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 Rye Whisky
  • 2 cl Sweet Vermouth
  • Dash of Angostura Bitters
  • Dash of Maraschino
  • Olive or Cherry for Garnish
  • Orange Peel Garnish
  1. Fill a stirring glass with ice
  2. Add a dash of Angostura Bitters
  3. Add a dash of Maraschino
  4. Add 2 cl of Sweet Vermouth
  5. Add 4 cl of Rye Whisky
  6. Stir 20 times to mix and cool
  7. Strain into coupette glass
  8. Garnish with an olive
  9. Spray glass with orange peel and garnish

Spirits used to make Manhattan

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