Dry, Perfect or Sweet? - The Manhattan Masterclass

[@Nicky.Slunsky]

Cara's "now you know" and Steve the Bartender's mid-shake smile both really help me get through life.

[@anjadikeman264]

Last night one of the tickets said sweet and I was like what?! Lol I thought all Manhattans were the same. Thank God for your videos! I am a new bartender at a country club and try not to make it too obvious, so I use KZbin to learn. Thank you so much for making these videos!

[@BehindtheBar]

Haha I’ve had so many times like that- ducking round the other side of the bar to quickly google something! So glad you’re finding the useful and reach out if you have any questions. Good luck!

[@crowmeat]

The Manhattan was the cocktail that got me into cocktails in the first place!

[@bermei5187]

My favorite bartenders are the ones like this who know all this history about cocktails.

[@Turtle1631991]

I think that whatever you do, if you can learn and connect to the history of it you will be much better for it.

[@GeorgeTropicana]

Lmao ok dude 🙄

[@llcoolmartine]

If you have a sweet tooth (as I do) try the Manhattan with a barspoon of the juice from the Luxardo cherry jar.

[@BehindtheBar]

Good tip!

[@derekerhart8184]

I went 50 years before I found the Luxardo cherry. Game changer. Gramps always used Kessler and dry vermouth, one cherry one olive.

[@jamesprice4647]

@@BehindtheBar Luxardo cherries are the best. I don't add bitters to Carpano Antica! It is bitter enough. If I use Martini Rosso I do. I rub the orange peel around the glass as well sometimes. Rye or Bourbon? Either.

[@quayknowstheway6934]

Yum my favorite thing to do!

[@maxinelouchis7272]

That's how they are made in New Orleans.

[@paulfaber5143]

Hi Cara. The Manhattan was the standard “cocktail hour” drink when my parents visited with my aunt & uncle. They grew up in NYC (Queens borough) in the 1930s and 1940s so they experienced cocktail culture before vodka took over. Rye was the only acceptable whiskey for a Manhattan in their day. I was surprised to see Manhattans made with Bourbon when I started drinking them before the big cocktail revival. Airport bars were the worst! I would have to ask for a “rye Manhattan” which made me into a cocktail expert in the opinion of my work friends. Thank God we have modern cocktail writing and KZbin to elevate our game these days. Nice video, thanks.

[@BehindtheBar]

That’s a great story!

[@David-mg8zu]

Great story. Do you know what vermouth was usually used back then in the 1930s? Was it Martini and Rossi or some other brand?

[@paulfaber5143]

@@David-mg8zu No, sorry. I’d guess M&R, but only because it’s so common.

[@TheCankersore]

Man! The Manhattan bit is great…What really does it for me is your lovely accent. I could sit and listen to you talk for hours on end.

[@vicmccrow]

The history and the reasons behind all the different ingredients is such a nice touch to these videos. Love it.

[@BehindtheBar]

Thanks Vic!

[@tommypang5726]

the best cocktail channel ever

[@BehindtheBar]

Naw you’re too sweet!

[@DrinkinItIn]

These Master Classes are great!

[@BehindtheBar]

Thanks pal, I like to tell a story!

[@rudymontana4515]

Booze, the worst drug ever.

[@christinecamley]

The Manhattan has become a favourite! I love Gin and terrific wine, but the Manhattan, Old Fashioned, Negroni (and variations!) and the Boulevardier have all become major go to cocktails for massive enjoyment!! I am really enjoying learning about different Vermouths and sometimes have it on its own over some ice! Antica is a favourite! It's very important to me to have higher proof spirits with these cocktails so they don't dilute easily and lose flavour! I'm learning!

[@MixDrink]

The perfect recipe is my favorite

[@catmom1322]

Excellent presentation. I use Jack Daniels for all my whiskeys (most of the time). I'll start putting my vermouths in the fridge from now on per your suggestion!

