A number of writers place the Manhattan up with the Martini, a couple even give it the crown as the king of cocktails. In short it has a reputation, one which for once is richly deserved. Every now & then a bit of a tinker with it is in order, what makes the Manhattan's magic ? For one drinker I know its all about the cherry. With that in mind, I went all out for the Cerise Manhattan.
45 ml Bourbon (drinkers choice)
15 ml Cherry Brandy
2 dashes of Kirsch
Stir over ice, strain.
Lift a maraschino cherry with your barspoon & drop it (with attendant syrup) through the drink.
This was a massive DRY cherry hit. I was using home made cherry brandy, so that wasn't as sweet as the commercial stuff (I'm stingy with sugar) which might have made some of the difference. However I think that cutting the cherry brandy with half red vermouth might well produce a more balanced drink.
I guess I'm just going to have to keep experimenting till I find an acceptable cherry Manhattan, could take me a while, but I'll sacrifice myself like that since it's unlikely that I'll mix up anything utterly unpalatable.
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