Comments on: Manhattan Cocktail (No. 1) http://underhill-lounge.flannestad.com/2009/03/05/manhattan-cocktail-no-1/ Cocktails, Food, and Gardening South of the hill in Bernal Heights, CA Sat, 13 Mar 2010 01:10:43 -0800 http://wordpress.org/?v=2.9.2 hourly 1 By: Vidiot http://underhill-lounge.flannestad.com/2009/03/05/manhattan-cocktail-no-1/comment-page-1/#comment-1735 Vidiot Mon, 09 Mar 2009 01:08:27 +0000 http://underhill-lounge.flannestad.com/?p=2490#comment-1735 Good heavens. Would dearly love to get my hands on some of the Boker's. Good heavens. Would dearly love to get my hands on some of the Boker’s.

]]> By: erik_flannestad http://underhill-lounge.flannestad.com/2009/03/05/manhattan-cocktail-no-1/comment-page-1/#comment-1732 erik_flannestad Fri, 06 Mar 2009 07:16:35 +0000 http://underhill-lounge.flannestad.com/?p=2490#comment-1732 Mesquite Gum is mostly too unavailable to be practical. Unless you've got a stressed Mesquite tree or 12 in your backyard to harvest from. PS. I have a crazy idea to start a series of informative cocktail sessions at the UCSF Library. I should write a grant proposal. ;-) Mesquite Gum is mostly too unavailable to be practical. Unless you’ve got a stressed Mesquite tree or 12 in your backyard to harvest from.

PS. I have a crazy idea to start a series of informative cocktail sessions at the UCSF Library. I should write a grant proposal. ;-)

]]> By: Michael Lazar http://underhill-lounge.flannestad.com/2009/03/05/manhattan-cocktail-no-1/comment-page-1/#comment-1731 Michael Lazar Fri, 06 Mar 2009 06:59:12 +0000 http://underhill-lounge.flannestad.com/?p=2490#comment-1731 P.S. Are you mixing cocktails @ UCSF? ;-) P.S. Are you mixing cocktails @ UCSF? ;-)

]]> By: Michael Lazar http://underhill-lounge.flannestad.com/2009/03/05/manhattan-cocktail-no-1/comment-page-1/#comment-1730 Michael Lazar Fri, 06 Mar 2009 06:57:29 +0000 http://underhill-lounge.flannestad.com/?p=2490#comment-1730 I agree: don't care for very sweet drinks but I'm definitely interested in seeing how gomme changes the mouthfeel of various cocktails so that note stood out. Mesquite gum sounds interesting, or perhaps its just too intense to be practical? I agree: don’t care for very sweet drinks but I’m definitely interested in seeing how gomme changes the mouthfeel of various cocktails so that note stood out.

Mesquite gum sounds interesting, or perhaps its just too intense to be practical?

]]> By: erik_flannestad http://underhill-lounge.flannestad.com/2009/03/05/manhattan-cocktail-no-1/comment-page-1/#comment-1728 erik_flannestad Thu, 05 Mar 2009 22:14:37 +0000 http://underhill-lounge.flannestad.com/?p=2490#comment-1728 Well, the option is given as, "If the customer prefers it very sweet use also two dashes of gum syrup." I'm not usually the sort of person who prefers drinks very sweet, so I did not. I also have no Gum Syrup at the moment. Well, I do have some mesquite gum syrup, but am not sure if that counts. Well, the option is given as, “If the customer prefers it very sweet use also two dashes of gum syrup.”

I’m not usually the sort of person who prefers drinks very sweet, so I did not. I also have no Gum Syrup at the moment. Well, I do have some mesquite gum syrup, but am not sure if that counts.

]]> By: Michael Lazar http://underhill-lounge.flannestad.com/2009/03/05/manhattan-cocktail-no-1/comment-page-1/#comment-1727 Michael Lazar Thu, 05 Mar 2009 21:51:24 +0000 http://underhill-lounge.flannestad.com/?p=2490#comment-1727 Did you not want to try the optional gomme ("gum") syrup addition? I didn't see this in the final recipe. Maybe it would have gotten lost or...maybe not. I just made some and started using it. I'm finding it quite a pleasant addition. Did you not want to try the optional gomme (“gum”) syrup addition? I didn’t see this in the final recipe. Maybe it would have gotten lost or…maybe not. I just made some and started using it. I’m finding it quite a pleasant addition.

]]> By: erik_flannestad http://underhill-lounge.flannestad.com/2009/03/05/manhattan-cocktail-no-1/comment-page-1/#comment-1726 erik_flannestad Thu, 05 Mar 2009 20:53:10 +0000 http://underhill-lounge.flannestad.com/?p=2490#comment-1726 I would say my standard is the Manhattan (No. 2) coming up tomorrow. 2-1 Whiskey to Vermouth Ratio with bitters. Or sometimes 3-1. Unfortunately no rye, bitters, or vermouth currently in the Kalmanovitz Library Building. I should rectify that problem. I would say my standard is the Manhattan (No. 2) coming up tomorrow. 2-1 Whiskey to Vermouth Ratio with bitters. Or sometimes 3-1.
Unfortunately no rye, bitters, or vermouth currently in the Kalmanovitz Library Building. I should rectify that problem.

]]> By: jesse http://underhill-lounge.flannestad.com/2009/03/05/manhattan-cocktail-no-1/comment-page-1/#comment-1725 jesse Thu, 05 Mar 2009 18:59:02 +0000 http://underhill-lounge.flannestad.com/?p=2490#comment-1725 So, what is your manhattan recipe of choice? Please phrase your answer in the form of a cocktail at my desk. So, what is your manhattan recipe of choice? Please phrase your answer in the form of a cocktail at my desk.

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