Likewise, you’ll see debate on the use of bourbon or rye whiskey in a Manhattan, but unlike in the old fashioned, where I argued that the use of either bourbon or rye is pretty much equally justified, the Manhattan really does call for some quality rye whiskey. Whiskey is the base upon which the Manhattan is built. The Manhattan is a simple but lovely drink.Īs you read about the Manhattan cocktail, you’ll see countless variations with names like a “Cuban Manhattan” (with rum) or “brandy Manhattan,” but these are best thought of as different drinks that have borrowed the Manhattan iconography or ratio-this is a whiskey cocktail, and there’s not really any room for argument on that one. Let’s examine each of the ingredients here in more depth. In the last few years, however, there has been something of a return to acknowledging the importance of good vermouth in a well-made Manhattan, and a 2:1 or 2.5:1 ratio seems to increasingly be coming back into favor. Classically, the 2:1 ratio was more common, but modern tastes in the late 21st century tended to push most drinks in a drier and more spirit-forward direction, making 3:1 ratios considerably more common. However, we should note a few things such as the ratio, which has split the difference between 2:1 whiskey to vermouth and 3:1 whiskey to vermouth.
Optionally garnish with maraschino cherry. Strain cocktail into a cocktail glass or coupe glass. 1-2 healthy dashes of aromatic bitters (Angostura, or other)Ĭombine whiskey, vermouth and bitters in a mixing glass. 2.5 oz American whiskey (most likely rye whiskey) So, what makes for a well-executed Manhattan? Let’s get into it.Ī stock-standard, center of the bullseye recipe for a standard Manhattan is as follows, via the International Bartenders Association. You will see some debate as to ratios and how sweet or dry a Manhattan should ultimately be, but at its core, the drink has always remained a foundational classic of American cocktails. Suffice to say, the drink has existed in some form since roughly the 1860s or 1870s, and has never really waned in its popularity. Like many other classic cocktails, the Manhattan has an apocryphal backstory that has most likely been invented piecemeal over the decades, and it’s really not worth getting into the legends here. It’s the kind of drink you can order without fear in almost any bar, and have at least some idea of what you’ll be receiving … although a bad Manhattan is a particularly insipid drink, sadly.
Along with the martini, it is arguably the most iconic cocktail preparation-visually simple, elegant, effortlessly cool. Although the old fashioned was perhaps the first drink to ever be described with the term “cocktail,” the Manhattan is more likely the sort of image that first comes to mind when you hear the word “cocktail” uttered. Now that we have a first entry on the old fashioned cocktail under our belt, the Manhattan is an obvious next stop. What’s the key to a great old fashioned, for instance? A great Manhattan? A great daiquiri? A great negroni? We’ll explore them all, and then some. Now, we’re drilling down on the “cocktail” in the title with this subseries on individual, classic cocktails, in order to answer the question of what makes for a great example of one of these drinks.
MANHATTAN COCKTAIL INGREDIENTS SERIES
We’ve covered a lot of ground in our Cocktail Queries series in the last few years at Paste, answering commonly asked questions about making home cocktails, as well as diving deep into individual spirits to explore topics like the best bourbon under $30, or defining the house styles of iconic Kentucky whiskey distilleries.
Check out every entry in the series to date. Cocktail Queries is a Paste series that examines and answers basic, common questions that drinkers may have about mixed drinks, cocktails and spirits.
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