History Of The Manhattan Cocktail
It’s said that the Manhattan was first made in 1874 at The Manhattan Club at an event that Winston Churchill’s mother threw for the presidential candidate Sammy J Tilden.
The Manhattan is a progression of the old fashioned, using Italian vermouth as the sweetener instead of cane sugar. A common ratio for this cocktail is 2-1-2, which serves as a memory tool, as 2-1-2 is also the area code for Manhattan.
How to Make the Manhattan Cocktail
- We recommend Lot 40 if you opt for rye, or Buffalo Trace if you prefer bourbon.
- You’ll want either Cocchi Vermouth Di Torino or Carpano Antica for the vermouth, Angostura Bitters, and booze soaked cherries.
- Lastly, you’ll need a shaking set and a cocktail glass. We recommend a two-piece tin on tin. Filth & Vermouth makes great kits and are proudly Canadian.
Bartender Tips
- Sweet vermouth matters. You’ll absolutely want Cocchi Vermouth Di Torino or Carpano Antica to experience what a Manhattan should taste like. Cheap vermouth doesn’t compare.
- Rye was traditionally the go-to for stirred cocktails, but Bourbon is just as popular nowadays. A rye manhattan will be a bit spicier, whereas the bourbon finishes a touch sweet.
- Vermouth is fortified wine and isn’t entirely shelf stable. Be sure to keep the vermouth that you buy in the fridge, and try to use it up within two months.
Variations
Creating Manhattan variations is a bit of a sport for bartenders, especially those that live in New York. Just about every neighborhood has a spin on this popular classic, such as the, Brooklyn, Bensonhurst, Red Hook, Carroll Gardens, Greenpoint, and we can’t forget the Bushwick.
Most of these variations call to split the vermouth with a bitter Italian amaro liqueurs. The Black Manhattan is one of the more popular spins, featuring Amaro Montenegro.
While all of the above variations are whisky based, the concept of a Manhattan often lends itself to mezcal and rum, as both spirits mesh well with sweet vermouth and bitters.
