The Manhattan — A Classic Whiskey Cocktail

By Bob Lipinski

‘Too much of anything is bad, but too much of good whiskey is barely enough.’ — Mark Twain

When it comes to cocktails, I’m a purist … I like a Manhattan with bitters and a basic one part vermouth to two parts rye or bourbon whiskey. One more thing … I like it shaken (stirring is acceptable) and served well chilled with a cherry. Thank you.

The Manhattan Cocktail

The origin of the Manhattan cocktail is shrouded in mystery with competing stories, most centering on New York City in the 1860s or 1870s. The widely repeated but inaccurate myth begins with Leonard Jerome, the father of Jennie Jerome (1854-1921), who built his mansion on Madison Avenue which later became the Manhattan Club.

In April 1874, Jennie married Lord Randolph Churchill, at the British Embassy in Paris. As a prominent New York socialite, she hosted an event to celebrate Samuel J. Tilden’s election as reform governor in November 1874. It is reported that Jennie commissioned a cocktail for this occasion, naming it the “Manhattan” after the club where the gathering was held. However, records indicate that Jennie was in England at Blenheim Palace, in Oxfordshire, during the time of the banquet, in the final stages of pregnancy with Winston Churchill, who was born on November 30, 1874. So, unfortunately this myth ends here.

However, the most plausible origin of the Manhattan cocktail dates to the 1860s at the “popular lunch and sample room,” in the Manhattan Inn in lower Manhattan near Houston and Broadway. The establishment was managed by bartender George Black.

Original Ingredients

Recipes from the 1800s included ingredients like lemon juice, gum syrup, curacao, and Peruvian bitters — items you won’t find in today’s Manhattan cocktail.

The first Manhattan cocktails were made with American rye whiskey. Over time, other types of whiskey joined the mix, such as Bourbon, American blended whiskey, and — during Prohibition — Canadian Whisky, which became popular because its availability.

Current Ingredients

• 2 ounces rye, bourbon, or American blended whiskey
• 1 ounce sweet red vermouth
• 2 dashes of Angostura bitters
• Directions: Stir all ingredients with ice, strain and garnish with a cherry.

A Perfect Manhattan

A “Perfect Manhattan” uses equal parts of sweet and dry vermouth for a balanced taste, creating a more nuanced flavor than the classic Manhattan.

Dry Manhattan

A “Dry Manhattan” substitutes dry vermouth for sweet, making the drink lighter, less sweet, and more herbal; it’s typically garnished with a lemon twist instead of a cherry.

Bob Lipinski is the author of 10 books, including “101: Everything You Need To Know About Whiskey” and “Italian Wine & Cheese Made Simple” (available on Amazon.com). He consults and conducts training seminars on Wine, Spirits, and Food and is available for speaking engagements. He can be reached at www.boblipinski.com OR bkjm@hotmail.com.