[@Jeremy-kg1zr]

My favorite standard cocktail. It's also great how easy it is to change out the vermouth with other things, and play with bitters as you mentioned. I'm a big fan of swapping in Amaro Lucano with an orange peel garnish. Use bourbon to tone it down if desired, and no bitters needed unless you want to play with fun bitters. Or use the same measurements, and with Amaro Lucano, but tequila rather than whiskey. So good. Or swap out... It's just such a versatile base recipe for a good, boozey, stirred cocktail.

[@BehindtheBar]

Yum! So true 😊

[@larrysmith2638]

I love Manhattans. The idea of using a sour cherry instead of a Maraschino cherry is brilliant!

[@sherilynpalmer]

Great history on the Manhattan! I love using Amaretto for the Cherry flavour and it is Italian. For spice Crown Royal (I am Canadian best whiskey/rye here imo) I garnish with olives for a sweet,salty, dry spice flavour or Medium Manhattan which is not ordered very often - why I make it this way as it is the simplest way to tell a bartender in under 30 seconds🙃 it does 😊

[@Elementaliti]

I've watched many videos about this drink, as it has become my new favorite, and THIS video is the best one for the Manhattan!

[@Barprints]

This is the first time I'm hearing the story. Love me some Cara

[@albertgrant1017]

Great Video on the Manhattan First has one when I was 12 from my American Irish Aunt. She used Crown Royal or Canadian Club. My favorite now is a Perfect Manhattan . Made with Bullit Rye or Rittenhouse Rye with a lemon.Keep the videos coming. .

[@BehindtheBar]

When you were 12?! What an introduction haha. Glad you enjoyed, we sure plan on keeping them coming 😉

[@jamesorenthal-bm4sp]

There is no substitute for real talent. Thank you.

[@robindurbin4104]

Thanks for the video! I will try making the Manhattan tonight.

I should never have subscribed to this channel....but glad I did ofc. Hoping you are all well there in Melbourne....

[@BehindtheBar]

We’re getting along ok!

[@little_billy]

Glad you did too, this is a really good chsnnel

[@Turtle1631991]

My personal fav is using drier vermouth but then using Fabri Amarena cherries and putting in a bit of the syrup - it makes for more fruity, but still complex taste. I never really did the orangeoil on this one, so gonna give that a whirl!

[@jingles307]

my favorite cocktail just got better thank you

[@rolandodennis8385]

Truly classic drink. It’s basic and complex at the same time. Great video.

[@BehindtheBar]

Exactly, one of those ones which is so much greater than the sum of its parts!

[@azraiel6000]

I love the deep dive into the ingredients and your reason for choosing those specific brands

[@BehindtheBar]

So glad you find it useful, and even if you can’t get your hands on that specific one hopefully it helps you work out what the best replacement would be 😊

[@cesarabrahamcastanedavalen3788]

Dear Cara (in italian means "darling"), l really admire your "perfectionist easy going" style to make a magnificent Manhattan :-) the historiography was really useful to understand this cocktail, thank you very much.

[@BehindtheBar]

So glad you found it useful! Apparently Cara also means expensive in Spanish, which is certainly my taste in cocktails 💅 haha

[@MarcAmAlb]

Behind the Bar In spanish, Cara means both expensive and face. 🤔🤔🤔

[@cesarabrahamcastanedavalen3788]

@@BehindtheBar well, I rather italian connotation which in French is cherie, querida in Spanish and beloved in English :-)

[@LuizSchmidt]

In Brazilian Portuguese it has several meanings: "dude" (slang); expensive or dear.... not an easy language.

[@IkaikaArnado]

Manhattans are my go-to cocktail. Although, I was just introduced to the Boulevardier, which will also be part of the repertoire. However, I mostly watched this video because I like how this lady talks and have a crush.

