Manhattan

Thought to have been first created around the 1880s, the Manhattan’s exact origins are a bit of a mystery. Many credible records place its creation at New York City’s Manhattan Club. One telling is that the drink originated with a guest of the club, Dr. Iain Marshall; others more dubiously claim that it was first mixed for Lady Randolph Churchill, the mother of Winston Churchill, who records show was not even in the United States at the time. Another story ties the Manhattan’s creation to a bartender named Black, who kept an establishment on Broadway south of Houston Street, though it’s hard to find corroboration on this theory as well.

Despite the inconsistency of the Manhattan’s origin stories, the cocktail recipe itself has remained largely unchanged through most of its history. Though some early outliers exist—notably one written in 1915 by Henry Watterson in History of the Manhattan Club: A Narrative of the Activities of Half a Century in which the cocktail is made with equal parts—a 2-to-1 ratio of whiskey to vermouth has long been standard.

The Manhattan is one of the most iconic and enduring examples of the spirit-forward 2:1 cocktail. Unlike the Martini, which has seen its accepted proportions in constant flux since its inception, the Manhattan’s accepted specifications have largely resisted tweaks and popular whims.

Why the Manhattan Works

The Manhattan’s template is rather simple and shared by countless cocktails, from the Old Fashioned to the Negroni—a base spirit combined with a sweet element and a bittering agent. Sugar acts to soften the spirit, reduce the heat of the alcohol, and create mouthfeel while bringing out the whiskey’s subtler aspects. A couple dashes of bitter reintroduce depth and accentuate the base spirit’s notes of oak aging.