Keens and a Cocktail - Diner’s Journal - Dining & Wine - New York Times Blog

Keens and a Cocktail - Diner’s Journal - Dining & Wine - New York Times Blog

“This is very good,” he said, thanking the bartender. “Not too sweet. Most people make it too sweet.” It was a concern about excessive sweetness that had prompted my friend to ask for no fruit and less vermouth.

The bartender, a wise man, figured that out.

“Your problem,” he told my friend, “is the bourbon, not the vermouth. The bourbon’s too sweet. Get the drink with rye, as it’s supposed to be made, and you won’t have that problem.”

Hear, Hear!

I’ll do either a Rye Manhattan, a Bourbon Manhattan or a Perfect Manhattan depending on my mood. Heck, to me - they are almost three different cocktails. (But not in the “I tweaked one ingredient, now I get to name it” kinda way.)