When I have dinner guests I often like to use the occasion to break out the stirring pitcher and the nice glasses and make some proper cocktails, which a lot of people really like because it seems so uncommon these days for people to take the time to do it at home.
Anyhow, while Martinis (gin, of course) are what I usually make, I've been experimenting with Manhattans, which are a really nice drink and fun to make. So I wanted to discuss 'em a bit, and as I'm really just a novice bartender, maybe some of the more experienced forumites can offer some wisdom...
One thing I'm learning is that I should not
skimp on the vermouth. Once I upgraded a bit from Martini and Rossi to Noilly Pratt dry vermouth, my martinis got tastier, so I did the same for sweet vermouth and lo and behold, my Manhattans got better. I suppose I'll keep upgrading and see how it goes!
I keep experimenting with the vermouth/whiskey ratio, stirring time, and amount of bitters... but anyhow here's how I made 'em last night. (I use a small-ish shot glass to measure out the quantities.)
Combine 1/2 shot sweet vermouth 2 1/2 shots rye whiskey (Old Overholt) over ice, stir for 15 full seconds. Strain into chilled martini glass, adding a dash of bitters.