3 comments on “On the Manhattan

  1. I’ve been told to treat vermouth like food. Once you open it, put it in the fridge and don’t use it for drinks after a month or so.


    • I’d heard to treat it much like wine, which is roughly similar. I admit I do keep it perhaps longer than I ought, but it is at least under partial vacuum and refrigerated.

      A slight change of subject: Have you any recommendations regarding Irish cream? I know Bailey’s is rather the default, and I refuse to try Blarney again as it’s far too thin for what it should be.


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