A classic Manhattan is a spirit forward drink that should never be enjoyed on an empty stomach. It is as strong as it is loveable. The Manhattan is the ultimate whiskey lovers drink.
One of the enduring heavyweights in the cocktail world, the Manhattan is something of a twist on the Old-Fashioned, most likely spurred by sweet vermouth’s arrival and ensuing popularity in the United States during the latter part of the 19th century. The too-good-to-be-true story surrounding this drink’s origins—that it was invented at the Manhattan Club for an event with Winston Churchill’s mother—is just that: a tall tale. There’s still some debate among cocktail historians, but current theories for the original recipe favor either the Manhattan Club (sans Churchill), or a waiter named “Black,” who worked in lower Manhattan in the 1870s. There are five cocktails named for New York City’s boroughs, but the Manhattan wins on popularity.
There are variations and debates going on whether to use bourbon or rye whiskey, but I have always stuck to rye. Rye is more pungent and spicy and let’s the vermouth calm the whole drink down. With bourbon it’s just plain too sweet for me. It’s a simple recipe that delivers subtle and deep flavors and the spicy taste of Bulleit Rye gives this classic cocktail a fresh twist.
A classic Manhattan cocktail
Ingredients
- 60 ml Rye whiskey Bulleit rye
- 30 ml sweet red vermouth Carpano works well
- 2 dashes Angostura bitters
- orange twist
Instructions
- Add all the liquid ingredients in a mixing glass and add ice
- Stir until the mixing glass looks dewy and feels cold to the hand, about 30 seconds*
- Strain in a chilled cocktail glass and decorate with an orange twist, make sure to get the essential oils out of the peel on the drink first
