I am here again to continue sharing more of the classic cocktails, today I bring you another cocktail that has managed to last over time. A cocktail with character and elegant.
I always love to add some history because it is important to know the origins of what we are drinking, but in this case, this cocktail has many interesting stories about its creation, and there are so many that in the end we do not know exactly which one is real. But one of them is said to have happened while a banquet was being organized for the campaign of Governor Samuel Jones Tilden, who was running for president at that time, and this celebration took place at New York City's Manhattan Club in 1874.
Lo bueno de la coctelería clásica, es que todos los cócteles que se han convertido en algo popular son aquellos bastante fáciles de preparar y por lo general llevan 3 o 4 ingredientes resultando en algo bastante sencillo, como lo es en este caso. A continuación estaré dejando el paso a paso para que este cóctel nos quedé bien.
The good thing about classic cocktails is that all the cocktails that have become popular are those that are quite easy to prepare and generally have 3 or 4 ingredients resulting in something quite simple, as is the case in this case. Below I will be leaving the step by step so that this cocktail turns out well for us.
Mi forma de preparar este cóctel es empezando por refrescar mi mixing glass. Yo le agrego hielo y también con la cuchara me aseguro de que todo el vaso quede refrescado, por último retiramos el hielo, nuestro vaso debe estar frío.
My way of preparing this cocktail is starting by refreshing my mixing glass. I add ice and also with the spoon I make sure that the entire glass is cooled, finally we remove the ice, our glass must be cold.
Importante no confundir whisky con whiskey, no es lo mismo. La diferencia radica en su origen, son de países diferentes y también sus ingredientes mientras que el whisky es escocés (con malta, maíz o trigo), el whiskey puede ser irlandés, canadiense o americano bourbon (con centeno, maíz o cebada)
Now we are going to start by adding 2 ounces of whiskey. This is the main ingredient, it is the entire base of our cocktail, so this whiskey that we are going to add must be of quality.
It is important not to confuse whisky with whiskey, they are not the same. The difference lies in their origin, they are from different countries and also their ingredients, while whisky is Scotch (with malt, corn or wheat), whiskey can be Irish, Canadian or American bourbon (with rye, corn or barley).
Now we continue adding 1 ounce of Vermouth, preferably one that is fairly balanced, neither too sweet nor too bitter.
We will also add some 2 drops of Angostura bitters. Make sure it is the original, there are many replicas of this bitter. What I do is I turn the bottle over once for a fleeting second and that amount will be fine for me.
Here we take our mixing spoon and mix.
Now I'll add ice to the mixing glass. Some may be wondering why I didn't leave the ice from the beginning. I like to prepare it this way, many do it with ice from the beginning, but what I am avoiding is that the ice adds water to the cocktail, so I try to use it as little as possible. After adding the ice, take the spoon again and mix gently. In this step we will not take long to avoid what was mentioned before.
Now it is important that for this step we are already preparing ourselves with the glass, we have to refresh the glass and to do so we must put ice in it, just like in the first step and then we discard it.
Now we serve the Manhattan from the mixing glass but we will use a strainer to not let the ice through.
As for its presentation, traditionally, it is served in a cocktail glass and garnished with a cherry or an orange peel, even both. I will be using orange peel. The first thing I will do is flavor it and then I will make a delicate decoration.
Y el resultado es un cóctel bastante elegante y algo robusto, espero les haya gustado.
And the result is a quite elegant and somewhat robust cocktail, I hope you liked it.
