First I have to admit that I don’t drink Manhattans, the whisky-based drink named after Manhattan, allegedly created in New York City’s Manhattan Club in 1880. I just don’t like whisky or any of the brown liquors. However, my husband does.
According to people who consider themselves Manhattan connoisseurs, this is the best Manhattan ever. Here’s the story.
My husband and I met friends at a nice restaurant in Oklahoma City for a special birthday event January of 2019. The restaurant is called Vast, located 726.2 feet above ground on the 49th and 50th floors of the Devon Energy building.
The birthday girl and I ordered pretty typical drinks. The husbands chose Manhattans. And, they continued to order them, being kind of obsessed with them.
Once home, I gathered the ingredients for the Vast Manhattans to surprise my husband on his upcoming birthday, which included Old Forester whisky and Punt e Mes vermouth. One of the ingredients is Strong tonic, a tonic syrup made in Oklahoma City, Oklahoma.
I contacted the Strong tonic people and asked if they knew the restaurant’s recipe, and I received it!
I told Glenn that the Vast recipe mentioned Old Forester and not Rittenhouse Rye, and he said, “Old Forester is great!” Oddly enough, his name was Glenn Forester!
I substituted Old Forester for the Rittenhouse rye in his recipe. And, to make it just like the restaurant’s bar, I did a sherry rinse, using Harvey’s Bristol cream, and served each cocktail with an Amarena cherry.
The night of my husband’s birthday, these same friends celebrated with us. Let me just say that these are strong drinks! But I won’t go into details.
Evidently the proper glass for a Manhattan is a martini glass, but I find them too top heavy. Plus I’m klutzy.
The above recipe from Mr. Forester is for one drink. Below is a recipe for 4 “hefty” drinks that can be mixed in a pitcher, which is way easier than making one at a time. Plus the pitcher can chill in the fridge before company arrives.
Vast Manhattan
16 ounces Old Forester
6 ounces Strong Tonic, original
2 ounces Punt e Mes
16 dashes Angostura bitters, regular or orange
Sherry, like Harvey’s Bristol Cream
Amarena Cherries and syrup
Have glasses in your freezer before you begin.
In a shaker, combine the whisky, tonic syrup, punt e mes and the bitters. Add some ice cubes and give the mixture a few serious swirls.
Pour a 1/2 teaspoon of sherry into each of two chilled glasses and give it a twirl; dump out excess into sink or mouth.
Strain the ice and pour the Manhattan into the glasses.
Add one or two cherries to each cocktail. I also add just a bit of syrup for fun. No one has complained yet.
I was very Martha Stewarty and placed the amarena cherries on pine sticks.
When you make a pitcher of Manhattans, you don’t really have to add ice because the pitcher can chill in the refrigerator for a couple of hours. But if you feel the drink is too strong, add a few small ice cubes.
I so wish I could drink whisky.
Vast Manhattan
16 ounces Old Forester
6 ounces Strong Tonic, original
2 ounces Punt e Mes
16 dashes Angostura bitters, regular or orange
Sherry, like Harvey’s Bristol Cream
Amarena Cherries and syrup
Have glasses in your freezer before you begin.
In a shaker, combine the whisky, tonic syrup, punt e mes and the bitters.
Add some ice cubes and give the mixture a few serious swirls.
Pour a 1/2 teaspoon of sherry into each of two chilled glasses and give it a twirl; dump out excess into sink or mouth.
Strain the ice and pour the Manhattan into the glasses.
Add one or two cherries to each cocktail. I also add just a bit of syrup for fun. No one has complained yet.