To OP: NEVER, EVER THREATEN /r/DRAMA AGAIN OR YOU WILL SUFFER CONSEQUENCES THE LIKES OF WHICH FEW THROUGHOUT HISTORY HAVE EVER SUFFERED BEFORE. WE ARE NO LONGER A COUNTRY THAT WILL STAND FOR YOUR DEMENTED WORDS OF VIOLENCE & DEATH. BE CAUTIOUS!
The Manhattan has stood the test of time and is stiff enough to stand up on it's own. Around 150 years old, this cocktail has a nice balance of sweet, bitter and whiskey.
During the prohibition Canadian whisky was used because it was easier to find. Originally made with 2:1 whiskey to sweet vermouth. That's a lot of vermouth. Later 3:1 was the norm and now even less. I blame cheap vermouth. A good vermouth is the heart and soul of a martini or manhattan. 3:1 is the recipe I think works best. I also prefer a rye whiskey.
Back in those days ice was a rarity and bar keeps usually reserved their ice for chilling a drink. This is why so many cocktails were served up. It also encouraged one to drink fast and order another before the one in your hand became warm.
I add carved ice to up drinks for a couple reasons. It may seem counter-intuitive, but I beg to differ. A single cube shaped to your liking allows an up cocktail to be filled to the brim. Also an empty cocktail glass with a crystal clear diamond like cube looks amazing. Lastly, the cubes will usually only be around 40-100 grams. This is a small amount of surface area which offers a small percentage of dilution while keeping the cocktail cool. Up drinks should be drunk fast, but manhattans have a lot of booze in them. The cube allows the patron to enjoy it for a little while before it becomes uninteresting.
This part is boring and talks about the formula to ensure your ice will not be too large and over-flow your cocktail. I will also touch on dilution. The recipe is down below if you want to skip to it.
Dilution is required when chilling a cocktail. There is no chilling without dilution and vise versa. Manhattans should be stirred, not shaken. We stir this cocktail for a few reasons; it contains better quality spirits, we do not want an ice cold cocktail, we want minimal dilution and we do not want aeration. This is a purists drink and should be enjoyed relatively untouched and unaltered. Through chilling we end up chilling the vessel. As beautiful as those mixing glasses are, they are terrible vessels to chill a cocktail and cause heavy dilution. From a thermodynamic perspective, pewter and copper are much better vessels offering around half the amount of dilution into the precious cocktail. Copper is a wonderful conductor of heat and will melt the ice fast, but will not melt much of it. 1.25oz of extra water in a 3.11oz undiluted cocktail is a a lot. Of course this is just my choice, but is something to think about.
Okay! you made it this far, lets go over the process of determining how much ice is just enough to ensure the entire cocktail will fit without overflowing.
volume of glass in liquid ounces -volume of cocktail in liquid ounces -dilution* in liquid ounces =volume in liquid ounces left over to add single cube. Take that volume in liquid ounces and weight it on a scale in grams. This is how much volume in weight we can allot for the cube.
* Dilution depends on the mixing glass and speed and duration of stirring. It can be anywhere from 1.5oz to 3oz. You can determine this by stirring a cocktail and then measuring the extra ounces of liquid.
So we know how much ice by weight we can add to the cocktail now, but there is one caveat. Ice has more mass than water. Water is the only compound to be less dense with more mass in its solid form than its liquid. This is why ice floats. No other compound floats in its solid form. So subtract .07% of the weight in grams allowed for the single cube. This may sound complicated, but practice will quickly help figure it out. There is also a buffer. Some of the ice supersedes the liquid. This is the buffer zone for error. Sometimes you may have a 30% buffer like this cocktail and other times you may have only 10%. It can be embarrassing if you present a beautiful cocktail only to have it over flow or not fit.
Manhattan-
2.25oz Sazerac rye
.75oz Carpano Antica (Vermouth is a wine and will spoil so keep it refrigerated and perhaps transfer to smaller bottles so there is less air to oxidize and spoil the vermouth)
2 dashes of Angostura bitters
Stir cocktail briskly and briefly for 12 seconds
Strain into a belle coupe glass over a single cube
Well, technically, 1kg of ice has more mass than 100g of water. But that's because more mass is more mass. I assume he's talking about density but too slur-tarded to use the right term.
If you get your booze in any other manner than beer or straight liquor elaborate tiki drinks with 5 kinds of rum in them you're either big gay or in college
26 comments
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To OP: NEVER, EVER THREATEN /r/DRAMA AGAIN OR YOU WILL SUFFER CONSEQUENCES THE LIKES OF WHICH FEW THROUGHOUT HISTORY HAVE EVER SUFFERED BEFORE. WE ARE NO LONGER A COUNTRY THAT WILL STAND FOR YOUR DEMENTED WORDS OF VIOLENCE & DEATH. BE CAUTIOUS!
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1 YaBoyStevieF 2019-08-07
The Manhattan has stood the test of time and is stiff enough to stand up on it's own. Around 150 years old, this cocktail has a nice balance of sweet, bitter and whiskey.
During the prohibition Canadian whisky was used because it was easier to find. Originally made with 2:1 whiskey to sweet vermouth. That's a lot of vermouth. Later 3:1 was the norm and now even less. I blame cheap vermouth. A good vermouth is the heart and soul of a martini or manhattan. 3:1 is the recipe I think works best. I also prefer a rye whiskey.
Back in those days ice was a rarity and bar keeps usually reserved their ice for chilling a drink. This is why so many cocktails were served up. It also encouraged one to drink fast and order another before the one in your hand became warm.
