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[Miller] insists that the mixologist’s task is to highlight the flavor of the primary spirit. He uses a wide range of whiskeys. Everything from blended Scotch whisky to single malts from Scotland, Ireland and Japan, as well as bourbon, is all fair game.
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Mike Miller prefers fine tuning the classics. He scrutinizes each step and each addition, being careful to never disturb the core, whiskey. When making his Manhattan, he first places a raw sugar cube on a napkin and carefully doses it with two types of bitters. “What soaks through to the napkin is left behind,” he says. “Too much bitters kills a good Manhattan.”

Nightclub & Bar Magazine