Manhattan
TIME/SERVINGS
Makes: 1 drink
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From: Field Guide to Cocktails , by Rob Chirico
The Manhattan is the quintessential blend of straight rye whiskey and vermouth, rounded out by bitters. With the diminishing presence of rye since Prohibition, bourbon has supplanted it. If the mundane is your cup of tea, believe this story of origin: A saloon keeper on the Lower East Side looked out the window of his establishment and named this pre-eminently classic cocktail for Manhattan Island. If your tastes tend to the more colorful, go with this one: Jennie Churchill—the bibulous Winston’s American mother—hosted a party at New York’s Manhattan Club in 1874 to celebrate the newly elected governor, William J. Tilden. The anonymous bartender honored both Tilden and the club by christening the new drink the Manhattan. The only other story in the running was also generated from the same locale but for a different person. The year was 1890, and the instigator in this case was Supreme Court justice Charles Henry Truax. According to James Villas in Villas at Table, Truax’s daughter claims that Truax asked a Manhattan Club bartender to mix him up a new drink because his doctor told him to stop imbibing martinis if he... read more
- 2 ounces straight rye or bourbon
- 1 ounce sweet vermouth
- Dash of angostura bitters
- 1 maraschino cherry
- Stir the rye or bourbon, vermouth, and bitters in a pitcher half filled with ice, or shake them with ice; then strain into a chilled cocktail glass. Garnish with a maraschino cherry.
Variations:
Dry Manhattan: Substitute dry vermouth for the sweet vermouth, and garnish with a twist of lemon peel.
Perfect Manhattan: Substitute half dry and half sweet vermouth for the sweet vermouth, and garnish with a twist of lemon peel or a maraschino cherry.
Tequila Manhattan: Substitute tequila for the whiskey, use only half the sweet vermouth, and garnish with a maraschino cherry.
This recipe, while from a trusted source, may not have been tested by the CHOW food team.
Copyright Quirk Books
COMMENTS | ADD YOUR OWN
I am a Manhattan fan.
However, my drink of choice is one made with bourbon (I use Woodford's Reserve) and Orancio, Cinzano's orange vermouth.
I use a heavy hand on the bitters and, always, a maraschino cherry.
I pour the ingredients over 3-4 rocks in a highball glass. Bourbon 1st, then the bitters, then the vermouth and last, the cherry. A quick stir (my finger, if alone) and then bliss.
I made one for my nephew, another Manhattan fan and he declared it not a Manhattan at all but a "Whistler".
Da Cook
I like my Manhattan on the rocks in an old-fashioned glass. I've always had it that way, but it seems that a lot of people, including the ever faithful Mr. Boston, prefer it in a cocktail glass.
I know I'm not the only person who likes it on the rocks. So what gives?
SnackHappy
What I call a highball glass is low, heavy, wide and filled to the brim holds 12 ozs. It could be cut glass though I think it's molded (Arcoroc brand).
I love them for rum & coke, rum & pineapple and Manhattans & Whistlers
Da Cook
I like a Manhattan made with Maker's Mark. It is so smooth with a hint of vanilla... and within a Manhattan; there is nothing better. My favorite variation of the recipe is this:
Use orange bitters instead of the more popular Angostura. Shake exactly two drops into a martini glass, swirl it around and dump out any excess that doesn't cling to the glass. In a cocktail shaker half-filled with crushed ice, add two shots of Maker's Mark and one shot of Martini & Rossi sweet vermouth (I find Cinzano a little too robust and Noilly Prat too cloying--you want to taste the bourbon, not the vermouth). Swirl the mixture around but don't bruise it; you don't want a cloudy Manhattan. Strain into a martini glass and add a maraschino cherry
I just tried the Whistler. Yummy. I'm generally a Wild Turkey on the rocks kind of girl. But, after reading the home bar guides, and Da Cook's description of bliss, I stopped and got some Angostura bitters and sweet vermouth. I'm a convert.
hmm, all this does sound good. along the lines of the vanilla notes in maker's mark, what about a split and emptied vanilla bean thrown into the mixer or shaker. of course strain before serving...too strong i wonder...
Just put the vanilla bean into the whole bottle of Maker's to make vanilla-infused bourbon.
I use Vya vermouth and the Handy Sazerac rye from the Buffalo Trace Antique Bourbon collection. This combination makes a superior Manhattan IMO.
We have been drinking Manhattans for years. Last week we stayed up in British Columbia for a few days and had consistantly different Manhattans that down here in the states. It must be thier use of rye. They always had a prune-ish taste though and were much darker in color. any thoughts as to why?
My family has been making manhattans for as long as I can remember. The standard family recipie calls for a 3-1 canadian whisky (they're from buffalo) to sweet vermouth, cherry and bitters. I recently moved near a fantastic bar that makes their's with Rye. The rye really does make a superior manhattan, even to bourbon. Hunt some down and give it a try.
Rye is certainly, making a comeback, and anyone who sits at my bar will be coaxed into trying it in a Manhattan. That said, regarding straight up versus on the rocks, I would say that about 40% of my patrons prefer rocks, and it is about 50-50 when it comes to whiskey or bourbon. One regular only drinks it with Crown Royal. -Rob
I've become a fan of Bourbon Manhattans, particularly those made with Knob Creek. Generally, I'm not keen on bitters and I prefer my drink served straight up, always with a cherry. A terrific spin on the drink is to muddle a small amount of fresh ginger root in the shaker before adding other ingredients, especially if the Bourbon veers a bit richer like Knob Creek does.
If it's a tequila Manhattan, the only way I want it is with añejo tequila, and a bit of chipotle pepper in place of the standard bitters.
I'm glad there are others who like Manhattans...apparently there aren't too many 32 year old women out there who drink them. I like mine straight up made with Makers Mark....lovely!
Here is some further reading about the Manhattan on my blog at cookthink.com. Cheers! Rob
http://www.cookthink.com/blog/?p=1165