While The Manhattan has had its ups and downs in popularity over the years, it has since cemented itself as a timeless cocktail classic. With a bittersweet taste presented and served in sophistication, The Manhattan is an ideal choice for any occasion.
The real fun, however, comes when you modify and adjust this old classic with new twists and turns that make for a brand new but familiar cocktail. Although there are endless possibilities, what follows will be a presentation of 4 spins on the classic Manhattan, while also recounting the original recipe of course.
An Overview of the Manhattan
Dating back to the late 1800s, 1880 to be exact, The Manhattan became an instant classic upon its creation. Properly named, this cocktail was invented in New York City using the oh-so-familiar American whiskey – Rye.
Today, the recipe persists to be much the same, calling for rye or bourbon, sweet vermouth, bitters, and of course, a garnish of brandied cherry to top it all off. Over the years, however, the original recipe has been played with and questioned, resulting in several spins and imaginative alternatives that put up a fight.
From The Brooklyn which takes a dryer spin on the tasting notes and the Brandy Manhattan which aims to sweeten up the original, to the Black Manhattan which subscribes to the bitter spectrum and the Rob Roy which introduces Scotch rather than Rye, the spins on this instant classic are endless.
Nevertheless, the original recipe is timeless, hence it still being followed to this day. Regardless of how many variables change and new names are placed on it, there’s a reason The Manhattan persists to sit atop many a menu.