Manhattans ARE Necessary

...at least I think so.
Now I realize that's a controversial stance. The crystal-clear Martini is certainly more glamorous, and public opinion around last week's show weighed in very much in favor of that drink. Especially if made properly with gin, Martinis are an "up" cocktail, more energizing than soothing. The noted cocktail historian and writer Paul Harrington once noted of an Aviation (another gin drink) that it seemed to make those who imbibed it smarter, and he had a point. It's the gin. It gets you going.
But as I blogged last week, the zero to sixty MPH in three sips one gets with a Martini is a bit too much for even this cocktail-preoccupied gal. Makes me a little--um--clumsy. That's why when I want a cocktail that is pure (or almost pure) rocket fuel, I go for a Manhattan. Since I quoted Harrington before, I'll offer his proportions on the drink: 2 oz whiskey (I like bourbon, some like rye) to 1/2 oz sweet vermouth. You also need a couple of good shakes of the Angostura bottle and a decent cocktail cherry for garnish--although the supermarket variety will do in a pinch. Stir or shake with ice until chilled, and strain into a chilled cocktail glass.
Here's why I like this drink better than Martinis: you can sip it more slowly, and it does not become unpleasant as it warms a bit before you finish it. It's very strong, but not quiiiiiiite so much as a Martini. Its golden brown color is easy on the eyes. The cherry tastes good after its whiskey bath. And it's soothing. If you've had a rotten day and you just need to calm down, a Manhattan will do the trick. It's a drink for a long conversation with someone, not for going out dancing. Manhattans are especially good in winter or an rainy nights, but I enjoyed one at a swanky yacht party once. On a really steamy summer evening, it's probably not what you want. But then again, it might be...I've always found there to be something cozy about an air conditioned room on a truly brutal night.
And here's the number one reason I'm a Manhattan fan: they're hard to screw up. Your neighborhood bar, even if it's not a cocktail-ista hangout, can make a passable one. Plus, they're a good traveling drink: a bottle of bourbon, a little bottle of red vermouth, and a smaller-yet jar or plastic container of cocktail cherries is easy to pack into your luggage for motel-room entertaining. Unlike a Martini, a Manhattan can be good over the rocks on a hotel balcony.
Although I stir them when I'm on the road, at home I shake my Manhattans, because I like a cocktail to at least start out as cold as it can be. The slight cloudiness goes away as soon as the drink stands for half a second. And I use my own brandied cherries: a semi-simple matter of buying frozen, pitted cherries, cooking them briefly (just till they defrost) in a little not-too-heavy simple syrup, and packing them into a clean jar with a cinnamon stick or two, covered in half cheap brandy/half the syrup they cooked in. A little grated lemon rind is nice in there too. They hold pretty indefinitely in the fridge.
I'll be sharing the response to the Martini show on the air today, talking Manhattans, and broadcasting the last Cocktails with Chris (if all goes well during the Great Move tomorrow) from the old studio 2B! Studio Q is almost ready to go!! See you at 4 on Area 24 today!!