The Manhattan Cocktail that’s being served today is quite a different recipe from its former glory days of the late nineteenth century. The cocktail in it’s original first appeared in books such as how to mix drinks as well as Harry Johnson’s 1882 Bartenders Manual. The forgotten recipe has a higher ratio of sweet vermouth than we know today along with orange Curacao, Boker’s bitters and served straight up with a lemon twist. Cherry’s in Manhattans came much later as our cultural drinking habits changed.
I’ve tried this version and prefer it much more than the contemporary Manhattan. I’ve met others that said they’ve ordered standard Manhattans and didn’t care for the drink but had they tried this cocktail they would have added it to their book of favorites. I stress to use quality ingredients as opposed to what’s less expensive otherwise you’ll end up with drink that’s not palatable.
God bless and Cheers,
1 1/2 Rittenhouse 100-proof rye
1 3/4 oz Carpano Antica sweet vermouth
1/2 oz Orange Curacao
Dash of Boker’s bitters
Lemon Peel for Garnish
Place ingredients in a cocktail shaker with ice and shake vigorously and serve in a chilled cocktail glass with a lemon peal for garnish.