I’m not picky about my Manhattan, except for the cherries. They have to be Luxardo. And I like plenty of bitters. (Note: the giant stockpot in the photo was not used in the making of the drink, although it might be good for parties, come to think of it.)
Luxardo cherries are the real Marasca variety, grown in northern Italy and in Croatia. They don’t have fake food coloring, and they are dark, almost black in color.
They’re also incredibly delicious. My rule is: if you can’t get good cherries, don’t bother with a Manhattan. Yes, these are expensive ($17 for a 12-oz jar) but unless you’re sucking down a Manhattan every night, or having a lot of parties, they’ll last you a good long time.
Linnet, thank you for this post! I genuinely believed that maraschino cherries were those gross bright red, plastic-textured monstrosities that Dairy Queen plops on top of their sundaes. The sight of it is so vile I’ve never tried one (well, unless you count the time I ate the one floating in my Shirley Temple as a child). So good to know there are non-toxic maraschino cherries out there, if I look hard enough.
That’s great! Seek them out and you won’t be sorry. You can put them on ice cream too.
i’ll leave the drinks, just give me the cherries! i loove that fruit! :-)))
tomorrowwwwww :-))) yay! 🙂
A Manhattan served in a stockpot would be a very large drink indeed. Love the look of these cherries, dark and luscious.
Yes, they are dark and full of aromatic syrup. So different from the bright red ones.
Mmm, delicious booze – and cherries 🙂 And what’s wrong with sucking down a cocktail every night? 😉
Nothing! But with Luxardo cherries, it might get expensive.
I never bother with the cherry, but, I’d never heard of these. And, so, that may have to change. However, the whisky is George Dickel Rye, the vermouth is Dolin, and, I play around with my bitters(and, always, dashed generously).
I need to add the cherry.
You absolutely should go for the cherry, especially if you like bitters. (I love extra bitters in mine.) I’ve never had George Dickel but I do enjoy rye in a Manhattan–more authentic!