Manhattan

New York's claim to the strong and stirred.

manhattan cocktail

One of the enduring heavyweights in the cocktail world, the Manhattan is something of a twist on the Old-Fashioned, most likely spurred by sweet vermouth’s arrival and ensuing popularity in the United States during the latter part of the 19th century. The too-good-to-be-true story surrounding this drink’s origins—that it was invented at the Manhattan Club for an event with Winston Churchill’s mother—is just that: a tall tale. There’s still some debate among cocktail historians, but current theories for the original recipe favor either the Manhattan Club (sans Churchill), or a waiter named “Black,” who worked in lower Manhattan in the 1870s. There are other cocktails named for each of New York’s boroughs, but none as popular as the Manhattan.

Photo originally published in Bitters by Brad Thomas Parsons, copyright © 2011. Photo by Ed Anderson © 2011. Published by Ten Speed Press, a division of Random House, Inc.

Ingredients

Serving: 1

  • 2 ounces rye or bourbon
  • 1 ounce sweet vermouth
  • 2 dashes Angostura bitters

Garnish: brandied cherry (preferably Luxardo) or a lemon twist

Directions
  1. Add all ingredients to a mixing glass.
  2. Add ice and stir well.
  3. Strain into a chilled coupe or cocktail glass.
  4. Garnish with a brandied cherry or a lemon twist.
Editor's Note

We believe the Manhattan behaves best with rye (specifically Rittenhouse), even though bourbon has become its de facto base spirit over the years. Carpano Antica is the preferred sweet vermouth, but unfortunately it can be elusive. So, in a pinch, Dolin or even Martini & Rossi will work. If you’re a bourbon fan, Evan Williams is versatile and delivers the lovable sweetness most look for in the spirit. Lastly, Luxardo cherries are a luxury, but if you can find them, plop one in. Otherwise, go for a lemon twist.

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Rye Whiskey

(n.) Rye whiskey must be made from a grain bill of at least 51-percent rye, with the rest comprised of a mix of wheat, corn and malted barley. When aged for at least two years in oak barrels, it may bear the label “straight.” Like bourbon, it may not be distilled higher than 160 proof [...] More A-Z →