Comments on: The Month-Old Manhattan (Day One) http://fiveoclockcocktails.com/2012/05/25/the-month-old-manhattan-day-one/ Fri, 24 May 2013 21:36:54 +0000 hourly 1 http://wordpress.com/ By: rosemauralorre http://fiveoclockcocktails.com/2012/05/25/the-month-old-manhattan-day-one/#comment-1111 Wed, 30 May 2012 16:36:37 +0000 http://fiveoclockcocktails.com/?p=2264#comment-1111 Chandler, good Q! In the case of the M.O.M. the only “going bad” concern is with the sweet vermouth, which is technically a fortified wine. Like all wines, it eventually turns, and quicker still when not kept in the fridge after it’s opened.

However, in the case of the M.O.M., we’re talking about less than an ounce of vermouth kept in a Mason jar, which you can screw the lid onto so it’s pretty airtight, and kept in a cool (if not refrigerated) place. So yeah, I’d be cool letting it be for more than a month.

There’s no hard and fast formula for computing the ideal aging time for a cocktail. A month seems to be the current industry standard probably just cuz it’s a nice, round amount of time.

]]> By: Alicia http://fiveoclockcocktails.com/2012/05/25/the-month-old-manhattan-day-one/#comment-1106 Wed, 30 May 2012 02:03:27 +0000 http://fiveoclockcocktails.com/?p=2264#comment-1106 This sounds amazing! Can’t believe I haven’t heard of this before!

]]> By: Chandler http://fiveoclockcocktails.com/2012/05/25/the-month-old-manhattan-day-one/#comment-1105 Sat, 26 May 2012 19:33:08 +0000 http://fiveoclockcocktails.com/?p=2264#comment-1105 Can you let it age beyond a month, or is there a point in time when it starts going bad?

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