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The drink I’m going to show you now is called a Dry Manhattan. So this would be for people who like a whiskey-based, a little bit potent cocktail with a dry vermouth flavor to it. So they don’t want it with a sweet taste like our regular Manhattan.
I’m going to show you how to make it straight up. And I going to, what that means is that I’m going to stir this drink. So whenever have to stir a drink, I’m going to use the glass part of our Boston shaker, which is our glass mixing cup. I’m going to put ice in it. And then what our recipe calls for is a dash of dry vermouth. Dry vermouth is an infused white wine, which means that various things have been added to it to enhance the flavor, usually herbs and particles and a little maybe of brandy to up the alcoholic content, because vermouth, both red and white, has a higher alcoholic content than regular wine.
Regular vermouth or sweet vermouth and dry vermouth is usually about eighteen percent alcohol, where most wines are anywhere between 10 to 12% sometimes up with 13%. So vermouths are much stronger in alcoholic content. So I’m going to use just a dash like so.
Then what I’m going to use is two ounces of our American whiskey, it could be Bourbon, it could be a regular whiskey, it doesn’t make too much difference, come out of there, go on and do it.
Now when we use our stirring spoon, we want to put our palm on the glass mixing cup. We want to stir it up and we want to chill it very nicely. We also want to take a nice chilled stemmed cocktail glass. And what we want to do is we want to strain our Dry Manhattan into our iced stemmed cocktail glass without the ice.
Now, normally, what somebody would get for a Dry Manhattan is olive garnish. This is a little snack. This is a nice before dinner drink. We just put a toothpick right on this, so you can kind of just munch on it if you’re hungry.
And there we have it our Dry Manhattan.
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