Cocktails DC

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Pennsylvania Dutch Manhattan (Original & Improved): I’ve recently begun a love affair with Art in the Age’s Root liqueur, and Boozehound author and Washington Post columnist Jason Wilson has helped me make some sophisticated cocktails with it.
I think that Wilson hit the nail on the head when he dubbed Root an American amaro. 
When I found Wilson’s recipe for the Pennsylvania Dutch Manhattan to be too one-dimensional, I realized that I could improve the recipe by making something more akin to the excellent Black Manhattan, which uses the Italian amaro Averno instead of Root.
Here we have it: Wilson’s Pennsylvania Dutch Manhattan and my improved version. I’d love to hear what you think.
Original:
1 1/2 ounces rye whiskey
1/2 ounce Root
1/2 ounce bianco or blanc vermouth
Stir with ice. Strain into a chilled cocktail glass.

Improved:
1 1/2 ounces rye whiskey
1/2 ounce Applejack
3/4 ounce Root
1 dash orange bitters
1 dash Angostura bitters
Stir with ice. Strain into a chilled glass. Garnish with a cherry.
Source: Jason Wilson’s Pennsylvania Dutch Manhattan

Pennsylvania Dutch Manhattan (Original & Improved): I’ve recently begun a love affair with Art in the Age’s Root liqueur, and Boozehound author and Washington Post columnist Jason Wilson has helped me make some sophisticated cocktails with it.

I think that Wilson hit the nail on the head when he dubbed Root an American amaro. 

When I found Wilson’s recipe for the Pennsylvania Dutch Manhattan to be too one-dimensional, I realized that I could improve the recipe by making something more akin to the excellent¬†Black Manhattan, which uses the Italian amaro Averno instead of Root.

Here we have it: Wilson’s Pennsylvania Dutch Manhattan and my improved version. I’d love to hear what you think.

Original:

  • 1 1/2 ounces rye whiskey
  • 1/2 ounce Root
  • 1/2 ounce bianco or blanc vermouth

Stir with ice. Strain into a chilled cocktail glass.

Improved:

  • 1 1/2 ounces rye whiskey
  • 1/2 ounce Applejack
  • 3/4 ounce Root
  • 1 dash orange bitters
  • 1 dash Angostura bitters

Stir with ice. Strain into a chilled glass. Garnish with a cherry.

Source: Jason Wilson’s Pennsylvania Dutch Manhattan

Filed under root art in the age pennsylvania dutch manhattan boozehound jason wilson washington post spirits cocktail cocktails recipe amaro averno blanc vermouth bianco vermouth Whiskey Base applejack rye whiskey

  1. bowiewithasonicscrewdriver reblogged this from cocktailsdc
  2. jkadieb reblogged this from cocktailsdc and added:
    haha use Old Overholt! Or I suppose Wigle White Whiskey?
  3. cocktailsdc posted this