amazing video. I love the modern Manhattan. Thanks for the shout out to Canadian Whisky (no “e”) during the prohibition.
I coulda told you the modern was best - taste has changed a great deal in a century. As a museum kitchen docent I was in on making numerous antique boozy drink recipes for patron parties, including punch. Syllabub. All sorts of odd ideas. Kind of harsh on the modern palate and stomach. Tho’ I have to say the glassware is gorgeous!
I prefer a rye Manhattan, but I wouldn't refuse one with bourbon...I like the idea of using a dash of curacao or maraschino (if I garnish with a maraschino cherry I sometimes add a bit of the syrup anyway) but I think I'd just add it to the modern version. Doesn't mean I won't try the older versions though. I enjoyed the video, and thanks for explaining what a pony glass and a "wine glass" are in terms of measurement. I have Harry Craddock's Savoy cocktail book and I've always wondered about that. Cheers!
Wait, at 4:25 you say half wine glass is 1.5 ounces, so a full wine glass should be 3 ounces, but at 5:30 you say a wine glass is 2 ounces? I love cocktail history and reading vintage recipe books, but it’s hard to understand the measurements!
You have a keen eye, my friend! Like mentioned, the interpretation of the measurments by David Wondrich for this particular recipe confused me too. The original recipe states "one-half wine glass" (you can see it here: bit.ly/38j49vW) and DW adds "1 1/2 oz" for this recipe in Imbibe!, whereas he always puts 2 oz for 1 wine glass (including on a saparate page, just for old measurements). So I just decided to go with 1.5 oz, which would be 0.75 wine glass (I think?), but making sure to add equal amounts of whiskey and sweet vermouth and just call it a day. Ended up with a tasty cocktail so no harm done, right? Cheers!
@@KevinKos it is still the right ratio of rye and sweet vermouth, so no harm done! Perhaps Wondrich just thought a 2 ounce cocktail would be too small and adjusted to modern standards without mentioning it. How convenient that he included a page for measurements, they don’t seem to be ever explained in old cocktail books. Cheers!
Not sure how i ended up here. but i don't really mind. Certainly an interesting break down, also i love the almost James Bond villian energy you give off as you explain in meticulous detail your process complete with highly aesthetic glassware and a up scale but not pompous presentation, describing the flavors in a way that doesn't come across as vague to someone like I who has 0 prior experience with cocktails/alcohol.... never seen anything by you before this, but this was a fantastic video and enjoyable presentation.
Excellent video! I find modern Manhattan's too sweet - I reduce the vermouth to 3/4 of an ounce, and increase the bourbon to 2 and 1/4. I always use rye (Templeton or High West Double Rye) but my wife loves them with Makers. Also I use Fee Bros black walnut bitters. I tried many bitters years ago when I first started making them and this is where I landed. A different but very pleasing cocktail.
this might not get answered considering how old this is, but what's the name of the tune you guys used from 6:23 to the end? I really like how it sounds and I'd love to try and play it on my trumpet
Do you teach in person classes? I'd love to take one, but more importantly I'd love to have a drink and chat. No matter what, thank you for your videos and thank you for your grace and style.
First time viewer, a bit dubious about Mr. Kos's origins. On screen persona a tad...well a tad over the tip. Still, rock on Kevin, wonderful production value. I liked this video. A life long, meaning from the innocent ages of steeling sips of Mom's Manhattans to date. Several decades in the making. I love a good Manhattan. I appreciate the history lesson and will explore the older recipes. Thanks
I've never thought of adding a dash of maraschino or curacao to a Manhattan but judging how much that can improve an old fashioned I'm thinking I need to make an "improved" Manhattan asap!
Hey Kevin, It's a nice coincidence that you made this video on Manhattans just around the time I was preparing to try making it myself. Thank you! P.S. I noticed that in one recipe a half wine glass is 45ml, but in another a full wine glass is 60ml. Is this a mistake by chance?
Haha, awesome! Yes, that part is a bit confusing since David Wondrich wrote in the Imbibe one-half wine glass (1 1/2 oz). I did it exactly as written in the book but still, 1 wine glass is 2 oz and a half is 1 oz. Thank you!
