While the origins of the Manhattan cocktail remain somewhat foggy, most attribute its creation to the Manhattan Club, a social club founded in Manhattan in 1865. It pairs whiskey with sweet vermouth and Angostura bitters, and is typically garnished with cherries--the best you can lay your hands on.
Manhattans can be made with bourbon or rye (if you make one with Scotch whisky, it’s called a Rob Roy). We’re partial to rye, as we find its zesty spice plays well with the bitter and herbal elements in vermouth. This version from BCS Blender and award-winning mixologist Nic Christiansen pairs Barrell Craft Spirits’ big-boned rye whiskey with the softening influence of Contratto Vermouth Rosso. A two-to-one ratio of Angostura to orange bitters brings out even more dimension.
Manhattan
1 oz Contratto Vermouth Rosso
2 Dashes Angostura Bitters
1 Dash Orange Bitters
Strip of orange peel
Three Luxardo cherries, for garnish
Combine rye, vermouth, and bitters in a mixing glass, fill with ice, and stir. Strain into chilled cocktail glass. Express orange peel over glass. Garnish with Luxardo cherries.