My dads favorite cocktail, after he returned from a hard days work. When I turned 15, he taught me the recipe and I’d make him one when he got home. That was 53 years ago, and I cannot make a Manhattan today without thinking of him. I love you and miss you Dad! RIP❤️
So nice way to remember you dad. May his soul rest in peace. I am a nurse and whenever I do my three day in a row I am thinking of a margarita on my day off.
My grandfather and Uncle’s favorite drink! My uncle and his wife used to call them “ ‘hatties” :) and would drink them at “cocktail hour”. If they were feeling sassy, they might also smoke a “cheroot” - what they called cigarettes, with their tipple, (although I’ve only heard that name applied to cigars).
I once made a mistake of ordering a Manhattan at a dive bar here in Seattle. The bartender told me “You are at a dive bar!” I quickly apologized...as I didn’t know then how this cocktail is made and what ingredients are used. From that moment on, I only order Manhattans at upscale bars and restaurants 😬
I know this is a year old but I just wanted to say that when I was first coming to appreciate cocktails I did the same thing (in the bar in back of a diner.....) and the bartender said to me: "Honey... this is a toilet bar. You want a whiskey or a beer?"
Sad part is, these should be things any old bar has on hand, it's not like you have to trek through the deserts of Nigeria to find a rare silkworm to make this cocktail. Even a shithole bar should be able to make a simple Manhattan. Sounds like the bartender was just being a lazy ass lol
1oz Vermouth 2oz Whisky or bourbon Stir over ice, strain into a glass, Done. ✅ anything more than that and you’re just overthinking everything and overdoing a drink that was designed to be simple.
For those who prefer their cocktail to not be overly diluted, pour the ingredients into the mixing glass then, and only then, add the ice and stir. This more than sufficiently dilutes and opens up the cocktail while chilling it, even more so if you pre-chill the coup, then it can be strained into the coup. With a luxardo cherry, not an orange peel.
Typically I now add the ingredients BEFORE the ice but, if it is sitting on ice briefly, it will have very minimal difference (this has been tested by Dave Arnold). And yes, maraschino Cherry NOT orange peel.
I need some help please!! My Manhattans always taste like shit. Ive tried various whiskeys but the vermouth seems to be the issue. I always use Martini brand and it seems to taste very bitter and sour. Wat am i doing wrong?? Thanks
Vermouths are classified as "aromatized wines", with wine naturally being the base it falls out of the spirit category. Liqueurs are usually low proof with a high sugar content. Hope that helps
Can you tell me the names of your ingredients? I’ve never made a Manhattan before. I like a Martini but I don’t like dry I prefer more on sweet side which I don’t know what to get for that either . Thank you
The whiskey he's using is Bulliet Rye, which is very distinctive and a little herbal. You may love it, but it's not for everyone. as an alternative you can try something like Rittenhouse Rye, Knob Creek Rye, Old Forester Rye, or Wild Turkey 101 Rye. They're all a little more middle of the road, a little less herbal and around that same price range, in the $25 space. Maybe a bit safer if you're just getting started. You can use any number of Bourbons, but I'd argue that the idea Manhattan uses Rye. Vermouth is a fortified wine. You want Sweet Vermouth (or red) as opposed to Dry Vermouth (white). He's using Dolin, which is a great middle of the road vermouth. If you want to splurge, you can go with Carpano Antica which is a smidge more expensive, and adds a unmistakable vanilla flavor. If you want to skimp on price, (or just can't find those options) you can get Martini and Rossi. Regardless of what you choose, keep your vermouth in the fridge. The bitters he's using is Angostura, and you must have them on your shelf if you're going to be making cocktails. They are simply a requirement. Angostura has some other varieties of bitters (like orange, or chocolate) but for our purposes you need the yellow cap Angostura Aromatic Bitters. The more you get into cocktails, the more you can play around with other brands and styles (Peychauds is another variety that's good to have on hand for comparison sake). That's it. That's all you technically need. Add a glass and ice and you're all set. He uses a slice of orange peel, which would be a pleasant, if non-traditional addition. Typically, Manhattan's are also served with one or two cocktail cherries. Luxardo makes incredible cocktail cherries, but avoid the bright red maraschinos. Better off just skipping them if that's your only option.
