With great thanks and admiration to Tintin over at The Trad, I can now honestly say I'll never go back to the sweetness that is Martini & Rossi for my Manhattans. Thanks to his budget Manhattan recipe, I have now found this raison d'etre:
The Dolin sweet vermouth. As promised, it pairs sublimely with any of the rye whiskies I've had the pleasure of consuming on this balmy and pleasant evening. What's more, it's not too shabby on its own. I'll admit, I never looked past the Rossi on the shelf when it came to vermouth, and am kicking myself now for such shortsightedness.
I've always taken my Manhattans with rye. Was of the understanding that there is, truly, no other way about it. Though with the arrival of these warmer nights I imagine I'll be moving more towards one of my two late-spring staples: the ever-charming whiskey and soda, or my European staple of Martini Bianco on ice with a twist. I keep it simple.
Now if I can just find an equally suitable female with which to enjoy these languid libations...
