The Manhattan cocktail stands as a testament to the elegance and complexity of classic mixology. With its rich blend of whiskey, vermouth, and bitters, this cocktail not only offers a delectable taste but also carries a storied history that traces back to New York City in the late 19th century. Let’s unravel the layers of this iconic drink, exploring its origins, variations, and enduring legacy in the world of cocktails.
The Traditional Manhattan cocktail recipe
At its essence, the Manhattan is the epitome of cocktail balance and sophistication. Some of the original recipes were wild and included ingredients such as Absinthe and gum syrup. Nowadays, a classic Manhattan is beautifully simple and traditionally composed of 3 ingredients.
Ingredients
- 2 oz of Rye Whiskey
- Rye is the traditional choice, providing a spicy backbone. However, some individuals use bourbon, preferring the sweeter version of the drink while others enjoy the less intense flavor of a Canadian blended whiskey.
- ¾ oz Sweet Vermouth: For a touch of sweetness and complexity
- 2 – 3 dashes of Angostura Bitters: A few dashes to enhance the depth of flavors
- Maraschino cherries
Steps
- Stir the Rye and Vermouth with ice,
- Strain into a chilled glass,
- Garnish with a maraschino cherry.
- The traditional variation is served in a cocktail glass, but some prefer the drink served over ice in an old-fashioned glass.
Variations
The Manhattan’s adaptability has given rise to several beloved variations, each offering a unique twist on the original formula:
- Dry Manhattan: Substitutes dry vermouth for sweet and garnishes with a lemon twist.
- Sweet Manhattan: Not much of a variation here. Go with a full 1 oz serving of sweet vermouth and add a lemon twist.
- Perfect Manhattan: A harmonious blend of ½ oz sweet vermouth and ½ oz dry vermouth. Garnish with a lemon twist.
- Not so Perfect Manhattan: 1 oz sweet vermouth and ½ oz dry vermouth. Use orange bitters.
Origins Shrouded in Mystery
The Manhattan cocktail, a New York classic, is believed to have originated in the 1870s at the Manhattan Club in New York City. It was reportedly first served at a dinner hosted by Lady Randolph Churchill, the mother of Winston Churchill, to honor the presidential candidate Samuel J. Tilden. While this origin story has its fans—let’s be real, that’s a pretty good origin story—it’s highly unlikely. Lady Randolph Churchill was, in fact, in England giving birth to Winston around the time the party was said to have taken place. Let’s be honest, it’s hard to create iconic cocktails and booze with Presidential candidates when you’re labor. But if it were true, it would explain a lot of Winston’s legendary drinking habits.
There’s another conflicting tale about a Colonel Joe Walker who was out on a yachting trip to New York and only packed vermouth and whiskey for his return trip home. With nothing to do, the Colonel got to mixing the two and drank it on his journey, naming it after his prior destination, the island of Manhattan.
Finally, and perhaps most realistically, there’s a tale that the cocktail was invented by a bartender named Black. The guy owned a bar on Houston Street, which was the hopping part of town back then. He named the much beloved drink after his establishment, the Manhattan Inn.
Regardless of who actually made the first Manhattan, it was first written about in a NY newspaper around 1882 where The Olean Democrat noted that a “mixture of whiskey, vermouth and bitters came into vogue. It went under various names—Manhattan cocktail, Turf Club cocktail, and Jockey Club cocktail.” Later, the recipe appeared in The Modern Bartender’s Guide of 1884.
A Lasting Legacy
The Manhattan cocktail’s journey from a potential presidential banquet creation to a cornerstone of modern mixology underscores its timeless appeal. Celebrated in David A. Embury’s “The Fine Art of Mixing Drinks” as one of the essential cocktails, the Manhattan cocktail is more than just a drink; it’s a narrative of history, creativity, and the enduring charm of New York City’s cocktail culture.
