April 4, 2014 – The Republic Steakhouse
Rory O’More (Irish Manhattan)
3/4 oz. vermouth rosso
1 1/2 oz. Irish whiskey
Dash orange bitters
Stir in a mixing glass filled with ice and strain into a cocktail glass.
Jameson Irish whiskey and Carpano Antica sweet vermouth rosso (both standard wells at The Republic). This is little smoother than a Bourbon Manhattan, which isn’t surprising. My nose may have been a bit off, but I got a fairly strong whiff of banana up front (reminded me of the Adonis, which was made with the same vermouth). The orange bitters really came through, held up by the vermouth, I’m guessing. I’m learning that the “Manhattan” combination… brown liquor, vermouth, bitters… pretty much works with anything.
The greatest revelation with this drink was the vermouth. I’ve tasted vermouth straight up before, for research purposes. It’s okay… it made me understand why vermouth is used in cocktails. Ryan gave me a small sip of the Carpano Antica on it’s own, and the clouds opened up. Incredibly complex, with hints of spice and fruit and caramel and a really pleasant bitter finish. I can definitely see myself having a chilled shot of this as a digestif after a big meal.
Na zdraví! (Czech)