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I'm not one for fancy cocktails. Most of my mixed drinks involve either coke, or a blender. But a friend made me a French Manhattan, which I liked enough to go get Chambord, vermouth and bitters. Mixed one up just now and am entirely pleased. Happy cocktails to all of you, as well.
Or you could just douche your vag and drink a real manhattan without the rasberry syrup. Plus theres a thread for this already;-)....
http://www.tetongravity.com/forums/s...84#post4293084
Gee, is there a limit on how many threads we can start? Will too many strain your attention span?
Does what I drink somehow threaten YOUR manhood? Becuase mine is not threatened by alcohol in a glass.
So continue your douchebaggery, by any and all means you wish. After a a few drinks I give even less of a shit what you think or write than I would have a couple hours ago.
while I don't question you manhood, vermouth and Chambord? Chambord will overpower the vermouth; I would leave out the vermouth as unnecessary, or be easy on the Chambord..Quote:
Originally Posted by Jamespio
There are no decent bars in France. Trust me on this.
Sounds like a cocktail umbrella would be a nice garnish for this drink.
Benny, I really doubt that. Sitting out and looking at the ocean in Biarritz or Cann, drinking a Vieux Carré or Whiskey Smash is a great way to spend a few hours.Quote:
Originally Posted by Benny Profane
What's a Vieux Carre?
Ok, here we go again. I'm talking about a bar. You know, watering hole. A place one goes to for a cocktail or two, and pretty much only a cocktail or two. There can be a little food, although the purists would scoff, beyond nuts and stuff like that. A place where you saddle up to a long piece of wood or stone or something, and have a professional make a drink for you. Just a drink. Not food, not Bud Light.
Vieux Carres were invented in New Orleans (at the Hotel Monteleone). Not French. Pretty sure the Whiskey Smash is also American.
When I saw "French Manhattan" I figured it would use cognac as a base instead of whiskey, which could be interesting. Chambord, not so much... too sweet, especially mixed with sweet vermouth. But hey, to each their own - the best cocktail is the one you're enjoying right now.
Things change. You'd be surprised. Lots of good cocktail bars in Paris those days. And in most major french cities.Quote:
Originally Posted by Benny Profane
(Ans, of course, we also have a few historic places)
I think you were right, irul the vermouth did not add much if anything.
I picked up orange bitters, on an impulse buy. Now need to decide what to do with it.
Benny's gonna turn out to be the very first person in history unable to find a drink in Colorado.Quote:
Originally Posted by Benny Profane
O, the old hole in the wall where a few drunks posing as drink makers know your name. Benny, do you frequent places like that? I know I don't. I prefer establishments that serve food too, as I normally like to hang out, eat and watch the World go by as I am getting a buzz on and talking to my wife and or friends.Quote:
Originally Posted by Benny Profane
Pegleg, I like most any drink that has whiskey, scotch, cognac, etc in it. Not saying they were French drinks, just what I like to drink. And OP, I love me a Manhattan.
Fee Brothers? Pretty much anything that you would use Angostura or peyschaud's for, or use in conjunction with. A couple of dashes in a G&T is very good,Quote:
Originally Posted by Jamespio
Fee bros orange is good in ol' fashionds. I'll have to try in a g&t.
Mix a martini with Lillet instead of vermouth a dash of orange bitters and twist of lemon makes for a great drink.
Don't get much from the addition of bitters. Maybe I drink too fast.
Some of the best bars I've ever been to were in France, including Paris. I'm pretty sure you're doing it wrong, Benny.
Jeezus, one French Manhattan, next thing you know, you're rolling your Honda Element into a ditch on a mellow road to or from a shitty ski hill...
Sounds great. Just not a martini.Quote:
Originally Posted by Moose Pit
I used to make manhattans with 50/50 brandy and bourbon....Quote:
Originally Posted by Pegleg
For my wife...
but now she likes them with bourbon only....
so basically, the OP is a bitch....
and probably hates America.
Chambord? You're doing it wrong:Quote:
Originally Posted by Jamespio
Edit: Never mind. Found another recipe that uses Chambord, but leaves out the vermouth:Quote:
French Manhattan
Instructions
Stir & serve with a cherry and crushed ice.
Ingredients
1 Dash Cointreau
Ice - Crushed
1.5 Oz Vermouth - Dry
3 Oz Whiskey - Rye / Bourbon
Quote:
Ingredients:
2 oz Whisky
1 oz Chambord Liqueur Royale De France®
1 dash Bitters
Ice Cubes
Instructions:
Shake all ingredients with ice, strain into a cocktail glass, and garnish with a maraschino cherry. Serve.
That's better than rolling into a ditch on the road to or from a shitty job, ain't it? So what's the harm?Quote:
Originally Posted by DDsnake
Actually, the combo of Contrieau and DRY vermouth makes sense. I suggest Dolin or Noilly Prat. If you want to dave some do re mi, try Citronge instead of Contrieau.Quote:
Originally Posted by Tippster
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