Manhattan (New York)

Popular history suggests that the drink originated at the Manhattan Club in New York City in the mid-1870s, where it was invented by Iain Marshall for a banquet hosted by Jennie Jerome (Lady Randolph Churchill, mother of Winston) in honor of presidential candidate Samuel J. Tilden.

1 2/3 oz) rye whiskey (50 mL)
2/3 oz) sweet red vermouth (20 mL)
1 dash Angostura bitters

Garnish:
cherries

Add all the ingredients together with ice cubes to a mixing glass.

Stir, then strain into a cocktail glass.

Garnish with fresh cherries.

Makes 1 cocktail.

Cook's Notes:

INGREDIENTS: The original recipe calls for rye whiskey, but other kinds of whiskey can be used instead. Though a bit on the sweeter side when compared to rye whiskey, a good bourbon works well in this cocktail and is a really common choice.

SHAKEN OR STIRRED: The age-old question regarding the Manhattan cocktail is whether it should be shaken or stirred. Although purists claim that stirring is better and shaking it will only make it cloudy, others say that the only way to mix this cocktail properly is to shake it.

DRINKWARE: A Manhattan cocktail can also be served in a low ball glass or a coupe.

GARNISH: A lemon or an orange peel is often used as a garnish either together with the Maraschino cherry or without it.