The Manhattan originated in the late 1800s. Various stories attribute its creation to different people or events but it is likely more than one person came up with it at the same time. Italian vermouth was new to bartenders then, and was becoming popular, so there was much experimentation.
A classic Manhattan is a simple cocktail composed of whiskey and sweet vermouth. Rye whiskey was originally used but the Manhattan today, most often ordered by middle-aged men in suits or the cast of Mad Men, is usually made with bourbon.
Watching half a dozen Internet “How to Make a Manhattan” videos reveals that everyone makes it a different way. So, it is best to examine each step and consider the options.
LIQUOR
- 1 part whiskey, 1 part vermouth: This makes a very smooth and mild drink. The sweet vermouth predominates and the whiskey is faintly present in the background. There is very little aroma or taste experienced when exhaling (backdraft). It’s much like drinking a glass of wine.
- 2 parts whiskey, 1 part vermouth: The whiskey taste is evident here but the vermouth is still strong. This is a tasty cocktail with the beginnings of a pleasant backdraft.
- 3 parts whiskey, 1 part vermouth: The vermouth is receding but still gives the strong whiskey taste an exotic flavor. The taste is good, the backdraft is strong, and the drink has drama.
- 4 parts whiskey, 1 part vermouth: In this and other combinations with ever-diminishing amounts of vermouth, whiskey predominates and vermouth fades into the background. As in a martini, your personal taste will determine whether to give vermouth a strong presence or just a whisper.
- The Dry Manhattan calls for dry vermouth instead of sweet. The same observations about ratios apply, the difference being that the result is not so sweet with dry vermouth.
- The Perfect Manhattan calls for both dry and sweet vermouth. This combination reduces the sweetness but not so much as with all dry vermouth. It is merely a compromise for those who are indecisive.
BITTERS
Bitters are called for in some recipes but not others. Addition of bitters increases the drink’s punch and adds significantly to the flavor and backdraft. The amount of bitters can range from just a drop or two, to a dramatic four or five per shot of whiskey, depending on your taste.
PREPARATION
A Manhattan is stirred, not shaken, no exceptions. The Manhattan should be pure and clear. Shaking it introduces air bubbles and ice chips which make the drink cloudy. It may be served on the rocks or strained into a cocktail glass. Ice keeps the drink cold but melts, thus diluting it. Keeping a Manhattan cold is less important that preserving the taste.
GARNISH
A cherry is added for garnish for those who prefer it. This adds character to the drink and works exceptionally well in bourbons such as Wild Turkey which have a hint of cherry flavor. The Dry and Perfect Manhattans are garnished with an olive or lemon twist.
When ordering a Manhattan 1:1 or 2:1 whiskey to vermouth, the choice of bourbon doesn’t matter because the vermouth taste dominates. Specify premium bourbon if the proportions are 3:1 or beyond. Construction of a Manhattan to suit your individual taste depends on preferences as outlined above, and your answer to one basic question: How much drama do you want?