Manhattan

Much like the Martini, the Manhattan is a cocktail where most people are very particular in how they prefer it. Some people go with bourbon instead of rye. Some people like it served up, while others prefer it with ice. 

The “212” recipe (2 parts rye, 1 part sweet vermouth, 2 dashes of Angostura bitters) is probably the most accepted way of making a Manhattan. However, if you prefer a less spirit-forward version, you could do an even split of vermouth and whiskey, or even reverse the proportions entirely.

A “Dry” Manhattan uses dry vermouth. A “Perfect” Manhattan uses a split base of sweet and dry vermouth. A “Sweet” Manhattan uses sweet vermouth, although as this is the default way of making it, you generally don’t need to specify it.

The Manhattan was created at one point during the second half of the 19th Century. It was mentioned as far back as 1882 in the Sunday Morning Herald of Olean, New York.

One possible story behind the cocktail’s name is that it was created in The Manhattan Club in New York. Several cocktails during this time got their names from the place in which they were served. 

The history of the Manhattan is most likely linked to Italian immigration into the US. Italians were already accustomed to drinking fortified wines (vermouth), and it is likely that it would’ve been paired with one of the most popular spirits in the US (rye whiskey).