Many Manhattans
Father’s Day is right around the corner and to treat your favorite whiskey-loving Dad with a little class, the Manhattan is the way to go.
What gin is to a Martini, whiskey is to a Manhattan and although whiskey and sweet vermouth sounds easy enough, it is still a delicate balance and one to be studied and appreciated. A well designed Manhattan will be a perfect combination of bitter and sweet and creates a drink deserving to be sipped and savored. Just as in the Martini, where different gins bring about different drinks, each whiskey will yield an entirely unique Manhattan.
- 2 oz rye whiskey
- 1/2 oz sweet vermouth
- 2-3 dashes Angostura bitters
- maraschino cherry for garnish
Stir and strain into a cocktail glass
In the Manhattan-Manhattan a robust rye whiskey is best – it is the original whiskey of choice – and given the limited options (although growing) available today, it is commonly replaced with bourbon. If you have the opportunity to use Old Overholt, Beam Rye, Templeton or Old Potrero, do so, as these will create a vigorous, bold and lively cocktail.
Then again, if bourbon is more your style, they do make an excellent Manhattan as well. Those at the top of my list are Booker’s, Blanton’s and Knob Creek. Top all of those with a dash or two of aromatic bitters. If something a little sweeter is to your liking and you choose something like Maker’s Mark, check out Bill Samuels Jr.’s suggestion of cherry juice instead of bitters (he does know his own whisky and made me a believer in this switch up). Personally I like to stay away from the other North American whiskies; Canadian’s are too blasé and Tennessee’s too rough for this cocktail. No, a Manhattan needs to begin with a premium, smooth rye or bourbon.
Also like the Martini, Manhattans can come in any form the mood calls for. If the standard is too sweet, go “Dry” by switching to dry vermouth and pick up a more subtle bourbon like Woodford Reserve. Looking for the in-between? Then spit the vermouth 50/50 for a “Perfect.” Got Scotch on the brain? Well, then you have a Scotch Manhattan or Rob Roy. Brandy is even thrown into the mix, but again, you start to get overly sweet there. One of my favorite variations (although a bit of a stretch) has to be the Mile High Manhattan with Maker’s Mark, Navan and Grand Marnier – this one has style!
- 4 parts Maker’s Mark bourbon
- 1 part Navan Vanilla Liqueur
- 1 part Grand Marnier
- 3 or 4 drops of anise-flavored liqueur
Shake and strain into a cocktail glass.