Steve can you show us how to make white sangria please 🌹 I know it’s gonna be amazing if you make it . with blueberry red berries and strawberry 🍓 fruits
Steve the Bartender cant wait to see you make it ❤️ we love your videos so much i am a bartender now because of you ❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️ a million heart from your fan ❤️
(PAIS DE ORIGEM: EUA) Este é um clássico dos coquetéis de sabor forte encorpado. (RECEITA) Mexa na mixing Glass: (60ml de whisky Jack DN) (10ml de verm tinto doce) (1 lance de Angustura) Coe para taça previamente gelada e adicione uma cereja no fundo da taça.
Wild Turkey rye seems pretty decent with it for real. Not the 101 rye but if you wanted to add some extra ump to it I'm sure it would work fine as well.
Steve, how much water (in ml, please) from ice dilution by stirring or shaking is added to the cocktail? I know that varies, but have you some info of this?Sort of: Negroni has 90ml plus 30 - 40ml of water from dilution by XX seconds stirring. Could you help me? Thanks.
Common practice is 20% dilution in most cocktails. For instance, if you're doing a prebatched cocktail that you're going to refrigerate that's the norm.
Stirring chills and dilutes whilst shaking aerates, chills and dilutes so stirring is best f a spirit forward cocktail. Shaking will also very quickly over-dilute a spirit-forward cocktail.
I prefer it shaken. which ALSO chills. Its 2 ounces of booze with a nip of vermouth, you are not going to notice a dilution of a few ice shards unless you are willfully pretentious.
@@StevetheBartender_ Oh yeah. The 265 person open bar party demands some quick drink mixes... Like 6 within a minute. moscow mules, manhattans, old fashions, margaritas... get em all done in 60 seconds and that $50 tip is mine... Was $500 in tips between the two of us that night.
Im sorry but this is the worst cocktail i have ever made. Sweet vermouth is disgusting. I tried to experiment with the drink but it fucking sucks. Sorry 😐
Haha, thanks bro! I do my own editing.... the later vids have improved a lot since.. trial and error as I’ve never used a camera let alone edited up into I started doing the cocktail vids..
![ตีสิบเดย์ [FULL] | เปิดใจ "อาจารย์ เบียร์ ฅนตื่นธรรม" นักสนทนาธรรมสายดุดัน!](http://i.ytimg.com/vi/vqaBI_mnoDk/mqdefault.jpg)
🚀 Check out my top 20 tips for making better drinks at home: join.stevethebartender.com.au/20-tips-for-better-drinks
My dads favorite cocktail, after he returned from a hard days work. When I turned 15, he taught me the recipe and I’d make him one when he got home. That was 53 years ago, and I cannot make a Manhattan today without thinking of him. I love you and miss you Dad! RIP❤️
Sounds a lot like my Dad. Cheers man, that's an awesome story/memory
Same with my Dad, he would sometimes use Canadian VO and a handful of Cheez-Its (for snacking of course).
@@thomaspetroni208 Sounds good! I’m gonna try try that.
So nice way to remember you dad. May his soul rest in peace.
I am a nurse and whenever I do my three day in a row I am thinking of a margarita on my day off.
♥️
Manhattan area code is 212... 2 shots rye, 1 shot vermouth, 2 dashes bitters :)
Yeah right, I never knew that - thanks for sharing :) I guess I was a little heavy on the bitters if I wanted to make that version 😆
Wow, never thought of it that way. I learn something new everyday.
@@StevetheBartender_ - Seems you made a Los Angeles without even knowing it. :D
Derek Trujillo 😂
Based
My grandfather and Uncle’s favorite drink!
My uncle and his wife used to call them “ ‘hatties” :) and would drink them at “cocktail hour”. If they were feeling sassy, they might also smoke a “cheroot” - what they called cigarettes, with their tipple, (although I’ve only heard that name applied to cigars).
All-time favorite cocktail. A classic.
Very relaxing vid especially with the music.
