COCKTAILS anyone?

I have been spending a lot of my time working behind one of the most popular bars in downtown Ventura, CA and I would like to share a classic cocktail that most bartenders don't make often, and often don't make properly.

As a hard working bartender I get frustrated when I experience bad service at a bar or worse, a cocky yet unknowledgeable bartender.  I don't claim to know all about mixing myself, but I appreciate learning and am alway open to a healthy discussions about bar-tending and our love affair with alcohol.  That is why I chose to look into the history of the Manhattan and learn how to make it properly and share that here.

Robert Hess is a mixology specialist and loves the tradition and history of bar-tending.  In this video from The Cocktail Spirit on The Small Screen Network, Robert Hess discusses the nuances of a great Manhattan and how easy and simple it is to make the most traditional drinker happy.



Here is a perfectly recipe for the Classic Manhattan Cocktail.
Recipe

•       2oz American whiskey (rye or bourbon)
•       3/4  oz sweet vermouth
•       1 dash Angostura bitters

Stir with ice, strain into a cocktail glass. Garnish with a cherry.

The Classic Manhattan recipes call for  Rye Whiskey, or Bourbon. It can be tough to find a bar that has a rye or offers a selection of Rye Whiskey so I find that Basil Hayden is both a great bourbon selection as well as one that is readily available in most good bars .  Enjoy this recipe for a proper Manhattan made at home or come see me at my bar.