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The Manhattan has, in recent times, been shadowed by the popularity of the Martini. In the early part of the 20th century, the Manhattan was at its peak of popularity. It lost popularity in the 1970s when the Martini gained its trendy status as the businessman’s lunch drink. In recent years, with the increased popularity of whisk(e)y and rye, the Manhattan has sneaked back into popularity. Perhaps this is due to the simplicity of the drink. The poor Martini has been bastardized with fruity and sweet additives that make the drinks “cocktails”, not true martinis. But I digress…that might be next month’s topic! The general rule of thumb when mixing a Manhattan is to base the amount of vermouth on the boldness of your whisk(e)y. The bolder the whisk(e)y, the more vermouth will be needed to create a balance between the two.
The Classic Manhattan
2 ounces rye or bourbon whisk(e)y
1 ounce sweet vermouth
2 dashes Angostura or orange bitters
Maraschino cherry for garnish
In mixing glass or cocktail shaker filled with ice, combine whiskey, vermouth, and bitters. Stir well, about 20 seconds, then strain into cocktail glass. Garnish with cherry and serve.
Makes 1 drink
The Dry Manhattan
2 ounces rye or bourbon whisk(e)y
1 ounce dry vermouth
2 dashes Angostura or orange bitters
Small piece lemon peel for garnish
In mixing glass or cocktail shaker filled with ice, combine whiskey, vermouth, and bitters. Stir well, about 20 seconds, then strain into
cocktail glass. Twist lemon peel directly over drink to release essential oils, drop into drink, and serve.
Makes 1 drink.
On-The-Fence Manahttan
This Manhattan combines equal measures of dry and sweet vermouth
2 ounces rye and bourbon whisk(e)y
1/2 ounce sweet vermouth
1/2 ounce dry vermouth
2 dashes Angostura or orange bitters
Maraschino cherry or small piece lemon peel for garnish
In mixing glass or cocktail shaker filled with ice, combine whiskey, vermouth, and bitters. Stir well, about 20 seconds, then strain into
cocktail glass. Add cherry or twist lemon peel directly over drink to release essential oils, and serve.
Makes 1 drink.
Jackie, April 2007