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Baltimore bartenders add twists to the Manhattan [Pictures]
The beauty of a standard Manhattan lies in its simplicity: Combine and strain whiskey, vermouth and a dash of bitters into a cocktail glass. And yet, plenty of home bartenders -- and even professional ones -- get it wrong in a variety of ways, according to Brendan Dorr, head bartender of the B&O American Brasserie.
"[Manhattans] shouldn't be shaken because they're all spirits," Dorr said. "Adding air to the cocktail creates a different texture. Anything with just pure spirits and a little bit of sugar, you should stir them to get a nice, silken texture."
John Reusing, the owner of Bad Decisions, says a proper Manhattan must use rye and not bourbon or Canadian whiskey.
Not all bartenders agree with Reusing and Dorr, but the local bartenders we asked about the versions they serve all agree on one thing: The Manhattan, and the variations Baltimore bars add to it, are not going anywhere. -- Wesley Case and Evan Siple
June 7, 2013