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PartyCat@sh.itjust.works

me at 50% of the bars I go to these days.... (sh.itjust.works)

submitted 3 days ago by 9488fcea02a9@sh.itjust.works to c/simpsonsshitposting@sh.itjust.works

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it's like the most basic drink in the world.... i can't understand how people can screw it up so bad...

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[–] 9488fcea02a9@sh.itjust.works 14 points 3 days ago* (last edited 3 days ago) (3 children)

despite the implications from the meme, i'm not even talking about watered down drinks... the last manhattan i ordered was basically ALL whisky, with maybe a tiny splash of vermouth...

i don't even have particularly high expectations... those neon red maraschino cherries are just fine.. just get the proportions somewhat right. my friend makes a decent manhattan while drunk and just eyeballing/free-pouring the proportions... i can't imagine how a professional bartender can get it so wrong, while charging me $18

[–] sangriaferret@sh.itjust.works 14 points 3 days ago (2 children)

US Bartender here. In general, tates have changed since the creation of classic coctails. The 2:1 ratio is just too much vermouth for modern tastes, at least in the states. The same goes for martinis. Most people I encounter order their martinis extra dry or extra dirty. I suspect part of it is not a lot of bars are using high quality vermouth because drinking vermouth is not really a thing here.

I've found that if I make a Manhattan with the classic recipe many people don't really care for it. What works is a vermouth rinse with a little left over and a normal pour of whisky and that is probably what you are getting.

I'd suggest that if you are craving a proper Manhattan that you stick to places that specialize in cocktails. In most other places, even if you specify how you want it made, you're going to get shitty vermouth and the drink will still suck.

[–] GhostedIC@sh.itjust.works 3 points 2 days ago (1 children)

What constitutes a good vermouth?

[–] sangriaferret@sh.itjust.works 5 points 1 day ago

If you want a good stand alone vermouth I would recommend Tximista, either blanco or rojo. It's made from a Basque grape varietal and has a rather unique flavor. Probably not the best for a classic Manhattan though. For that I'd probably use Cocchi vermouth di Torino.

[–] 9488fcea02a9@sh.itjust.works 6 points 3 days ago* (last edited 3 days ago) (2 children)

What works is a vermouth rinse with a little left over and a normal pour of whisky and that is probably what you are getting.

whoever invented this should be shot out of a cannon! The classic 2:1 recipe should be default unless specified otherwise

stick to places that specialize in cocktails

I shouldnt have to go to a specialty cocktail bar to get one of the most basic drinks out there. Even a 10 year old, part time bartender can do it properly (most of the time)!Sad state of affairs in 2026. No wonder alcohol consumption is at an all time low

thank you for your professional insight.

[–] SaveTheTuaHawk@lemmy.ca 3 points 2 days ago

yeah, a vermouth rinse is not a Manhattan. Bars basically stopped trying.

[–] Wolf314159@startrek.website 4 points 3 days ago

This is how I feel trying to order a margarita without added sugar.

[–] ummthatguy@lemmy.world 10 points 3 days ago

That's a shame, just no sense in making a drink so poorly. Partial to the Luxardo cherries, myself.

[–] SatansMaggotyCumFart@piefed.world 4 points 3 days ago

After the sixth or seventh it all tastes the same anyways.