Dale DeGroff’s Manhattan Recipe
The Manhattan cocktail has come along way since its debut back in the early 1870s. Its key component other than using a good Rye whisky like George Dickel Rye, is choosing the right Bitters. I had the pleasure of attending a Bitters Seminar with King Cocktail himself, Dale Degroff at Bosscat Kitchen and Libations in Newport Beach, CA.
Dale is a master mixologist who honed his skills by bartending many establishments, most notably the Rainbow Room in New York. We sampled five different kinds of Bitters before adding to the premixed Vermouth and George Dickel filled glasses. It was eye opening to smell and taste the differences each Bitters made from brand to brand.
Below you will find Dale DeGroff’s personal Manhattan recipe:
- 1 oz. George Dickel Rye
- .25 oz. Dolin Dry Vermouth
- .25 oz. Martini Ross Sweet
- Dash of your Favorite Bitters
Directions: Stir and serve.
If you’re interested in learning more about Dale DeGroff and how to become a Master Bartender, check out his book: The Craft of the Cocktail.