How To Make A Manhattan
Anthony heads down to Loretto, KY, and brings back a classic Maker's Mark Manhattan!
Step 1: Making a Manhattan:
Welcome to Art of the Drink my name is Anthony Capporelli and we are back down in Lorretto, KY at Maker's Mark Distillery working with Natalie. How are you? I'm great. How are you? Good. Natalie works here at Maker's Mark, and she has agreed to help us out making a drink that I get a lot of requests for. People always write in and say, "Anthony, how do you make a Classic Manhattan?" My favourite Manhattan recipe uses Maker's Mark, so I figured this is the best place in the world to make a Classic Manhattan. We are at their beautiful new bar in their tasting room. This is what you do, right? This is what I do. Fantastic. We are going to make a Maker's Mark Manhattan and we are going to make it up, so that means I am going to build it in a tin and I am going to set my Martini glass first. Big scoop of ice in the tin and 2 oz of Maker's Mark is going to get us started, to that I am going to add a 1/2 oz of sweet Vermouth, and finally 2 dashes of Bitters. Then I am going to shake this whole thing up until the tin frosts, getting it nice and ice cold.
Step 2: Your questions- Answered:
Alright, now a lot of people write in all the time and say, "Anthony, I do not have all the bar tools that I see you use on the podcast. Can I still make drinks the way that you do?" and I say, "Yeah, absolutely." Today, what we are actually going to do is use a Boston shaker set, and we are going to use it without the strainer, because a lot of people do not have strainers. This is just a shaker tin and a pint glass. What you do is, you just break the seal a little bit and pull the pint glass up just a little bit. This is most easily done with cube ice, because I am going to actually use the shaker tin set to strain the ice and what I am going to do is, hold this right over the glass and rock it back and forth until I get all the liquid out of the tin and into the glass. Alright, and then I am going to top this off with; Normally, I would use 2 cherries on a pick, but Dave Pickorell, your Manager of the distiller showed me this trick, Actually, I am using a Maker's Mark marinated cherry, and I am going to go ahead and squeeze this right into the drink. You can see I get some nice cherry juice in there and release some of the oils, then I am going to drop that right into the drink. That is my Classic Maker's Mark Manhattan.
