What is the Manhattan Cocktail?

Oh, the Manhattan, so well do we know this classic in our hearts as both patrons and bartenders. Or do we?

Named after the great borough of NYC, the capital of the world, the manhattan is a cocktail that should not be taken lightly (because its not a light cocktail!). It is a drink that made its way into the echelons of classic whiskey cocktails. In this post, we will talk a bit about the history and methodology behind the manhattan cocktail.

HISTORY

It is said this cocktail was first seen during Prohibition (1920 to 1933), made with Canadian whisky, as it was more readily available in the states to smuggle and so forth.

The cocktail was published around 1930, in a book Shake ’em Up! by V. Elliot and P. Strong. Here is a quote from the book, showing the recipe methodology of the time: “two parts whiskey, one part of Italian Vermouth and a dash of bitters poured over ice and stirred vigorously.”

RECIPE

This is the main way I like to make Manhattans, and the way I was taught to have the ideal ratio of bitters to vermouth to whiskey:

3 oz (90mL) whiskey, preferably rye whiskey

1 oz (30mL) sweet vermouth

4 dashes Angostura bitters

Stir all ingredients in a mixing glass for 30 seconds with ice. Strain into a chilled coupe glass, garnish with an orange peel OR a cherry (I like to pick just one, due to aesthetics of the drink overall).

***If going to be served in a rocks glass***

2 oz (60mL) whiskey

0.75oz (45mL) sweet vermouth

3 dashes angostura bitters

Stir the same way, and strain into a rocks glass with a large ice cube. Garnish with orange peel or cherry.

VARIATIONS

The manhattan cocktail also has had many different variations in the past, due to its popularity. Here is a list of all of the recorded playful renditions of the classic whiskey cocktail:

• A Rob Roy is made with Scotch whisky
• A Dry Manhattan is made with dry vermouth instead of sweet vermouth, usually also replacing the maraschino cherry with lemon twist to add a bit of bitterness to the overall drink
• A Perfect Manhattan is made with equal parts sweet and dry vermouth
• A Brandy Manhattan is made with brandy instead of whiskey
• A Metropolitan is similar to a brandy Manhattan, but with a 3-to-1 ratio of brandy to vermouth
• A Cuban Manhattan is a Perfect Manhattan with dark, aged rum as its base ingredient
• A Tijuana Manhattan is made with an Añejo Tequila