Perhaps there is no cocktail that so embodies my grandfather as The Manhattan. The classic cocktail is one of the few to stand the test of time in more or less it’s original iteration. Made up of rye (or bourbon), sweet vermouth, and bitters – it’s an exercise in simplicity and layering flavors. Each component adds both flavor and texture, while dilution helps ease the character and marry the elements. For these reasons, The Manhattan is my favorite cocktail.
The Manhattan
The Manhattan is one of the oldest and most well known cocktails for a reason. Dark, smooth, and spicy – a Manhattan is perfectly balanced between the spices and herbs of the fortified vermouth and the rich, spicy bourbon or rye. The Angostura Bitters ties the two ingredients together in a blissful act of harmony. Make no mistake, the result is a boozy, flavor forward cocktail that’s balanced beautifully.
Let’s talk a little about the construction of a Manhattan. The bourbon is earthy, spicy, and adds a bit of caramel, spice and vanilla. To this, we marry wine fortified with neutral spirits and infused with herbs and spices. Finally, we marry this with bitters – which act like the salt and pepper – giving seasoning that aligns the spices and earthy tones throughout the drink. Unbalancing these elements washes out the sweetness of the wine or overwhelms the subtle flavors with booze of spice. Like most cocktails – the Manhattan is as beautiful as it is thanks to the balance it achieves.
Manhattan – Recommendations
Here are some recommendations for your base ingredients:
- Whiskey:
- Bourbon: Maker’s Mark, Bulleit Bourbon, Elijah Craig Small Batch, Wild Turkey 101
- Rye: Rittenhouse Rye Bottled-In-Bond
- Vermouth: Carpano Antica Sweet Vermouth is the best, but Martini & Rossi Sweet Vermouth will do.
- Bitters: Angostura Bitters are the gold standard but use whatever aromatic bitters you like (Fee Bros, local brands, etc)
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