Serious Eats - seriouseats.com

I agree and disagree.

First, the "Jerry Thomas Manhattan" is: 2 oz of Italian Vermouth, 1 oz Whiskey, 3 dashes of "Boker's" Bitters, 2 dashes of Curacao or Maraschino, and a lemon quarter garnish.

To me, it's an interesting drink because, first, it's what we would call today "a reverse cocktail", it has more aperitif wine than whiskey. It also has a lot of bitters, ending up kind of negroni-ish.

But that aside, you're right. I wouldn't make it for a customer who ordered a Manhattan, unless I felt like they might interested in vintage cocktails or, at the very least, cocktails with a lot of vermouth.

Though I do love to cheat and make it with whiskey from the Buffalo Trace antique collection, or other cask strength spirits. Serious, try it some time, it can be awesome.

Which brings me around to, it's nearly impossible to take into consideration enough factors to recreate what Jerry Thomas' Manhattan might have tasted like in 1872. It is tilting at windmills.

All you can do is follow your taste and, even more importantly, the tastes you think your guest would appreciate.

The Truth Serum at Wilson & Wilson in San Francisco, made with Highland Park 12, Amaro Nonino, and some other stuff I confess I cannot remember is outstanding.

Unfortunately, the misapprehension that Stouts and Porters should be strong has made it nearly impossible to find and American Independent that qualifies as a session beer.

North Coast Old No. 38, at 5.5%, won't take your head off.

Other than that, you're pretty much stuck with imports like Guinness Original Extra Stout (5% in the US).

Or the other cocktail with the exact same ingredients as the Rob Roy but different name, "Thistle Cocktail".

Ooo, that Jamaican Rum sounds tasty and also just what's needed when "Jamaica Rum" is called for in classic cocktails.

I've had the Gov't Warning Rye and doth proclaim it good!

Yeah, sure, we'll see Cocchi Americano this year. I'll believe it when I see it.

I'm very, very fond of the Barbancourt 5 star Rhum, which is a Rum Agricole of sorts from Haiti. I like lots of rums, but this is one I find myself coming back to quite often.

Here in San Francisco, an excellent drink featuring unaged white rhum from Martinique is Thad Vogler's Agricole Mule. I don't know the details of the recipe, but I sure enjoy drinking them.

Uh, having experimented with hot beer cocktails, like the Ale Flip that is certainly true about the flavors.

But, wow, everything that is (very) old can be new again.

Rye Whiskey! Ocean, Duck!

I am definitely an American Whiskey fancier; but, lately, unfortunately for my pocketbook, I've been running across some Scotch I really like.

Not the super-smoky peaty Islay stuff; but, some of the mellower ones.

There can be a complexity there, and a finesse, that American Whiskey, for all it's rough charm, seldom touches.

Ahem, sure, Mr. Stenson was dusting off "Bottom's Up!" for the recipes.

Uh, huh, and if you believe that, I have a large orange bridge I could sell you...