Manhattan (1886 recipe)
Stir ∙ 3 min ∙ 20.8% ABV ∙
The Manhattan (1886 recipe) is an early, vermouth-heavy Manhattan: bourbon stirred with twice as much sweet vermouth and a touch of maraschino, served up.
Ingredients
1
Servings
Garnish
Instructions for 1 serving
- Pre-chill a glass
- Stir all ingredients with ice: Bourbon 30 mlRosso vermouth 60 mlMaraschino liqueur 5 ml
- Strain into the chilled glass
- Garnish with a maraschino cherry
Tips
- Stir over ice for roughly 30 seconds, until well chilled; warm, the 60 ml of vermouth tastes sharply sweet.
- Only 5 ml of maraschino goes in, and even a little extra turns the cherry note from a hint to cloying.
History
The "1886 recipe" label points to an early documented Manhattan from the mid-1880s, when period recipes, printed in guides such as the 1887 Jerry Thomas Bartender's Guide, show the formula still settling. These early versions sometimes added a dash of curaçao or absinthe, before the whiskey-vermouth-bitters ratio familiar today became fixed. The Manhattan (1886 recipe) stands apart from later standard versions through its heavy pour of sweet vermouth and its maraschino liqueur.
FAQ
What is in a Manhattan (1886 recipe)?
30 ml bourbon, 60 ml sweet (rosso) vermouth and 5 ml maraschino liqueur. With twice as much vermouth as bourbon, it is softer and tastes more of the vermouth than a modern Manhattan.
What are common mistakes when making a Manhattan?
Shaking it, which clouds a drink meant to be clear and silky. Under-stirring is the second: stir for about 30 seconds, because a warm drink with this much vermouth tastes sharply sweet. The third is free-pouring the maraschino; this recipe needs only 5 ml, and a little extra makes it cloying.
