Ok mixologists....

What say you about the Aged Manhattan?

Sounds fantastic. Right now I'm drinking my own homemade Manhattan, and the one ingredient I share with your recipe is the Antica vermouth. Critical. I'm using Russell 6 year old rye, and, my own touch, Fee Brothers chocolate bitters. Oh, and I garnish with dried sour cherries. But I'd trade this one for the recipe you post in a minute!

[Robin Garr]

I respect it, but I'm a little too conservative (about liquor! ) to be whelmed by the mix. Make mine traditional, please.

Sounds fantastic. Right now I'm drinking my own homemade Manhattan, and the one ingredient I share with your recipe is the Antica vermouth. Critical. I'm using Russell 6 year old rye, and, my own touch, Fee Brothers chocolate bitters. Oh, and I garnish with dried sour cherries. But I'd trade this one for the recipe you post in a minute!

Sounds tasty to me!

So, the barrel-aged cocktail was invented by a fella named Jeffrey Morgenthaler of Clyde Common in Portland, Or. Brilliant fella- this has become the premier technique right now (with the carbonated cocktail of you-know-who coming second.)

Basically, you add spirits only to the barrel. No mixers at all. The barrel imparts its oaky goodness over a short period of time. Remember, many spirits have already seen oak. I'm not sure of the time one would have to spend on a neutral-grain spirit like vodka- everyone has been doing dark liquers so far...

Sounds fantastic. Right now I'm drinking my own homemade Manhattan, and the one ingredient I share with your recipe is the Antica vermouth. Critical. I'm using Russell 6 year old rye, and, my own touch, Fee Brothers chocolate bitters. Oh, and I garnish with dried sour cherries. But I'd trade this one for the recipe you post in a minute!

I would drink that!

I try not to get too expensive making drinks at home. Manhattans are on the menu everyday though. Martini vermouth, Angostura Bitters, and Regans' Orange Bitters are usually on the shelf. Trying to keep costs down, I've been rotating Old Forester, Weller, and Early Times for the whiskeys. I have been known to switch it up with various rye from time to time, but there's no 1.75L available that I've ran across. I save the better bourbons for sipping straight.

One thing that I surprised myself with, is that I've been pouring my manhattans over crushed ice lately. I know. I bow my head in shame too.

So, the barrel-aged cocktail was invented by a fella named Jeffrey Morgenthaler of Clyde Common in Portland

I'd never heard of doing that before. It sounded interesting so I thought I'd see what folks thought about it here.

For those who are curious about trying a version of this without making your own, there is one I know of available locally... http://www.highwest.com/spirits/36th-vo ... manhattan/
Pretty tasty stuff! The aging definitely changes the taste profile and makes for a smoother drink than normal. Great for when your feeling a little lazy but still want to make an interesting drink.

For those who are curious about trying a version of this without making your own, there is one I know of available locally... http://www.highwest.com/spirits/36th-vo ... manhattan/
Pretty tasty stuff! The aging definitely changes the taste profile and makes for a smoother drink than normal. Great for when your feeling a little lazy but still want to make an interesting drink.

Those guys are no joke...

A couple years back they took top honors at the ADI- quite impressive.

Very creative and they seem to keep thier fingers on the pulse of the industry!

It sounds really good. Their recipe makes a lot of Manhattan! How long will it last in the barrel (if you didn't drink it all in an embarassingly short time)?

It sounds really good. Their recipe makes a lot of Manhattan! How long will it last in the barrel (if you didn't drink it all in an embarassingly short time)?

The jury is out on that, from what I've heard. Best to take all of the spirit and bottle it for storage. That stops the effects...

I would think that one would begin too see the back end of the bell-curve, so to speak- that the oak would begin to take over.

Besides, I would think that you could reuse the barrel a couple of times, with diminishing results.

The High West "36th Vote" Barrell Aged Manhatten is available at Whole Foods.