Mix Up an “All American Manhattan” Inspired by Grant Grill’s Mixologist, Jeff Josenhans! #MemorialDay

Jeff Josenhans of Grant Grill offers tips for cocktail connoisseurs to craft their own “All American” Manhattan, inspired by Grant Grill’s recipe.

Basic Manhattan Recipe: (note the “TIPS” because it will make a better cocktail)

2 oz (60 ml) American whiskey (rye or bourbon)
3/4 oz (30 ml) sweet vermouth
1-2 dashes The Bitter Truth Aromatic Bitters

Instructions:
Stir with ice. Strain into a cocktail glass. Garnish with a cherry, lemon or orange zest.

TIPS:

1.Use American Product!

As much as your favorite bitters might be Angostura and you might love Carpano Antica, it’s Memorial Day so spend some time exploring the quality Manhattan products available to you.

(Google pulled up a few options: Bittermen’s and this list of various bitters made in the US from Liquor.com

2.The Whisky –

I prefer rye. It was the original American Whisky, but if you don’t like the spice of rye try I don’t think it’s a sin to throw in bourbon. High West Double Rye would be my go-to.

3.The Vermouth –

There are a handful of American vermouths hitting the market right now. Ransom Sweet Vermouth in particular is a fine expression. Don’t miss it for your Manhattan (or Negroni for that matter).

4.The Bitters –

This is where you can really get adventurous with a Manhattan. You can change it up if you want to add new flavor presence. Classically speaking however, but if you still want to go American, I like Jerry Thomas’ Own Decanter Bitters by Bitter Truth.

5.Stir- not shaken!

Remember to stir your Manhattan, not shake, and garnish with a real cocktail cherry i.e. Luxardo. I like a lemon zest twisted over my Manhattan but not left in the glass, but that’s my personal touch. I highly recommend you find your touch as well!

Here’s a youtube video on this subject of stirring vs shaking

Grant Grill Mixologist Jeff Josenhans

Josenhans carries “triple threat” beverage expertise as the Nation’s only certified Cicerone, awarded Mixologist and Level 2 Sommelier. Josenhans has created his own philosophy for culinary-inspired cocktails, and continues to expand the Grant Grill’s international wine and craft beer collections. In his five years at THE US GRANT, a Luxury Collection Hotel, Jeff Josenhans has changed the dynamic in The Grant Grill from a classic institution to an exciting lounge and elegant restaurant. Josenhans created new events, promotions and cocktail programs that have earned rank in local, national and international press, with nods including The Food Network “Best Thing I Ever Ate,” and ranked one of the nation’s “Best Hotel Bars” by Food & Wine.

Taking the kitchen’s “Farm to Table” philosophy to the bar, Josenhans developed a seasonal cocktail program based largely on the hotel’s rooftop garden. Each year Josenhans brings a new exciting beverage project to THE US GRANT and Grant Grill. The inaugural masterpiece carried distinction as one of the first barrel aged cocktail – the 100 day aged US GRANT Centennial Manhattan. In 2012, inspiration struck to concoct the first bottle-conditioned cocktails in the world. Aptly named Cocktails Sur Lie and with three distinct recipes bottled exclusively for the Grant Grill, the end result was yet again a spirited success. 2014 marked the release of Josenhans’ Genepi Americana, an ode to chartreuse, and with his newest title as a Certified Cicerone, Josenhans has teamed up with Mission Brewery for a special craft beer project due to release in May 2015.

Grant Grill

Located at THE US GRANT Hotel, the newly appointed Chef de Cuisine, Sam Burman and Executive Chef, Mark Kropczynski set the standard for San Diego fine dining with approachable epicurean elegance, acutely focused on highlighting only the freshest of ingredients, prime meats and Pacific seafood. Since 1951, The Grant Grill has crowned the Downtown San Diego restaurant scene as the place to see and be seen, and to be wined and dined by the city’s best chefs. Renowned for shaking up some of the nation’s best cocktails, the cocktail lounge pays homage to its past as San Diego’s original Speakeasy, Grant Grill’s signature cocktails remain the stars of the menu, creating a cult-craft-cocktail following, using ingredients from the hotel’s rooftop garden.

US GRANT Hotel

A San Diego icon since 1910, THE US GRANT is situated in the city’s lively and historic downtown Gaslamp Quarter, just steps from top shopping, dining, and entertainment, and a short drive from the destination’s world-renowned beaches, museums and family attractions. THE US GRANT’s Grand Lobby, adorned with sparkling crystal chandeliers, hand-loomed silk carpets, and artwork gives guests a preview of the stylish decor and elegant guest rooms and 22 distinctive meeting rooms. Among the property’s offerings are 270 classic guest rooms, 47 lavish suites with stunning details as a custom Yves Clement drip-painting headboard, the Art Deco-style Grant Grill and Grant Grill Lounge offering some of the city’s best fine dining. THE US GRANT recently received TripAdvisor’s prestigious Awards of Excellence and ranked #50 on U.S. News & World Report’s Best Hotels. In 2012, THE US GRANT won Nightclub & Bar’s Hotel Bar of the Year for the Grant Grill Lounge.

Thank you to Grant Grill Mixologist Jeff Josenhans for the tips! They are extremely insightful and show me what I needed to know to up my game as a mixologist!
If you want to visit this hotel and restaurants visit the US GRANT in San Diego’s Gaslamp Quarter!!

Stevie Wilson,
LA-Story.com

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