What AreYou Drinking- Right Now? - Tiki Drinks and Food

TBD The Below Decks Member Joined: Apr 26, 2013 Posts: 718	TBD The Below Decks Posted posted on Tue, Apr 10, 2018 5:15 PM On 2018-04-10 16:45, Scott McGerik wrote: [I think a "Dry" Manhattan would probably more properly be made with dry vermouth. And I'd think it would also probably be better made stirred with ice, allowing for chilling and only slight dilution, and maybe cutting back on the bitters. But of course, the best way to make it is always to make it so it tastes good to you! I agree that Antica is sweeter than many red vermouths, however, I'm going for dry by upping the ratio of whiskey to vermouth to 6:1. Quite a few bars around here are going with 3:1 while using Antica. I continue to look for a drier formulation of a red vermouth. I don't know. Sweet vermouth is sweet, Dry vermouth is dry. I'd say try making a Perfect Manhattan (1/2 sweet and 1/2 dry).

On 2018-04-10 16:45, Scott McGerik wrote:

[I think a "Dry" Manhattan would probably more properly be made with dry vermouth. And I'd think it would also probably be better made stirred with ice, allowing for chilling and only slight dilution, and maybe cutting back on the bitters. But of course, the best way to make it is always to make it so it tastes good to you!

I agree that Antica is sweeter than many red vermouths, however, I'm going for dry by upping the ratio of whiskey to vermouth to 6:1. Quite a few bars around here are going with 3:1 while using Antica.

I continue to look for a drier formulation of a red vermouth.

I don't know. Sweet vermouth is sweet, Dry vermouth is dry. I'd say try making a Perfect Manhattan (1/2 sweet and 1/2 dry).

Post #785885 by The Below Decks on Tue, Apr 10, 2018 5:15 PM