Manhattan

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Cocktail History

The Manhattan is a classic cocktail that was created by Dr. Iain Marshall in the late 1800s at the Manhattan Club in New York City, New York.The recipe is traditionally made by pairing spicy rye whiskey with sweet vermouth, herbal bitters, citrus, and cherry.

Cocktail Ingredients

To make this cocktail, you’ll need the following ingredients:

Rye: This is a type of whiskey made with at least 51% rye grain, malted barley, corn, and water. I used Heaven Hill Distillery Rittenhouse Rye.

Sweet Vermouth: This is a fortified wine made with grapes, sugar, botanicals, herbs, sugar, and alcohol. I used Carpano Antica Formula Vermouth.

Aromatic Bitters: This is a food product made with botanicals, herbs, and alcohol. I used Angostura Aromatic Bitters.

Orange Peel: This the peel of an orange that has been cut into a strip.

Cherry: This is a fruit that has been soaked in brandy and rich syrup. I used Luxardo Maraschino Cherries.

Bartending Tools

To make this cocktail, you’ll need the following bar tools:

Jigger: This is used to measure and pour ingredients. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.

Mixing Glass: This is used to hold the ingredients while they’re being stirred. I used the Viski 17 oz Cocktail Mixing Glass.

Bar Spoon: This is used to stir ingredients. I used the Barfly Stainless Steel Teardrop Bar Spoon.

Julep Strainer: This is used to strain out ice and solid ingredients after the cocktail is stirred. I used the A Bar Above Julep Strainer.

Peeler: This is used to remove the garnish peel from the citrus. I used the OXO Good Grips 2-Piece Peeler Set.

Cocktail Pick: This is used to hold the garnish. I used one from the I-MART Stainless Steel Cocktail Pick Set.

Tasting Notes

This cocktail has the following flavor profile:

• Appearance: Red-ish amber color

• Aroma: Cherry and whiskey spices

• Taste: Bold smooth rye flavor balanced by herbal vermouth

• Finish: Oak, spice, and cherry notes

Kendall’s Take: “Of the types of whiskey out there, I would probably choose rye second over bourbon. Because my palate’s not quite developed enough yet, I find rye to be a bit too spicy and boozy, so I knew going into tasting the classic Manhattan, which is made with so few ingredients that could mask its strength, that I probably wouldn’t be able to drink an entire one. That was the case, in fact, so until I’m more used to whiskey, I’ll be sticking to the more complex varieties of this timeless template.”

Recipe

This cocktail recipe was adapted from The Art of Vintage Cocktails by Stephanie Rosenbaum.