I liked his suggestion because it was one particular thing at a particular place that was apparently the pinnacle of “thingness” for that thing. That’s what this blog is all about! Thingness! Also it was a drink i’d never really dug before. It would be challenging to see if i could overcome that in the face of what was apparently the best Manhattan in town.

You know what? I’m not going to keep you in suspense. The drink is great. It’s really effing good and i didn’t even like Manhattans before this. I’ve had three now in the past month and been trying to figure out exactly why so i could write this post.

The key component, according to Jason, is the rye whiskey. Many bars and consumers go with any old whisky, but according to The International Bartender’s Association’s Official Cocktail List the recipe is:

MANHATTAN Pre dinner (martini or cocktail glass )
5.0 cl Rye or Canadian whiskey
2.0 cl Red Vermouth
1 Dash Angostura Bitter
Pour all ingredients into mixing glass with ice cubes. Stir well. Strain into chilled martini or cocktail glass. Garnish with maraschino cherry.

but the Wikipedia Entry also calls exclusively for rye. Looks like either/or is acceptable.

So it shouldn’t be all THAT strange for a place to use rye for their Manhattans right? But i consulted with some of my bartender friends (i have a lot of bartender friends) and they all concurred that Canadian whisky is generally substituted for rye. That could be a byproduct of PLCB (you’re lucky to find one rye in the state stores), or it could even be a local preference (though i don’t think there is a huge Canadian population in Philly). I’m curious to find out if such is the case in other areas of the country.

Then what IS a rye? The Wikipedia entry on rye whiskey says that it is made from a mash that contains at least 51% rye. The rest is usually made up of barley and corn. Seems simple right? Except the entry on Bourbon Whiskey says it is made from a mash that contains at least 51% corn. The rest is usually made up of barley and rye. And Canadian whiskey? Not regulated as far as the amount of rye. They’re all very similar, but different, if you know what i’m sayin. Here’s what Southwark’s collection looks like:

(Photo courtesy of George!)

<–New York Times Article on Rye and its renewed popularity–>

<–Philadelphia Weekly Article on Southwark–>

There’s another factor at work -literally- here. Kip and George, the bartenders. These guys are great. They work really well together and know their stuff. They have a great collection of rye whiskey (probably a dozen) and an even greater collection of friendly regulars. Every time i go in i see somebody i know, meet a friend of a friend or make a new one. Southwark is coincidentally the former name of the neighborhood south of center city. It’s comforting that a neighborhood bar with a neighborhood name has such a neighborhood feel. It’s a local watering hole with bartenders who care enough to do things right and have the cabinet, knowledge, skills and loyal customers to back it up. And it all comes together to make the best Manhattan in Philly.

What i found: Manhattans! The depth and breadth of rye whiskey! A great place to be a regular! (couldn’t find an official site)

Southwark
701 S 4th St
Philadelphia, PA 19147
(215) 238-1888

You KNOW i requested Pickin’ Boogies and he played it right before he freestyled for a good 10 minutes.

YouTube has a whole bunch of Biz Markie videos