Maybe try Bulleit Rye? It’s less sweet than its bourbon sibling.
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If it’s the sweetness of the vermouth that gets you, dry vermouth could work. There is also “white” vermouth, sometimes called “blanc” or “bianco”, which is not the same as dry. In other words, all dry vermouth is white, but not all white vermouth is dry. It is between. It’s what I use in an El Presidente.
Angel’s Envy Rye
Mitchter’s or somebody had a rye that was aged in port casks, and it was delicious.
Smooth Ambler out of WV is an outstanding rye whiskey.
Michters makes great bourbon. I’ll look for the rye.
Now that I’ve looked, it wasn’t them…but the research continues
Not Milam & Greene, not Whistle Pig, not Woodinville…
eta: found it
Hopefully they don’t call the process of aging rye in port casks “michteration”.
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Try a splash of orange bitters.
The world of bitters is endless. Orange bitters might work, but I’d also recommend Fee Brothers (same same but different to Agnastura) and Peychaud’s (also same same but different to Agnastura). I’ve even had luck with cardamom bitters.
Fun fact, the first brand of bitters specifically called for by name in a cocktail was in Jerry Thomas’ Bartender’s Guide back in 1862 (Jerry Thomas was the premier barman of the day). The bitters he references are Boker’s, but for whatever reason they’re incorrectly written as Bogart’s (subsequent editions corrected that mistake). Boker’s was the world’s largest bitters producer until it ceased operation in th 1920’s because of Prohibition.
Another fun fact, Boker’s was also called for specifically in the first Martini recipe (circa 1888). Bitters were actually quite common in Martinis until the late 1940’s. After Boker’s demise, orange and Agnastura were used in its place. Unfortunately, after the end of Prohibtion when many of the major bitters had long since closed their doors, the ingredient was rather hard to find and was eliminated entirely in the 1950’s as cocktails became far simpler in their formation.
Back to the question at hand. My personal opinion is that Bulleit is fine as a mixer, but Buffalo Trace is far superior bourbon and makes a better cocktail (and not simply because the former owner of Bulleit is a homophobic fuckwit). But if you’re going to stick with Bulleit, their 10 yYear is a nice step up in quality for not too many dollars more.
For rye, I really like Michter’s but prefer Rittenhouse at that price point. Russell’s Reserve also makes a damn good bottle of rye. A close friend from Iowa swears by Templeton, fwiw. Whistlepig is better than any of those, but also more expensive. The best rye I’ve ever had, though, is E.H. Taylor (their bourbon is one of my favorites). For its price and quality, however, using E.H. Taylor in a Manhattan might feel sacreligous to some in these parts.
FWIW, Makers is a perfectly cromulent Manhattan bourbon
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Do you not still put bitters in your martini? I always add a couple of dashes of Angostura before I shake it.
Despite what Kara will tell you, I’m not a monster. I put bitters in my Martini. She, however, refrains from the practice.
Don’t. Shake. Your. Martini.
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But I saw a Scotsman portraying an Englishman order it that way.
No true Scotsman
Gonna give the old Aviation a go. Sort of a dessert cocktail.
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Made Mrs Hawk her first Aperol spritz today. She enjoyed it. Both of them, actually.
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Had a Last Word and Corpse Reviver No. 2 yesterday. First time in awhile and I forgot how much I enjoy both of those cocktails.
Had a Corpse Reviver No. 2 pre-dinner Saturday night. It hit the spot.
Isn’t it a breakfast cocktail?
Unless dinner was cereal, of course…
Gin and absinthe: It’s not just for breakfast anymore.
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