Editing Manhattan (cocktail) (section)

==Variations==
[[File:Manhattan cocktail.jpg|thumb|right|upright|A Manhattan served in a [[champagne coupe]]]]

Traditional views insist that a Manhattan be made with American [[rye whiskey]]. However it can also be made with [[bourbon whiskey|bourbon]] or [[Canadian whisky]]. The Manhattan is subject to considerable variation and innovation, and is often a way for the best bartenders to show off their creativity.<ref name="sfg"/> Some shake the ingredients with ice in a [[cocktail shaker]] instead of stirring it, creating a froth on the surface of the drink.  [[Angostura bitters|Angostura]] is the classic [[bitters]], but [[orange bitters]] or [[Peychaud's Bitters]] may be used. Some make their own bitters and syrups, substitute comparable [[digestif]]s in place of vermouth, specialize in local or rare whiskeys, or use other exotic ingredients.<ref name="sfg"/> A [[lemon peel]] may be used as garnish.  Some add juice from the cherry jar or [[Maraschino]] liqueur to the cocktail for additional sweetness and color.

Originally, bitters were considered an integral part of any cocktail, as the ingredient that differentiated a [[cocktail]] from a [[Sling (drink)|sling]].<ref>{{cite news |title=The Origin of Cocktails |first=Steve |last=Levin |url=http://www.post-gazette.com/pg/06132/689498-294.stm |newspaper=Pittsburgh Post-Gazette |date=May 12, 2006 |access-date=2010-04-16}}</ref> Over time, those definitions of ''cocktail'' and ''sling'' have become archaic, as ''sling'' has fallen out of general use (other than in certain drink names), and ''cocktail'' can mean any drink that resembles a [[Martini (cocktail)|martini]], or simply any [[mixed drink]].

The following are other variations on the classic Manhattan: 
* Black Manhattan – replaces vermouth with [[Amaro Averna|Averna]] amaro, add one dash orange bitters (in addition to one dash Angostura bitters). Created in 2005 at San Francisco bar Bourbon & Branch by bartender Todd Smith.<ref>{{cite web |url=https://www.liquor.com/black-manhattan-cocktail-recipe-5184291 |title=Black Manhattan |work=Liquor com |date=2021-05-10}}</ref><ref>[https://imbibemagazine.com/black-manhattan-recipe/ Black Manhattan Recipe], Imbibe May 31, 2016</ref>
* Blonde Manhattan – made with 2 oz moonshine, 1 oz sweet vermouth, 0.5 oz orange liqueur, and 3 dashes of orange bitters.<ref>{{Cite web|url=https://www.youtube.com/watch?v=gZyspWOP0o8 |archive-url=https://ghostarchive.org/varchive/youtube/20211211/gZyspWOP0o8| archive-date=2021-12-11 |url-status=live|title=Between the Sheets: Taliesin Jaffe|website=[[YouTube]] |access-date=May 26, 2020}}{{cbignore}}</ref>
* Brandy Manhattan – made with [[brandy]] instead of whiskey, and is very popular in [[Wisconsin]].<ref>{{Cite web|url=http://onmilwaukee.com/bars/articles/brandy.html|title=Cheers! Wisconsinites are the top consumers of brandy in the U.S.|date=Mar 6, 2020|access-date=May 26, 2020}}</ref>
* Cuban Manhattan – a perfect Manhattan (see below) with [[rum|dark rum]] as its principal ingredient.<ref name="cm">{{cite web|url=http://greatcocktails.co.uk/Manhattan.html|access-date=2007-10-22|publisher=Great Cocktails|title=Manhattan}}</ref>
* Dean Lyder – a twist on the perfect Manhattan, made with [[orange bitters]] and [[zest (ingredient)|zest]], giving it a 'big, bold character'. It is named for [[Courtney Lyder]], dean of UCLA School of Nursing.<ref>Wright, Bekah (April 1, 2013) [http://magazine.ucla.edu/depts/quicktakes/the-lyder-side-of-westwood/ "The Lyder Side of Westwood"], ''UCLA Magazine''</ref>
* Dry Manhattan – made with dry [[vermouth]] instead of sweet vermouth, usually also replacing the maraschino cherry with a [[Twist (cocktail garnish)|twist]] in keeping with the overall principle of reducing the cocktail's sweetness. A Manhattan made with dry vermouth but retaining the cherry rather than twist is sometimes known as a "half-dry Manhattan", but this name risks confusion with the perfect Manhattan, whose quantity of vermouth consists of equal parts sweet vermouth and dry vermouth.<ref name="sfg"/>
* Fanciulli – adds the bitter flavors of [[Fernet-Branca]].<ref>{{Cite web|title=Fanciulli Manhattan Recipe|url=https://cooking.nytimes.com/recipes/1019888-fanciulli-manhattan|last=Simonson|first=Robert|website=NYT Cooking|language=en-US|access-date=2020-05-06}}</ref>
* The Fourth Regiment – a classic (ca. 1889) cocktail that uses a 1:1 ratio of [[whiskey]] and [[vermouth]], and uses three dashes of three different [[bitters]] – orange bitters, celery bitters, and [[Peychaud's Bitters]].<ref>{{Cite web |url=http://www.smallscreennetwork.com/video/630/cocktail_spirit_fourth_regiment/ |title=How to make the Fourth Regiment Cocktail – The Cocktail Spirit with Robert Hess |access-date=2011-08-30 |archive-url=https://web.archive.org/web/20130427095612/http://www.smallscreennetwork.com/video/630/cocktail_spirit_fourth_regiment/ |archive-date=2013-04-27 |url-status=dead }}</ref>
* Metropolitan – similar to a brandy Manhattan, but with a 3-to-1 ratio of [[brandy]] to [[vermouth]] and a dash of [[simple syrup]].<ref name="wsj">{{cite news |newspaper=The Wall Street Journal |access-date=2007-10-22 |url=https://www.wsj.com/articles/SB118919826671120943 |title=In a League of Their Own: The Ivy League, That Is |first=Eric |last=Felten |date=September 8, 2007}}</ref>
* Perfect Manhattan – made with equal parts sweet and [[dry vermouth]].<ref name="sfg"/>
* [[Rob Roy cocktail|Rob Roy]] – made with [[Scotch whisky]].<ref name="sfg"/>
* Manhattan Project - to a standard Manhattan, add ½ oz cherry brandy.<ref>Deighton, Len (1962). ''The IPCRESS File''.</ref>