Cocktail Party

Harper's Manhattan

June  8, 2023
5
1 Ratings
Photo by Food52
  • Prep time 5 minutes
  • serves 1
Author Notes

Dating back to sometime in the 1870s, with the first found published record in a Gotham gossip column in 1882, the drink itself may—debatably—be considered the proto-cocktail. There are dozens of stories surrounding its creation, most circling around the Manhattan Club of New York.

These days, much like the original recipe, there is a lot of room for interpretation. The only expectations that hold are that the base is an American whiskey, sweet vermouth is involved, and Angostura bitters come into play. As the majority of bourbon’s mash bill is corn, it has an inherently sweeter profile as opposed to say, rye. To then add sweet vermouth to it, can tip it into cloyingly sweet territory.

For my Manhattan, I opt for an overproof bourbon. The higher alcohol content adds a constructive heat that cuts through the sweeter elements, allowing the warmer notes of the bourbon—plus warming baking spices of the Angostura bitters—to complement the herbaceous qualities of the vermouth. Finishing by expressing an orange peel over the drink adds a bright nose of warm citrus while the garnish of cherry ensures a sweet bite to give the Manhattan a new dimension. —Harper Fendler

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Harper's Manhattan
Ingredients
  • 2 ounces Old Grand Dad 114 Bourbon (or another overproof bourbon of your choice)
  • 1 ounce Cocchi Vermouth di Torino
  • 2 dashes Angostura bitters
  • Orange peel, for garnish
  • Luxardo maraschino cherry, for garnish
Directions
  1. Add the bourbon, vermouth, and bitters to a mixing glass and stir for 30 to 45 seconds.
  2. Strain using a fine-mesh strainer into coupe glass. Express orange peel over drink and garnish with the cherry.

See what other Food52ers are saying.

2 Reviews

Jennie C. June 20, 2023
This was a fantastic video! The only problem is that it left me craving a Manhattan and it's not even noon yet. More please from this guy!
miket June 19, 2023
I'm partial to the "perfect" Manhattan, but willingly accede to almost any recipe. As my mother, a dedicated gin martini gal, stated when introduced to my in-laws' drink of choice, "Ah, a Manhattan Well then." Smart woman.

I agree with a base booze of an overproof whiskey of some sort. This might be an aged palate speaking, of course, but I can also argue such proof serves to rouse the mix partners to stand up. I prefer Rye vs Bourbon, but as a volunteer drinker won't turn it down. I find the peppery nature of rye more to my liking.

The perfect Manhattan includes dry as well as sweet vermouth. Normally 2:1, My mix is about 2.5 rye to 1 vermouth, that 1 being 3/4 sweet to 1/4 dry. No problem upscaling the booze, but it can be just fine without. My preference rye is Rittenhouse (100) as it plays well with others, is reasonably priced, and is smoother than Wild Turkey Rye 100. If going upscale I'll do Willett Rye if available. I've tried even more expensive bourbon like Blanton's, and although it was a very fine drink I had the ongoing thought the good stuff was wasted in such a mixed drink. I do confess it was damn good, however.

I lean toward a cleaner, less sweet red vermouth (like Dolin as opposed to Rossi-type), and similarly a white/dry like Dolin. If going for a different spin you might go all the way up to Antica Formula or the Cocchi spectrum to Barolo Chinato and it will light the day, and a partner as well. Again, these reds need a rye vs a bourbon since they are sweeter.

Ango bitters is good, and sometimes a mix of chocolate bitters works with the Ango, especially on the second drink. My father in law liked a bit of Luxardo cherry juice (not the cherry itself as it's really sweet).

Unfortunately, my palate is moderately spoiled by now, so much so that when I ask a barkeep to make one to my specs it's both a challenge and one easily spoiled with a wrong ratio, too much bitters (a few dashes only!), or, damn it, shaking it to chill. Nevertheless, a good few proud makers can pay attention and appreciate the mix to satisfy my request. A classic drink indeed.