The Manhattan

It's hard to believe that we haven't blogged about the Manhattan yet--especially since it was probably my gateway cocktail to the world of other delicious cocktails. It's one of those drinks where you're likely to already have all the ingredients on hand (whiskey, sweet vermouth, bitters, and a cherry, if you like), but don't let the simple ingredients fool you into thinking the Manhattan is a simple drink. A good Manhattan is sweet, smooth, and vaguely herbal. It goes down too easy as many attendees of our annual February Doldrums Party can attest to. Some folks like them up, others on the rocks. Some shake a Manhattan, others stir. However, these are the finer points you can explore later.

The history of the cocktail dates back to the late 19th Century and is one of cocktails named for NYC's five boroughs. I just tried the Brooklyn and will be blogging about that experience very soon. And, of course, at some point the Bronx, the Queens, and the Staten Island Ferry will also be featured (although the Staten Island Ferry sounds retched, draw your own conclusions).

Although some prefer a perfect Manhattan (half sweet and half dry vermouth), I prefer mine with all sweet vermouth, Carpano Antica or Vya are delicious if you can get your hands on either. Also, I should confess that I like my Manhattan with bourbon--but, let's be honest, I prefer bourbon in every whiskey cocktail. However, a traditional Manhattan is generally made with rye or canadian whiskey (never brandy, Wisconsin, never brandy). For more history on the Manhattan, check out this little NYT article.

Ingredients:
2 oz whiskey (bourbon or rye)
1 oz sweet vermouth
2 dashes bitters (we used Fee Brothers, but orange bitters are also nice)
1 Luxardo cherry

Stir all liquid ingredients with ice and strain into a glass. Serve up or over ice and garnish with a cherry.