Manhattan Cocktail - The Cocktail Spirit with Robert Hess - Small Screen
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- เผยแพร่เมื่อ 16 ต.ค. 2024
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Few drinks have been able to make the tortuous journey through American Prohibition and into the modern era unscathed by alterations, shortcuts, gimmicks, and obscurity. The Manhattan, retains a modicum of popularity, and is even made pretty much the same way it was back in the late 1800's when it first came onto the scene. Most notably, it is one of the few cocktails which you can still expect to be made with bitters.
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Recipe:
2 oz American whiskey (rye or bourbon)
3/4 oz sweet vermouth
1 dash Angostura Bitters
Instructions:
Stir with ice.
Strain into a cocktail glass.
Garnish with a cherry.
This series has incredible quality. The history paired with a step-by-step process for making the cocktail is awesome. I hope this series sticks around.
Thank you for the comment, vettefever67!
New episodes will be released later this summer or September.
Thank you for watching!
I'm a bartender when this guy is not around.
Thank you for your kindness,ur awesome.
Small Screen has received 7 nominations at this year's Taste Awards! Thank you for all your support!
I'm still obsessed with this mixing glass. Would love to find one like it someday.
Been skipping around videos on youtube trying to find the best tutorials, sticking with yours. Beats the others hands down for both quantity and quality of videos. Keep up the good work!
Thanks, Stal RG!
Stal RG the quality of a cocktail that you make is depending on the ingredients that you choose and to your liking
You guys really explain everything from trivia to all ...... really nice work. Different from others.
axizz100,
Glad you are enjoying our videos!
Thank you for watching!
this guy is awesome. he gave me a free history lesson, while showing me how to make a Manhattan :)
i sincerely enjoy the history this man tells while making the drink. gives it a depth to this.
Robert
I wish you were my bartender...your technique is perfect....everything you make looks so good! Great explanations as to how to design the drinks you create!
Your stirring method looks a bit violent. Not as rough as shaking, however...you've got solid knowledge. Much respect. Keep up the great work
I listen to this and other Robert Hess videos as meditation. I'm not even joking. Try it. His voice is just right! And the sounds of the liquid and mixing and countertop... it's a weird kind of meditation, but it's calming! :)
I wondered why a video about making a Manhattan would be over 7:00 long; I'm glad I watched. I learned more about the Manhattan, my favorite cocktail, than I knew there was to know! Thanks! Great video.
Glad you like the video and Robert! We think he is a cocktail guru, too!
Thank you for watching!
Small Screen
i love watching your videos! thank you for explaining everything in details.
i was wondering, if i dont have a cocktail glass, what could be the alternative? does the glass for Manhattan has to have a stem? thank you!
+Giedre Altenstrasser In a pinch, almost any type of glass will do. Part of the reason for the "stem" in a cocktail glass, is that when the drink is served "up" there isn't any ice in the drink to keep it cold, so by holding the glass by the stem the heat of your hand won't warm the drink up. But frankly, I would highly recommend getting some proper glassware. If cost is an issue, then check out your local thrift stores, goodwill, etc. They typically have a section of glassware in all shapes and sizes, usually for just a few bucks a glass. For a stemmed cocktail glass, avoid going with anything very big. You want a glass that is about 5 ounces. Antique stores are also a good place to look, you can sometimes find some fairly exquisite looking glasses for around $10 a glass, which is a pretty good deal when a "generic" looking cocktail glass at the department stores is often the same price.
I am afraid I am missing something. Wouldn't 3:1 be either:
2 oz rye : 2/3 oz sweet vermouth or
2 1/4 oz rye : 3/4 oz sweet vermouth??
is 2 oz rye to 3/4 oz vermouth just a variation?
thanks and keep up the good work. I love watching robert mix up these drinks.
I love this series, it taught me a lot of what I know now about how to make mixed drinks. Also, does anyone know what that brand of Maraschino Cherries in that fancy glass jay Mr. Hess had were? I'm just asking.
Glad you love this series and are learning a lot!
Those are Luxardo cherries.
www.amazon.com/Maraschino-Fashioned-Manhattan-Protective-Approximately/dp/B0CYNVF8LM/ref=asc_df_B0CYNVF8LM/?tag=hyprod-20&linkCode=df0&hvadid=696616596917&hvpos=&hvnetw=g&hvrand=5672121073453496524&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9033314&hvtargid=pla-2300218986708&psc=1&mcid=de142e3990d23cd497487d0fff9006d4&gad_source=1
@@SmallScreenNetwork Thanks for the tip!
