The Manhattan is a refined, sophisticated cocktail that dates back to the late 19th century. It’s a balanced mix of rye whiskey, sweet vermouth, and aromatic bitters, creating a rich, smooth, and slightly sweet cocktail. It’s traditionally served in a chilled glass and garnished with a maraschino cherry or a citrus twist.
Mixing glass or cocktail shaker
Hawthorne strainer
Chilled coupe or martini glass
Bar spoon
Cocktail pick
Chill the Glass:
Fill a coupe or martini glass with ice water and set aside to chill while you prepare the cocktail.
Combine Ingredients:
In a mixing glass, add rye whiskey, sweet vermouth, and bitters.
Fill the mixing glass with ice.
Stir to Chill:
Stir the mixture for about 30 seconds until well-chilled and slightly diluted.
Strain and Serve:
Discard the ice water from the serving glass.
Using a Hawthorne strainer, strain the cocktail into the chilled glass.
Garnish:
Drop a maraschino cherry into the glass.
For an aromatic finish, express the oils of an orange or lemon twist over the drink and drop it in.
Serve immediately to keep the drink at its optimal temperature.
The traditional Manhattan is served straight up (no ice) in a stemmed glass to maintain its chill.
Appetizers: Charcuterie board with smoked meats and cheeses, spiced nuts, or blue cheese-stuffed olives.
Main Course: Grilled ribeye steak, roasted duck, or mushroom risotto.
Dessert: Dark chocolate truffles, pecan pie, or bourbon bread pudding.
Perfect Manhattan: Use equal parts sweet and dry vermouth for a slightly less sweet profile.
Dry Manhattan: Substitute dry vermouth for sweet vermouth for a more bracing, herbal flavor.
Rob Roy: Swap rye whiskey for Scotch for a smoky, earthy variation.
Black Manhattan: Replace sweet vermouth with amaro for a bitter, complex twist.
Smoky Manhattan: Add a rinse of peaty Scotch or a drop of liquid smoke for depth.
The Manhattan is believed to have been created in the early 1880s at the Manhattan Club in New York City for a banquet hosted by Lady Randolph Churchill, Winston Churchill’s mother.
The original recipe called for rye whiskey, but bourbon became popular during Prohibition due to the scarcity of rye.
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