Your videos are great. I like my Manhattans with Rye. Bulleit is my favourite one for a standard Manhattan (paired with Antiqua Classica). For a Black Manhattan, I love Rittenhouse.
Because when you stir in a warm mixing glass, ice needs energy for chilling the drink and the mixing glass. In this case, you will end up with a too diluted and not chilled enough cocktail, especially on these summer days when the air and gear are warmer. Thank you for asking!
I like myself a good Manhattan. Also, I should suggest that you try the Prohibition Rye Whiskey brand. Specifically it's Redemption series. Which is Rye aged in Plantation Rum barrels.
There's an 1884 recipe with curacao in OH Byron I think would have been a fairer comparison to the other 1884 Manhattan and the the modern Manhattan, it calls for 2 dashes curacao and angostura bitters and half a wine glass each of Italian vermouth and whiskey. Byron also interestingly enough uses the gum syrup for the reverse Manhattan with a pony of vermouth and half a pony of whiskey. I wrote a paper on the history of the Manhattan and its effects on cocktails in general and at the time I wrote it, it was widely believed that the Martinez was the grandfather to both the manhattan and the martini. However there was always an issue there because Byron cites the receipt for the Martinez as "same as a Manhattan but use gin instead of whiskey." I personally believe based on my research, and the review board for my paper agreed, that this was most probably a case of simple alphabetization, as Martinez came after Manhattan, it would make sense to save time and space by entering the receipt as he did. While no published mentions of the Martinez receipt existed before 1884, the drink itself was mentioned as early as the 1860s in reference to Jerry Thomas and his time in San Francisco. Considering his influence in creating the Blue Blazer and Tom Collins in the same period of time, its possible he created the Martinez as early as 1861 at the Occidental, but he never put the receipt to paper until the 1887 edition of his guide which makes that origin a little suspect. There were newspaper mentions of a Martin or Martine or Martinez cocktail during the period of 1862-1884 so its invention has to predate both Byron and Winter.
It turns out I have Chuncho Amargo in my bar, I wonder if that's the exact peruvian bitters the recipe calls for ? I guess I'll give it a try with it and then try with orange bitters to taste the difference !
I love the reverse Manhattan and served it as the house Manhattan in the restaurant in which I bartended pre-pandemic, but I always used Cointreau. The medicinal quality of Maraschino (in my opinion) simply belongs in a different drink.
Do you make your Manhattan with rye or bourbon?
Check out the CURIADA collection of bottles: bit.ly/cocktailtimebottles
If you like what we do, you can also support the channel here:
👕 Merch: my-store-11171765.creator-spring.com
🎩 Patreon: www.patreon.com/cocktailtime
🛒 My Store: kit.co/KevinKos
🌍 Web Page: www.kevinkos.com/
I'm a rye guy, myself. 😁
Rye for me.
I made mine with a cheap whiskey and a dry white vermouth because that's all that was available on door dash at the time 😢 it was alright but I wasn't a huge fan
Well today I was able to get a rosso vermouth and Canadian club rye whiskey, and it's definitely a step up, love it
Both versions I used angostura bitters and a hotel starlino cherry, when I was using the dry vermouth I would add a little cherry syrup, but the rosso dosnt need it
Both , but Rye much more often
Can we just appreciate how this man literally dressed up and edited such a well-made video to deliver us some of the classiest youtube tutorial with a bit of history?
I appreciate it! Cheers!
he needs to work on his fake accent lol
So classy! The man
Yeah!
It's what he does
This show is so aesthetically pleasing and your glassware is always on point!
I appreciate it! Cheers!
@@KevinKos Not only what this guy said, but that mustache of yours makes it as well.
this channel is so visually well designed. The background, the gentleman's attire, music, lighting. Cheers!
This show hits all the marks. No detail is overlooked: quality production value, superb host, and delightfully entertaining and informative. Kudos!
aaand most importantly, you - superb viewers! Can't describe how happy I am to create for you guys! Thanks!
First time watching... Gotta love a classic, classy mustache... Cheers to you my friend!
Welcome aboard! Thank you!
I'm 20 , still can't drink, yet I love to watch such an aesthetically pleasing form of art. Kudos to you sir!
Thank you!
