Comments on: I'll Take Manhattan

By: peterb

peterb — Thu, 26 Jun 2008 13:50:18 +0000

In the online database it's listed under the winery's name, which is "Quady". Here is a link: search.

By: pgreer

pgreer — Thu, 26 Jun 2008 13:11:43 +0000

where do you get the Vya vermouth in Pittsburgh, I cannot find it listed on the palcb site.

By: Cynthia Closkey

Cynthia Closkey — Wed, 14 Nov 2007 02:42:29 +0000

I’m back with a field report. I found Vya in Butler County after all — Cranberry Township. I’ve experimented with ratios, and to my surprise the 2:1 balance turns out to be my very favorite.

I look forward to trying the dry Vya too. This stuff is awesome.

Thank you very much, Peterb, for setting me straight on the vermouth issue. I salute you.

By: Cynthia Closkey

Cynthia Closkey — Sat, 27 Oct 2007 02:01:25 +0000

Hey now, this isn’t fair. I have already admitted publicly that I was wrong about vermouth — I’ve seen the error of my ways.

Even so though, I have trouble imagining that I’d like a 1:1 combination, or even 2:1. 4:1 sounds just about right. Guess I’m more American than I realized.

Up here in the wilds of Butler County, there’s no Vya. I’ll have to explore the more sophisticated PLCB outlets farther south. I look forward to trying orange bitters in place of the Angostura — not just because I’m a contrarian, but because I suspect a hint of orange will play nicely with the rye.

By: SR

SR — Sat, 27 Oct 2007 00:25:17 +0000

I swear by the rye-vya-angostura combination (2:1:a few dashes), and have been making Manhattans thusly for friends and neighbors to generally good results. If said friend or neighbor happens to be a gal, I’ll throw in a cherry as they seem to appreciate them more.

I’m also a big fan of the vya dry, though martini purists will likely find it too floral for a classic martini and olive combination. I like Nelson’s suggestion to try it with Hendricks, matching floral with floral, but I’d have to garnish it with something like a twist of lemon.

By: Andrew

Andrew — Wed, 24 Oct 2007 23:57:26 +0000

All:

Thanks to the miracle of Google Alert, Peter’s post has come to the attention of Vya World Headquarters and we are, as you might imagine, most pleased with your discussion.

Throwing in our two cents:

If you can’t find rye, try canadian.
As we see it, 2:1 whiskey to vermouth is about right.
For the ultimate garnish, substitute an Amarena cherry for the Maraschino

Our preferred vermouth aperitif is:

The Vya:

2 parts dry Vya
1 part sweet Vya
on the rocks
garnish with a twist or zest of orange and/or lemon peel

By: peterb

peterb — Wed, 24 Oct 2007 17:50:05 +0000

It is indeed sweet, but I’m operating from the principle that the vermouth is good vermouth and you want to taste it.

Of course, I drink vermouth by itself on the rocks sometimes. So there you go.

By: Nelson

Nelson — Wed, 24 Oct 2007 17:33:03 +0000

Vya is indeed a lovely vermouth. Their dry white vermouth is excellent, too. Mix it with Hendrick’s gin (with a slightly cucumber flavour) for a martini that tastes like something more than gin shots.

1:1 sounds awfully sweet to me. Harrington’s book recommends 4:1, but I agree with you that’s basically drinking straight whiskey. His web site recommended 2:1, though, which sounds about right to me (bit early in the day to sample). Curse Wired/Lycos for finally shoving Cocktail Time offline. archive.org still has it, though, here’s his page on the Manhattan: http://web.archive.org/web/20030415111413/hotwired.lycos.com/cocktail/98/34/index3a.html

By: Alex

Alex — Wed, 24 Oct 2007 16:05:01 +0000

Interesting recipe, I can’t say I have tried a Manhattan with Rye, although I’ve heard that is the purest form. The traditional cocktail for my family is the Perfect Manhattan: a generous portion of Early Times over ice, with I’d say 1/2 shot dry vermouth, 1/2 sweet vermouth, disgusting cherry, and a dab of cherry juice. Delicious delicious cherry. Stir. Perhaps not as sophisticated or bold as above, but delicious and will get your motor running for sure!