Manhattan

Cocktails are an American invention, and one of the best-known is the Manhattan.

No one can say with certainty where or when the Manhattan was first concocted, although cocktail historian David Wondrich says ”its roots stretch back to the old Manhattan Club, in 1874.”

But there’s no controversy regarding the popularity of the drink. Cocktail aficionados consider it one of the finest ever conceived, and it’s on almost everyone’s list of best cocktails.

The original Manhattan was made with rye whiskey, and that is the liquor of choice for this drink. Today some people prefer bourbon, a sweeter whiskey then rye. Bourbon is good, but not as good as rye in this drink.

To make a Manhattan:

  • 2 ounces rye whiskey
  • 1 ounce sweet vermouth (the red stuff)
  • 1 - 2 dashes Angostura bitters
  • Optional: maraschino cherry for garnish
  • (preferably one with a stem)

Add the ingredients. Using a long-handled spoon (a bar spoon is ideal) stir vigorously for 20 to 30 seconds. Strain into a cocktail glass (preferably one that’s been chilled). Garnish, if you wish, with a maraschino cherry

The Manhattan is an “up” drink (i.e., served chilled but without ice in a cocktail glass). That said, many people prefer this drink “on the rocks.” Although some drinks (like the Martini) should never be served this way, the Manhattan works OK over ice.