A timeless cocktail that’s the very epitome of balance, the Manhattan makes up for its murky origins as a cocktail beloved by bartenders and punters alike.
In the grand tapestry of cocktail history, few drinks are as iconic as the Manhattan. This classic concoction, a harmonious blend of whiskey, sweet vermouth, and bitters, has been the toast of the town since the late 19th century. But what is it about this drink that has captured the hearts—and palates—of so many? Here’s why you should be sipping a Manhattan this winter.
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A Brief History: From the 19th Century to Today
The origins of the Manhattan are as murky as the drink itself, with several stories vying for the title of “official” creation tale.
“The Manhattan is timeless, elegant, and a reference to many bespoke cocktails,” says well-regarded mixologist and Jebsen spirits manager Alberto Aldave. “As many pre-Prohibition classic cocktails, the origin of the Manhattan is unknown. One version suggests that it was invented in the 1860s by a bartender named Black at a bar on Houston Street on Broadway in New York. Another story claims that it was created by iconic bartender Jerry Thomas at the Manhattan Club in New York City in the mid-1870s for a banquet hosted by Lady Randolph Churchill (Winton’s mother), though this is less likely since she was not in the U.S. at that time.”
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Another theory suggests that the drink was simply named after the borough of Manhattan, a nod to the vibrant social scene that flourished there. Regardless of its true origins, the Manhattan quickly gained popularity, appearing in the first known cocktail book, The Bartender’s Guide, published by Thomas himself in 1887. From that point on, it became a staple in bars across the United States, evolving into various iterations that reflect the changing tastes of the times.
The Allure of the Manhattan
So, what makes the Manhattan so alluring? For starters, it’s the drink’s elegant simplicity. With just three primary ingredients, it’s a testament to the adage that less is more. The whiskey provides a robust backbone, while the sweet vermouth adds a touch of sweetness and complexity. A dash of bitters rounds out the flavour profile, creating a drink that is both smooth and sophisticated.
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“The Manhattan has endured as a classic cocktail due to its perfect balance of flavours, combining the richness of whiskey with the sweetness of vermouth and a dash of bitters,” says award-winning bartender Agung Prabowo (below) of Lockdown and Penicillin bars in Hong Kong. “Its timeless elegance has made it a staple in speakeasies and upscale bars alike. Whether served straight up or on the rocks, the Manhattan remains a symbol of sophistication and craftsmanship in the world of cocktails.”
However, the Manhattan is more than just a drink; it’s a statement. Sipping a Manhattan evokes images of dimly lit speakeasies, dapper gentlemen in tailored suits, and the clinking of glasses in celebration. It’s a drink that commands respect, a nod to a bygone era when cocktails were crafted with care and served with flair. In a world where mixology has become increasingly experimental, the Manhattan stands as a beacon of tradition, reminding us of the beauty found in simplicity.
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The Perfect Recipe: Crafting Your Own Manhattan
Creating the perfect Manhattan is an art form, and like any great art, it requires attention to detail. Here’s a classic recipe to get you started:
Ingredients:
– 2 oz rye whiskey (or bourbon, if you prefer a sweeter profile)
– 1 oz sweet vermouth
– 2 dashes Angostura bitters
– Maraschino cherry or a twist of lemon peel for garnish
Instructions:
1. Fill a mixing glass with ice and add the whiskey, sweet vermouth, and bitters.
2. Stir gently for about 30 seconds until well chilled.
3. Strain into a chilled coupe or martini glass.
4. Garnish with a maraschino cherry or a twist of lemon peel.
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Variations on a Classic
While the classic Manhattan is a masterpiece in its own right, there are numerous variations that cater to different palates. The Perfect Manhattan, for instance, swaps out the sweet vermouth for equal parts sweet and dry vermouth, creating a lighter, more nuanced flavour. For those who enjoy a bit of a kick, the Black Manhattan replaces sweet vermouth with amaro, adding an herbal complexity that’s hard to resist.
Head to Argo at Four Seasons Hotel Hong Kong for the Fields Manhattan, with The Macallan 12 Double Cask, corn vermouth, salted kumquat triple sec, and single origin cacao bitters; or make for Bar Leone for its Manhattan Flight (below), featuring Ferrand cognac, beermouth, crème de melon, black vinegar, balsamic vinegar aged in clay pots.
“We often enjoy improvising on this iconic drink by experimenting with different whiskies, such as rye or bourbon, and incorporating unique bitters or flavoured vermouths,” says Prabowo. “Creative variations also include infusions, like smoked or spiced elements, allowing bartenders to put their own spin on this cocktail while honouring its storied history.”
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