I had done a previous whiskey tasting of young whiskey as part of my series. While tasting the whiskey I realized that much of it sat on the shelf and I cared not often to bring it down for my liquid pursuits.
However, after finishing the tasting I went back to some old articles and came across one for white whiskey in the Washington Post, and there it was ... there was included a recipe using white whiskey in a classic standard cocktail favorite of mine... a "white Manhattan".
I love Manhattans. I am normally a Bourbon fan with them and particularly like them on the rocks. What my biggest pet peeve with them though was, were the ubiquitous companionship of cocktails.. those things that I could not escape no matter how hard I tried... the dreaded red fake cocktail cherry.
But even then I fixed that solution purchasing Italian Wild Cherries that were just DIVINE. I was all set, I even decided to order some other French Vermouth, only to receive dry vermouth instead of Blanc (white/sweet). My plans were put on hold, I would have to wait... WAIT to make this drink... My temptation to just make one, sans true cocktail cherry, sans Dolin Blanc (perhaps even ruining it with an old long shelved bottle of Martini Rossi Bianco), no I would have to be patient... A true good cocktail need EVERYTHING just right. And the wait was well worth it.
Subtle, sweet glycerine taste, orange slight bouquet, Benedictine... oh what a great liqeur you are... and then topped with a great tasting cherry. This is a great sweet drink, which you white whiskey fans may be all over... Benedictine is not a normal component in a classic Manhattan. Put here with the sweentess of a Blanc Vermouth it really adds a great texture along with orange bitters. Definitely worth a look.
I present to you... the White Manhattan. Cheers!