[@miserablerhurensohn]

The Manhattans that I was making for my two Aunts started out more traditional and evolved over the years to the point where they liked it so much, I started making it in BIG batches. Four bottles of Crown Royal Black, one bottle of Disaronno Amaretto, one bottle of Dolan Dry Vermouth, one bottle of Martini & Rossi Sweet Vermouth, 1/8 cup of Angostura Bitters and 1/4" cup of Fee Brothers Orange Bitters. The whisky I started out with on the BIG batch was Crown Royal Hand Selected Barrel at 50.5% ABV. It was a limited buy for our liquor stores and even though I had 3 cases, it eventually got used up. The Crown Black was a good enough substitute and is 45% ABV.

[@jusp9506]

I really don’t plan on making drinks, but I just enjoy watching and learning. Love your videos😄

[@BehindtheBar]

I love the social history tied up in drinks as well 😊

[@norahmcintirel.ac.8094]

Wow, I learned a lot in this video. Thanks!

[@happycamper2220]

I love the detailed and well presented info. Keep the vids coming. There's a also the reverse Manhattan, 2 parts vermouth one rye whiskey.

[@BehindtheBar]

Thank you! Yeah I love a reverse Manhattan, all about hero-ing the fortified wines 💪

[@zardoz_ii2061]

Manhattan is one of my top two drinks to make at home. Either this or an Old Fashioned. I use Rye, Dolin Rouge, and Luxardo cherries. I'll have to try the Antica.

[@BehindtheBar]

Lovely, Dolin is quite a lot lighter and I love the herbaceous edge to it. Maybe have your go-to before dinner and try the Antica version after! Haha

[@einsteindhayal3027]

I really like the little ring in your hand

[@Migs3]

Hi Cara. A little mix I claim to have invented: A bit (anonymous) of Kahulua to a harsh flask of bourbon or rhye whisky and it all becomes better. The added benefit is "what is this?" - delicious!

[@BehindtheBar]

A little bit of sweetness goes a long way with harsher spirits!

[@ScareCrow1024]

I've been enjoying my Rye Manhattans with a little Luxardo syrup and a Cherry! Yummy!

[@sundowner62james69]

Nice little background story to open with . Good video all round thank you .

[@bravowhiskey4684]

I like Michters bourbon as well, but I definitely think my favorite Manhattan is Bonded Rittenhouse and Carpano Antica. I like it with quite a few different bitters, depending on mood; black walnut, orange, rhubarb. I really like peychauds bitters in a dry version. I like the black manhattan with Averna too.

[@BehindtheBar]

Love the black walnut too!

[@NathanHarrison7]

Wow. That was the result of a lot of careful research. Thank you.

[@BrandonCerelius]

My go to is Rye and either Cocchi di Torino or Antica Formula depending on the proof of the Rye (Antica for the 100+). No twists. Generally, I had written off Martini Rosso as a vermouth - but really hadn't considered pairing it with a bourbon and a twist. Still a Manhattan - but so so different.

[@BehindtheBar]

Yup, definitely agree with your go-to but nice to mix it up every now and again!

[@duanemiles1558]

My favorite cocktail. Some times I love them too much. Cheers!

[@duanemiles1558]

PS: Sorry Rusty Nail. But, either one is a cocktail you don't drink with a person you can't trust. hahaha

[@lannaeats]

I adore your channel!

[@Brad-ic4bp]

I just made my first Manhattan - Using bourbon, not rye though. It was surprisingly good - maybe because I used 4 Luxardo cherries in the skewer. I hadn't heard about using a dry vermouth in a bourbon Manhattan (I thought that was just for martinis), but I'll try that next time.

[@LammaTavis]

I really appreciate your background explanations. 🥰

[@nickclark3883]

This was the highlight of my day!

[@jaydub2971]

Fascinating video for someone whose preferred drink is the Perfect Manhattan's cousin, the Perfect Rob Roy (w/twist, no cherry due to allergy)

[@BehindtheBar]

Love a Rob Roy, will need to cover that soon- and a Bobby Burns of course!

[@jaydub2971]

@@BehindtheBar or possibly a Balmoral

[@robertsullivan4773]

Pretty much made this drink Saturday night but I used Jamesons Black Barrel.

