Carmen and I had our fill of Czech pilsners for the day and wanted a mixed drink. We passed this bar on the street and noted it has "mixology" etched on the window, so decided to give it a try. It was early in the evening, the bar had just opened and we were their first customer. Fortunately, that meant we had our bartender Ben's undivided attention.
The bar was very well appointed and the room was decorated in a French art deco style - very fancy, so I was inspired to ask Ben what he could do with a Manhattan. I wasn't sure how well that American cocktail staple would translate to Prague, but I was pleasantly surprised. Ben described several variations on theme he is familiar with, including one that is barrel aged there at the bar. I told him how I am a fan of expertly made Manhattans and asked him to make his best.
He chose Bulleit Rye as a base and Cinzano vermouth. He also added a teaspoon of homemade orange Curacao, and a dash of homemade bitters and absinthe. He stirred in a crystal beaker and poured into a chilled glass. He finished it off with a twist of lemon and orange peel, and did NOT add a drunken cherry as a garnish. The result was amazing!
Not everyone is a fan of an orange-forward Manhattan, but I really liked it. The orange compliments the anise flavor of the absinthe, and the absence of the cherry prevents the drink from being too sweet and heavy.
Carmen had a smoky little drink served in a small pot with a slice of smoked ham as a garnish (you can see it behind the Manhattan in the picture). That was very unusual but enjoyable too.
Ben was a story teller, and has traveled all over the United States working in bars and honing his craft. When a bartender takes his craft seriously it makes his creations that much more enjoyable as well.