Alexandra wrote: 
Most of the cocktail-weiners I know prefer rye in Manhattans. It could be the wheat in the bourbon, though.

Try Dolin vermouth. Nice stuff, although I'm not much of a vermouth fan.  

 n4ku wrote: 
 
Well you know what? Ecliptic Brewing in Portland makes their own version of a Manhattan with rye (YUM), and it didn't make me ill the next day.
 
How ironic that the Ohio girl has a corn intolerance.
 
Thanks for the confirmation.

 islander wrote: 
I find that bourbon when mixed with sweet vermouth is just too sweet. I admit I used to drink both drinks with bourbon, but once I learned the history, and the real recipes for them, I haven't looked back. Our favorite restaurants here always use rye in those drinks. I even like it on the rocks. If someplace does not have rye, then I ask for Bulleit Bourbon. It's malt bill is 51% corn and 49% rye.

And Sazerac is best used in the Sazerac cocktail. That's all it seems to be good for.

 n4ku wrote: 
I've got a bottle of the Sazerac Rye and it's good for some things (like an old fashioned), but is just feels a little off in a Manhattan. May just be personal preference - I've got good memories of the guy who taught me about "Manhattan Hour" - when we would drink, socialize and discuss the day and other grand plans. 

 Alexandra wrote: 
The original recipes for the Old Fashioned and the Manhattan called for rye whiskey, rather than bourbon, because they were developed right after Prohibition ended and there was no bourbon. Get some Knob Creek Rye or something similar, and give it a try.

 n4ku wrote: 
Cards against humanity is something to recover from. Thank you for the hospitality etc. ❤️

 islander wrote: 
 
Gallo vermouth (and very little of it), and usually just one and a half shots in a little martini glass (and lots of ice).
 
And yes - I do believe other corn products bother me (as much as I'd like to stay in denial about that).
 
The Woodford was just the smallest bottle (that they keep behind the counter because shoplifting).
 
Inspection.

 Alexandra wrote: 
What kind of vermouth are you using?  Do other corn products bother you? How big are these Manhattans you are making (would they fit in a single slurpee cup?)?

You should send the Woodford up here for .. uh... inspection, to ensure there is nothing wrong with it.

 n4ku wrote: 
 
Speaking of recovering - I figured this thread would be a good place to ask about something. A long time ago I realized that, as much as I liked the taste of bourbon, it didn't like me. So I quit drinking it. It almost felt like some kind of allergy going on. Recently I acquired some Woodford Reserve and started making occasional Manhattans....and same thing. Heartburn, stomach upset, and headache next day. Even with just one shot of it.
 
Could it be....that's it's more a corn allergy, since that's the primary ingredient?
 
Whatever it is, it's unfortunate.

Damn. That was a blast. It's going to take time for us to recover.

 n4ku wrote: 
Man you run an exclusive club. If Bob and Bridgette can't even get in, I have no hope. 

 n4ku wrote: 
  miss those faces!

 n4ku wrote: 
Posted very late last night, so bumping for the morning crew.

Agnes was the one who came up with the idea for the Raisin' Hell meetup. Here she is with Alison and Me, and our good friend Abe.

 ptooey wrote:

 
 

 

 Alexandra wrote: 
  Thanks.  Only a couple of months now!

 ptooey wrote:

 
 

 

I remember when you first posted that! Effing AMAZING.

 Antigone wrote: 
jinx=Coke

 ScottFromWyoming wrote: 

I once carved a Vincent Price portrait in a pumpkin in October.  Coincidence?