Classic · Whiskey
Manhattan
Rye whiskey, sweet vermouth and bitters, stirred and served up with a brandied cherry. A cornerstone of the stirred-drink canon that has birthed many derivatives.
Ingredients
- 2 ozRye whiskey
- 1 ozSweet vermouth
- 2 dashesAngostura bitters
Method
- Add all ingredients to a mixing glass with ice.
- Stir until well chilled, about 30 seconds.
- Strain into a chilled coupe.
- Garnish with a brandied cherry and serve up.
History
Associated with New York's Manhattan Club in the 1870s, the true origin of the Manhattan is disputed. The cocktail rose to popularity after Americans were introduced to European vermouth and bartenders sought ways to incorporate vermouth into mixed drinks. Eventually, two major branches emerged: the Manhattan, and it's gin-vermouth cousin, the Martini. Early Manhattans were shaken - not stirred - and often incorporated equal ratios of vermouth and rye (or bourbon), but as tastes changed to favor more spirit-forward drinks, the rye doubled in quantity compared to the vermouth.
The Manhattan now has many spinoffs, including Perfect, Brooklyn,, Black, and Dry Manhattans, which play with the vermouth types and ratios to create different mouthfeels and sweetness.
Flavour
Details
- Glass
- Coupe
- Garnish
- Brandied cherry
- Technique
- stirred