When Making a Manhattan ...ask!

4bartenders.com (for bartenders, those who want to be and other scoundrels)

One of the six basic drinks of any bartender's repertoire, the Manhattan cocktail today is still a popular call. While "a rose is a rose is a rose", the Manhattan is not a Manhattan, etcetera, etcetera. Supposed to have been initially concocted in the late 1800's in NYC, the Manhattan uses American whiskey, sweet vermouth and Angostura bitters; ...BUT you should ask the customer first which is their preferred spirit as the choice may be either a result of either palatal preference or US region.

Since the Manhattan originated in the northeast USA, you'll find that the majority of "Northerners" and "Yankees" will probably prefer their Manhattans made with rye whiskey. Whereas, if you're in the south, more than likely it will be a bourbon Manhattan ...and if in Canada (or along the northern US-Canadian border) you'll more than likely use Canadian whisky. Regardless, play it safe and ASK before you ASSUME!

Note: All ingredients being equal, the taste and character of the Manhattan cocktail made with rye will be drier than the other spirits.

RECIPE: Manhattan - 2:1 Classic
------------------------------------------------
2 oz American Rye whiskey

1 oz Sweet red vermouth

1dash Angostura bitters

1 Maraschino cherry

Instructions:
- chill cocktail glass (i.e. martini glass)
- put a dash of Angostura bitters into the (mixing) glass/tin
- add 2oz rye whiskey
- add 1oz sweet red vermouth
- add ice, cover glass/tin and shake
- place drink strainer in tin/glass opening and pour cocktail into the chilled glass
- add 1 Maraschino cherry for garnish

Substitutes/variations:
* use Canadian whisky or bourbon in lieu of rye
* use low-ball (or rocks) glass filled with ice for "on the rocks" in lieu of "straight up" in cocktail/martini glass.
* pour a 3:1 whiskey/vermouth ratio (ratio may vary to preference)
* twist an orange peel over cocktail to release oils, but don't drop in (or drop in)
* substitute a lime peel in lieu of the orange peel and cherry; first heat lime peel with match/lighter to release the surface oils and then drop into cocktail.
* add Maraschino juice to cocktail for some sweetness and additional color