Update, yours 22 now, hows the Manhatten??
What a way to celebrate #50k. The classiest cocktail for the classiest channel. Cheers and congrats fellas! 🥃
Thank you so much! 🥂
I love the modern version. I make with 2 parts Gretzky red cask whiskey, 1 Dolin Vermouth and I go heavy on the bitters. I’m a 6-7 dashes guy just love it
Cocktail TH-cam perfection, well-filmed and well-researched. Excellent effort as always!
50k!!! Congrats! Well deserved, you’ll be at 100k in no time!
Thank you so much!
Back when I was drinking, I used to love me some Manhattans! They went down so smoothly and nice.
Saw another comment from a guy too young to drink legally, decided to leave one of my own. This channel really feels like top notch TH-cam content - camera work is fabulous, the atmosphere is rich and warm, you're possibly the most reserved man on this whole damn website, and the techniques on display are a joy to watch.
Great video as always. Love the history lesson and the cool glassware.
The animation at 03:16 is so bad-ass. AWESOME. Cheers.
Sašo keeps on impressing right? Thank you?
@@KevinKos Yeah I assumed was Saso - he has such a talent. These little details really elevate the quality even further. Cheers to the whole team.
I was a Bartender at a steak and rib house in the early 1980s I made many a Manhattan following the recipe of the company drink mix guide which I had to memorize and get tested on before icould even start training for bartender, but the most intresting thing about this drink at that time was 20% of the time I made it it came back because the guest who was always right needed to come to the bar, glass half empty, and instruct me how to correctly make this drink, I had a similar but les frequent situation with the Old Fashion, I always thanked them for teaching me the correct way with a smile because thats what being a good bartender is really about.
One of my favorite drinks from one of my favorite channels! Keep up the amazing work, I really enjoy the content!
I appreciate it! Thank you and Cheers!
Living in Venezuela where Bourbon was hard to get, my parents would make the Manhattan with rum-and even now make it with half rum and half bourbon...it's pretty good
Yasssss, my weekly happiness is here👍 one of my favorite cocktails, ever😁🤗
Thank you!
I love all of his tools and outfits
The best cocktail yt channel by far.
Thank you! Cheers!
What a great channel!!, great content, great presentation, cheers!
I always learn something new here. Also, I love the exchange at the end. Not everything has to be in English! :-)
I love that front-on shot during the modern Manhattan!
Personally, I prefer a Manhattan made with rye over bourbon. But I also enjoy ones with the Vermouth swapped out for Cardamaro, though I know it's not strictly speaking a Manhattan at that point.
I've been partial lately to the Employee's Only variation of the classic Manhattan recently.
1.5 ozRye whiskey
1.75 ozSweet vermouth
.5 ozGrand Marnier
3 dashesAngostura bitters
Kevin, top notch production quality, as always! Love the Manhattan and its many variations.
I was curious about the glass you used for the 1884 version. Looks like a Nick and Nora. Any chance you remember where you got it? What a stunning glass!
Cheers! Congrats on 50k
This glass was a properly of our editor/camera guy Sašo. He was so kind to donate it to Cocktail Time. Thank you!
This history lesson is far more interesting than the one I took in college! Cheers 😘
I’m obsessed with that wine glass!
I really appreciate all the details and specificity you include in your videos. Thank you!!
With pleasure. Thank you!
God bless you! Great presentation, the Manhattan is the greatest cocktail ever created. Salute and cheers
Love that you make these historical comparisons - you both make it so interesting for everyone to see how cultural enjoyments evolve as well make a great learning experience for us whom have bartendering as profession. Just going on knowledge of the drinks (not a huge fan of sweet vermouth) can assuredly give a personal preference for the modern version. As always, keep up your great work Kevin!
Thank you!
Loved all three of them! I must buy some Liber & Co syrups!
I love them too!
Absolutely beautiful glassware, for a beauty of a cocktail 🍸
King of cocktails 🍸
Awesome video Kevin. Kudos to you and the crew.
I love Manhattan. Thanks for this video. I had a porcino Manhattan in a bar in Augsburg, Germany. They used Jack Daniels Rye, porcini infused vermouth, red wine syrup and Angostura Bitters.
