I honestly don't think I could focus on whiskey for a month and not share an absolute classic: the Classic Manhattan
While not as sweet as last week's Central Park Sunset, the Manhattan still has a complex flavor with the fantastic bite of whiskey smoothed out just a bit. For once, I have found no real argument to the history of the creation of the drink. Everyone seems to agree it was created at the Manhattan Club in New York and that it was in honor of Lady Randolph Churchill (yes, Sir Winston's mum). Instead, there just seem to be a lot of variations of the Manhattan that have gotten a bunch of different names. So in a rare move, I'm going to address all of them.
And in another rare move, I'm writing up a recipe that requires you to go buy another alcohol (and I'm recommending even a second one while you're there). Much like the Angostura Bitters needed a couple of weeks ago (and again for this recipe), this week requires sweet vermouth. But you should really buy dry vermouth while you're there. For one thing, if you choose to make almost any of the variations of the Manhattan, you will need it. Next, vermouth is generally not particularly pricey. You don't need to buy big bottles (unless you're expecting to do a heavy amount of mixing). Finally, if you have been playing along at home, you remember that I went through a spell of not putting these out. This means you've had a couple of months of not needing to buy additional alcohols. You're getting off light!
So as a quick, loose description, vermouth is an aromatized, fortified wine. This means herbs, spices, and other spirits have been added to it. At some point in its history, it was a popular aperitif all by itself. Nowadays though, it's place in your bar is solidified with the wide variety of drinks you will find it mixed in with. So really, much as I would think nothing of asking you to go purchase pineapple juice or club soda to make a delicious drink, I hold vermouths in that same category: a necessary expenditure and addition. Now that we have that out of the way, let's get to mixing!
the Classic Manhattan is another delightfully simple recipe, all you need is:
2 oz whiskey or bourbon
A scant 1 oz sweet vermouth
2 dashes Angostura bitters
1 Maraschino cherry
While you could pull out the cocktail shaker and decant into a martini glass, let's keep this easy today. Just reach for:
A shot glass with actual .5 ounce markings
A tumbler glass for serving
To raise your own glass to Lady Churchill, pour all your liquids into the tumbler, give it a good stir, then add your cherry and some ice. That should give you a stiff upper lip!
Now as I mentioned, this is one of those recipes for which there are several acclaimed variations. While I will not share pictures of each one (how many family photos of whiskey and vermouth can one blog post have?), I'm happy to talk recipes with you! Prep is the same only ingredients and amount of them vary.
For a Sweet Manhattan, combine:
2 oz whiskey or bourbon
1 liberal oz sweet vermouth
2 dashes Angostura bitters
1 Maraschino cherry
A Classic Manhattan takes:
2.5 oz whiskey or bourbon
.5 oz sweet vermouth
.5 oz dry vermouth
2 dashes Angostura bitters
1 Maraschino cherry
And finally, a Dry Manhattan requires:
2 oz.whiskey or bourbon
A scant 1 oz dry vermouth
2 dashes Angostura Bitters
Maraschino Cherry
With this much information, you would be remiss to not pin and share this post with your friends! I've even given you a lovely image to do so with!
Cheers! Salud! Prost! Slainte! Soupy twist!