The Metropolitan is a brandy-based twist on a Manhattan, with roots stretching back to at least the end of the nineteenth century.
The Metroplitan calls for a touch of simple syrup. This necessitates a shake, rather than the traditional stir you’d use for most vermouth-forward drinks. This results in a surprisingly foamy head, and a thicker body than you’d expect for drinks in the Manhattan family.
Like all drinks with such prominent usage of vermouth, the Metropolitan demands high-quality, fresh stuff. Use the best bottle of vermouth you can get your hands on, ideally no more than a few weeks since it was first opened.