I add carved ice to up drinks for a couple reasons. It may seem counter-intuitive, but I beg to differ. A single cube shaped to your liking allows an up cocktail to be filled to the brim. Also an empty cocktail glass with a crystal clear diamond like cube looks amazing. Lastly, the cubes will usually only be around 40-100 grams. This is a small amount of surface area which offers a small percentage of dilution while keeping the cocktail cool. Up drinks should be drunk fast, but manhattans have a lot of booze in them. The cube allows the patron to enjoy it for a little while before it becomes uninteresting.
This part is boring and talks about the formula to ensure your ice will not be too large and over-flow your cocktail. I will also touch on dilution. The recipe is down below if you want to skip to it.
Dilution is required when chilling a cocktail. There is no chilling without dilution and vise versa. Manhattans should be stirred, not shaken. We stir this cocktail for a few reasons; it contains better quality spirits, we do not want an ice cold cocktail, we want minimal dilution and we do not want aeration. This is a purists drink and should be enjoyed relatively untouched and unaltered. Through chilling we end up chilling the vessel. As beautiful as those mixing glasses are, they are terrible vessels to chill a cocktail and cause heavy dilution. From a thermodynamic perspective, pewter and copper are much better vessels offering around half the amount of dilution into the precious cocktail. Copper is a wonderful conductor of heat and will melt the ice fast, but will not melt much of it. 1.25oz of extra water in a 3.11oz undiluted cocktail is a a lot. Of course this is just my choice, but is something to think about.
Okay! you made it this far, lets go over the process of determining how much ice is just enough to ensure the entire cocktail will fit without overflowing.
volume of glass in liquid ounces -volume of cocktail in liquid ounces -dilution* in liquid ounces =volume in liquid ounces left over to add single cube. Take that volume in liquid ounces and weight it on a scale in grams. This is how much volume in weight we can allot for the cube.
* Dilution depends on the mixing glass and speed and duration of stirring. It can be anywhere from 1.5oz to 3oz. You can determine this by stirring a cocktail and then measuring the extra ounces of liquid.
So we know how much ice by weight we can add to the cocktail now, but there is one caveat. Ice has more mass than water. Water is the only compound to be less dense with more mass in its solid form than its liquid. This is why ice floats. No other compound floats in its solid form. So subtract .07% of the weight in grams allowed for the single cube. This may sound complicated, but practice will quickly help figure it out. There is also a buffer. Some of the ice supersedes the liquid. This is the buffer zone for error. Sometimes you may have a 30% buffer like this cocktail and other times you may have only 10%. It can be embarrassing if you present a beautiful cocktail only to have it over flow or not fit.
Manhattan-
2.25oz Sazerac rye
.75oz Carpano Antica (Vermouth is a wine and will spoil so keep it refrigerated and perhaps transfer to smaller bottles so there is less air to oxidize and spoil the vermouth)
2 dashes of Angostura bitters
Stir cocktail briskly and briefly for 12 seconds
Strain into a belle coupe glass over a single cube
Garnish with a luxardo cherry.
Cheers! You are more than welcome to follow my Instagram and YouTube channel at Off the Clock Bartender
1 NathansFamousDogpill 2019-08-07
Incredible
1 YaBoyStevieF 2019-08-07
Gee I wonder why he's a waiter
1 DasRoteOrgan 2019-08-07
Waiters make decent money with tips, though. He is a cocktail artist.
1 YaBoyStevieF 2019-08-07
Does that have a similar prestige to an Applebee's chef?
1 DasRoteOrgan 2019-08-07
Yeah. At least it has the word "cock" in it.
1 YaBoyStevieF 2019-08-07
Don't do Chef Mike like that
1 15778047 2019-08-07
Well, technically, 1kg of ice has more mass than 100g of water. But that's because more mass is more mass. I assume he's talking about density but too slur-tarded to use the right term.
1 NormanImmanuel 2019-08-07
Depending on the temperature of the water, density wouldn't be right either.
1 [deleted] 2019-08-07
[removed]
1 Babybear_Dramabear 2019-08-07
Ice has more specific volume, lower density ya dingus.
1 Whaddaulookinat 2019-08-07
The sum of the square roots of any two sides of an iscosoles triangle is equal to the square root of the remainingtl side
1 DasRoteOrgan 2019-08-07
Yeah, with density he would be wrong, too.
Water has more (higher) density.
1 diggity_md 2019-08-07
V good pasta tbh, I love this sort of high concept nonsense that can be applied to everything and nothing as well
1 companyfry 2019-08-07
They’re ripping that guy apart.
1 Matues49 2019-08-07
Yeah, it's luzly af
1 Iowa_Hawkeye 2019-08-07
He just needs to post a video of him drinking it, proving the ice does not interfere with the drink.
Mixologists are the fucking worst.
1 capthazelwoodsflask 2019-08-07
His ego would never allow him to admit that he made a pretty picture that doesn't translate into reality.
1 jewdanksdad 2019-08-07
Why are you necroreposting?
1 collectijism 2019-08-07
Wtf is that sub? Now i know where my liver goes eventually when i get kidnapped by a chineese van in a bangkok sex house
1 diggity_md 2019-08-07
If you get your booze in any other manner than beer or straight liquor you're either gay or in college
1 NumerousEvent 2019-08-07
I guess I'm a faggot then because margaritas are delicious.
1 capthazelwoodsflask 2019-08-07