I'm trying to figure out what foods pair best with the King of Cocktails
for the uninitiated - the Rye Manhattan is:

2 ounces rye whisky
1 ounce Italian vermouth
2 dashes Angostura bitters

Read more: http://www.esquire.com/drinks/manhattan-drink-recipe#ixzz1I22DfJqW


I have been considering the era of the cocktails inception and the class of its intended audience as guideposts for cuisine but I'm willing to totally fly off the handle here if it works.

Right now I'm thinking it would pair well with strong cheese (blue cheese?) and liver pate. I'm imagining it would go well with grilled or roasted beef as well but I'm looking to serve it at the beginning of the meal and pair it with an amuse-bouche or two.

Any other suggestions?

3/29/2011 6:55:01 PM

Right now this bit of molecular gastronomy is something I'm considering:

Blue Cheese Foam Sequence



http://www.molecularrecipes.com/anti-griddle-2/blue-cheese-foam-sequence-anti-griddle-recipe/

3/29/2011 6:56:01 PM

as soon as I saw this, I thought of some variation of bangers and mash

3/29/2011 6:56:20 PM

steak

3/29/2011 6:57:13 PM

hmm is there any way we can go wee tiny with that?

know where I can get little rabbit sausage here in town?


^ while I wish I had the bank, and good health, to serve steak as an app alas I cannot


[Edited on March 29, 2011 at 6:57 PM. Reason : -]

3/29/2011 6:57:15 PM

Reuben sandwich

[/threaddddd]

3/29/2011 6:57:40 PM

^^that I have no idea about... but it could be fun to play with!


^haha and before I read the whole thing, I saw Rye and thought Reuben

3/29/2011 6:58:55 PM

I'm not sure a Manhattan would go that well with a Reuben sandwich

it seems like a great way to throw up, actually

3/29/2011 6:59:43 PM

I had one with a filet at Sullivan's last week and it was excellent.

3/29/2011 7:01:33 PM

I'd go with osso buco then

3/29/2011 7:02:08 PM

yeah, I actually prefer a good ale with my reubens... never really thought about it being a cocktail kinda food

3/29/2011 7:02:17 PM

right we've got beef
lets cover some more ground here

what about spiced, candied nuts?

olives?

or maybe baba ghanouj on a cracker of some kind?

3/29/2011 7:06:55 PM

I just read something that had some sort of brussel.sprout and corn mixture... i stopped reading immediately

3/29/2011 7:08:36 PM

I wouldn't mix the two but I like them independently

3/29/2011 7:09:18 PM

I dont do sprouts (but love corn)

3/29/2011 7:10:15 PM

May I suggest a food listed in the smelliest farts below you?

3/29/2011 7:11:25 PM

If its a rye manhattan wouldn't you want something a bit tart or salty to offset the sweetness?

3/29/2011 7:17:35 PM

yeah that's probably a good idea

what foods are tart?

3/29/2011 7:44:50 PM

pop tarts are the only thing that comes to mind, but thats not right

3/30/2011 5:14:45 PM

oh damn I could go for a manhattan right now

3/30/2011 5:16:34 PM

Mm, rye...

3/30/2011 5:41:41 PM

Steak. Or ribs. That's the only thing to put together with whiskey

3/30/2011 6:09:35 PM

^ you're not very creative, huh?

bourbon chicken liver pate is good
bourbon and shrimp is good
I had a whiskey cheddar that was good
bourbon and vanilla go well together
whisky and cherries are nice



[Edited on March 30, 2011 at 6:13 PM. Reason : whiskey or whisky?]

3/30/2011 6:12:49 PM

eggs benedict

3/30/2011 6:13:50 PM

Gross. What a way to fuck up a good rye...vermouth and Angostura bitters.

Nothing but the rocks and a splash of water for me.

And that would be 'whiskey' for anything distilled stateside.

[Edited on March 30, 2011 at 6:15 PM. Reason : whiskey...]

3/30/2011 6:13:52 PM

I'm really into Suntory whisky now too

its delicious

^ the cocktail traditionally calls for Sazerac
but when it was created the likelihood that the rye would be good was a bit lower


[Edited on March 30, 2011 at 6:32 PM. Reason : - which is the cause of the cocktail in the first place]

3/30/2011 6:31:51 PM

foams are the stupidest thing ever


RYE MANHATTAN + BLEU CHEESE ON A TRISCUIT = BOXER DROPPER FOR THE MAN YOURE TRYING TO FUCK

3/30/2011 7:48:22 PM