Manhattan (1903 recipe)
A bitter and sweet whiskey cocktail ∙ Stir ∙ 3 min ∙ 24.6% ABV ∙
The Manhattan (1903 recipe) is a stirred bourbon and rosso vermouth cocktail with a touch of maraschino liqueur and a dash of Angostura bitters.
Ingredients
1
Servings
Garnish
Instructions for 1 serving
- Pre-chill a glass
- Stir all ingredients with ice: Bourbon 45 mlRosso vermouth 45 mlMaraschino liqueur 5 mlAngostura aromatic bitters 1 dash
- Strain into the chilled glass
- Express an orange twist over the cocktail and discard
- Garnish with a maraschino cherry
Tips
- Give it about 30 seconds of stirring; a short stir leaves the drink thin and hot with alcohol.
History
The Manhattan (1903 recipe) reflects an early-1900s style of the Manhattan. American bar guides of the period commonly added a few dashes of maraschino liqueur to the whiskey, sweet vermouth, and bitters. Small extra touches such as maraschino or curaçao were gradually dropped over the 20th century, and the drink settled into its now-standard three-ingredient form.
FAQ
What is the original Manhattan recipe?
Whiskey, sweet vermouth and bitters, stirred with ice and strained up. This 1903 version uses 45 ml each of bourbon and rosso vermouth and a dash of Angostura, plus 5 ml of maraschino liqueur, a touch many early-1900s recipes added.
How do you make an old Manhattan?
Stir bourbon, rosso vermouth, maraschino liqueur, and a dash of Angostura bitters with ice, then strain into a chilled cocktail glass. Express an orange twist over the top, discard the peel, and finish with a maraschino cherry.
What are common mistakes making Manhattans?
Over-pouring the maraschino liqueur: this recipe uses only 5 ml, and more makes the drink cloying. Another is stirring too briefly; give it about 30 seconds, or the drink stays thin and hot with alcohol. Shaking clouds it, and skipping the glass chill lets it warm too fast.