I think they use dried porcini mushrooms and leave them in the vermouth for a time. Even though the low alcohol that should work with dried ones.
It's a nice twist with great umami flavours.
Love this cocktail, my grandfather brought me on to it. No white claw or truly for me 😄
I agree with your choice
+1 sub. a great little piece about a subject i usually dont care too much for! excellent job.
That's a lot of vermouth for my taste. Great video!
Thanks!
classy and informative! Thanks!
I love this channel, thanks to the team for the great content, keep it up
Wonderful comparison. I had a La Louisiane followed by a Bijou tonight with a nice cigar. Fascinating how different combinations can taste so different. The Bijou (gin) was lighter than the La Louisiane (Bullet Rye) but the contrast of the Absinthe in the first with the Green Chartreuse in the second made them similar but octaves apart. Love your channel!!
So far my favorite Whiskey for Manhattan is Still Austin Cask Strength Rye
There's a great place here in tirana. Dedicated to drinking and enjoying good music. I know what ill order next time i go there. Terrific content bro!
Love it, thanks guys!!!
Just found your channel, and the Manhattan is my go-to cocktail. Like you I prefer the modern version, although when making it a home I tend to experiment with the sweet liquor and have come up with some fun alternatives. I did find a reverse manhattan on a menu a few months ago and tried it - didn't like it at all, but I am sure there are some out there who love it, which is the great thing about cocktails, everyone can find something they like.
I really appreciate your information thank you
Love the comparison videos. Keep it up.
The real star of this video is your mustache. I don’t think a man can make a proper cocktail without an oldtimey mustache. 🍸
Cheers!
I just finished Imbibe and seeing what a vintage pony and wine glass makes some more sense now!
Great video. Great channel.
Very interesting recipes on the "classic" Manhattan. Fascinating the 1887 recipe called to shake the cocktail, as it's become very taboo to bruise the ice making a modern Manhattan nowadays.
Nice work team, setting the eh... bar... for production value as always!
This man is obscenely classy.
Thank you!
Sir love your video.. ❤️❤️❤️ one video margarita and American margarita
Thank you!
A 3:1 mix of your favorite whiskey with Antica Formula, no additional bitters, chilled for an hour in the fridge, then poured into a chilled glass with a Luxardo maraschino cherry, is all it takes .. Better still, arriving at a party with a pitcher full and some glasses is a great crowd pleaser!
Just discovered your channel with this video. It’s aesthetically and thematically marvelous. Where did the Ice Bucket come from? It matches my Williams Sonoma triple old fashioned glasses.
My favourite is definitely a modern version but with an orange zest as opposed to a cherry! I’ve also made reverse Manhattans when I’m in the mood for something lower in ABV but I’ll try your way with some Maraschino & Boker’s as opposed to Ango and I’ll try shaking it although it still feels weird 😅 Also congrats on 50k!!! 🥳🥳
Thank you!
Lep pozdrav iz Kanade. Another amazing video. I love the modern Manhattan. Thanks for the shout out to Canadian Whisky (no “e”) during the prohibition.
Lep pozdrav v Kanado! Na zdravje 😉
I have a weird obsession with bottles and glassware. Nobody gets it until I show them videos like this one lol
Same here. I have too many bottles and glassware at home and in a studio 😅 Thank you!
I coulda told you the modern was best - taste has changed a great deal in a century. As a museum kitchen docent I was in on making numerous antique boozy drink recipes for patron parties, including punch. Syllabub. All sorts of odd ideas. Kind of harsh on the modern palate and stomach. Tho’ I have to say the glassware is gorgeous!
I prefer a rye Manhattan, but I wouldn't refuse one with bourbon...I like the idea of using a dash of curacao or maraschino (if I garnish with a maraschino cherry I sometimes add a bit of the syrup anyway) but I think I'd just add it to the modern version. Doesn't mean I won't try the older versions though. I enjoyed the video, and thanks for explaining what a pony glass and a "wine glass" are in terms of measurement. I have Harry Craddock's Savoy cocktail book and I've always wondered about that. Cheers!
With pleasure! Glad you liked the episode. Cheers!
Always informative, witty and obviously classy.
