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The Manhattan

$ 2.00 USD
Peter Vasconcellos
The Manhattan - Easy to make well, easier to make awful. There may be a few holdovers from the bad old days of bartending think Manhattans should be shaken. As a young idiot bartender, I recall being taught to shake Manhattans ‘within an inch of their life’. With gusto, I would serve a foamy watery mess of a drink and confidently place a bright red-dyed syrupy maraschino cherry on top. This was before the cocktail renaissance of the late ‘00s and none of us knew any better. I also wore Guy Fieri-style bowling shirts. If I show up at your Manhattan party and demand mine shaken, just go easy on me.
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