Margarita - my second biggest love

Margarita - that's all you need to say when approaching a bar ( saying please would also be very appropriate ) to experience the most complex taste of them all. Sweet, sour, salty, umami all these in one cocktail. An amazing classic, if you get the balance right, you've got a perfection in a glass. As always with quite simple drinks the ingredients make a difference, down below you will find some guidance about what's best for your Mexican beauty.

ICE - ain't no bar without it

There is no life without water and no bar without ice. Something as trivial as solidified water, it is something that we take for granted. But let's think about it for a second. How many drinks can you make without it ? How essential it is ? How significant difference does it make? Then if you add it into almost anything you make on the bar, why wouldn't you spend a lot of money on a machine that produces a quality water crystals?

Martinis - I love them so much, but they are seriously scary

So sophisticated and luxurious, so much that they used to scare me - badly. If someone wants a Martini they expect perfection. You can't just add a bit more sugar syrup or lime juice if it isn't well balanced and simply fix the problem. It has to be perfect - from the very beginning to the last sip. So there is a big chance it might disappoint your guest. But fear not; follow these simple steps and you will be safe.

Manhattan - simple but not easy

That very popular cocktail named after NYC greatest borough could definitely be one of your favorites. It has pretty much everything that bartenders and cocktail fans love - whisky, vermouth, bitters. Sounds like an easy one, but is it ?

I would like you to recall Manhattans you've had in your past. Were they all good? I don't think the answer to that would be yes. Too much bitters, not enough bitters, over diluted, under diluted, oxidised vermouth or not matching whisky/vermouth; these are just some examples of things that may go wrong with our beloved cocktail. So how do you make sure your Manhattan is going to be good ? Well there is couple of things you have to be aware of; whether you're going to make it or order it.

First and probably of most importance is ice. I mean, if you don't have good quality ice, forget about the cocktail and just have your whisky neat. There's nothing worse than bartenders fishing for ice in a bowl of water, that is a pretty extreme example but it still happens. Your ice should be fresh in healthy big size pieces, kept as dry as possible.



Next you will need a mixing glass or tin. Having a nice piece not only looks good but also creates ideal micro environment for mixing drinks. Keeping it cold before use is also a good practice that helps to reach low temperatures.

Start by adding your bitters, all recipes I've ever came across will call for dashes. Avoid using bottles like angostura; they make big and irregular dashes depending on how much you've got left in the bottle. It's best to have a bottle with dropper. Try a couple of drinks and figure out how many drops is giving you the right balance.

Once your bitters are in, add your vermouth. Now you've got to decide how you like your Manhattan. I have mine sweet and for me sweet is the only choice. If you want it perfect or dry I would say you want it because of a name. You may not agree, I respect that but I still think Manhattan’s should be made with sweet vermouth. So one part goes in.

Whisky. Bourbon or Rye ? Your choice; use whisky that you are comfortable with. Many recipes calls for rye and many for bourbon but what is a real Manhattan made with? Trying to answer that question is a bit pointless; it will be made with that one which you choose. As long as it doesn't have Tesco or Sainsbury printed on the label your cocktail should be fine. Two parts of your finest choice whisky lands in the mixing glass.



You have all your ingredients in, add ice and stir. I'm not going to tell you how long you should stir your Manhattan, you have to try it as you go. It is ready when it tastes good - simple as that. Once you've reached the right balance, strain it off into your chilled cocktail glass and drop a cherry inside. Your garnish is also an important part of a drink. Bright red maraschino cherries aren't the best choice. I find dark cherries preserved in the rich syrup working great with Manhattans. Use those, you will love them. Be careful when adding your cherry; so you don't drop this rich cherry syrup as it will change character of your cocktail.


There you have it, your famous Manhattan cocktail done right. Enjoy


50ml Woodford reserve bourbon
25ml Antica Formula sweet vermouth
3 dashes of Angostura bitters
1 dark Amarena cherry

Don't hesitate to share your whisky preference in the comments below.

My mission, my goal, my purpose

I call myself a bartender and I am proud of it. In my dream world there would be no wars, no fatal diseases and no bad Bartenders. This blog is here to make world a bit better place. I am obviously going to solve that war problems because other two are far too difficult. But honestly if you are here, it means you like drinks done the right way, and I strongly believe this is the right place for you. I will try to cover all areas of bar starting with cocktails, techniques, equipment, spirits and many more. It's a big project, but no one said that changing the world will be an easy thing. I hope you will like my approach and will enjoy every sip of those great liquids we are going to mix.