Location: Kenai Princess Wilderness Lodge, Alaska, USA

Date: July 2017

Price: $10.00

Recipe: As per menu "High West Double Rye, Sweet Vermouth and a dash of bitters"

Garnish: Maraschino cherry

Served: Up

Comments: It was fine and a reasonable price.  Good but not memorable.

What is this about? Check out  http://www.somanywhiskies.com/item/749-the-manhattan-project-ii

Location: Fred Meyer, Soldotna, USA

Date: July 2017

Price: $2.97 (yes $2.97)

Recipe: Came in a can called "Club Manhattan" which described it as a premium blended whiskey and sweet vermouth.

Garnish: None

Served: Rocks

Comments: Fairly bad example of the genre from a range of Club cocktails in a can, but the price is right....

What is this about? Check out  http://www.somanywhiskies.com/item/749-the-manhattan-project-ii

I don't need to introduce Martine Nouet to anyone who reads this obscure and occasional blog.  But I am going to.   Martine is a well respected French whisky writer with a penchant for whisky and food pariings and to best of my knowledge she makes her home on Islay (unless some Beexiteers have chased her off by now).  However after reading the attached article (link below) I might worry about the pitchforks and burning torches of the "Cask Strength Brigade" who may upon march upon her cottage chanting their mantra "you can put water in but you can't take it out" and demanding she be burnt in a wicker whisky bottle (a whisker bottle perhaps?) for her herecy.  Why I hear you ask?  What crime against high ABV whisky did she commit?  Well she actually wrote the words "Why I dislike cask strength whisky" on the scotchwhisky.com blog earlier this year. 

And of course she is 100% proof right.

https://scotchwhisky.com/magazine/the-way-i-see-it/12917/why-i-dislike-cask-strength-whisky/

I wish I could write (indeed spell) as well her but I did express almost all the same feelings in my blog in March 2013 .... and I have pasted relevent extract below.

"Occasionally I have 'humbly' suggested that bottling whiskies at 60%+ ABV doesn’t help the product and I end up having to dilute anyway. Someone will often try and argue that is a good thing because I can “dilute to my personal taste”. I can hear them now chanting the mantra of the ABV obsessed “you can put water in but you can’t take it out, you can put water in but you can’t take it out”. But it is a silly argument. This is whisky, usually expensive whisky, not orange squash. I don’t want to buy concentrate of whisky that I can easily screw up. I want to buy the product presented to me by the people who created it at the ABV they feel best showcases their product. Many chefs don’t have salt on their restaurant tables because they want the diner to enjoy the food as they think it is best seasoned. They want the food to be judged that way and I feel whisky should be the same. I am not saying a few drops of water to open up a dram aren’t necessary, they often are, but presenting me with 60% ABV spirit (often at cost of $100 or more a bottle) and then expecting me to guess the right water content to add to their whisky is a little asinine.  I dont care what the ABV of a whisky is.... I just want it to taste good.  if it does, then I am happy."

Location: Quinto la Huella, EAST Hotel, Miami, USA

Date: June 2017

Price: $19.05 (Listed at $15.00 then came tax, service charge etc)

Recipe: Did not see but they asked which Bourbon.... I chose Makers Mark

Garnish: Maraschino cherry

Served: Up

Comments: Did not stand out for such an expensive version.  Maybe not the best choice of bourbon for a Manhattan (no rye content).

What is this about? Check out  http://www.somanywhiskies.com/item/749-the-manhattan-project-ii

Location: The Club at Sea Lounge,  Seattle Airport, USA

Date: June 2017

Price: Free ($0.00 USD)

Recipe: Jack Daniels, sweet vermouth, orange, blood orange bitters

Garnish: Maraschino cherry

Served: Up

Comments: Not sure what the "orange" listed in the recipe was but it was a solid cocktail and the price was right!

What is this about? Check out  http://www.somanywhiskies.com/item/749-the-manhattan-project-ii

Location: Skyview, La Cigale Hotel, Doha, Qatar

Date: April 2017

Price: 65 QAR ($17.85 USD)

Recipe: Np recipe

Garnish: None

Served: Rocks

Comments: Not bad. Well balanced with the biiters coming through to balance out the sweetness.

What is this about? Check out  http://www.somanywhiskies.com/item/749-the-manhattan-project-ii

Location: Emirates Lounge, Johannesburg Airport, South Africa

Date: April 2017

Price: Free ($0.00 USD)

Recipe: 2 x Jack Daniels, 1 x Martini Rosso and Angosturo Bitters

Garnish: None

Served: Rocks

Comments: Unable to find a Manhattan on my Jo'burg hotel cocktail menu I improvised one for myself at airport lounge.

What is this about? Check out  http://www.somanywhiskies.com/item/749-the-manhattan-project-ii

Location: Pacos, Hilton Al Ain, UAE

Date: April 2017

Price: 32 AED ($8.71 USD)

Recipe: Canadian Club, Martini Rosso and Angusturo Bitters

Garnish: Orange slice

Served: Rocks

Comments: A little washed out, the CC did not stand up well against the ice and vermouth.  Good price though.

What is this about? Check out  http://www.somanywhiskies.com/item/749-the-manhattan-project-ii

Location: Roast, Borough Market, London, UK

Date: March 2017

Price: 12 GBP ($14.85 USD)

Recipe: Buffalo Trace, Dubonnet and Peychaud's bitters

Garnish: Mashed up Blackberries

Served: Up

Comments: Technically this was a little "off piste" as a Manhattan with blackberries and Dubonnet but I liked it....

What is this about? Check out  http://www.somanywhiskies.com/item/749-the-manhattan-project-ii

Location: T-Lounge, Sheraton Barra, Rio de Janeiro, Brazil

Date: November 2016

Price: $29 Reals ($8.57 USD)

Recipe: Jim Bean White Label and Punt E Mes Vermouth

Garnish: Two maraschino cherries

Served: At room temperature... (?)

Comments: Maybe the worst hotel lobby bar Manhattan I have tried.  If I have to say something nice; at least it was cheap!

What is this about? Check out  http://www.somanywhiskies.com/item/749-the-manhattan-project-ii