The Perfect Manhattan
Amateur mixologists will argue forever about how to perfect a Martini—and it usually has something to do with using as little vermouth as possible. But with the drink called a Perfect Manhattan there is no such dispute. A Manhattan becomes flawless when it finds the perfect sugar balance: that is, equal parts sweet vermouth and dry vermouth. That’s not to say that the standard Manhattan (two parts whiskey, one part sweet vermouth, dash of Angostura bitters) is Imperfect. Think of it as the Pluperfect, or Past Perfect, Manhattan, the template for all aromatized cocktails since the 1870s.
Rat Pack-era drinkers sought a dryer version of the drink. But unlike a dry …