Photo by Anne Braly / A 212 Manhattan, as served at the Hook and Eye, the rooftop bar at the Hampton Inn in Blue Ridge, Ga.Not too long ago, I was at the Hook and Eye – the gorgeous rooftop bar in the new Hampton Inn in Blue Ridge, Georgia. Normally, I’ll order a glass of wine, but on this particular afternoon I was in the mood for something different, so on a whim, I ordered a Manhattan. The very talented bartender asked me which bourbon I preferred, and I told him I had no preference. So he went with Kentucky-made Bulleit bourbon. Nothing more was asked of me until he put the drink down in front of me.
The conversation then continued.
“How do you like it?” he asked.
“In all honesty, it’s the best Manhattan I’ve ever had,” I answered.
And very truthfully, it was. So I asked him how he made it. This one was fairly simple to remember. He said he follows the 212 rule. I thought that was pretty clever, a Manhattan made with the 212 Rule since that’s Manhattan’s area code.
The Manhattan is a classic cocktail made with whiskey and sweet vermouth. The original Manhattan recipe features rye whiskey, which is peppery and dry. But you can make a richer version of the cocktail using bourbon instead. And that’s what I believe made all the difference.
It was a brilliant drink perfectly chilled and great for a summer afternoon cocktail.
If you have the time, make the drive to Blue Ridge. It’s beautiful this time of year and only gets better as the leaves begin to turn in the mountains. The view from the roof of the Hampton Inn should be outstanding, as is the Manhattan you’ll enjoy as you watch the sun go down. Here’s the recipe, just in case you want to try making it for yourself at home.
The 212 Manhattan
2 ounces bourbon
1 ounce sweet vermouth
2 dashes Angostura or orange bitters
1 wide slice of orange peel
1-2 maraschino cherries
In mixing glass or cocktail shaker filled with ice, combine whiskey, vermouth and bitters. Stir well, about 20 seconds, then strain into cocktail glass. Rub the edge of the glass with the orange peel, then let it float in the Manhattan. Add the cherries, and serve.
[READ MORE: A sampling of rooftop bars in Chattanooga.]
GIN AND TONIC TO GO
Continuing our libations theme, this time a little closer to home, did you know you can find ready-made gin and tonics in Chattanooga liquor stores? How simple is that?
British craft gin maker 6 O’Clock Gin now comes in cans with tonic already mixed in. Just buy a four-pack or two, add it to your cooler with a couple of limes, then pour over ice, add some lime slices, and your gin and tonic is ready when you are.
I took some to the beach a couple of weeks ago, and everyone loved them. The flavors are perfectly balanced with just the right amount of gin.
These have just been introduced to the U.S. market and can be found in Chattanooga at Imbibe Chattanooga, Riverside Wine and Spirits and Chattanooga Wine and Spirits.
TRADER JOE’S
Fans of Trader Joe’s have been eagerly anticipating the arrival of the chain to the Chattanooga area, and that comes this week with the grand opening of the new store at 2111 Gunbarrel Road on Wednesday.
In a story last week, writer Alison Gerber offered details of what she and her friends have on their shopping lists.
In emails and online comments, you’ve offered your suggestions too. Among the recommendations from readers have been the selection of imported cheeses and wines, lemon crisp cookies, Everything But the Bagle seasoning and orange-flavored dried cranberries, “great in salads or breads and muffins.”
“Best item is their colorful reusable shopping bags,” said another reader. “We have versions from Atlanta, Asheville, Nashville and Tucson. Wonder if Chattaboogie will get its own design.”
Carla Sanderlin said she put in a request for a Chattanooga store every time she shopped at the Atlanta location. Her favorite products include premium extra-virgin olive oil, Thai-style yellow curry sauce, sweet chili sauce, gyoza dipping sauce, organic toasted sesame oil, fudge sauce, caramel sauce, sun-dried tomatoes and triple gingersnaps.
“Now that they are local, I am really looking forward to trying some of their frozen-food options,” she said.
Contact Anne Braly at abraly@timesfreepress.com or annebraly.com.
Anne Braly