On a hot summer day, the list of cocktails we crave is nearly endless—-an icy gin & tonic, a salty margarita, a sweet mint julep. But as they say, when in Rome. When in Manhattan, why not drink a Manhattan? In a previous issue of Edible Manhattan, writer and mixologist St. John Frizell delves into the rich history of this classic cocktail. To read the whole story, click here. To get straight to the recipe so you can stir yours up now, see below.
The Original Manhattan Cocktail
This recipe was recorded by food writer James Villas in his 1988 book Villas at Table, but very similar recipes appear in countless cocktail books from the 19th century to present day, and this ratio is now considered standard. Villas enjoys a Manhattan before virtually every dinner, and believes that this “mellow prince of cocktails,” represents “the height of the mixologist’s art.”
2 oz. rye (blended American) or bourbon whiskey
1 oz. sweet Italian vermouth
dash of Angostura bitters
a stemmed maraschino cherry
Combine the whiskey, vermouth and bitters in a mixing glass or pitcher, add 2 or 3 ice cubes, stir quickly till well chilled, and strain into a 4-ounce stemmed cocktail glass. Add the cherry.
