My copy of Imbibe by David Wondrich hasn’t been in my collection long, but it’s already showing the tell-tale signs of a favorite. The binding’s been cracked, nearly half the pages are earmarked, and dots of Angostura bitters and various spirits stain more than a handful of pages. My little tromp will only take me through one or two pages, so this is going to be far from a review, but I want to emphatically recommend you purchase this didactic Bible of classic drinking.
My recent foray through his section on the Martini and Manhattan has prompted the following question.
What is your favorite Manhattan recipe?
Here is mine, ripped direct from the pages of Imbibe.
Manhattan (New Standard)
- 2 dashes Angostura bitters
- 2 dashes gum syrup (you can leave this out)
- 1 dash absinthe (used Kubler)
- 2oz rye whiskey (used Rittenhouse bonded)
- 1oz sweet vermouth (used Carpano Antica)
- 1/4t maraschino liqueur (used Luxardo)
- lemon peel, for garnish
Stir with cracked ice and strain into your fanciest cocktail glass, which you’ve no doubt chilled to perfection. Twist the lemon peel on top and discard.
William “The Only WIlliam” Schmidt, The Flowing Bowl, 1892
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