In my previous post Going a-rye! I wrote about the best ryes I've found (so far) for making Manhattans. I specifically didn't mention one because I wanted to write a post dedicated to it: Basil Hayden's Dark Rye. This rye is a blend of Kentucky and Canadian rye whiskeys as well as a touch of port wine. Strictly speaking, not a pure rye, but then rye recipes are not regulated like bourbons are.
Carmen bought me a bottle a while ago and the retailer told her that this rye makes a perfectly good Manhattan without the need for sweet vermouth. Just touch it with your favorite bitters. Wha?!?! Ok, I had to try that.
I poured a little over ice, splashed some spicy chili bitters in, and even left out the brandied cherry. It was amazing! Not quite like a proper Manhattan (sweet vermouth has a flavor of its own), but the port overtones were definitely close enough.
I highly recommend trying this as part of your Manhattan repertoire. For Manhattans on the go, you might try pre-mixing your favorite bitters right in the bottle. Since a .75l bottle yields about 12 Manhattans, 24 dashes should do nicely. Then, just take the bottle with you to a party and be the most popular guy or gal there.
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