You put so much information below, couldbyou maybe include the glasses?
Wait, at 4:25 you say half wine glass is 1.5 ounces, so a full wine glass should be 3 ounces, but at 5:30 you say a wine glass is 2 ounces? I love cocktail history and reading vintage recipe books, but it’s hard to understand the measurements!
You have a keen eye, my friend! Like mentioned, the interpretation of the measurments by David Wondrich for this particular recipe confused me too. The original recipe states "one-half wine glass" (you can see it here: bit.ly/38j49vW) and DW adds "1 1/2 oz" for this recipe in Imbibe!, whereas he always puts 2 oz for 1 wine glass (including on a saparate page, just for old measurements). So I just decided to go with 1.5 oz, which would be 0.75 wine glass (I think?), but making sure to add equal amounts of whiskey and sweet vermouth and just call it a day. Ended up with a tasty cocktail so no harm done, right? Cheers!
@@KevinKos it is still the right ratio of rye and sweet vermouth, so no harm done! Perhaps Wondrich just thought a 2 ounce cocktail would be too small and adjusted to modern standards without mentioning it. How convenient that he included a page for measurements, they don’t seem to be ever explained in old cocktail books. Cheers!
Not sure how i ended up here. but i don't really mind.
Certainly an interesting break down, also i love the almost James Bond villian energy you give off as you explain in meticulous detail your process complete with highly aesthetic glassware and a up scale but not pompous presentation, describing the flavors in a way that doesn't come across as vague to someone like I who has 0 prior experience with cocktails/alcohol.... never seen anything by you before this, but this was a fantastic video and enjoyable presentation.
Thank you! Glad you found me 😉🥂
I'll have to try these old school variations.
..with Canadian whisky tho;)
Templeton Rye with Lillet Rose @ 2:1 to 3:1, depending. And classic D'Agostino. The cherry is required.
Excellent video! I find modern Manhattan's too sweet - I reduce the vermouth to 3/4 of an ounce, and increase the bourbon to 2 and 1/4. I always use rye (Templeton or High West Double Rye) but my wife loves them with Makers. Also I use Fee Bros black walnut bitters. I tried many bitters years ago when I first started making them and this is where I landed. A different but very pleasing cocktail.
And that reverse Manhattan sounds awful! Just not into very sweet drinks.
I love fee brothers' black walnut bitters but I have never tried them in Manhattan. Thank you for sharing your experience! Cheers!
this might not get answered considering how old this is, but what's the name of the tune you guys used from 6:23 to the end? I really like how it sounds and I'd love to try and play it on my trumpet
I'll ask our editor Sašo. Thanks for the question!
@@KevinKoscan you answer this man's question?
Nevermind, just Shazam'ed it and it came back called as a song named 'Golden Age Radio' by 'Golden Age Radio'
@@SandstormGT Thank you brother 🙏
CAPOLABORO!! saludos desde Argentina
Do you teach in person classes? I'd love to take one, but more importantly I'd love to have a drink and chat. No matter what, thank you for your videos and thank you for your grace and style.
I do. I have 1 on 1 consultancy on my web page kevinkos.com. Would love to have a cocktail and a chat with you, Chris. Thank you and cheers!
Would saline work well with a Manhattan?
First time viewer, a bit dubious about Mr. Kos's origins. On screen persona a tad...well a tad over the tip. Still, rock on Kevin, wonderful production value. I liked this video. A life long, meaning from the innocent ages of steeling sips of Mom's Manhattans to date. Several decades in the making. I love a good Manhattan. I appreciate the history lesson and will explore the older recipes. Thanks
I've never thought of adding a dash of maraschino or curacao to a Manhattan but judging how much that can improve an old fashioned I'm thinking I need to make an "improved" Manhattan asap!
Cheers!
I married into a family of Manhattan drinkers. Adding a splash of cherry juice was how they introduced it to me 30 years ago.
1:35 - 2-1-2 is also a Manhattan phone number area code.
I prefer my Manhattan with Mezcal. Gives it a very smooth smokey flavour.
I love the coupe for the modern version, do you know where you got it?
Hey Kevin, It's a nice coincidence that you made this video on Manhattans just around the time I was preparing to try making it myself. Thank you!
