You are currently browsing the tag archive for the ‘manhattan’ tag.

In my rush of enthusiasm for all things post-vernal equinox, the Triple Crown is of course on my mind. I have a love/huh? relationship with horse racing which is also not a very deep relationship, but it’s also a fun relationship. What I mean is, I really really don’t understand horse racing, but when I lived in St. Louis I enjoyed playing “horse hooky” on summer afternoons, sneaking off with my friend Mike to the track, and of course there are all the cocktail traditions that go along with the sport.

The Preakness Cocktail actually bears a closer resemblance to a Manhattan than a mint julep, and it’s not even the most “official” cocktail of the Preakness Stakes. That would be the Black-Eyed Susan, so named because the winning horse is ceremonially sheathed in a coverlet of Maryland’s state flower. The Black-Eyed Susan, in turn, is like a first cousin to a Hurricane or some such monstrosity: it’s made of vodka, cheap whiskey, sour mix and orange juice, garnished with an orange slice and a Maraschino cherry (skewered together on a cellophane-frilled toothpick, I’m sure). I believe it’s what they serve to the muddied masses who buy the cheap tickets that allow them standing-room admission to the infield, which this May includes a Maroon 5 concert! Sounds about right.

Read the rest of this entry »


Thirteen Ways of Looking at a Rye Perfect Manhattan

I

Rye used to be implied

When ordering Manhattans

Bourbon’s bastardized that, but it’s ok, bourbon; I love you, too.

II

I like to surprise people

By serving them a Manhattan

And then a rye perfect one.

Watch their faces as a new favorite drink is discovered!

Read the rest of this entry »

Folks, how cool is my mother in law? So cool, she got me this for Christmas:

Moonshine! White dog! Rotgut! White lightning! Hooch! Fire water! Mountain dew!

Academically speaking, corn whiskey, made from a mashbill of a government-mandated-minimum 81 percent corn (with rye and malted barley making up the difference) that usually sees the inside of a charred oak barrel exactly never. In other words, it’s a sort of bastardized, unaged bourbon (which requires at least 51 percent corn in its mashbill and some time sittin’ in charred oak).

Read the rest of this entry »

Follow

Get every new post delivered to your Inbox.

Join 186 other followers