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" Published in the February 2013 issue I am fond of the manhattan. I am also fond of tequila. So I often make my manhattans with tequila in place of the whiskey and I often order them that way, too. I am not arguing that the manhattan made with tequila is superior to (or even as good as) a traditional manhattan. It&amp;#039;s a refreshing change, but it&amp;#039;s not as big a drink. It does, though, have an advantage for certain drinking occasions, such as lunch or a long night, during the course of which you will consume multiple drinks: In the same way that it&amp;#039;s a lighter-tasting drink, it also gives a different, gentler buzz. Most a\u00F1ejo tequilas (and you need the flavor of the barrel for a manhattan) have less alcohol than bourbons, especially the bourbons our friend Mr. Wondrich recommends for use in manhattans. So you get drunk less quickly. I would estimate that the effect of three tequila manhattans is the equivalent of two actual manhattans. One last thing not strictly related: While I am adamantly opposed to the &amp;quot;measured pour&amp;quot; as it relates to a simple drink of any liquor and ice or any liquor neat (bartenders need to be generous souls), I highly recommend measurement in the creation of either the manhattan or the tequila manhattan. The bartender at Boulud Sud in New York made me a tequila manhattan not long ago. It was delicious. As I headed to my table, I asked him for his recipe. He had used the same exact ingredients I had been using at home (Don Julio a\u00F1ejo, Carpano sweet vermouth, Angostura bitters). I asked him why his drink was better than mine. He answered with a question: Do you measure? I was not measuring. I do now. I know Mr. Wondrich is proud. PLUS: David Wondrich on How to Make a Manhattan &amp;amp;gt;&amp;amp;gt; "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.esquire.com/food-drink/drinks/a18528/tequila-manhattan-15037732/>