Cocktail: The Manhattan
Posted by Arctic Wolf on January 9, 2010
Today I want to talk a bit about what I consider to be a most versatile cocktail, the Manhattan. This is one of those cocktails whose origins stretch back in time to the late 1800s. Several stories are circulated as to the exact origin of the cocktail, suffice it to say that it appears the Manhattan appeared in New york perhaps (according to the San Francisco Chronicle) as early as 1860s made by a bartender named Black at a bar on Broadway.
The original recipe of course called for American Whiskey, Vermouth , and bitters. During and after the prohibition era, it became popular to serve the Manhattan with Canadian Rye Whisky. Now it seems to be served with any North American Whiskey including, in some locales, with Tennessee Whiskey.
My recipe calls for Canadian Whisky ( Me being a good Canadian after all) and has a few added features and garnishes, which suit my palate. I can also vary the recipe to suit the particular whisky I am serving. My most recent variations are for the new Portwood Reserve Whisky from Forty Creek, and even a a rum variation for Juan Santos 9 Year Old Rum.
Follow the link below to the page where I have provided the basic recipe, as well as the recipes for the two of the most common variations, The Perfect Manhattan, and the Cuban Manhattan. basic direction is provided as well for several other variations.
Find them all here:
Sorry, the comment form is closed at this time.