Short & Boozy

Preptime: 4 minutes

Servings: 1

The Manhattan is, along with the Dry Martini, probably the epitome of late 1800s classic cocktail-making. Wild myths of origins, simple preparation that highlights the bartender's craft, wonderful flavor, and a hearty kick. Some say it was made at the Manhattan Club in New York mid-1870s for a banquet hosted by Lady Randolph Churchill (mother of a certain Winston). But as she was pregnant in Paris at the time of the banquet, they are most likely wrong. The cocktail has spawned a whole school of cocktails. Swap Rye for scotch and it's a Rob Roy. Use Cognac and you have a Harvard.


  • Chilled Coupette
  • Bar Spoon
  • Measuring Jigger
  • Mixing Glass
  • Strainer


  • 4 cl Whisky
  • 2 cl Vermouth
  • Dash of Angostura Bitters
  • Cherry and Orange for Garnish
  1. Fill a stirring glass with ice
  2. Add a dash of Angostura Bitters
  3. Add 2 cl of Vermouth
  4. Add 4 cl of Whisky
  5. Stir 20 times to mix and cool
  6. Strain into coupette glass
  7. Garnish with cherry and orange peel

Spirits used to make Manhattan

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