01 March 2011

Double Duty: French Press Manhattan

I prefer a stainless steel French Press.


Add ice and water. Stir two minutes. Let sit two minutes. Strain out water.

Add two ounces of Rye

One ounce of sweet Vermouth

One shake of Whiskey Bitters

One shake of Orange Bitters and stir.

Find chilled glass

Push press down and pour

Makes up to four servings.

17 comments:

Silk Regimental said...

Thanks for the step-by-step how-to. I love a good Manhattan.

Main Line Sportsman said...

I still prefer the flavor of good old Angustura bitters. What about the maraschino cherry in the cocktail. I hate 'em...but confess they somehow look good in the glass.
I salute the selection of Old Overholt for the drink...

~Tessa~Scoffs said...

Ta. I'm off to buy a second press.

TRAWETS NILTGEOV said...

"Makes up to four servings" and I'll have them all please. Overholt and Regans... are you coming on to me, JT?

Anonymous said...

Tintin,

3 ounces of hooch makes "up to four servings"? Please tell me that is a mis-print.

Also, as a rye fan, I find Old Overholt a bit bland. Probably not bad for a Manhattan, but next time you are in the Mid-Atlantic, you should try to stock up on Pikesville Rye which is very cheap and surprisingly drinkable. If you can find the Rittenhouse Bottled in Bond, it is a great rye for very little money. Since I have learned much about spirits from your posts, just thought I would try to give back.

Tom Buchanan

Oyster Guy said...

Not a bad way to insure your drink is stirred not shaken.

Allan said...

I think I'd want to have a separate french press for this function... otherwise I'm sure some coffee taste would seep through. I do clean the filter, but not diligently.

Yankee-Whisky-Papa said...

I adore Old Overholt. Well played, Sir.

webb said...

and if rye, even old overholt, is hard to find near you? buffalo trace, bourbon, yes, but it makes for a terrific manhattan.

Anonymous said...

I've tried Pikesville rye after feeling inspired to try something new yet I keep coming back to Old Overholt. I had always thought I was the only person that likes it.

Also, why are people talking about buying a second french press when a shaker is cheaper, has a strainer built in, and is easier to clean.

Trailer Trad said...

Wow, thinking to use a french press to prepare a Manhattan! Who are you, MacGyver?

-Mind your morning java regimen or it could make for an interesting way to start the day.

Anonymous said...

Rittenhouse Rye for those Philadelphian's

TRVS said...

A bit early for Friday Belt, eh?

Anonymous said...

Tintin -

You've got it sussed if your interest in Manhattans doesn't rise above the journeyman level. If you want, however, to improve your drink (and possibly yourself in the process), you should consider buying a bottle of Sazerac rye or Rittenhouse 100 proof, or even, as Webb suggests, getting hold of some that spicy Buffalo Trace bourbon. Vya is a fine sweet vermouth, but in my opinion it lacks the complexity, depth, and richness of Carpano Antica Formula. Finally, if you were to drop one of those pricey, elusive, and stunningly tasty Luxardo maraschino cherries in your Manhattan, you'd have a drink that would lure a Baptist preacher off the water wagon and maybe even make you consider the notion that some things today are indeed better than they ever were.

I'm rather interested in your handsome cocktail glass. Unless you've poured a double Manhattan into the glass, it's a lot smaller than the sort one typically finds today. That is to say, it's the right size.

Anthony Brightwater

D.Law said...

It would appear that Valetmag.com has picked up your post and done it justice by showing a picture of .... a martini(?) on their link.

I'm all for tradition and love rye, however, Knob Creek makes for a delicious Manhattan. It's balanced quite nicely by making a "perfect": equal parts sweet and dry vermouths. Give it a shot with a twist of lemon some time.

The tender at Bill's Gay 90's taught me that one.

Tin-tin's phred/dad said...

My Dad introduced me to Evan Williams (inexpensive) bourbon, (in moderation) when in High School in Puerto Rico. I still prefer it. Recently, visiting a friend, he apologized for only having cheap stuff (Evan Williams). I laughed my ass off. He wondered why.

Also in PR, there were no petty liquor laws then (maybe still aren't). We teens would go to the airport when an incoming plane from the States was arriving and join passengers for free Bacardi frozen daquiris. (Maximum two lest we seemed greedy.)
From there, it was off to the Caribe Hilton where rum and coke cost 25 cents (then) and plain coke the same. A swim, a shower and we were good to go.
Those were the days....

Derek Estes said...

I think I missed something. What is the point of the French press? Since the only thing you're pressing is the ice, why not just use a pitcher and strainer?