[@Moglidor]

Never used that in a Manhattan before. How was it?

[@robertsullivan4773]

@@Moglidor I've used it before. It's more a change from when I make a Rob Roy than making a Manhattan and a substitute for a Rye or whiskey. I like it a lot.

[@Gallasl666]

Excellent presentation on my favorite drink! Always love to learn something new about it

[@LazlosPlane]

Best Cocktail ever.

[@justinchipman1925]

I just made a Manhattan and decided that it is the perfect drink for late summer and the Autumn. Tom Collins' were my thing the past few months. I can see how it is an after-dinner drink, too. I have my Leopold Bros. Whiskey, but I am going to get a straight rye. Not sure what the mix is on the Leopold Bros. Maybe Wild Turkey 101 needs to sit in my liquor cabinet. Thanks for the vids. I started watching these at the start of CoVid lockdowns here in CO. We refer to these drink videos as CoVideos. I don't know if it will catch on.

[@BehindtheBar]

Haha I like it!

[@lexwaldez]

Wild Turkey 101 rye would be a very solid choice

[@DrinkInDigital]

"End of the Night Drink" was a nice way to put it, discovered the hard way that starting the night with Manhattans is dangerous!

[@michaellambert8306]

booze forward stirred is the way to go. Manhattan is one of my favorites too.

[@markjmaxwell9819]

I used to drink at my local pub which was called ?????? The Manhattan..... 😉 Never had a Manhattan cocktail... It's on my bucket list...... 👍

[@cmc6112]

You are fantastic Cara...very enjoyable content...easy to watch, informative without any of the typical snobbery from hipster bartenders. From a Celtic fan...

[@brianbuzgo7381]

Awesome video! My favorite cocktail but I learned so much more about the history/nuance and variations to this classic drink, thank you!

[@BehindtheBar]

So glad you liked it!

[@jrmulroney]

I have been a bar keep for 15 years. The measurements for a Manhattan 2 oz. Whiskey, 1 oz. Vermouth, and 2 dashes of bitters is the area code for Manhattan. 212

[@BehindtheBar]

That’s great!

[@little_billy]

Love story time, yeah these are great

[@nickhancill7288]

Subbed after stumbling across your 'build a bar' video and really enjoyed it, naturally had to go hunting for your take on a Manhattan. It's all so really well delivered - would love to see a video where you deep dive into the craft or less well-known spirit/modifier bottles out there. Cheers!

[@BehindtheBar]

Thanks pal, so glad you’re enjoying! We’ll definitely need to do an amaro one soon and should be able to find some interesting stuff!

[@CocktailsUnderQuarantine]

Great video! I like my Manhattens' sweet and with Rye!

[@glennrauch1499]

Substitute scotch for the rye (Rob Roy) My personal favorite!

[@BehindtheBar]

Love it, and a Bobby Burns too...I feel a variations video coming on!

[@jamesprice4647]

@@BehindtheBar I don't think Scotch works, well, not for me.

[@michaeltibus1238]

The Manhattan is my fav!

[@BehindtheBar]

Great drink!

[@andrewingram2108]

Oh lord, I see picon on your back bar! Can’t get that in the states. We have to use Torani Amer

[@BehindtheBar]

It’s not easy to get here either, we had to call in a favour haha

[@RichardDurishin]

Brilliant, actually.

[@CathyS_Bx]

That's my cocktail!--though I prefer the "Perfect Manhattan" and I expect it to be golden brown in color.

[@MrJacobThrall]

In fact, with martinis, that *was* how the dry/sweet delineation used to be be drawn: dry (French) vermouth made a dry martini, sweet (Italian) made a sweet, as per the Manhattan. The distinction was in the ingredients, not the quantities. I'm not sure if the subsequent evolution occurred by accident (i.e. people mistakenly thought that the dryness of the gin needed to be higher in the mix to make the drink "dry") or by design (folks just loved gin and didn't have a taste for vermouth)...but either way, that's how they once were. That said, I'd not be daft enough to order a "dry martini" and expect a 90 year old recipe, despite that being how I actually like them... Anyway, with this Manhattan, you're really talking my language! Orange is a great shout with that vermouth - maybe the twist as shown, maybe a wee drip of orange bitters - and yes, Angostura is a classic for a reason so that's certainly welcome...although I'm also a fan of the Bitter Truth Jerry Thomas' Own when I use Antica.

