More on the Manhattan
More! The Manhattan
So, you want to make (or order) your perfect Manhattan which means you need to dive a little deeper into what your options are? Great! Let us guide you.
What Whisky do I want?
The Manhattan was originally made with Rye Whisky, but as cocktails became popular again in the 90s and early 00s, there was very little good Rye Whisky to choose from. On the other hand the Bourbon category was very much on the rise with real appreciation for the category outside of its heartland
This meant that more often that not, Bourbon was being reached for in place of Rye when it came to mixing Manhattans. Today, the idea of what whisky is acceptable to mix into a manhattan has continued to expand, and these days we’d say that you’re free to use any American Whisky in a Manhattan, just work with what you like!
To be clear, when we say ‘American Whisky’, that also includes Canadian Whisky too! Another whisky classification that had not be well represented for many years, and therefore somewhat overlooked. However, thankfully today you can easily get your hands on some truly excellent Whisky from Canada.
Now, if you replace American whiskey with Scotch, then you have a different drink called a Rob Roy. the Rob Roy is traditional made at a. 2-1 ratio with a cherry:
ROB ROY
2 parts Scotch
1 part Sweet Vermouth
1 dash Angostura Bitters
GLASS Cocktail learn more
PROCESS Stir learn more
ICE N / A learn more
GARNISH Maraschino Cherry learn more
What Vermouth do I want?
The three broader choices for a Manhattan are Sweet, Dry or Perfect. To be honest, who wants to drink a DRY Manhattan? We’ve never actually made one for a paying guest, so we can probably leave it at that, BUT if you are curious, feel free to try it. Maybe there is a dry vermouth and whiskey combination out there that really works! Let us know if you find one…we’re always excited to find out new combinations!
So, more commonly with a Manhattan we are talking about sweet vermouth or other sweet fortified wines such as Dubonnet Rouge, and most commonly at a ratio of 2:1 to your Whisky base. There are many to choose from, which is great…but it can be confusing! Dolin and Noilly Prat also make excellent dry AND sweet vermouths, and like with the Martini, these are good brands to start with if you need some guidance.
A ‘Perfect’ Manhattan means combining both sweet and dry vermouth in the recipe. Either an equal split, or a combination that leans more towards the sweet Vermouth in that mix.
There are also some other delicious sweet aperitif wines that work well in a Manhattan that are not technically vermouths. Dubonnet rouge is a great example, or one of our particular favourites with whisky is Byrrh! So, don’t limit yourself, and try as many as you can. The more combinations you try, the more you will realise what you like and which wines pair best with which whiskies.
If you really want to get into it, you can make your own perfect ‘house blend’ by combining together different Vermouths / aperitif wines. Simply blend together your selection of wines, add to a sterilised bottle, put a lid on it and keep in the fridge. Ideally, let it integrate and mellow for a few days, it’s then ready to make your Manhattan. As we mentioned before when talking about the Negroni, you can also build in additional flavours too your blend of wines. Such as a small dash of peated Scotch for a hint of smoke. Or if you prefer to ramp up the red berry fruit notes add a splash of liqueur such as Sloe Gin or Cherry Hearing. The more you play the more you will find your perfect recipe.
If you want to leave the wine out of the recipe altogether, then there is also the modern classic Black Manhattan, by San Francisco’s Todd Smith which swaps out Sweet Vermouth for Amaro.
BLACK MANHATTAN
2 parts American Whisky
1 part Amaro (originally Averna)
1 dash Orange Bitters
1 dash Angostura Bitters
GLASS Cocktail learn more
PROCESS Stir learn more
ICE N / A learn more
GARNISH Maraschino Cherry (or Orange Twist if you prefer) learn more
What’s Your Ratio?
Unlike the Martini, where one of the most important elements of making it is the ratio of the vermouth to gin, a Manhattan is typically made at a 2:1 ratio. That being said, it is also not set in stone, so as you get to know this drink more intimately, you can start to play with other ratios and see what you prefer. Customising your recipe as specifically as you choice of Whisky and fortified wine.
Garnish
Twist or Cherry are the two classic options. Like olives in a Martini, please buy quality when it comes to cherries! Maraschino Cherries are what you want, and the good ones are not cheap. However, they last forever, and make such a difference to your drink. Don’t go to all the effort with every other step of the process, use ingredients you love and then ruin it all with cheap awful cherries. To be clear, you do NOT want o buy glacé cherries. So run away from those fluorescent red monstrosities if you see them! When it comes to a twist, the softer citrus notes of orange work very well with whisky, but if you prefer the sharper character of lemon that works well too, it’s up to you. Of course, you can just have both if you prefer!
Bonus Round!
Unlike the Martini, the use of Bitters and Liqueurs in a Manhattan is the rule rather than the exception. Orange Bitters and Angostura Bitters are most commonly used, along with a little Maraschino Liqueur. If you want to go beyond this, then go for it and experiment. Some you will win and some you will lose! But you will learn every time you try. Who knew Manhattan philosophy could be so ZEN!
