Editing Manhattan (cocktail)

{{short description|Cocktail made with whiskey, sweet vermouth, and bitters}}
{{redirect|Manhattan cocktail|the 1928 film|Manhattan Cocktail (film){{!}}''Manhattan Cocktail'' (film)}}
{{Use mdy dates|date=April 2021}}
{{Infobox cocktail
| iba         = yes
| name        = Manhattan
| sourcelink = manhattan
| image       = Manhattan_Cocktail2.jpg
| caption     = A classic 2:1 Manhattan, made with a whisky, sweet vermouth, bitters and a cherry
| type        = cocktail
| whiskey     = yes
| served      = straight
| garnish     = Maraschino cherry
| drinkware   = cocktail
| ingredients = 
* 50&nbsp;ml [[Rye whiskey]]
* 20&nbsp;ml Sweet red [[vermouth]]
* 1&nbsp;dash [[Angostura bitters]]
| prep        = Pour all ingredients into mixing glass with ice cubes. Stir well. Strain into a chilled cocktail glass.
| timing      = Before dinner
| notes       = Garnish with a [[cocktail cherry]].
| footnotes   =
}}
[[File:A Manhattan.jpg|thumb|upright|A Manhattan served in a cocktail glass]]

A '''Manhattan''' is a [[cocktail]] made with [[whiskey]], [[sweet vermouth]], and [[bitters]]. While [[rye whisky|rye]] is the traditional whiskey of choice, other commonly used whiskies include [[Canadian whisky]], [[bourbon whiskey|bourbon]], [[blended whiskey]], and [[Tennessee whiskey]]. The cocktail is usually stirred with ice then strained into a chilled [[cocktail glass]] and garnished traditionally with a [[maraschino cherry]].<ref>[http://entertaining.about.com/cs/recipesandmenus/a/manhattan.htm Recipe for a Manhattan Cocktail<!-- Bot generated title -->] {{Webarchive|url=https://web.archive.org/web/20160303191122/http://entertaining.about.com/cs/recipesandmenus/a/manhattan.htm |date=March 3, 2016 }} from [[about.com]]</ref><ref>http://mybestcocktails.com/recipe-21-Manhattan.html Recipe for a classic Manhattan Cocktail</ref> A Manhattan may also be served [[on the rocks]] in a [[lowball glass]].

The whiskey-based Manhattan is one of five cocktails named for a New York City borough. It is closely related to the [[Brooklyn (cocktail)|Brooklyn cocktail]],<ref>{{Cite web|url=https://www.seriouseats.com/recipes/2011/02/the-brooklyn-cocktail-rye-maraschino-vermouth.html|title=The Brooklyn Cocktail Recipe|website=www.seriouseats.com|access-date=May 26, 2020}}</ref> which uses dry vermouth and [[Maraschino]] liqueur in place of the Manhattan's sweet vermouth, and [[Sirop de Picon|Amer Picon]] in place of the Manhattan's [[angostura bitters]].

The Manhattan is one of six basic drinks listed in [[David A. Embury]]'s 1948 classic ''[[The Fine Art of Mixing Drinks]]''.

==Origin and history==
Popular history suggests that the drink originated at the [[Manhattan Club (social club)|Manhattan Club]] in [[New York City]] in the mid-1870s, where it was invented by Iain Marshall for a banquet hosted by [[Jennie Jerome]] (Lady Randolph Churchill, mother of [[Winston Churchill|Winston]]) in honor of presidential candidate [[Samuel J. Tilden]]. The success of the banquet made the drink fashionable, later prompting several people to request the drink by referring to the name of the club where it originated—"the ''Manhattan'' cocktail".<ref>[http://www.cocktailtimes.com/party/christmas.shtml Holiday Cocktail Party<!-- Bot generated title -->] from CocktailTimes.com</ref><ref name="listserve">{{cite news
 | title     = Patrick Murphy's The Barman's Corner
 | newspaper = Buckeye Tavern | date = 15 March 1945 | at = pg. 6, col. 2 }} qtd. in {{cite web
 |url=http://listserv.linguistlist.org/cgi-bin/wa?A2=ind0010d&L=ads-l&D=1&P=15743 
 |title=Moscow Mule; Molotov Cocktail; Manhattan Cocktail 
 |date=28 October 2000 
 |work=The Linguist List 
 |publisher=[[American Dialect Society]] 
 |access-date=2010-03-10 
 |url-status=dead 
 |archive-url=https://web.archive.org/web/20080524005453/http://listserv.linguistlist.org/cgi-bin/wa?A2=ind0010d&L=ads-l&D=1&P=15743 
 |archive-date=24 May 2008 
}}</ref> However, Lady Randolph was in France at the time and pregnant, so the story is likely to be fiction.<ref>Winston Churchill, ''My Early Life''</ref>

