Big Apple Manhattan, do you crave it?

Are you flexible enough to embrace a Big Apple Manhattan? It seems correct somehow that rye whiskey  serves as the traditional foundation for a classic “Manhattan”.   A good rye whiskey is solid yet brash,  fortifying yet with the complexity of a good wine.  The loud intensity of a good rye whiskey screams to be noticed.     Just like most New Yorkers I know.

I am quite certain that whomever first coined the phrase “give me a good, stiff drink” was referring to a shot of rye whiskey.   But if you mix that shot of rye with sweet vermouth and a dash of bitters that bracing slap across the face becomes a relaxing, meditative massage.  It becomes a Manhattan.

Nobody will argue that the classic is one fine cocktail but certainly there is room for variety in its execution — much like the art of massage itself.  It is in this spirit that I present this Big Apple Manhattan. So-called purists will never approve of Manhattans made with bourbon, rye’s sweeter and more rounded cousin. These are the folk who also think twice about perverting the drink with a goopy maraschino cherry, a garnish I never quite believed belonged in there anyway, but also never forget to add.

Big Apple Manhattan

If there is room in your life to vary from the classics in favor of some well tuned variety then might I suggest this delightful version.  A knock of apple brandy’s caramel, apples, and spice notes round the bourbon out even further than it already is.  Even better, it earns a extra few bonus points with by skipping the maraschino cherry garnish altogether .  I can’t tell you why but I seem to enjoy this drink when it is shaken and not stirred.  Highly irregular.  But so are New Yorkers.  And I like ’em that way.