Mexican Manhattan
A herbal and dry tequila cocktail ∙ Stir ∙ 3 min ∙ 25.2% ABV ∙
The Mexican Manhattan is a Manhattan made with tequila añejo instead of whiskey, stirred with rosso vermouth and a dash of aromatic bitters.
Ingredients
1
Servings
Garnish
Instructions for 1 serving
- Pre-chill a glass
- Stir all ingredients with ice: Tequila añejo 60 mlRosso vermouth 30 mlAngostura aromatic bitters 1 dash
- Fine strain into the chilled glass
- Garnish with a maraschino cherry
Tips
- Stir for a full 30 seconds; the añejo needs that extra water to soften and blend with the vermouth.
History
The Mexican Manhattan has no single documented creation story; it belongs to a broad family of riffs that substitute tequila, usually an aged añejo, for the whiskey in a classic Manhattan while keeping sweet vermouth and aromatic bitters. Añejo's oak-aged, whiskey-like depth makes it a natural stand-in. Variations under similar names rework the same idea with different modifiers, such as a "Mexican in Manhattan" with bianco vermouth, lavender bitters, and maraschino liqueur.
The Manhattan itself emerged in New York City in the 1870s or early 1880s. Its creator and date are disputed, and a persistent story tying it to the Manhattan Club is generally discounted.
FAQ
What is a tequila Manhattan called?
A Mexican Manhattan. It swaps the whiskey for tequila añejo and keeps the rest of the Manhattan: rosso vermouth and aromatic bitters, stirred and served up.
What is in a Mexican Manhattan?
60 ml tequila añejo, 30 ml rosso vermouth and a dash of Angostura aromatic bitters.
