Legend has it that Manhattan was created at a New York banquet in the 1870s, hosted by Lady Randolph Churchill (mother of Winston) in honor of Democratic presidential candidate Samuel Tilden. This tale is most likely apocryphal as Lady Churchill was in France and pregnant with Winston, but who are we to get in the way of a good story?
Due to having rather basic ingredients (whiskey and vermouth) the Manhattan has quite a diverse array of variants. There’s the Rob Roy, which uses scotch. There’s the Cuban Manhattan, which uses dark rum. And there’s the Tijuana Manhattan, which uses tequila. Classic recipes depend mostly on bourbon or Canadian whiskey, but for our purposes we’re going traditional and using good old fashioned rye.
Our rye of choice was James Oliver, perfect due to its rich, spicy flavor. For vermouth, we chose Ransom Sweet Vermouth from Sheridan, OR. It’s common to add orange bitters to a Manhattan, but Ransom Sweet has plenty dark, citrus flavor for the occasion. It’s also not uncommon to serve a Manhattan on the rocks in a lowball glass, but we went with the path of stirring with ice and draining into a chilled cocktail glass. When it comes to the Manhattan, colder the better. We finished off by garnishing with an Unbound Cherries Maraschino cherry.
2 oz (60ml) James Oliver Rye Whiskey
1 oz (30ml) Ransom Sweet Vermouth
Stir with ice
Serve in a chilled cocktail glass
Garnish with an Unbound Cherries Maraschino cherry
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