My recipe: 2 parts Maker, 1/2 part sweet vermouth 1/2 dry (ok, I'll admit, just as often, all sweet, esp. with a Rob Roy (same as Mahattan basically, but with Scotch.)) Couple of plump cherries, though I can do without if neccessary, they really do make it. A dash or two at most of bitters, I often go without. Too much bitters can quickly ruin a good manhattan in my book.
I like mine up (that is shaken over ice, and then poured out into a martini glass.) My father-in-law likes to keep the huge Manhattan glasses in the freezer and bring them out when its time. He also pours them even biger than I do. One and you have something pretty serious cooking already. He likes to use the green label Beam, which is pretty damn good too, has a kind of rye taste to it.
I agree with the poster who said nothing more expensive then Makers, even up -- I guess I'm still a bit of puritan about mixing really fine whiskey, though I'll admit I wouldn't turn down a knob creek one if someone was offereing..hell, I'm salivating now...cheer to all of you! And to great big barns full of snow this year.
[edit: and oh yeah, Sake! Thanks for mentioning this Yuki, also one of my favorties. For obscure reasons, I like it not hot or cold, but at room temperature.]
<FONT COLOR="#800080" SIZE="1">[ November 08, 2001 07:53 PM: Message edited 1 time, by Lodro ]</font>