The Manhattan

manhattan1A drink that I have been fascinated about for a while now is the Manhattan. I think it was to do with the picture that I found of it which happens to be the picture I have included in this post. The glass is clean, crisp and industrial looking and the dark liquid looks like it needs to be treated with respect.

I did some research on this cocktail because as with many cocktails the alcohol used makes the difference between a great cocktail and an average one, especially when that cocktail has few ingredients and doesn’t look like it is at home on a beach in Hawaii. The original information I found regard the drink said “The Manhattan is a classic cocktail believed to date back to the late 1800s. It’s made with a bracing mixture of bourbon or rye whisky mixed with sweet vermouth and a dash of Angostura bitters.

After looking around it would seem that rye whisky is the way to go on this one and so a further search highlighted 7 rye whiskies that would be suitable for making a Manhattan. Of course me being me I investigated the Whistlepig which is the best overall (according to a particular website anyway). It is available in the UK (some of the others don’t seem to be) although it doesn’t seem to be widely available so if I couldn’t source it I would go for Rittenhouse Rye or Bulleit Rye.

Of course whilst there is 50ml of whisky in your Manhattan you will need to add an additional 25ml of sweet vermouth. on investigating this there seems to be only one clear choice and so Antica Formula Carpano Vermouth will be the standard go to accompaniment for my Manhattans.

So here is your Manhattan

1: 50ml Whistlepig 10 year old rye Whiskey
2: 25ml Antica Formula Carpano Sweet Vermouth
3: 1 or 2 dashes of Angostura Bitters
4: 1 Whole Maraschino Cherry (chilled)

Take 1 ice laden Martini glass and set to one side. Put the Whistlepig 10 year old rye Whiskey, Antica Formula Carpano Sweet Vermouth and Angostura bitters in a cocktail shaker. Place a large handful of ice in the cocktail shaker and then swirl the contents (do not shake as the chipped ice will dilute the main event). Also the reason to put the ice in on top is that you don’t want the bitters to “get lost” amongst the ice.

Empty ice from Martini glass and place the cherry in the glass and strain the shaker contents into it and serve.

I would be really interested in other takes on this cocktail to see if there are any way to improve it.

Sweet Vermouths
More on Sweet Vermouths
Rye Whiskey


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