Like many venerable libations, the precise genesis of the Manhattan cocktail is shrouded in antiquity. A widely circulated theory suggests that Dr. Iain Marshall concocted the recipe in the early 1880s for a soirée hosted by Lady Randolph Churchill, mother of Winston Churchill. Allegedly, the name “Manhattan” stemmed from the locale of this gathering, the Manhattan Club in New York. However, subsequent scrutiny has debunked this tale, as Lady Randolph Churchill was indisposed in England at the time, rather than reveling in New York.
A more plausible narrative surfaces in the 1923 edition of “Valentine’s Manual of New York,” wherein William F. Mulhall, a bartender at New York’s Hoffman House, recounts that a man named Black, proprietor of an establishment ten doors down from Houston Street on Broadway, claimed invention of the Manhattan cocktail in the 1880s.
Regrettably, the true origins of the Manhattan cocktail remain elusive, but some argue that the enigmatic aura surrounding its inception adds to its mystique.
Earliest Documented References to the Manhattan Cocktail Certainly, the libation emerged in the early 1880s. The earliest known written reference to this venerable beverage appeared in an article published in September 1882 by the Sunday Morning Herald in Olean, New York. This article delineated the ingredients (whiskey, vermouth, and bitters) and the now-familiar moniker of the drink. Nonetheless, alternate appellations such as Jockey Club Cocktail and Turf Club Cocktail were also cited, contributing to the intrigue.
Moreover, the first detailed recipe for the Manhattan cocktail materialized two years later in 1884, within O.H. Byron’s tome, “The Modern Bartenders’ Guide.”
The Original Manhattan Cocktail Recipe and Its Evolution As delineated in O.H. Byron’s work, “The Modern Bartenders’ Guide,” the Manhattan cocktail featured two variants:
1 pony French vermouth 1 pony whiskey 3 – 4 dashes Angostura bitters 3 dashes gum syrup 1 wine glass whiskey 1 wine glass Italian vermouth 2 dashes Angostura bitters 2 dashes Curacao This formulation underwent further evolution in Harry Johnson’s 1900 Bartender’s Manual:
½ wineglass whiskey ½ glass vermouth 1 dash curacao or absinthe 1 – 2 dashes orange bitters 1 – 2 dashes gum syrup Subsequent years witnessed numerous alterations to the recipe. Gum syrup and absinthe were omitted, and Angostura bitters supplanted orange bitters due to greater availability.
An intriguing development was the widespread adoption of Canadian whiskey during Prohibition, owing to its accessibility. Even thereafter, many adhered to the use of Canadian whiskey, appreciating its distinct smoothness.
The ascension of bourbon whiskey as a preferred ingredient remains unclear. However, it is widely believed that rye whiskey was the original choice, though not explicitly stated in early recipes. Nonetheless, some enthusiasts favor bourbon for its mellower profile and subtle sweetness.
Now acquainted with these historic recipes, perhaps you are enticed to experiment. Why not gather some friends to savor the thousand-year-old rendition of the Manhattan cocktail? It promises to be a memorable experience.
The Diverse Iterations of The Manhattan At its core, the Manhattan cocktail embodies the robustness of whiskey, the delicate sweetness of vermouth, and the harmonizing influence of bitters. This fundamental composition serves as a canvas for myriad variations, each retaining the classic essence while imparting a unique twist. Here are a few noteworthy examples:
The Rob Roy Manhattan or Scotch Manhattan: Likely paying homage to the Scottish legend, the Rob Roy Manhattan debuted in 1894 at the Waldorf Astoria in Manhattan, New York City. Distinctive for its use of scotch whiskey in lieu of traditional rye or bourbon, this variant offers a novel interpretation.
The Perfect Manhattan: This rendition involves a 50/50 blend of sweet and dry vermouth, departing from the conventional use of solely sweet vermouth. The subtle alteration subtly enhances the nuanced sweetness of the cocktail, discernible primarily to seasoned imbibers. Its origins remain unclear, yet it has become a fixture in many establishments.
The Dry Manhattan: Here, dry vermouth supplants sweet vermouth entirely, amplifying the drink’s rich, herbal, and bitter facets.
In SIP BUCHAREST COCKTAIL BAR, the classic Manhattan Cocktail is made with Woodford Reserve Rye Whiskey, Carpano Classico and Angostura Bitters.
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