If Ann Barnhardt can occasionally drop a food post, why not me?
Today, January 17th, marks seven years since my dad went to his judgment. I pray for his soul daily at Mass. He taught me to go every day.
He was a man of great style and good taste. He did not often drink; but when he did, he would order one of these:
That, my friends, is a Brandy Manhattan. Dad used to tell me that the brandy made it much smoother (as opposed to a plain old Manhattan made with rye or other whisky). He was right, as usual.
It’s really simple, too.
3 parts brandy
1 part sweet vermouth
Dash of angostura bitters
Cherry to garnish
Shake over ice and strain into a cocktail glass.
By the way, it helps if that cherry garnish is speared by a plastic cocktail sword and you have a five year-old son who thinks it’s really neat that Daddy handed him one of the swords and challenged him to a micro-duel at the table in the fancy restaurant.
Harvey Millican's Blog: Musings of a Trad Dad 