BevX Cocktails

Manhattan

The Manhattan is a classic American cocktail. Like many classics, it has inspired many inventive variations. The Manhattan is believed to have been conceived in Manhattan, of all places, in the late 19th century. It is widely accepted that the first Manhattan was made with Rye Whiskey. In the ugly years of Prohibition, Canadian Whisky was frequently used as the US Rye and Bourbon industry was all but extinct. Canadian Whisky typically contains a lot of rye.

Today, either Rye or Bourbon is used, depending on the bartender's taste. At the moment, you can irritate a "mixologist" by requesting Bourbon. I like to split the difference by using Bourbon with a high rye content in the recipe. In the end, it's a matter of personal taste, and you're unlikely to go wrong with a quality Bourbon or Rye.

One last note - make sure to use freshly opened sweet vermouth. If you have a bottle that's been open in your cabinet for a year or more, chuck it and replace it. For the home bartender, half-bottles of dry and sweet Vermouth are the smart purchases.

Ingredients

2 oz. Quality American Whiskey (The purists will tell you that you must use Rye.)
1 oz. Sweet Vermouth
3 healthy dashes of Bitters

Method

Add all ingredients along with a handful of ice to a mixing glass. Stir, don't shake, for a good 20 seconds and then strain the drink into a chilled cocktail or martini glass. Garnish with a brandied cherry. Do not add cherry juice from the jar unless the recipient has asked for a sweet cocktail and even then try to talk them out of it!