a classic Manhattan cocktail

A Classic Manhattan Cocktail

Rye Whiskey, less sweet than its cousin Bourbon, and aromatic bitters are made sippably soft with the addition of Italian red vermouth. Stirred not shaken so the color stays true and the surface unclouded and smooth on the tongue. Nothing fancy just good drink.

Everything I learned about Manhattans I learned in Brooklyn, within view of Manhattan but, at least back then, another world. But this was back before craft Rye whiskeys- or craft anything- were readily available. Back when the Williamsburg waterfront was abandoned factories, dangerous piers, and the best view of midtown at sunset that a quick crawl through hole in a chain link could offer. And the regulars at the bar with that stunning view of the Empire State Building thought of Manhattan like another planet. They were, according to them, the guys that the characters in Saturday Night Fever were based on. “You know those guys? We was those guys.”

Back to the Manhattan served in a glass. A simple classic cocktail that a disturbingly large amount of bartenders have no idea how to make. I’m not talking particular down to the which rye (or bourbon, see, below) or vermouth or bitters, though a homemade or fancy Maraschino takes everything up a notch. I’m talking about the basics. You don’t have to make this at home, a well made Manhattan shines in the dim light of a bar, its flavors sing when married to the sound of a silver spoon clinking against ice cubes or strangers talking just a little bit too loud. You should, however, shake your head if you see a Manhattan shaken. Cringe when you discover that the local bartending school skips the bitters?!?! And be tempted to run inside and give a good talking to to the bartender who made a Manhattan with dry vermouth swirled in the glass and then dumped like a dry Martini.

A Classic Manhattan Cocktail

• 2 parts rye whiskey or bourbon
• 1 part Italian ‘Sweet’ Vermouth
• 2-4 dashes Angostura type bitters- I used Scrappy’s bitters from Seattle
• ice- crushed will make it colder but regular old cubes work just fine
• a pint glass for assembling
• a nice long bar spoon for stirring
• a strainer for straining
• orange or lemon zest and/or maraschino cherry for garnish

pour whiskey, vermouth, and bitters over ice.

Stir to combine and chill.

Pour into a martini or small rocks glass.

If garnishing with a twist actually twist it over the drink releasing the oils. I like to run the twist along the edge of the glass as well.

Further reading

Not all craft ryes are craft at all. While the Daily Beast broke this story I found the TablehoppingNY blog’s take on the “MGP scandal” to be the most balanced, taste tests included!.

A great discussion on Chowhound about Bourbon vs Rye that, as a matter of course, also touches on choice of vermouth and bitters.

a classic Manhattan cocktail

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Ingredients

  

• 2 parts rye whiskey or bourbon
• 1 part Italian ‘Sweet’ Vermouth
• 2-4 dashes Angostura type bitters
• ice- crushed will make it colder but regular old cubes work just fine
• a pint glass for assembling
• a nice long bar spoon for stirring
• a strainer for straining
• orange or lemon zest and/or maraschino cherry for garnish

Instructions

 

• pour whiskey, vermouth, and bitters over ice.
• Stir to combine and chill.
• Pour into a martini or small rocks glass.
• If garnishing with a twist actually twist it over the drink releasing the oils. I like to run the twist along the edge of the glass as well.

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