As a farm boy from the 1950s, I figured I knew all the mule sayings. But your comment about a mule looking at a new gate was a new sensory experience for me.

Have to try this Manhattan with these ingredients, Manhattan is the best,my opinion. Certainly my go to in the winter

Hey Kurt, I agree with the high rye mashbill, I only use rye whiskey in my Manhattans. After some trial and experimentation I found a recipe that works for me. I'd be interested to see what you think. I use a 2:1 ratio of rye to vermouth, I like Old Overholt BIB and Dolin Rouge. For bitters I also do 2:1 with Angostura and Angostura Orange. I find the Orange bitters brightens it up just a bit. I haven't tried Luxardo cherries yet, though I keep hearing how fabulous they are (I'll get to them one day!) instead I use Bada Bing Cherries from Tillen Farms. Big, very flavorful cherries, nice dark fruit flavors and not too sweet. Lots of different ryes work well, but I keep coming back to Old Overholt since it's great in a Manhattan and inexpensive. I've found some ryes I like plain don't do as well as the base for a Manhattan, such as Knob Creek. I'll drink it straight all day. Something doesn't work right in a Manhattan though. I'll never find that Willet but I can get the Redwood. I'll try that out next.

This is the channel for me

I have made many Manhattans before but made one tonight with the Cocchi di Torino. It definitely elevated the cocktail! Will be making them the SLB way from now on!

My parents have two of these every day at 4:30 with Jepordy! 😂 Classic!

I want a video of the drinking session that happened right before making this video. LOL! Heck; I wouldn't mind being part of it.

Keep going

Nice! I like to add a tsp or 2 of the juice from the luxardo cherries in place of the simple syrup

Quality content. Thank guys

I realize this is an old one but what coupe glass are you using?

How do you find out the rye bill on a given whiskey? Obviously, buy ‘‘em and try ‘‘em is an option, but that takes serious time and money.

How is the Willett neat?

Oh that's right your in your bar... Not some ones eles

Have you ever used chocolate bitters to make that?

Deja vu?

Pass da brownies

Strong like bull

Old grandad 114

Hahaha 🤣🤣🤣

For my sweet vermouth I'm strictly Carpano or Cinzano. Can't stand Cocchi it's too bitter.

Check out Traverse City Whisky's premium cherries. I favor those over Luxardo.

Simple syrup… nooooooo!!!! Lol JK, whatever works for you lol

2.. 2 half? 😑