Why thank you :)
@@StevetheBartender_ Ditto on the Bossa.
Excellent.. no BS, just the real deal. My favorite mixed drink. Thanks.
It's all I drink if not having English nitro brown ale
Finally an Aussie that actually uses ML's!!! Now I can learn a lot easier. New subscriber, love your videos mate
There are two types of countries in this world...those that use the Metric system and those that have landed on the moon....
I legit though Australia used metric till now. now I have to google it😂
@@harveyhagar and there also countries that don't brag about everything they have done to make the world better... i.e, Aussies.
@@TurnAwayFilms 🤪🤪
@@harveyhagar nasa used metric.
My favorite mix, other than just a plain old highball. Classic.
Thanks for this lesson , very simple I’m trying to refresh my knowledge on how to make drinks again ..
I once made a mistake of ordering a Manhattan at a dive bar here in Seattle. The bartender told me “You are at a dive bar!” I quickly apologized...as I didn’t know then how this cocktail is made and what ingredients are used. From that moment on, I only order Manhattans at upscale bars and restaurants 😬
Should have said: give me bourbon, vermouth and bitters and I'll do your job for you
Shouldn’t have to apologise for asking to pay for a drink! 😌
I know this is a year old but I just wanted to say that when I was first coming to appreciate cocktails I did the same thing (in the bar in back of a diner.....) and the bartender said to me: "Honey... this is a toilet bar. You want a whiskey or a beer?"
Sad part is, these should be things any old bar has on hand, it's not like you have to trek through the deserts of Nigeria to find a rare silkworm to make this cocktail. Even a shithole bar should be able to make a simple Manhattan. Sounds like the bartender was just being a lazy ass lol
Well Stated !
Absolute classic. One of the first I learned. Cheers
Thank you so much ❤
That was my favorite. My limit was 13! I miss it. Now I'm making mocktails. I don't know what I'm going to use for bitters.
One of my favourite cocktails
1oz Vermouth
2oz Whisky or bourbon
Stir over ice, strain into a glass, Done. ✅
anything more than that and you’re just overthinking everything and overdoing a drink that was designed to be simple.
Thanks! Good to know, will give it a try!
This is great, thank you!
Where do you keep all (majority) of your bar tools? Do you use a dedicated stand or just put them with the rest cutlery?
Jimbeam 45 ml
2dash angustra bitter
20 ml sweat vermounth
Stritted
Whisky glass
Orange slice
I would prefer the orange too. Great drink too.
Great bartender ever I seen in my life...
Thanks Steve!
You are the best
Thank you brother
For me luxardo cherries are a must with Manhattans
How can you NOT, right? 😋
For those who prefer their cocktail to not be overly diluted, pour the ingredients into the mixing glass then, and only then, add the ice and stir. This more than sufficiently dilutes and opens up the cocktail while chilling it, even more so if you pre-chill the coup, then it can be strained into the coup. With a luxardo cherry, not an orange peel.
Typically I now add the ingredients BEFORE the ice but, if it is sitting on ice briefly, it will have very minimal difference (this has been tested by Dave Arnold). And yes, maraschino Cherry NOT orange peel.
Call me simple, But I LOVE the Manhattan.
They are classics for a reason :-)
Very nice. Thank you.
This is not cheap to make. Just brought all the materials 70$ but I will admit taste damn good Thanks for this instructional video
Alloverdaplace it’s an investment really because can make multiple Manhattans
Not necessary, for cocktails Martini and some cheap whiskey like Bushmills will do. Don't waste the good stuff on a cocktail, just drink it solo.
Love it!
Classic. Cheers.
Are you uploading recipes with your ginger ale soon? =)
@@StevetheBartender_ I am thinking about it. I realize how much work you put into these, so it may be a long while before I take the leap.
Justin Bunnell definitely a lot of work but it’s worth it - especially for your brand 👌
@@StevetheBartender_ I hear ya. Thanks!
nailed it
I need some help please!! My Manhattans always taste like shit. Ive tried various whiskeys but the vermouth seems to be the issue. I always use Martini brand and it seems to taste very bitter and sour. Wat am i doing wrong?? Thanks
Cheers !
