Manhattan (cocktail)

A Manhattan is a mixed drink.

It uses whiskey and sweet vermouth. It also has bitters. People stir it with ice.

Then they pour it into a cold glass. Many people add a red cherry on top. This drink is named after a part of New York City. It has many different versions. Some people use different kinds of whiskey. Some people even use brandy. It is a very famous drink.

A Manhattan is a famous mixed drink.

It is named after a part of New York City. Most people make it with three main things. They use whiskey, sweet vermouth, and bitters. Vermouth is a type of wine. Bitters are used to add flavor.

Many people use rye whiskey for this drink. You can also use bourbon or Canadian whisky.

To make it, you stir the ingredients with ice. Then you pour the liquid into a cold glass. Many people add a red cherry on top. This is called a garnish.

There are many ways to change the drink. Some people use brandy instead of whiskey. This is popular in Wisconsin. Others use dry vermouth instead of sweet vermouth. This makes the drink less sweet. A "Perfect Manhattan" uses equal parts of both types of vermouth. Some people even use Irish whiskey. This version is called a Tipperary. On the island of Föhr, people love this drink. They say sailors brought it back from Manhattan. Now, it is served in almost every cafe there.

The Manhattan is a famous mixed drink.

It is named after a borough in New York City. This drink is one of five cocktails named for parts of that city. Many people consider it a classic way to show off skill. Bartenders often use it to show their creativity. They might shake the ingredients to make a froth on top. Most people stir the drink with ice instead. It is a way to enjoy different flavors in one glass.

Making a Manhattan follows a simple set of steps. Most recipes use three main ingredients. You start with whiskey, sweet vermouth, and bitters. Rye whiskey is the traditional choice for this drink. You can also use bourbon or Canadian whisky. Some people even use Tennessee whiskey. First, you stir the liquids with ice. Then, you strain the drink into a chilled cocktail glass. Many people add a maraschino cherry as a garnish. Some people use a lemon peel instead.

The history of the drink has many different stories. One popular story says it was made at the Manhattan Club. It might have been invented by Iain Marshall in the mid-1870s. This was for a banquet for Samuel J. Tilden. However, some say this story is likely fiction. Another story says a bartender named Black made it. He worked at a bar on Broadway in the 1860s. Early books from 1884 describe similar recipes. One book says to use Scotch whiskey and lemon. Another book lists a version with Italian vermouth.

There are many ways to change the recipe. These variations are called different names. A "Black Manhattan" uses a special liqueur called Averna. A "Brandy Manhattan" uses brandy instead of whiskey. This version is very popular in Wisconsin. A "Perfect Manhattan" uses equal parts of sweet and dry vermouth. There is also a "Tipperary" that uses Irish whiskey. A "Rob Roy" uses Scotch whisky. During Prohibition, from 1920 to 1933, people used Canadian whisky. This was because it was easier to find at that time.

This drink is loved in many unexpected places. On the German island of Föhr, it is very common. Almost every cafe and restaurant there serves it. Local people say sailors brought the drink back from Manhattan. They went there on deep sea fishing trips. On Föhr, they mix one part vermouth with two parts whiskey. They serve it ice cold in a cold glass. It is a special part of their local culture. This shows how a drink can travel across the world.

The Manhattan is a classic cocktail made from three primary ingredients.

These ingredients are whiskey, sweet vermouth, and bitters. It is considered a spirit-forward drink, meaning the alcohol flavors are very strong. The Manhattan is one of five cocktails named after a borough in New York City. It is highly valued by bartenders as a way to demonstrate technical skill and creativity. Because the base recipe is so balanced, small changes can create entirely new flavors.

Preparing a standard Manhattan requires a specific sequence of steps. A bartender typically selects rye whiskey as the traditional base. They may also use bourbon, Canadian whisky, or Tennessee whiskey. The liquids are combined in a mixing vessel with ice. The mixture is then stirred rather than shaken to maintain a smooth texture.

After stirring, the liquid is strained into a chilled cocktail glass. Finally, a garnish is added, most commonly a maraschino cherry or a lemon peel.

There are several distinct variations of this drink based on ingredient swaps. A "Perfect Manhattan" uses equal parts sweet vermouth and dry vermouth. If a bartender uses dry vermouth instead of sweet, it is called a "Dry Manhattan." Some versions change the base spirit entirely. For example, the "Rob Roy" uses Scotch whisky, while the "Tipperary" uses Irish whiskey and adds Green Chartreuse. The "Brandy Manhattan" replaces whiskey with brandy and is quite popular in Wisconsin.

History provides several different theories about where the Manhattan began. One popular legend claims Iain Marshall invented it at the Manhattan Club in the mid-1870s. This was supposedly for a banquet honoring Samuel J. Tilden. However, some historians believe this story is fiction because the host, Lady Randolph Churchill, was in France at the time. Another account suggests a bartender named Black created the drink in the 1860s on Broadway. Early written records from 1884, such as those by Charlie Paul and O.H. Byron, confirm that various versions of the drink existed by then.

Specific historical periods changed how the drink was made. During Prohibition, which lasted from 1920 to 1933, Canadian whisky became the primary choice. This was because Canadian whisky was more easily available during that era. The drink's composition also appeared in early cocktail guides with different proportions. In 1884, Charlie Paul suggested using Scotch whiskey and lemon. By 1891, William Schmidt described a version that included a dash of absinthe and gomme syrup.

Modern bartenders use the Manhattan to explore complex new flavors. The "Black Manhattan" was created in 2005 at a San Francisco bar by Todd Smith. It replaces sweet vermouth with Averna amaro and adds orange bitters. Other creative versions include the "Blonde Manhattan," which uses moonshine and orange liqueur. The "Cuban Manhattan" uses dark rum as its main ingredient. These variations show how a single recipe can evolve into many different styles.

The Manhattan also has surprising connections to distant places. On the small North Frisian island of Föhr in Germany, the drink is a local standard. It is served in almost every cafe and restaurant on the island. Local tradition says that fishermen brought the drink back to Föhr after deep-sea fishing trips to Manhattan. On the island, they often mix it with a ratio of two parts whiskey to one part vermouth. This shows how a New York tradition can become a core part of a different culture's identity.