9 Sep 20109:27 pm
Robert, I wanted to know what you thought of using Canadian Whiskey, especially Canadian Club, in the Manhattan. Just as a point of information, the editor at Esquire seems to always think that CC is a good substitute for rye whiskey (since it has a high rye content). My searching has found that though bourbon has a different ratio of grains than rye, it is made by a similar process. Canadian whiskey, on the other hand, is made differently. I would like someone to straighten it out or explain some differences in whiskey choice as it relates to the drink.
10 Sep 20104:52 am
Thanks Robert! I too prefer bourbon in my Manhattan, at least to my inexperienced taste. The Manhattan to me is like your Old Fashioned; it is the drink that I judge a bar by because most bartenders do not make it correctly or present it correctly (I get tired of everything being served in an tumbler! Where is the creativity?)
Whenever you do that side-by-side comparison, please let me know what you find out.
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