Good job Steve!👌Please, tell me which types of drinks belong to spirits? I know about distillates, but i'm not sure about liqueurs and vermouths.
It's quite a confusing subject! We've always defined spirits as distilled liquid above 20% with no added sugar, which excludes liqueurs and vermouths!
@@DrinkInDigital Thanks a lot! 🙏
Vermouths are classified as "aromatized wines", with wine naturally being the base it falls out of the spirit category. Liqueurs are usually low proof with a high sugar content. Hope that helps
@@Barprints there's a few liqueurs that are around 30%
I love me some Bulleit rye.
Got me some Woodford Reserve Rye 😋
@@johnnydarter I didn't like that one too much.
My bartender makes me Cherry Coke Manhattans, quite tasty if you like sweet tastes
Can you tell me the names of your ingredients? I’ve never made a Manhattan before. I like a Martini but I don’t like dry I prefer more on sweet side which I don’t know what to get for that either .
Thank you
The whiskey he's using is Bulliet Rye, which is very distinctive and a little herbal. You may love it, but it's not for everyone. as an alternative you can try something like Rittenhouse Rye, Knob Creek Rye, Old Forester Rye, or Wild Turkey 101 Rye. They're all a little more middle of the road, a little less herbal and around that same price range, in the $25 space. Maybe a bit safer if you're just getting started. You can use any number of Bourbons, but I'd argue that the idea Manhattan uses Rye.
Vermouth is a fortified wine. You want Sweet Vermouth (or red) as opposed to Dry Vermouth (white). He's using Dolin, which is a great middle of the road vermouth. If you want to splurge, you can go with Carpano Antica which is a smidge more expensive, and adds a unmistakable vanilla flavor. If you want to skimp on price, (or just can't find those options) you can get Martini and Rossi. Regardless of what you choose, keep your vermouth in the fridge.
The bitters he's using is Angostura, and you must have them on your shelf if you're going to be making cocktails. They are simply a requirement. Angostura has some other varieties of bitters (like orange, or chocolate) but for our purposes you need the yellow cap Angostura Aromatic Bitters. The more you get into cocktails, the more you can play around with other brands and styles (Peychauds is another variety that's good to have on hand for comparison sake).
That's it. That's all you technically need. Add a glass and ice and you're all set. He uses a slice of orange peel, which would be a pleasant, if non-traditional addition. Typically, Manhattan's are also served with one or two cocktail cherries. Luxardo makes incredible cocktail cherries, but avoid the bright red maraschinos. Better off just skipping them if that's your only option.
@@acn1580 thank you
I personally prefer it with the cheaper Italian sweet vermouth. The smooth French stuff lacks the punch factor that I love in a Manhattan.
Steve can you show us how to make white sangria please 🌹 I know it’s gonna be amazing if you make it .
with blueberry red berries and strawberry 🍓 fruits
Will have to add it to the list!
Steve the Bartender cant wait to see you make it ❤️ we love your videos so much i am a bartender now because of you ❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️ a million heart from your fan ❤️
How big is that coupe glass? Can online find big ones that would only fill for like 1/3 with a 60/30 cocktail
5.5 oz - it’s a Libbey embassy coupe
@@StevetheBartender_Thank you
AWESOME!
Way to stick with the 365 day posts and thank you for sharing, cheers 🍻
(PAIS DE ORIGEM: EUA)
Este é um clássico dos coquetéis de sabor forte encorpado.
(RECEITA)
Mexa na mixing Glass:
(60ml de whisky Jack DN)
(10ml de verm tinto doce)
(1 lance de Angustura)
Coe para taça previamente gelada e adicione uma cereja no fundo da taça.
Noilly is my go to for sweet vermouth. Haven't found a go to Whiskey yet.
jameson, crown xo, gentleman jack
I like Rittenhouse rye.
Wild Turkey rye seems pretty decent with it for real. Not the 101 rye but if you wanted to add some extra ump to it I'm sure it would work fine as well.
That was overstirred for 80 seconds. Better drink that one and try again. I’m sure you’ll get it on the tenth try. Works for me.
