Manhattan

by Eben Klemm
from The Cocktail Primer
(Andrews McMeel Publishing, 2009)
Serves 1

Originally made with rye, the Manhattan is equally good with bourbon. This recipe offers an acceptable ratio you can play with depending on your taste and the richness of the whiskey. Many neophyte bartenders believe that the whiskey-to-vermouth ratio compares with the gin-to-vermouth ratio for a martini and so splash just a little sweet vermouth into the shaker. This makes an acceptable drink, but it does not flavor the whiskey with enough intensity to make a proper Manhattan. In this case, these two most famous sons of the 1870s—Manhattans and martinis—have little in common.—Eben Klemm

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convert Ingredients
2 ounces American whiskey, such as bourbon or rye
1 ounce sweet vermouth
2 dashes of angostura or orange bitters
Lemon peel or maraschino cherry, for garnish (optional)

Method
1. Fill a cocktail shaker with ice.

2. Pour the whiskey and vermouth over the ice and then add a dash or two of bitters. Stir with a bar spoon until the outside of the shaker is cold.

3. Strain the cocktail into a martini glass and garnish with lemon peel or a cherry.

Recipe © 2009 B.R. Guest, LLC. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.