Manhattan
Origin
New York City · 1884
Popular legend places the drink at the Manhattan Club in 1874 for a Lady Randolph Churchill banquet, but Wondrich has debunked that timeline. The earliest printed recipes appear in 1884 (Byron's Modern Bartender's Guide); a bartender named Black on Broadway near Houston Street is also credited.
Variations
- Perfect ManhattanUse equal parts sweet and dry vermouth
- Rob RoySwap rye for scotch
- Black ManhattanSwap sweet vermouth for Averna amaro
A sophisticated, spirit-forward classic from New York City.
Ingredients
- 2 oz Rye Whiskey
- 1 oz Sweet Vermouth
- 2 dashes Angostura Bitters
- Maraschino Cherry
Instructions
- Combine whiskey, vermouth, and bitters in a mixing glass with ice.
- Stir for 20–30 seconds until well chilled.
- Strain into a chilled coupe glass.
- Garnish with a cherry.
Tips
- Rye is traditional; bourbon makes it a little sweeter.
- Use good vermouth and keep it refrigerated once opened.
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