P.S. I noticed that in one recipe a half wine glass is 45ml, but in another a full wine glass is 60ml. Is this a mistake by chance?
Haha, awesome! Yes, that part is a bit confusing since David Wondrich wrote in the Imbibe one-half wine glass (1 1/2 oz). I did it exactly as written in the book but still, 1 wine glass is 2 oz and a half is 1 oz. Thank you!
Hi Kevin, could you do some cocktails made with Pelinkovac since its my favourite drink, but not many cocktail recipes can be found!
Thank you for the idea! Do you like an Antique from Badel or do you have any other in your mind?
my my that accent is fantastic.
Your videos are great. I like my Manhattans with Rye. Bulleit is my favourite one for a standard Manhattan (paired with Antiqua Classica).
For a Black Manhattan, I love Rittenhouse.
Great comparison, but prefer the SoCo Manhattan, without bitters and a touch of maraschino juice with the cherry.
Never had a Manhattan… this made me want nothing but a manhattan right now lol…
Lol,why cool the mixing glass if the point of a mixing glass is to dilute(and cool) the drink?
Because when you stir in a warm mixing glass, ice needs energy for chilling the drink and the mixing glass. In this case, you will end up with a too diluted and not chilled enough cocktail, especially on these summer days when the air and gear are warmer. Thank you for asking!
I like myself a good Manhattan. Also, I should suggest that you try the Prohibition Rye Whiskey brand. Specifically it's Redemption series. Which is Rye aged in Plantation Rum barrels.
Sound interesting! I have to source it and tr it out. Thank you!
@@KevinKos No problem! 😊
Where can I find those coupe glasses?!
Professionals like you made me become a bartender.
That makes me feel really happy! Cheers!
🌎 Sudamérica mano arriba 🙋🏻
I need some nice glassware
I like your mustache !
Thank you!
I wonder if you swapped out the vinegar for verjus and then fatwashed it with the ghee instead
There's an 1884 recipe with curacao in OH Byron I think would have been a fairer comparison to the other 1884 Manhattan and the the modern Manhattan, it calls for 2 dashes curacao and angostura bitters and half a wine glass each of Italian vermouth and whiskey. Byron also interestingly enough uses the gum syrup for the reverse Manhattan with a pony of vermouth and half a pony of whiskey. I wrote a paper on the history of the Manhattan and its effects on cocktails in general and at the time I wrote it, it was widely believed that the Martinez was the grandfather to both the manhattan and the martini. However there was always an issue there because Byron cites the receipt for the Martinez as "same as a Manhattan but use gin instead of whiskey." I personally believe based on my research, and the review board for my paper agreed, that this was most probably a case of simple alphabetization, as Martinez came after Manhattan, it would make sense to save time and space by entering the receipt as he did. While no published mentions of the Martinez receipt existed before 1884, the drink itself was mentioned as early as the 1860s in reference to Jerry Thomas and his time in San Francisco. Considering his influence in creating the Blue Blazer and Tom Collins in the same period of time, its possible he created the Martinez as early as 1861 at the Occidental, but he never put the receipt to paper until the 1887 edition of his guide which makes that origin a little suspect. There were newspaper mentions of a Martin or Martine or Martinez cocktail during the period of 1862-1884 so its invention has to predate both Byron and Winter.
It turns out I have Chuncho Amargo in my bar, I wonder if that's the exact peruvian bitters the recipe calls for ? I guess I'll give it a try with it and then try with orange bitters to taste the difference !
Awesome! Let me know how it tastes like in a Manhattan. Cheers!
That, sir, is a lusty laugh - may I get you another drink...?
Of course 😄 Cheers!
Does anyone know if Kevin has a bar where one could go to, to enjoy a cocktail or two?
What beautiful glasware! I'm not familiar with it, anyone know what it's called?
These are used vintage glasses. Thank you!
Does anyone know where can you get the left-most/oldest glass?
Where are the 1987 glasses from?
Please put recipes in description
I love the reverse Manhattan and served it as the house Manhattan in the restaurant in which I bartended pre-pandemic, but I always used Cointreau. The medicinal quality of Maraschino (in my opinion) simply belongs in a different drink.