DISSECTING A COCKTAIL

Like most classic cocktails, there are a couple of theories about the creation of the Manhattan. The truth is rarely, if ever, clear. In the case of the Manhattan, one thing is certain: It was definitely created in New York (and probably by a Manhattanite). But who? One theory suggests that it was launched at The Manhattan Club in the late 19th century by bartender Iain Marshall at a banquet held by Lady Randolph Churchill (Winston Churchill’s mother). Another points to bartender George Black, who had a bar on Broadway called The Manhattan Inn. Regardless of its origin, there’s no mistaking that this is one of the most classic cocktails of all time.

The first time I made a proper drink, it was a Manhattan. I had to special-order a case of rye whiskey from our ABC because it wasn’t on our shelves . . . yet (after a few more orders it became a staple). After that I made a trip to our local wine shop to purchase a bottle of vermouth. Rittenhouse was the rye, and Carpano Antica was the vermouth. The drink forever changed the way I viewed cocktails.

There are two camps when it comes to which type of whiskey to use: bourbon or rye. In my opinion, it should always be rye, and I’ll debate anyone who says otherwise. When the Manhattan was created, rye was definitely the whiskey used. Post-Prohibition might be a different story.

The drink itself isn’t hard to make and keeping Manhattan’s original area code, 212, in mind helps you remember the specs. Two ounces of rye whiskey, one ounce of sweet vermouth, and two dashes of Angostura bitters. You won’t see too many variations of this cocktail, but I do like to add orange Curaçao or chocolate bitters to mine from time to time. The addition of Grand Marnier is something I learned from a New York City bar years ago.