[@BehindtheBar]

That’s definitely one theory but I did quite a lot of research for the Martini masterclass and interestingly there wasn’t actually much definitive, another theory is that it was actually to differentiate between sweeter Old Tom gin and newer London Dry styles. But yes, nowadays very much about the vermouth! So glad you liked the look of the Manhattan 😊

[@robertgardner1498]

You mentioned absinthe... someone gave me a bottle of absinthe and I've absolutely no idea what to do with it. I tried it straight but... whoa.

[@zvezda314]

try a Sazerac 1 sugar cube 3 dashes Peychaud's Bitters 2 ounces rye whiskey, to taste 1/4 ounce absinthe Lemon twist, garnish Or a Waldorf Absinthe, to rinse 2 ounces rye whiskey 3/4 ounce sweet vermouth 3 dashes Angostura bitters Garnish: lemon twist (optional) Or a Wanderlust 1/4 ounce Absinthe 1 ounce Gin 3/4 ounce creme de violette 3/4 ounce pineapple simple syrup 3/4 ounce fresh lemon juice Garnish: lemon twist (optional) absinthe is very distinct, but in the right balance can add a lot to a cocktail. Hope this helps

[@brianfrolo245]

Excellent presentation ❤

[@matttalksbeer1474]

The Manhattan was the cocktail my maternal grandmother enjoyed. After she passed away, at a family dinner we ordered a few Manhattans and enjoyed them in remembrance to her. I just wish i knew what style of Manhattan she enjoyed.

[@BehindtheBar]

What a nice memory 💕

[@SteveAbrahall]

Yum! Hay just a thought (yet again you got me thinking) and this runs things back to gin - but it could extend to a Manhattan - and that is a melbouremartini or an Aus / VicManhattan made from all australian product - I'm not sure if there is a local toothpick manufacture though - so you might have to carve your own!.... Fantastic vid as always... Cheers

[@BehindtheBar]

Absolutely, there is an awesome rye called Gospel Rye just released in Melbourne, and Maidenii is a great Victorian vermouth- they’d make a banging Victorian Manhattan!

[@stereodreamer23]

I'll admit, I have a bit of a "sweet tooth", so I make my Manhattans with super-smooth Bourbons, Agustora Orange Bitters, and I use 3 Luxardo cherries that I drop into the glass after it's all mixed and chilled. And I do NOT strain the ice out--I like the additional dilution that some ice gives my Manhattan. It makes the drink more smooth, silky, and gentle, and not so aggressively booze-forward. Occasionally, I've made Manhattans with Irish whiskey--things like Tullamore DEW 12-year, Writer's Tears, and Teelings. That makes for a slightly sweeter--and even silkier and less booze-forward cocktail, But as a rule, I prefer Bourbon. Rye is not a spirit I enjoy--I;'m not a fan of the pepper notes that most Ryes have, with the possible exception of Michters...

[@batchagaloopytv5816]

i like using angostura orange bitters and the cherry ,to me it really rounds out the sweet ,spicy and bitter .( if i used reg angostura bitters then ill go orange/lemon twist with cherryon a stick)

[@Barprints]

That sounds like a great sub. Need to give it a stir.

[@notexactly.science]

Nicely done.

[@marcozg77]

I fell in love with the Manhattan, but it wasn't love at 1st sight I have to admit. At the moment, my favourite is an Aperitif Manhattan with Jsotta Rosso from Switzerland, and Bulleit Rye. Our Jsotta is a very nice, medium-bodied vermou that pairs beautifully with the dry and light Bulleit. For a Black Manhattan, however, I prefer Rittenhouse as it is able to compete with Averna much better.

