Down the Hatch: Manhattans two ways

Palace Café, 1301 E. 15th St.

This year marks Langdon Publishing’s 30th in business. That’s a long haul, and though the Voice has only been around for the last three years of it, we’re proud to be part of the family. 

So, in honor of LP’s pearl anniversary, I bought myself pearls. 

Kidding. On the recommendation of publishers Jim Langdon and Juley Roffers, I set out to try one of their favorite cocktails in town: a Manhattan at Palace Café. 

“We order them like a Wisconsinite does—made with brandy,” Juley said. “Jim orders his on the rocks, but they are really best (and prettier) straight up—my opinion.”

Per their recommendation, I asked for the bartender named Luke, who is from Wisconsin.

As it turns out, it was Luke who I asked, and he seemed a little surprised that I knew his name—so I encourage you to go do the same. (Let’s make Luke Tulsa-famous!)

Palace Café is quiet and comfy. The thick, leather-seated bar stools have high backs, and the booths are even cozier. My friend and I snugged up to the bar (under the glow of election coverage on the TV) and ordered one Manhattan made with Maker’s Mark bourbon and one with VSOP brandy, trading sips and commenting on the differences. Truly, they’re pretty similar—booze-forward, sweet, and simple. Both she and I were pleasantly surprised that the one made with Brandy wasn’t too sweet, though it was lighter. 

Manhattans are an easy favorite because they’re just that—easy to make, easy to drink. At two and a half ounces of bourbon (or brandy), an ounce of sweet vermouth, and two dashes of bitters, you could quickly throw one together at home. But I suggest stepping out—in this case, to Palace Café. Tell Luke we sent you.

In “Down the Hatch,” assistant editor Liz Blood offers a look inside Tulsa’s many bars, pubs, saloons and gin joints. Send suggestions for future columns to liz@langdonpublishing.com or @lizblood on Twitter. For another sip, read Liz's article on The Blackbird on Pearl.