Originally, bitters were considered an integral part of any cocktail, as the ingredient that differentiated a cocktail from a sling. Some add juice from the cherry jar or Maraschino liqueur to the cocktail for additional sweetness and color. Some make their own bitters and syrups, substitute comparable digestifs in place of vermouth, specialize in local or rare whiskeys, or use other exotic ingredients. Angostura is the classic bitters, but orange bitters or Peychaud's Bitters may be used. Some shake the ingredients with ice in a cocktail shaker instead of stirring it, creating a froth on the surface of the drink. The Manhattan is subject to considerable variation and innovation, and is often a way for the best bartenders to show off their creativity. However it can also be made with bourbon or Canadian whisky.
Traditional views insist that a Manhattan be made with American rye whiskey. The drink is usually mixed 1 part vermouth to 2 parts whiskey, with a dash of bitters, served ice cold, in an ice cold glass, or with ice and a cherry garnish. The story goes that many of the people of Föhr emigrated to Manhattan during deep sea fishing trips, took a liking to the drink, and brought it back to Föhr with them. On the small North Frisian island of Föhr, the Manhattan cocktail is a standard drink at almost every cafe, restaurant, and "get together" of locals. Strong: "Two parts of whiskey, one part of Italian Vermouth, and a dash of bitters poured over ice and stirred vigorously." ĭuring Prohibition (1920–1933) Canadian whisky was primarily used because it was available. The same cocktail appears listed as a "Tennessee Cocktail" in Shake 'em Up! by V. In it, he details a drink containing 2 dashes of gum (gomme syrup), 2 dashes of bitters, 1 dash of absinthe, 2⁄ 3 portion of whiskey, and 1⁄ 3 portion of vermouth. Another early record of the cocktail can be found in William Schmidt's The Flowing Bowl, published in 1891. Byron describes two versions, one with French vermouth and the other with Italian. Paul describes it containing "three or four drops of angostura bitters, ditto of plain syrup add half a liqueur glass of vermouth, half wine glassful of Scotch whiskey" and garnished with lemon. Byron's The Modern Bartender's Guide, both written in 1884. Some of the earliest records of the cocktail can be found in Charlie Paul's American and other Drinks and O.H. By one account it was invented in the 1860s by a bartender named Black at a bar on Broadway near Houston Street. However, there are prior references to various similar cocktail recipes called "Manhattan" and served in the Manhattan area. However, Lady Randolph was in France at the time and pregnant, so the story is likely a fiction. The success of the banquet made the drink fashionable, later prompting several people to request the drink by referring to the name of the club where it originated-"the Manhattan cocktail". Popular history suggests that the drink originated at the Manhattan Club in New York City in the mid-1870s, where it was invented by Iain Marshall for a banquet hosted by Jennie Jerome (Lady Randolph Churchill, mother of Winston) in honor of presidential candidate Samuel J. Embury's 1948 classic The Fine Art of Mixing Drinks. The Manhattan is one of six basic drinks listed in David A. It is closely related to the Brooklyn cocktail, which uses dry vermouth and Maraschino liqueur in place of the Manhattan's sweet vermouth, and Amer Picon in place of the Manhattan's angostura bitters. The whiskey-based Manhattan is one of five cocktails named for a New York City borough. A Manhattan may also be served on the rocks in a lowball glass.
The cocktail is usually stirred then strained into a cocktail glass and garnished traditionally with a maraschino cherry. While rye is the traditional whiskey of choice, other commonly used whiskies include Canadian whisky, bourbon, blended whiskey, and Tennessee whiskey. A Manhattan is a cocktail made with whiskey, sweet vermouth, and bitters.
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