Manhattan Cocktail
A Manhattan cocktail on the rocks is a classic and sophisticated drink that brings together the rich flavors of whiskey, sweet vermouth, and a hint of aromatic bitters. Served over ice, this variation of the traditional Manhattan adds a refreshing chill. It still preserves the smooth, bold character of the original cocktail. The combination of rye or bourbon whiskey with the slightly sweet vermouth and the subtle bitterness is special. It creates a balanced, well-rounded flavor profile that’s both warming and smooth. The sweet vermouth is, a fortified wine that brings a touch of sweetness and herbal complexity to the mix. A few dashes of aromatic bitters add depth and balance, rounding out the drink’s flavor profile. It has subtle hints of spice and botanicals.
The drink is typically garnished with a maraschino cherry or a twist of citrus peel. This adds a touch of elegance and a burst of extra flavor. When served on the rocks, the ice slightly dilutes the drink as it melts, thereby mellowing the intensity of the alcohol while enhancing the overall experience. Whether you’re enjoying it as a pre-dinner cocktail or as a sophisticated sip after a long day, the Manhattan on the rocks exudes timeless charm and complexity. It’s the perfect choice for those who appreciate a cocktail with depth, character, and a touch of class.
Manhattan
Ingredients
Method
- Fill a rocks glass halfway with ice.
- Add bourbon and vermouth.
- Add bitters and stir. Then garnish with the cherries and enjoy.
Manhattans and Vodka Martinis are favorite cocktails. We use your recipes, Mr. Sam! Here’s my question: Why is it so difficult to get a properly made Manhattan in a restaurant? We dine out often and when I request a Manhattan, it’s never the same. Most recently, mine had a strong orange taste. A time before, I actually couldn’t recognize my cocktail as a Manhattan and nicely asked the waiter, “What is this?” I’m not one to ask for a replacement, but he offered and said the bartender was a substitute. The replacement arrived, and it still wasn’t a Manhattan, but I just thanked the waiter. So, why so difficult to make this particular cocktail? ~~ Jen
That’s a great question Jen. I know what you mean. There is a lack of consistency in Manhattans. I Wisconsin, they use brandy instead of bourbon. Some places will use dry vermouth instead of sweet vermouth. Some places don’t use bitters. Becky loves Manhattans and I occasionally drink them. I like to make them in the traditional way but have made some changes through the years. I use bourbon because I like the smooth, smokey, sweet flavor of bourbon. I also believe bitters add to the complexity of the cocktail. I have recently started using black walnut bitters instead of the traditional angostura bitters. I also like to add a teaspoon of the cherry juice in the recipe. It adds to the sweetness and drinkability of the cocktail in my opinion.
I have made a lot of Manhattans for people and have never had anyone complain. Generally, they will request seconds. I think you need to determine how you like your Manhattans and when ordering out, tell the waiter or bartender how you want it made.
I don’t know if this answers your question but I do appreciate your query. Sam
Interesting
One of Becky’s favorites.