Last month I surveyed my Instagram followers and asked how to make their Manhattan. My response rate was a little lower than I had hoped, 15 responses received, but that is not too bad for my first time.
There were some awesome Manhattans and there were some unusual Manhattans. A Manhattan is a classic cocktail made up of whiskey, sweet vermouth, and bitters. It is usually stirred, served in a coupe Glass, and garnished with a candied or brandies cherry. Although some Manhattan variations are shaken and/or served on the rocks in a lowball glass. I really enjoyed learning how people made my favorite drink.
History
The Manhattan is one of the first cocktails to use vermouth as a modifier, predating other popular cocktails like the martini. In my research, I have not been able to figure out exactly when and where this amazing cocktail was invented. However, the earliest records appear between 1860 and 1880, connected to a bartender named Black. He “kept a place 10 doors below Houston Street on Broadway I the sixties - probably the most famous drink in the world in its time.” This came from William F. Mulhall, a bartender fro the famed Hoffman House in the 1880s.
Variations
There are so many delicious variations of the Manhattan. An early rendition from William Schmidt’s The Flowing Bowl has gomme syrup, bitters, absinthe, Whiskey, and vermouth. The original Manhattan is made with 2 parts rye whiskey, 1 part Italian (or sweet) vermouth, a dash of bitters and served ice cold. However, some use bourbon, and during prohibition, Canadian whiskey was popular because it was more available. The Manhattan is such a simple cocktail, which allows for bartenders to have some fun with it. Here are just a few of my favorite variations (not in any particular order):
Brandy Manhattan - replaces the whiskey with brandy.
Cuban Manhattan - dark rum is used in place of whiskey.
Dry Manhattan - made with dry vermouth instead of sweet, and is served with a twist.
The Fourth Regiment - uses a 1:1 ratio of whiskey and sweet vermouth. It uses three different bitters: orange, celery, and Peychaud’s.
Perfect Manhattan - made with equal parts dry and sweet vermouth.
Survey Results
Who Responded
15 people responded to my survey, 33% industry workers and 67% home bartenders, most calling the US home.
Whiskey
47% of respondents choose rye whiskey and 40% choose bourbon. Rittenhouse Rye was the most popular whiskey, followed closely by Makers Mark Bourbon. The rye whiskey will result in a spicier cocktail while the bourbon will be more sweet and caramel like. Rittenhouse and Makers Mark are truly excellent options.
vermouth
73% of respondents use sweet vermouth in their Manhattan. Dolin Rouge was by far the most popular choice of vermouth. Dolin, a French vermouth, is a little more dry than the average sweet vermouth and has a spice note to it. It is not so forward, and allows the liquor to shine through.
bitters
I don’t think it is any surprise here that Angostura rules the bitters category. 53% of respondents add this to their Manhattan with 20% adding a citrus bitters as well. AngosturaBitters.com states “A cocktail cabinet without Angostura is like a kitchen without salt and pepper” - such a true statement. Angostura is an aromatic bitters made with over 30 fruits, herbs, and spices. It ads a nice complexity and spicyness to the Manhattan. If you are in need of some, just look around for its distinctive oversize label and yellow cap.
building your Manhattan
The majority of respondents follow the classic method of preparing their Manhattan but stiring and serving it up, 73% to be precise. 40% garnished their Manhattan with orange zest, 27% with a candied cherry, and 20% garnish with both.
Our Manhattan
Here we have it, the most popular Manhattan from my survey. We are starting out with 2.5oz Rittenhouse Straight Rye Whiskey, 1oz Dolin Rouge Vermouth, and 3 dashes of Angostura Bitters. Stir and serve up with an orange twist.
This Manhattan is filled with spice coming from the whiskey, vermouth, and bitters, but it isn’t overpowering. A bit of sweetness comes through from the vermouth and the caramel from the whiskey. The bite from the whiskey is right there though, you won’t miss that, due to it being bottled in bond.
This is a delicious Manhattan. Great job everyone!