MxMo time again. And this week the theme is Inverted Drinks. While the prospect of renting out the Vomit Comet to take pictures of upside down drinks did have some appeal, it turns out that the idea is turn the recipes upside down somehow. In the announcement post over at Putney Farm Stewart threw out the challenge of making a clear Manhattan adding "good luck with that." Well that was enough of a challenge for me. And with that I immediately sprang into action, first mixing a clear Manhattan, (left,) and then a clear Sazerac (right) just for the added degree of difficulty. My secret weapon, Wigle Whiskey's white rye, the 95% rye in this case. Now on to the recipes:
2 oz Wigle White Rye
1 oz Dry Vermouth
2 dashes Barrel Aged Bitters
Stir over ice, strain into a chilled glass.
A few notes on this one: first my somewhat unconventional recipe comes straight off the glass that I mix it in. I was given a "vintage" portable bar set for Christmas a couple years back and the glass has drink recipes on it. The Manhattan Recipe calls for that 2:1 whiskey to vermouth ratio, and that's what I've always used. Also key in maintaining it as a clear drink is to make it a Dry Manhattan, rather than a more traditional sweet version. To further invert this drink one can use aged bitters with an unaged whiskey.
1.5 oz Wigle White Rye
.5 oz simple syrup
3d Bittermen's Burlesque bitters
Rinse a chilled old fashioned glass with a small amount of Herbsaint, (Pernod, or Absinthe,) in another glass stir the rye, simple and bitters. Discard the excess Herbsaint, (I usually read this as drink it straight,) and pour in the chilled whiskey/simple/bitters into the glass. While the traditional recipe calls for Peychaud's bitters, I really love the Bittermen's bitters in this drink.
(Bonus points to anyone who clicked on the photo for a bigger view and noticed that the globe has North at the bottom.)