The Manhattan remains one of our favorite cocktails because unlike a Martini, it's hard to screw up. Martinis require patience, care and a dose of respect. Any idiot can make a Manhattan and that's a good thing when drinking out. It's also popular because it's somewhat sweet but it still tastes like booze. People who wouldn't consider drinking a martini ("It's too strong!", they whine as they return to their decaffeinated low-fat Irish coffee) often will guiltily guzzle a Manhattan ("Well, just this once!").
Originally
the Manhattan was made with rye. Nowadays bourbon is more standard. Now
we know you must be thinking, how can someone who is so against vodka
in a martini, despite current trends, accept the changing of a classic
recipe based on changing tastes? Well, as much as we like Manhattans,
they're no Martini. Using vodka in a Martini is like changing the chords
of a Gershwin song so they're easier to play. Using bourbon in a Manhattan
is more like Ella Fitzgerald scatting Lady Be Good. It's not the
same but it's still Gershwin.
Like most good cocktails, the Manhattan is made by mixing its ingredients over fresh, cold ice and then straining the liquid into stemmed glasses. Our Manhattan will use two parts of bourbon (or rye) and one part sweet (also known as Italian) vermouth. Add a few dashes of Angostura bitters and garnish with a maraschino cherry.
Now you know!
And
don't forget these other fine drinks and cocktails...
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