The Cocktail Issue: Campanile's Dry Rye Manhattan + A Recipe
Anne FishbeinCampanile's dry rye Manhattan
This past week's cover story was the cocktail issue, or L.A.'s Best Cocktails, in which Jonathan Gold considers, as you can probably infer from the title, the best cocktails in Los Angeles. To celebrate the happy event, we're giving you a cocktail a day here on Squid Ink. Yesterday's drink was Golden State's Beer Float; today's is the Dry Rye Manhattan from Campanile. Here's what Gold has to say about the drink (below), and if you turn the page, we've gotten the recipe so you can make it at home. Who says you have to read your morning paper with a cup of coffee. Cheers.
Dry Rye Manhattan:
There are connoisseurs who claim that a dry Manhattan is an abomination, that the drink, properly constituted, includes only bitters, bourbon and a sweet vermouth. Perhaps they're right: A well-made Manhattan is biting, chilly and sweet. But it always feels like a privilege to be sitting at the Campanile bar when Nick Vinyaratn is pouring -- he's not a mixologist, not a student of Batavia Arrack, just an old-fashioned bartender, at the restaurant since it opened in 1989, who acts as if he were born in a vest and tie. Does he suggest a dry Manhattan? It's not bad; a whisper of aromatics amplifying a clear, cold glassful of bourbon.
Dry Rye Manhattan
Makes: 1 drink
2.5 oz Old Overholt Rye Bourbon
3/4 oz Dolin dry vermouth
Lemon zest twist
1. Mix bourbon and vermouth into a mixing glass filled with ice and stir 5 times with a bar spoon.
2. Strain into chilled martini glass.
3. Take a lemon zest twist and squeeze over the cocktail. Take the peel side and swirl around rim, then drop it into cocktail.
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