MANHATTAN
The Manhattan: New York's Iconic Whiskey Cocktail
The Manhattan showed up in newspapers in 1882 when bartenders started talking about this new drink getting popular in their areas. The earliest references come from Michigan and Washington D.C., where it was described more as a style than one specific recipe. By 1887, Jerry Thomas put it in his bartending guide with a standardized formula.
Nobody knows who actually invented it. Stories about the Manhattan Club or various New York bartenders are all speculation without solid proof. What matters is the drink caught on fast and became a classic.
The recipe is simple: two ounces rye whiskey, one ounce sweet vermouth, and two dashes of bitters. Rye is traditional because its spicy character balances sweet vermouth better than bourbon, though bourbon works if you prefer it.
Sweet vermouth quality matters here. Grab something like Carpano Antica or Dolin Rouge, and keep it in the fridge once opened since it goes bad like wine. For bitters, Angostura is standard now, though the original recipe used Boker's which disappeared during Prohibition.
Making it right means stirring, not shaking. Combine everything in a mixing glass with ice, stir for thirty seconds until cold, then strain into a chilled coupe. Garnish with a cherry - ideally Luxardo, not those bright red ones from the grocery store.
The Manhattan is bold and spirit-forward. There's nowhere to hide bad ingredients, so use decent whiskey and fresh vermouth. It's a sipping drink that works year-round but feels especially right when the weather cools down.
The drink has lasted over 140 years because the formula just works. Three ingredients, proper technique, and you've got one of the best cocktails ever made.
RECIPE:
2 oz rye whiskey (or bourbon)
1 oz sweet vermouth
2 dashes Angostura bitters
Garnish: maraschino cherry (preferably Luxardo)
Method:
Stir all ingredients with ice in a mixing glass for about 30 seconds
Strain into a chilled coupe or martini glass
Garnish with cherry