As I've said in a previous post, this is perhaps my most favorite bar. Almost as soon as I sat down for the first time, a bar tender in a grey tweed coat, bowtie and handlebar mustache came up and asked what he could do for me. I told the good man to make me his best Manhattan, of course! It was there that I discovered the world of vermouths and bitters varieties. But it was also there that I came to fully appreciate the art that goes into making a fine cocktail.
He pulled out a beaker and a martini glass. Taking a handful of ice cubes, he used a mallet to crush the ice in his hand, then dumped the ice into the beaker. He then filled the rest of the beaker with cubed ice, as well as the martini glass. He then filled the martini glass with water to chill it while he made the cocktail - a very nice touch.
He carefully measured the portions of rye (Rittenhouse, in this case), vermouth (Cocchi) and house made blood orange bitters. Then stirred. While stirring, he took several samplings of the cocktail with the end of a straw, testing the temperature and taste. He must have done that three times until he was satisfied and strained the concoction into the glass with a brandied cherry. The result was extremely satisfying, spicy and aromatic, with a clean clear taste. Loved it. And I use that experience as the yard stick by which I measure just about every other Best Manhattan experience.