Manhattan - Stirred vs. Shaken - The Cocktail Spirit with Robert Hess - Small Screen
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- เผยแพร่เมื่อ 14 มี.ค. 2011
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How to make a Manhattan Cocktail; stirred, not shaken. Throughout the Cocktail Spirit web video series, Robert has explained why certain cocktails should be stirred while others benefit from a good shake. In this episode, he demonstrates why with the classic Manhattan cocktail.
Watch on Small Screen: www.smallscreennetwork.com/vid...
Recipe:
1 1/2 oz rye whiskey
1/2 oz sweet vermouth
2 dashes Angostura Bitters
Instructions:
Stir all ingredients with ice.
Strain into a cocktail glass.
Garnish with a cherry. - แนวปฏิบัติและการใช้ชีวิต
Trying my best to resurrect these videos - Robert Hess was the one that I learned the most from, during that craft cocktail renaissance era (2010-2015). Hoping to see more from him, but in the meantime I gotta say the "shaken vs stirred" concept was THE thing that helped me the most to get my drinks to wow my friends :) thanks for that - teach us more, sir!!
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You've won me over Bob - I'll be stirring my Manhattans from now on rather than shaking them!
Thanks!
That's a beautiful espresso martini you made at the end of the video Robert!
His nails are painted with a clear coat... Classy!
Nice video and explanation on the difference between shaken and stirred. What I was taught and drilled on a lot was the presence of water that shaking or even violent stirring would cause, from the melted ice. Another thing you might want to consider, there is a reason there is no 'add 10ml water' in the Manhattan, so you shouldn't be trying to shake it into it. Use as solid (cold) ice as possible in any cocktail.
Nice demo. Never made a Manhattan, but when I do it will be stirred. Thank you.
Wow great side-by-side comparison!
Dave,
That is indeed Robert's Book, The Essential Bartender's Guide.
Thank you for watching!
My respect to you sir, great teaching and class serving. I want to be this type of Brtender.
Question to you; is that your book showing on the counter?Essential bartenders guide?
Very nice.
Stirring (or shaking for that matter) provides dilution for a drink, in addition to chilling it. If you just chilled the bottles, the drink would be far too strong; remember, the components of a Manhattan are all spirits. Stirring adds water into the drink pulls the alcohol content down to a more friendly level
While you could enjoy a Manhattan on the rocks, I wouldn't do so. The extra ice would just cause further dilution. By serving it up, you can control the water content of the drink
Thank you! You're pretty knowledgeable. I'm currently a bartending student and all the information I can get is much appreciated. You seem like a cool dood. You like KP and Hardwick/Nerdist, too. Nice. It's too bad that you don't have your own uploaded videos for bartending or-- anything; I bet you'd entertaining as hell.
Thanks again,
Atom
wow!!!this guy is a connaisseur of cocktails...i like it to have it around in my bar...he's like the sommeglier for wines...
Shaken. I rarely make one for myself and a cocktail shaker has a welcome sound. I like the texture as well.
I like your way !
thanks ......
when you are right, you are right!
Thanks for the recommendation. I'll buy some after my bottle of Teacher's runs out if it isn't too pricy.
Drives me NUTZ when "professional" bartenders shake my Manhattans.
bitchinpinball,
Here's to crystal clear cocktails!
Thanks for watching!
Small Screen
great cocktail !!!of course stirred !!!
idk... ive shaken a few manhattans in my day and they never come out looking nasty like that. Im a little suspicious. But you are absolutly right that they should be stirred.
In your experience and fellow bartenders.
Which one do you get ordered by clients more; shaken or stirred?
I generally prefer my drinks stout. It seems the vermouth and the bitters tamed the whiskey (Old Grand-dad 100 proof bourbon) enough that it tasted fine.
Most of these old-school cocktail recipes were written and perfected knowing that there was going to be water added through the "construction", regardless of style(mixing, shaking, building, etc.). You'd never want to add water to a Manhattan, but you'll always add water to it as soon as it's in the ice. Helps open up the profile of the whiskey quite a bit.
Huge difference with the side-by-side, though. I know which one I'd drink, and which one I'd send back.
I've found that rye does make a much better Manhattan than bourbon, but I'd sooner just use some scotch and make a Rob Roy. The martini is my favorite drink, and I stir it just enough to get it cold. I also use very little vermouth.
It's not so much the foam that puts me off as the color. Manhattan is my fav. cocktail and if I got one in a bar that looked like that I would feel very off-put.
What about me? Definitely stirred!
Why not just chill the bottles before you make the cocktail? Also, is it good on the rocks?
And that's definitely a personal preference. The thing about all these cocktails is that everyone mixes them slightly differently, depending on personal preference. I'd never use bourbon in a Manhattan, only rye. I'll never use anything but bourbon in a mint julep, and typically a wheated bourbon. I like the longer stir(more water) in my Manhattan, but I hardly stir my martini, and only use enough vermouth to "wash" the ice beforehand. All perfectly good personal variations.
I just watched a video where a bartender shaked 3 different types of Manhattan's and did not add bitters to any of them!
Stirred! A part of me dies when I hear shaking behind the bar and realize I forgot to specify.
Stirring dilutes much more quickly than shaking, as the shaker tin becomes cooler faster and therefore the ice begins to simply break apart after a while and no longer dilutes. You could shake for 3 minutes and end up with the same result, while stirring would dilute almost completely. You should always double strain any drink that is shaken up, unlike Mr. Hess here, because you want to remove most of the particles of ice and other debris from the drink, like fruit pulps. Stirring therefore only requires a single strain. I agree that this drink should be stirred if your concern is color and clarity. Also, you must be careful to stir correctly, using a bar spoon with the convex part riding the inside of the glass so that the concave part of the spoon grips the ice and allows the ice to move as one body. If you jostle the spoon, or dance it like that lady Kathy Casey, then you literally chip the ice apart and thus you end up with ice chips in your drink, which you'll see at 2:00 in this video. But this is nit picking and we all know that drinks can be made all sorts of ways.
I enjoy Mr. Hess' videos although sometimes I feel he can be lazy, if not, just quick for sake of the videos.