Speakeasy: How to Order a Manhattan Like a Grown Up

Welcome back to Speakeasy, where we take a deep dive into a classic drink and give you the history and origins of a drink, the spirits involved, and how to ask for a drink like a pro. Last time we took a sip of the classic old fashioned, today, we’re all about the Manhattan.

The History of the Manhattan  

Once again, like most things having to do with whiskey, things are a little murky here. The Manhattan has many an origin story. We’ll tell you the most famous one first: People say that back in the 1874 one Jennie Jerome through a banquet to celebrate Samuel J. Tilden’s gubernatorial victory in the New York election. A bartender, or possibly a man by the name of Dr. Iain Marshall, created the cocktail and named it in honor of the hall, the Manhattan  Club. The cocktail became popular and there you have it.

What’s interesting about this story is the players: Jennie Jerome was Lady Randolph Churchill, mother of Winston. (Yeah, that Winston.) And Samuel Tilden ran for the presidency in 1876 (and got beat by Rutherford B. Hayes). However, that story is most likely a myth because Lady Churchill may or may not have been pregnant and in France.

In any case, it seems the Manhattan was invented sometime in the 1860s and in New York City. That’s all we got for you. [pagebreak]

What’s in a Manhattan?

Good question. The Manhattan is made with rye whiskey, sweet vermouth, and bitters. It’s poured into a mixing glass with ice, stirred, and strained into a cocktail glass and garnished with a cherry on a stem.

The big debate here is what type of whiskey to use, since the spirit makes up more than half the cocktail. Back during prohibition, the cocktail was made with Canadian rye because that’s what people could find. These days you’ll find bourbon lovers or rye lovers, not both.

Here’s the deal: bourbon will yield a sweeter cocktail with notes of vanilla and toffee. Rye whiskey will have notes of grain and a sharp taste. Us? We’re Manhattan lovers and purists. Rye, all day every day. If you want bourbon, go for an old fashioned.

And remember, vermouth is a fortified wine. That means it will be sweet already, you don’t need to add more.

Finally, a Manhattan is stirred, not shaken. Why? Because an aggressively shaken drink is frothy and cloudy. Not what you want in this classic, smooth waters and clear (dark) spirits.  

What does a Manhattan taste like and how should I order it?

Oh Manhattans, how we love you. Let us count the ways. Manhattans are what we call cold weather drinks: they’re sharp without being bitter, deep without being heavy, and sweet without tasting of caramel. They’re meant to be sipped, they’re warm and relaxing, and they taste mostly like whiskey. 

When you order a Manhattan, your big choice is what type of whiskey to use. Go for Rittenhouse Rye or Bulliet, they’re both easy to find and reasonably priced. As for the vermouth and the bitters, the classics are fine. That means Martini & Rossi and angostura. And finally, the cherry. Don’t let a bartender give you a maraschino. That’s for children. Go luxardo (made in Italy, using sour marasca cherries preserved in the fruit’s liqueur) or go home. Cheers.