[@robertsullivan4773]

I'm building it just like this tonight but I'm going to try a chocolate bitters. Should be interesting. I also wonder if a dash of 🍊 bitters could replace the orange peel.

[@BehindtheBar]

Ooh chocolate bitters is a great shout! Orange bitters could work in a pinch but I do think the peel makes it!

[@robertsullivan4773]

@@BehindtheBar agreed I used the peel. Turned out great.

[@mrdisco99]

I like a rye heavy whiskey like Bulleit for a Manhattan. I don't know much about vermouth beyond Martini, though. What vermouth do you think would pair well? Love the channel. Learning a lot, and all this time spent at home is giving me lots of time to experiment.

[@BehindtheBar]

I think you can go with a pretty rich vermouth if you’re using something nice and spicy like Bulleit! Antica Formula or Cocchi Torino are both big and vanilla-y and delicious. Or, see if there any cool local ones to try out. So glad you’re enjoying 😊

[@mrdisco99]

@@BehindtheBar I actually just tried Cocchi for the first time and I'm never buying Martini again.

[@phoeNYkx]

You guys deserve more subscribers!

[@BehindtheBar]

Thanks pal!

[@captarne1]

Just enjoyed a Manhattan, but since it is Mardi Gras, used Sazerac Rye and Peychauds bitters

[@BehindtheBar]

Yum!

[@timrogers2638]

Shwe could describe how to mix ice water and I'd still be enthralled.

[@Adiscretefirm]

Of course I can't find it now, but I once read the Manhattan was the oldest published cocktail recipe in America, but in its first version it was called a Manhasset.

[@BehindtheBar]

Huh, I didn’t come across this in my research but if you ever find it again please let me know!

[@jamestavares8072]

I like to make mine in a chilled pint glass

[@derekb3653]

I hadn't heard, or thought, of using white vermouth in a Manhattan. It got me thinking (ouch) and I wanted a brandy based cocktail, so I used a brandy base with Cocchi Americano and some Regans Orange Bitters. lot lighter than I was used to, but very spicy and refreshing! Just what I wanted for the night that was in it. So thank you for that. Looking forward to more of your vids!

[@BehindtheBar]

That sounds great! Cocchi Americano is definitely a go to for me if you’re looking for something a bit lighter, but still needs a little sweetness. I love pairing it with rum as well, I find there are lovely orange notes that work really well there!

[@claks_cocktails2838]

Hi. Great video. Loved the mix of history and mixing. What brand of Morello cherry’s do you use?

[@BehindtheBar]

You know, I honestly can’t remember off the top of my head, the kitchen order them haha. I’ll check when I’m back in work tomorrow and let you know!

[@jaschenski]

I was going to correct your 'ubiquity' to 'ubiquitousness' but actually you are right, I've learned something else today as well as all the interesting stuff in the video. I've been 'getting into' cocktails since having a Dry M in a Berlin hotel nearly a year ago, have loved it ever since, and got a recipe book and mixing set for Xmas too. The only trouble was, that cocktails and lockdown did not mix! :-)

[@giuseppelagala6570]

is it possible subsitute the angostura bitter with campari bitter for an italian version of manhattan cocktail?

[@BehindtheBar]

For sure but maybe just try the Boulevardier? kzbin.info/www/bejne/n4HTf4msep6GeLc

[@bohemian46]

Excellent ! Manhattans are my second favorite drink. Where , and how, did you get the bottle of PICON on the shelf.? No longer available in the USA. I enjoy "PICON PUNCH" the Nevada State official drink and the favorite of Basques. I have been drinking this for 50 years and now disappointed as PICON is not available. Must I come to Australia to enjoy a Basque drink developed in Nevada, USA ?

[@BehindtheBar]

I borrowed the Picon from my local bar, I’m not honestly sure where they got it, but some speciality bottle shops stock it here- I think they import it directly though. Importing to the States is really difficult i hear. Bière is much easier to come by and works for some things, but I think that’s why a Brooklyn is such a treat- it’s rare to find a bar which can make it 😋

[@bohemian46]

@@BehindtheBar Thanks, I'll try to find Biere. Enjoy your videos very much.

