Robb McMahon of Murphy’s Tavern in Rumson mixes up a pair of bourbon Manhattans. (Photo by Jim Willis. Click to enlarge)
By JIM WILLIS
With a recent string of near-freezing nights, Mother Nature put us on early notice about just how cold we’re going to be for the next five months or six months. And like the ant in Aesop’s Fable about getting ready for the winter, PieHole wants to make sure that we’re all prepared for the cold months to come. The priority of course is to find a good cocktail to drink now that we’ve put away our seersucker and gin and tonics for the season.
Piehole checked in with Robb McMahon, the amply mustachioed mixologist at Murphy’s Tavern in Rumson to see what he suggests drinking now that we can see our breath outdoors.
“Bourbon. A bourbon Manhattan,” says McMahon, who’s been mixing up drinks around the Green for almost 30 years. The Manhattan is traditionally made with a rye whiskey and sweet vermouth, but McMahon says the bourbon version was one of the first drinks he ever made.
“I was raised on making them with bourbons,” he says.