However, there are prior references to various similar cocktail recipes called "Manhattan" and served in the [[Manhattan]] area.<ref name="listserve"/>  By one account it was invented in the 1860s by a bartender named Black at a bar on [[Broadway (Manhattan)|Broadway]] near [[Houston Street (Manhattan)|Houston Street]].<ref name="sfg">{{cite news |newspaper=San Francisco Chronicle |title=The Manhattan project: A bartender spills his secrets on the king of cocktails |first=Gary |last=Regan |date=September 21, 2007|access-date=2007-09-21|url=http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2007/09/21/WI1ORSF9C.DTL}}</ref><ref>{{Cite book|last=Regan|first=Gary |title=The joy of mixology|date=2003|publisher=Clarkson Potter|isbn=0-609-60884-3 |location=New York|pages=286|oclc=52047206}}</ref>

Some of the earliest records of the cocktail can be found in Charlie Paul's ''American and other Drinks'' and O.H. Byron's ''The Modern Bartender's Guide'', both written in 1884.  Paul describes it containing "three or four drops of angostura bitters, ditto of plain syrup; add half a liqueur glass of vermouth, half wine glassful of Scotch whiskey" and garnished with lemon.<ref>Paul, C. (1884). ''American and other Drinks''.</ref> Byron describes two versions, one with French vermouth and the other with Italian.<ref>Byron, O. H. (1884). ''The Modern Bartender's Guide: or Fancy Drinks and How to Mix Them''.</ref> Another early record of the cocktail can be found in William Schmidt's ''The Flowing Bowl'', published in 1891. In it, he details a drink containing 2 dashes of [[Syrup#Gomme_syrup|gum]] (gomme syrup), 2 dashes of bitters, 1 dash of [[absinthe]], {{frac|2|3}} portion of whiskey, and {{frac|1|3}} portion of vermouth.<ref>Schmidt, A. William (1891). ''The Flowing Bowl: When and What to Drink''.</ref>

The same cocktail appears listed as a "Tennessee Cocktail" in ''Shake 'em Up!'' by V. Elliott and P. Strong: "Two parts of whiskey, one part of Italian Vermouth, and a dash of bitters poured over ice and stirred vigorously."<ref>V. Elliott and P. Strong (1930). ''Shake 'em Up!'' (p.&nbsp;39)</ref>

During [[Prohibition in the United States|Prohibition]] (1920–1933) Canadian whisky was primarily used because it was available.<ref>{{Cite web|url=http://www.barmixmaster.com/2005/10/manhattan.html|title=Manhattan|website=barmixmaster.com |url-status=dead |archive-url=https://web.archive.org/web/20060115070304/http://www.barmixmaster.com/2005/10/manhattan.html |archive-date=2006-01-15 |access-date=May 26, 2020}}</ref>

==Traditions==
On the small [[North Frisian islands|North Frisian island]] of [[Föhr]], the Manhattan cocktail is a standard drink at almost every cafe, restaurant, and "get together" of locals. The story goes that many of the people of Föhr emigrated to Manhattan during deep sea fishing trips, took a liking to the drink, and brought it back to Föhr with them. The drink is usually mixed 1 part vermouth to 2 parts whiskey, with a dash of bitters, served ice cold, in an ice cold glass, or with ice and a cherry garnish.<ref>[http://www.shz.de/lokales/insel-bote/nachhilfe-unterricht-in-sachen-biike-gruenkohl-id2040186.html "Nachhilfe-Unterricht in Sachen Biike-Grünkohl"], Insel Bote, 23 February 2010 German=</ref><ref>Mike MacEacheran: [https://www.bbc.com/travel/article/20200225-fhr-the-german-island-obsessed-with-manhattan ''Föhr: The German island obsessed with Manhattan'']. BBC, 26 February 2020 </ref>

==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>

== See also ==
* [[List of cocktails]]
* [[Vesper (cocktail)]]

==References==
{{Reflist}}

==External links==
* {{Commons category inline|Manhattan (cocktail)}}

{{IBACocktails}}

[[Category:Cocktails with Angostura bitters]]
[[Category:Cocktails with vermouth]]
[[Category:Cocktails with whisky]]
[[Category:Spirit-forward cocktails]]
[[Category:Three-ingredient cocktails]]
[[Category:Cuisine of New York City]]