[@MarkPotvin]

I Love the channel, but I'm saddened that you rarely mention Canadian Whisky. I love Manhattans made with Wiser's Oldest - 18 year. Keep up the good work.

[@BehindtheBar]

It’s hard, we don’t get heaps over here- hopefully BTB can get on the road one day and I can rectify all these oversights!

[@Mark_Nadams]

I love my bourbons but I've never had a rye that I have enjoyed. So I'd like my sweet Manhattan with bourbon, Please.

[@BehindtheBar]

Sure!

[@tybaldt]

So lemon for earlier brighter drinks, orange for late night? Does this go for other drinks as well? Just whisky?

[@BehindtheBar]

Yeah that’s a good (loose!) rule haha. It can work with anything really, orange will always give a warmer, rounder aroma and lemon nice and zesty!

[@nightmarejr]

Awesome keep making vids!

[@BehindtheBar]

Thanks pal, I plan to!

[@ggbmar]

Great job! I love this cocktail. Very nice Martini glasses. Do you know where I can buy them?

[@BehindtheBar]

This is a vintage find I’m afraid!

[@FredVanAllenRealtor]

its a coup, not a martini glass,

[@JeffRAX]

Amazing picture! Do you do your own editing?

[@BehindtheBar]

I do not, I’m lucky enough to have a very clever team helping me!

[@michaelmoore2591]

Great! Thank

[@shawn2045]

Just subscribed and loving the videos. Pretty hypnotized by you and your accent. Scottish?

[@BehindtheBar]

So glad you’re enjoying! Yes, Scottish 🏴󠁧󠁢󠁳󠁣󠁴󠁿

[@Liam1709]

Another favourite 😍

[@BehindtheBar]

The best.

[@cutrush07]

Nice one! Never really wanted to try a Manhattan until watching this video! Quick question, I noticed that Antica vermouth is a little pricey. Do you have a recommendation for a sweet vermouth on a tighter budget?

[@BehindtheBar]

It is unfortunately but Cinzano or Martini are both great options. It will just be a little lighter in body but that’s no bad thing!

[@cutrush07]

Great! I’ll give them a try. Thank you.

[@AaronDidIt]

I recently added some (I didn't measure) tonic water to my Manhattan and it was fantastic!

[@danielemanuele5827]

Have you tried the vieux carre’ or Old Square? It’s New Orleans’ answer to the manhattan and also quite delicious!

[@BehindtheBar]

I have and it is! Definitely need to make a video on it 😉

[@danielemanuele5827]

@@BehindtheBar With Woodford Rye it’s very smooth!

[@chcornell]

I. Am. In. Love.

[@frothyham]

What the heck...I've been following multiple cocktail channels on KZbin for YEARS and just came across this channel yesterday, I've been missing out on some amazing stuff. Time to B.I.N.G.E.

[@BehindtheBar]

Glad you’ve found the channel, love that you’ve commented and are going to watch more. It’s one of the best ways to support us!! 🙏

[@pandanurse]

I love her top!

[@BehindtheBar]

It’s about 10 years old haha!

[@pandanurse]

@@BehindtheBar its been worth keeping then!

[@ronpriskie6330]

Love your videos. Why bother to fill the mixing glass all the way to the top with ice when you only have 70 ml (not quite 2.5 oz) of liquid? As an at home entertainer, I don't have the benefit of unlimited ice coming out of the freezer.

[@BehindtheBar]

Hey pal, thank you so much! The more ice, the slower it dilutes and so it basically gives you more time to taste and adjust the cocktail. We’ve done a video on it here: kzbin.info/www/bejne/b2TReIaJoZZ6aJY Completely understand it’s not always feasible at home though, so just do as much as you can manage or consider getting yourself big ice cube moulds so you can stir on a couple of them 😊