Manhattan (Classic)

Like the martini, the MANHATTAN can be custom-mixed by preference or mood. Those who are constitutionally opposed to the sweeter version can choose a rye whiskey or a dry vermouth. The classic version allows your choice of bourbon, rye or Canadian whiskey with sweet vermouth, Angostura bitters and a maraschino cherry (plus a half teaspoon of the maraschino juice). The Manhattan also allows whiskey connoisseurs the chance to try out different bourbons or rye.

Requirements: Bourbon, rye or Canadian whiskey, sweet vermouth, Angostura bitters, maraschino cherry, maraschino cherry juice from jar.

• 3 oz. (2 jiggers) bourbon, rye or Canadian whiskey
• 1.5 oz. (1 jigger) sweet vermouth
• 2 dashes Angostura bitters or orange bitters
• 1/2 teaspoon maraschino cherry syrup (from the jar)
• 1 maraschino cherry garnish

Combine all ingredients in a mixing glass with ice. Stir 10-15 seconds and strain into a chilled martini glass. Garnish with a maraschino cherry.

Comment: Here’s my incredibly scientific rule on ratio of whiskey to sweet vermouth: If I have the standard $8 sweet vermouth at home with a good whiskey, I’ll use only 3/4 oz. of sweet vermouth to 3 oz. whiskey. If my whiskey isn’t anything to get excited about and my vermouth is okay, I’ll keep the ratio 2:1 where sweet vermouth is 1.5 oz. and whiskey is 3 oz.

History: Some accounts say that the Manhattan was created in the 1860’s by a bartender at a Manhattan bar located near Broadway & Houston Street. It’s been suggested that it gained real popularity at a Manhattan Club banquet in the mid 1870’s. A shift from American whiskey to Canadian whiskey occurred during prohibition (1920-33) because of Canadian whiskey’s availability.