Drink fads may come and go, but after over a hundred years, the Manhattan is still going strong.
The History of the Manhattan
Like most classic cocktails, there are any numbers of stories about the origins of the Manhattan, none of which can be proven. What is certain is that this whiskey and vermouth concoction has been around for a very long time – recipes appear in bartender’s guides going back at least as far as the 1870’s. And it’s almost as certain that the cocktail originated in New York, although one legend claims that a Maryland bartender is responsible for the drink, originally mixed to revive an injured duelist.
The Manhattan is a simple drink, with four basic ingredients: 3 parts whiskey, 1 part vermouth, a dash of bitters, and a garnish. But from there, the debate begins!
The Perfect Ingredients for the Manhattan
Devotees disagree whether the whiskey should be rye whiskey or bourbon whiskey. Some insist that the original drink was made with rye, and so rye it must be. Although we don’t know this for a fact, it’s probably right, since until Prohibition, rye was the most common whiskey in the U.S., especially in the northeast. Today, a Manhattan made on the east coast will probably contain rye, but travel west and you’ll get bourbon.
Vermouth is actually a fortified wine, infused with herbs, spices and botanicals. Most people have heard of it, but probably far fewer have ever tasted it. There are several varieties of vermouth, but they can generally be broken down as either sweet (once called French vermouth) or dry (Italian vermouth). Either sweet or dry may be used, depending on your taste. The Perfect Manhattan uses both types in equal proportions, and this is how the original Manhattan was supposed to have been made.
Bitters are another ingredient found in most bars, although few home bartenders have a bottle on hand. It’s well worth having. The most common brand is Angostura, produced in Trinidad. As the name suggests, they add a bitter, tart bite of flavor, and because they’re extremely concentrated, use them sparingly – a few drops or a dash are all you need.
Last, the garnish. The original Manhattan probably was served without a garnish, and it certainly wasn’t served with today’s most common garnish, the maraschino cherry. (The maraschino cherry didn’t make its appearance in the U.S. until the 20th century.) You may also find a cocktail onion or a twist of lemon or orange in your cocktail.
So, now that you know what to put together, how do you put it together?
The Manhattan Perfect
- 3 parts rye whiskey
- ½ part each sweet vermouth and dry vermouth
- 1-2 drops of bitters
- 1 maraschino cherry
- 1 twist orange peel
Combine the whiskey, vermouth, and bitters in a cocktail shaker with several cubes of ice. Stir gently – shaking or stirring too vigorously will “bruise” the spirits and create a cloudy drink. Place the cherry in the bottom of a chilled cocktail glass and strain the whiskey mixture over the cherry. Rub the cut edge of the orange peel over the rim of the glass, then twist it over the drink to release the oils, but don’t drop it in.
For a dry Manhattan, use all dry vermouth. If you prefer a sweet Manhattan, skip the dry and use all sweet vermouth. If you prefer your drink sweeter still, add additional sweet vermouth, but please don’t add cherry juice or grenadine!
