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David Wondrich, the drinks guy at Esquire, wrote one of the best cocktails books in the past quarter century, Esquire Drinks, and he says that if you want a proper Manhattan, you have to skip the cherries and add more Vermouth. After the jump, his recipe.
The Manhattan (Properly)
2 oz. 100-proof rye or bourbon
1 oz. red vermouth
2 dashes Angostura bitters
Stir for 15 seconds with lots of ice.
So, Manhattan lovers...is this accurate? How do you make it? I'm sure even drink experts have their own opinion.
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5-14-2007 @2:53PM Michael Dietsch said... That's exactly how I make mine.
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5-14-2007 @3:50PM Laura said... I make mine with 1 part vermouth to 2 parts bourbon and 2 dashes of bitters, but I also throw in the cherry at the bottom. I must admit to a fondness for a whiskey-soaked maraschino.
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5-14-2007 @4:08PM David said... Don't skip the cherry, for aesthetic reasons if none other.
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5-14-2007 @8:37PM Crosius said... I only keep the cherry if its a maraschino-liqueur-soaked cherry, not a fake maraschino (ie. candied) cherry.
Rye and sweet vermouth are sweet enough without adding a syrup-soaked, commercial maraschino to the drink.
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5-14-2007 @5:19PM John said... Basil Hayden's and a splash of Sweet Vermouth are the only ingredients in mine (no bitters).
On the rocks or shaken and served up, I prefer mine with a cherry.
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5-14-2007 @5:26PM anita said... Pretty close to our recipe, although we add even more vermouth: http://marriedwithdinner.com/2006/11/10/dotw-the-manhattan/
But don't skip the cherry. Do make your own brandied cherries, though, as the nuclear red 'maraschino' cherries are disgusto.
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5-14-2007 @5:21PM John from Chicago said... One other thing.
If your bourbon is good, why mess it up with more vermouth?
You shouldn't need a lot of vermouth in your Manhatten so long as you stick to quality bourbon.
John
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5-14-2007 @6:46PM slamb2002 said... Am I the only one that will use cognac or brandy? I'm not anti-bourbon, but I feel it is a superior combination.
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5-14-2007 @8:27PM tiffany said... I had the most incredible drink in Boston last summer at the restaurant Clio in The Eliot hotel. I don't remember what it was called - only that it had basil sugar on the rim. I don't suppose anyone would know this drink or the recipe?
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5-15-2007 @6:26AM Cowboy_X said... I'd normally skip the cherry, but there's a bar in my neighborhood that serves them with bing cherries that have soaked in Port for several months. def worths
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5-15-2007 @9:35AM Jon said... That's basically the recipe I use, though I'm not sure my rye is 100-proof. And I add extra bitters, because I love bitters.
If I order a Manhattan out, and it comes with a cherry, I'll probably eat it. But I wouldn't buy cherries to keep at home. (Unlike a friend, who had a Manhattan at my house, then ran right out to get all the ingredients. Including a giant jar of maraschino cherries.)
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5-15-2007 @9:46AM Jonny said... ok let's get one thing clear here- there are two parts to any mixed drink- the drink itself and the garnish. in a manhattan, the cherry is the garnish. good cherries actually provide for a useful garnish, but those candy ass clown nose things are of little help. the second part is the drink- if you don't have whiskey + bitters + vermouth it isn't a manhattan. it doesn't mean it's a bad drink, it's just not a manhattan.
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5-15-2007 @11:42AM Michael said... I prefer my manhattans perfect; half sweet/half dry vermouth. Bitters are essential. High quality bourbon also makes a difference. Maker's Mark is my preference.
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5-15-2007 @4:11PM patrick said... Rittenhouse 100 has recently become my drink of choice...a fine rye at a reasonable price. On a different note: does anyone have any suggestions on how to get proper cherries? I can't stand the typical maraschino, so I was thinking of concocting some sort of simple syrup + rye soaking liquid for fresh cherries. does this sound worthwhile or does someone have a better suggestion?
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5-16-2007 @4:05PM Ceil Adair said... It sounds like my Manhattan, but drinking a Manhattan or a martini is ceremonial, and must have all the trappings. The cherry is a must. It's part of the ritual.
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5-23-2007 @9:03AM John Martin said... Benn doing manhattans for a long time. Gotta have the fresh cherry, pitted and soaked for 2-4 hours in 100% maraschino liquor. Rye is best, I've had the Thomas H. Handy and Old Overholt and in a manhattan Old Overholt is better for me but don't count out Sazerac 6-year... a truly remarkable rye. And don't forget the bitters: Fee Brothers Orange is my favorite.
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