Happy National Whiskey Day!
To celebrate I brought out my trusty 2-in-1 International Recipe Card Collection for Mixed Drinks and Hors D’oeuvre and found the Perfect Manhattan on card 65 from the Blends & Rye section.
Mr. Sauce, Esq. is a fan of a Manhattan–it his most requested cocktail when he comes home from a long day at work.
I typically make his with blended whiskey, sweet vermouth, cherry bitters, orange bitters, and a Maraschino cherry. On the rocks.
This recipe is a bit of a departure from that with all that dry vermouth.
Mr. Sauce, Esq. liked the drink. But noted that it was quite strong.
My biggest critique is that the drink got warm quickly. Merely stirring the drink doesn’t get quite the chill that a hearty shake does.
I think we both would prefer the Lady Manhattan variation–on ice with a splash of water–a little lighter and much cooler.
But it didn’t suck!
P.S. the little snicky snack is called Newberg Croustades–the croustades are tiny toast shells crafted by pressing bread rounds into muffin tins and baking. The Newberg part is just what it sounds like–a classic Newberg. I haven’t made a Newberg in years, but I do like them. I simply cannot hate on shellfish and mushrooms in a sherry cream sauce. I just can’t!
Absolutely love the glowing tones in the photo and presentation. Lobster Newburg was always the star of brunch in the late 80’s! Haven’t seen it at catered events in years. Every brunch menu needs a 🦞 Newburg Eggs Benedict..
I adore newburgh sauce, make it all the time for fish, ‘shrooms, scallops, sometimes eggs.
I am disturbed that the “Lady” version is not as strong a drink. What are you trying to get at, 2-in-1? I’m also hoping that Newberg will make a return visit. There is absolutely nothing wrong with sherry, seafood, and a creamy sauce.
I have to agree Marty K. Women are in charge of the boardroom now, and we can drink just like the men do!