Bundle Contents:
1 x Michter's Single Barrel Rye Whiskey (70cl), 1 x Cocchi Vermouth di Torino (75cl), 1 x Angostura Bitters (20cl - optional)
Manhattan Ingredients:
60 ml Michter's Single Barrel Rye Whiskey
30ml Cocchi Vermouth di Torino
2 dashes of Angostura Bitters
1 Orange zest and Maraschino Cherry (garnish)
Ice
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STEP 1
Pour the whiskey, vermouth and Bitters into a mixing glass or jug with ice. Stir well until the outside of the glass feels cold.
STEP 2
Strain into a coupe glass.
STEP 3
Squeeze orange peel over the glass to release the oils, and garnish with a Maraschino cherry (it will still taste great if you don't have the cherry).
STEP 4
Relax and ponder why you never tried making this at home before. -
Popular history suggests that the drink originated at the Manhattan Club in New York City in the mid-1870s, where it was invented by Iain Marshall for a banquet hosted by Jennie Jerome (Lady Randolph Churchill, mother of Winston) in honor of presidential candidate Samuel J. Tilden. The success of the banquet made the drink fashionable, later prompting several people to request the drink by referring to the name of the club where it originated—"the Manhattan cocktail". However, Lady Randolph was in France at the time and pregnant, so the story is likely a fiction.
However, there are prior references to various similar cocktail recipes called "Manhattan" and served in the Manhattan area. By one account it was invented in the 1860s by a bartender named Black at a bar on Broadway near Houston Street.
Some of the earliest records of the cocktail can be found in Charlie Paul's American and other Drinks and O.H. Byron's The Modern Bartender's Guide, both written in 1884. Paul describes it containing "three or four drops of angostura bitters, ditto of plain syrup; add half a liqueur glass of vermouth, half wine glassful of Scotch whiskey" and garnished with lemon. Byron describes two versions, one with French vermouth and the other with Italian. Another early record of the cocktail can be found in William Schmidt's The Flowing Bowl, published in 1891. In it, he details a drink containing 2 dashes of gum (gomme syrup), 2 dashes of bitters, 1 dash of absinthe, 2⁄3 portion of whiskey, and 1⁄3 portion of vermouth.
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Producer Refer to individual product pages for details. Style Rye Manhattan Volume 1 x 75cl, 1 x 70cl, 1 x 20cl ABV Refer to individual product pages for details.