That looks entirely fantastic
I really love
your videos.Now, I think i can make a good cocktails.
Thanks..
i think i learned something today and i like it
Nuuussssss me da aflição ver o cocktail ali ja pronto e o cara falando ... toma logo karai ta esquentanu !
I like the way you explain things.
can you please make San Franscisco cokctail too ?
Thank you
I usually buy some Luxardo cherrys and add a little Luxardo Liqueur so the Syrup doesn't crystalize in the fridge.
C3le,
They are definitely very similar cocktails. The Rob Roy is made with Scotch though, not Irish Whiskey.
Thank you for watching!
Small Screen
airframer1981,
That is slightly different than the recipe above. As we always say, if it tastes good to you, then go with it.
Thank you for watching!
I miss this dude
For such an erudite and skilled barman, that is a very unconventional and violent stirring technique. Great video otherwise though.
The reason for that is this (imho awful) mixing glass. It has a integrated strainer, that's why it's impossible to stir with a gentle rotation as you would normally do. You will see in most of the other videos that Robert isn't stirring that way when using a regular mixing glass. Santé!
hahhaha :)
Doesn’t look violent to me at all.
Is it mandatory the use of angostura or you use only for the purpose of fragrance?
I use the 212 method for my Manhattans: 2 dashes of bitters, 1 ounce of sweet vermouth, 2 ounces of bourbon or rye whiskey.
Kentucky is in the Midwest, good to know.
actually it’s considered more of a southern state. lol.
What kind of mixing glass is Mr. Hess using?
From what I understand, the Manhattan = American version of the Irish Rob Roy (american whiskey changed to Irish whiskey), right??
Another way you can make it is use the area code of Manhattan. 212 in relation to the amount of ingredients.
Luxardos are the only cherries to use.
The recipe I have for the Manhattan is 1oz Sweet Vermouth, 2 oz Whiskey, 2 dash of Bitters, Stir with ice. Add Cherry. Is this recipe correct?
Patrick if it turns out to be well-balanced then it could be your recipe that you like. It's all about preference. like when I make a gin martini I like four ounces of gin to one ounce of vermouth and with two drops of orange bitters on the glass
So is the red martini vermouth the sweet stuff ? Cheers !
Yes
good jeebus you call that stirring??? that's like putting it in the blender ....
I like the way he explains things.I'm kinda scared to apply for a bartender job in cruise ship after seeign how educated this guy is.I'm now discouraged big time.
Don't be discouraged! Just get started and you will learn quickly.
Thank you for watching!
yavuz selim there is a difference between a bartender and a mixologist. A mixologist knows what type of notes of flavor you should be expecting from each and every drink and from each and every alcohol that you use a bartender just mixes the drink and serves it. trust me I've trained a few bartenders when to stir and when to Shake. which one are you going to be a mixologist or a bartender?
Thats not stirring, thats shaking with the help of a spoon....
James Bond would order this shaken
Don't touch my ice.
#JonTaffer SAVE THIS MAN!
step 1 always put in ice first in mixing glass ..
step 1. shut up and go back to your dive bar.
Tf! Ice first?
Osca Alva you always put ice last because they warm alcohol will dilute if you put the ice in 1st. and I'm guessing you don't like a lot of water in your drink do you? the more water you have in your drink the less of the flavors you are going to be tasting
the way he was stirring the ice in this video is exactly the same as shaking a cocktail it was painful to watch! when you stir a cocktail you have to move the ice as one where it doesn't make any noise that way the ice dilutes the drink slower. other than that great recipe
Go listen to Bob Ross, you'll fall asleep in minutes.
I love this guy but I wish he would use metric measurements....there is literally no where else in the world that measures anything in ounces (with the exception of weed oddly enough)
3 to 1 ratio......doesn't matter if your measuring metric or ounces.
Bart Simpson makes a much better Manhattan :D (Just kidding)
That is NOT a proper stir
I don’t think anyone cares mate
Worst. Stir. EVER.
This guy sounds like an authority of his trade, but his information is a lie. He leads one to believe that Bourbon whiskey is from out west, when in fact, it was originally introduced in Bourbon County, Kentucky in 1792 and is part of Kentucky heritage and folklore, which includes the Kentucky Derby, Daniel Boone and the Cumberland Gap.
When did he say that? Robert certainly knows that Bourbon originated in Kentucky.
blah blah blah talk too much