The second drink when travelling left to right is the Manhattan. I think there is ample information online about this drink. In fact I think there is ample information about it everywhere. (i.e. bars, people you know, magazines, liquor bottles, even cocktail shakers! How 'bout that?)
Anyway the recipe is:
1oz sweet vermouth
dashes of bitters
stir with ice
That's it. No fuss, no muss. This is different but also the same as the Manhattan that I usually make. I used to use this recipe:
.75oz sweet vermouth
And then I wanted to be perfect:
.25oz dry vermouth
.25oz sweet vermouth
bitters, stir, cherry you know the drill
I'm unsure what sort of proportions one usually gets in bars...
I have mentioned my cocktail beginnings with the Manhattan in the past. (Or rather I have mentioned in the past my cocktail beginnings etc.)I think it needs to make a comeback to my repertoire. To long sidelined by the Gibson and the Sidecar. Behold the triumphant return of the Manhattan!
Anyway, this is a big drink. I had to get out the big glass for it! (No, really. It didn't fit in this glass.) Don't worry though, I figured out my capacity problem before hand. There wasn't Manhattan all over the counter or anything. So, it's a big drink, it's tasty and the bottles I used are probably the most likely to have been used when the shaker was new: C.C.; Martini & Rossi; Angostura. Maybe not though... For all I know it could have been Stock and Schenley!
I do enjoy these proportions, and really it's the same as I used to make. It's just a bigger drink! So is the bitters proportion off balance as a result? Who can say. I dash my bitters rather than measure them. (If I need a dash of a liquor I measure though... I've got a little spoon labelled "dash". I'm sure you've seen these things.) Is there anything to be gained by exact measuring of the bitters? Only more Manhattans will tell!