Steve, how much water (in ml, please) from ice dilution by stirring or shaking is added to the cocktail? I know that varies, but have you some info of this?Sort of: Negroni has 90ml plus 30 - 40ml of water from dilution by XX seconds stirring. Could you help me? Thanks.
Common practice is 20% dilution in most cocktails. For instance, if you're doing a prebatched cocktail that you're going to refrigerate that's the norm.
I’ll take mine without the orange peel and in it’s place add a cherry 🍒
Try chocolate bitters. :)
Now that's a great sub! 👍
Add a cherry with a bit of cherry juice as well oh boy 😂
fuck me that sounds good
anything I can substitute for sweet vermouth?
I don't really like vermouth at all, so for sweet/red vermouth I usually sub Port wine; for dry/white vermouth I sub fino or oloroso sherry
Substitute any here and you aren't having a Manhattan your building another drink.
There are some really nice and profound cherry liqueurs that you might like as a replacement!
Why did we no shake it?
This is why: th-cam.com/video/MAAQkLSetcE/w-d-xo.htmlsi=ZSNnW7CbYtxbSb5j
❤
Why Bulleit?
Basically a martini except you trade gin for whiskey.
Nothing like drinking a Manhattan in Manhattan watching this video while sex in the city plays in the background
That's gotta be the greatest, most New York thing I've ever heard and I can't wait to try it! Cheers!
What is rye???
Rye whiskey
Why stir and not shake?
Stirring chills and dilutes whilst shaking aerates, chills and dilutes so stirring is best f a spirit forward cocktail. Shaking will also very quickly over-dilute a spirit-forward cocktail.
I prefer it shaken. which ALSO chills. Its 2 ounces of booze with a nip of vermouth, you are not going to notice a dilution of a few ice shards unless you are willfully pretentious.
Sir I am what most call an alcoholic
WTH is 2 whatever rye....add half that bottle good dir
I suppose if you're adding equal equivalents of sweet vermouth have fun with diabetes. Lol That's going to be one large and very sweet drink.
Bulleit is too low proof, you need at least a 100 proof rye 😛
Use speed speed pourers. No time for measuring into shot glasses or stirring this long... lol... Got 30 other people waiting in line...
I don’t have 30 people waiting… just one person behind the camera 😂
@@StevetheBartender_ Oh yeah. The 265 person open bar party demands some quick drink mixes... Like 6 within a minute. moscow mules, manhattans, old fashions, margaritas... get em all done in 60 seconds and that $50 tip is mine... Was $500 in tips between the two of us that night.
Gd Bulleit rye is SO damn good
I feel like you did that whole drink in the wrong order.
I love whisky and bourbon cocktails but just tried this one and Im really not into a manhattan. Old fashioned is alot nicer.
dude is putting a shti ton of angustura
Here after I watched sex/life and wondered what Brad ordered at that dinner table
I don't agree adding ice to the mixing glass before adding the ingredients. I feel like it's a poor mixing technique.
Omg ur voice
what’s wrong with my voice? 😳
Yuppie hipsters use bourbon
supoib
barkeep, why are you wearing a police officer's uniform shirt?
So strong
Bitters, ice, liqour...
I’d be a shitty bartender I don’t really measure I ask peeps how they like their drink and let them tell me Then do it Never fails
I did not understand what the… you said
WAY TOO MUCH VERMOUTH.
you mean ... not enough booze!
Im sorry but this is the worst cocktail i have ever made. Sweet vermouth is disgusting. I tried to experiment with the drink but it fucking sucks. Sorry 😐
I'm feeling that way as well. Waiting for some fancy maraschino cherries from Italy to see if I like it better
Who does your editing damn they are terrible
Haha, thanks bro! I do my own editing.... the later vids have improved a lot since.. trial and error as I’ve never used a camera let alone edited up into I started doing the cocktail vids..
Steve the Bartender Nah, bullshit. This is good, a clean and simple profile. Most other people drag this out longer than it needs to be. Keep it up.
mtawali13
Steve the Bartender
I have always made my Manhattans without ice… I thought of adding ice and drinking it cold seems insane to me