The "Big Apple" Manhattan

It seems somehow correct that rye whiskey would serve as the traditional foundation for a "Manhattan".   A good rye whiskey is solid yet brash,  fortifying yet with the complexity of a good wine.  The intensity of a good rye whiskey screams to be noticed.     Just like a lot of New Yorkers.

I am nearly certain that whomever first coined the phrase "give me a good, stiff drink" was referring to a shot of rye whiskey.   But if you mix that shot of rye with sweet vermouth and a dash of bitters that bracing slap across the face becomes a relaxing, meditative massage.  It becomes a Manhattan.

Nobody will argue that this is one fine cocktail but there is room for variety in its execution -- much like the art of massage itself.  The so-called purists will never approve of Manhattans made with bourbon, its sweeter and more rounded cousin, but these types would also never think twice about perverting the drink with a goopy maraschino cherry.  (A garnish I never quite believed belonged in there anyway.)

This version rounds the bourbon out even further with a knock of apple brandy's caramel, apples and spice notes and it skips the maraschino cherry altogether earning it a few bonus points with me.  I can't tell you why but I seem to enjoy this drink when it is shaken and not stirred.  HIghly irregular.  But so are some New Yorkers.  And I like 'em that way.

Big Apple Manhattan

• 2 ounces good Bourbon
• 1 ounce  Laird's Applejack 
• 1 ounce sweet vermouth
• 2 splashes bitters
• 1 apple slice for garnish

Add the bourbon, Applejack, vermouth and bitters to a cocktail shaker filled with ice.  Shake vigorously and strain into a chilled martini glass. Garnish with the apple slice.