Jazz and Cocktails
It starts around one minute in, but watch the whole thing for the setup. And it’s amazing. Ella Fitzgerald and Mel Tormé presenting together at the 1976 Grammy Awards, but performing a scat duet of “Lady Be Good.”
A couple years later, Tormé would record this number with Buddy Rich, with the lyric re-written as “Ella Be Good.” What an amazing record.
But this live performance? I can’t put it any better than one of the YouTube commenters, who wrote, “OH MY GOD. My face hurts from smiling SO HARD.” Yeah. That. The best part is, every single person in that auditorium, including that year’s winner, knew they just got absolutely schooled by two of the finest vocal performers in all of jazz history. And the ones who didn’t know it? They didn’t deserve to be at the Grammys.
To drink, we need something smooth, sophisticated, and sweet enough to match all the smiles.
Only — only — a Manhattan will do.
You’ll need:
2.5 ounces bourbon
1/2 ounce sweet vermouth
1 maraschino cherry (preferably with the stem still on, but my jar didn’t have any like that)
A cocktail shaker
Plenty of ice
Fill the shaker halfway with ice, then pour in your bourbon and vermouth. I happen to like Maker’s Mark for my Manhattans — anything fancier tends to get lost in the vermouth, so why bother?
Stir slowly and gently for ten seconds. Thou shalt not count to 11, nor count to nine, excepting as to then proceed to ten.
Do not break or chip the ice.
Strain into a martini glass and garnish with a single cherry.
Now rewind the video and play it again with your Manhattan. You’ll find both are improved immeasurably, along with your attitude.
Here’s the one I just made.
Cheers.
Ella and the Velvet fog. I agree they are two of the absolute best.
But you have your Manhattan recipe all wrong. First of all, rye is way better than bourbon. My preference is Forty Creek (Canadian, might be available in the US). Next, you need Angostura bitters! I use 2-3 drops but that is a personal preference. Also, for an interesting twist, try it with a fresh cherry. Less coying. Enjoy!
You’re absolutely right about the rye — but I didn’t have any and had to make do with the common modern versio.. (That’s what happens sometimes when I leave these until the last minute.)
So what I’ll just have to do in the next few months is find another Manhattan-worthy performance, and post it with a true Manhattan recipe.
Bulleit bourbon is a great all-purpose bourbon and also rye heavy. If you keep Manhattans in the rotation, but don’t usually want rye for any other purpose, it’s a solid choice.
Currently enjoying a Brandy Manhattan (E&J XO and Martini-Rossi Vermouth, 4 ice cubes) a taste I picked up from my Uncle Carl. I find the Brandy complements the Vermouth in a way the Bourbon/Rye based Manhattans (which I am also a fan of) just don’t quite hit. Also, I skip the Cherry, gotta watch the waistline.
There are a number of relatively sweet bourbons that make a great Manhattan. Rye isn’t necessarily required. Happily (if you’re out and about instead of mixing at home), Jim Beam does a good job.
And yes, I agree that bitters are what make a Manhattan a Manhattan no matter the vermouth proportions.
But does anybody have a good sweet vermouth recommendation? I’ve always used Noilly Pratt rouge, and I’m not seeing it on the shelves anymore.
That was so much fun! Thanks, Stephen!!! Not a drinker, at all, but LOVED the show : )
This is a rare gem of a video, thanks so much for finding and posting! Great cocktail too,I live in Kentucky and we love our Maker’s Mark.
Love Ella. Love Manhattans. I even like Mel. This is a ten. Thanks, Stephen.
Ella and Mel together…pure gold. The Mel recording of “Ella be Good ” is on his album “An Evening with Mel…Still available…and on my iTunes.
Fun clip. Did you notice that Toni Tenille was in the front row? In the yellow dress.
Rye? No, sorry gents, good ole American bourbon is the way to go with a manhattan. Still, your recipe is too sweet! Try 3-1 bourbon/vermouth mixture, and do half sweet half dry vermouth. And yes bitters are essential. Good choice on the makers mark, but let me give you a little secret…..and I can’t believe I’m saying this. The Costco house bourbon? Ya, it’s actually quite good in a manhattan
I can vouch for Costco’s stuff.
I got a kick out of some of the big smiles on the band members faces.
I’m guessing that this came from a Japanese source. They’ve done a heck of a job on preserving a lot of jazz performances and they are getting pretty good at doing jazz themselves.
And remember, Ethanol is for drinking, not driving.
WOW!!!! Just…WOW!
Agree completely on the bitters. And I’ll have to try it with rye. Manhattan/Old Fashioned season is now upon us. With the cold weather and death of mosquitoes, gin & tonics (for the quinine) will no longer be needed.
Nice to see your Manhattan recipe uses bourbon instead of rye and leaves out the bitters. Most bourbons are rye-heavey these days anyway, what with the gov’t bumping the price of corn through the roof with the ethanol scam. Angostura bitters adds an unnecessary New Orleans flavor to the drink. I like them simple.
BTW–if you also like mint juleps, Maker’s Mark sells a pre-mixed julep that is pretty good. I have only found it for sale at the actual Maker’s Mark distillery in Loretto, KY, so maybe they don’t distribute.
Cheers…(great video of two greats, thanks for that)