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[First posted at Ricochet.]
I consider the Manhattan to be the finest of cocktails. It is adaptable and appeals to both genders. It has a balance of spice and sweetness. A product of the 1870s, it has all sorts of variations and unique iterations. So I wanted to share with you all the incredible creation I’m enjoying this Sunday afternoon, an adaptation of a recipe from Charleston’s own Husk, one of the best restaurants in the country.
Husk’s bar serves an aged Manhattan which is one of the best I’ve ever had.You can see the recipe here, though it changes with the seasons and is typically aged for about three months. I endeavored to create my own version of it at home with some success. You can order a barrel from many sources, but this is the one my loved ones used for me. The recipe I deployed is as follows, and will only require a few orders from the local liquor source:
- Bulleit Rye (2 bottles)
- Wild Turkey Rye (1 bottle)
- Pendleton Rye (Canadian: 1 bottle)
- Applejack (half bottle)
- B&B (half bottle)
- Carpano Antica vermouth (half bottle)
- Baked Apple Bitters (3 oz)
- Old Fashioned Aromatic (3 oz)
- Cinnamon Stick
Mix in a large pitcher, let steep overnight, pour into barrel, wait two to three months. Uncork, stir with ice, strain. Garnish with a real cherry.
It is, I assure you, wonderful.