A blend of Rye Whiskey, two different vermouths, and bitters. Bottled and aged for at least six weeks.
The perfect cocktails for whisky drinkers. The vermouth brings the whisky flavour out to the fore. The bitters are the ‘salt and pepper’ of the drink, and make the flavour pop.
Stir over ice and then strain into a cocktail glass. Garnish with a cherry (or two).
Of all the drinks to mix, age, and deliver, this is definitely the hardest. To many, the greatest drink of all. Manhattan has lead the pack since the 1870s. It was the first cocktail to use vermouth as an ingredient, and preparing one is a common litmus test for any bartender. Even the name, Manhattan, is exciting and intimidating.
If you know about Manhattans, then probably everything you need to know is here: we believe in rye, not bourbon. Most Manhattans are great, but spicy Manhattans are super great.
We hate flabby or thin. That seems to be what happens to a lot of Manhattans. We haven’t played around with the ratio of 2.5:1 with two dashes of bitters. Some drinks stand up well to play around with. We’ve taken the view that the Manhattan has stood the test of so much time and still plays so well because it is essentially perfect (deliberate use of the word). What we have tried to do is make one that ages brilliantly, which we believe this one does, and delivers consistently. Let us know what you think.
The allure of this drink is not damaged by the scene in Some Like It Hot when Sugar Kane wakes up Daphne and says “We have bourbon! We can make Manhattans!”, and then mixes drinks in a hot water bottle. This is a future marketing campaign.
By the way, if you’ve been to NYC recently, then you’ll know that these bartenders there will put two cherries in a Manhattan as a 9/11 tribute. That’s classy.