Manhattan Sweet

Various origins for this drink abound. One of the most recent comes courtesy of Barry Popik’s website that notes an entry in the Daily Journal, Racine, Wisconsin, March 8, 1899. The article purports that Col. Joe Walker ran the then-famous Crescent Hall Saloon in New Orleans, at the corner of Canal and St. Charles Streets and that some years before he went on a yachting trip with friends while in New York:

“By some oversight the liquid refreshments in the icebox were confined to Italian vermouth and plain whisky, and it occurred to the colonel that a palatable drink might be made by mixing the two.    

The results were so good that he experimented a little on his return to New Orleans, and soon perfected the Manhattan cocktail, as it is known today. It was christened in honor of his friends on Manhattan island.

The true Manhattan cocktail is always made with Italian vermouth, but at half the places where they undertake to serve them, French [dry] vermouth is substituted, and the fine flavor is altogether destroyed. French vermouth is a sort of wine, while Italian vermouth is a cordial, pure and simple. They are as different as milk and molasses. A cocktail made from the French brand is no more a Manhattan cocktail than it is a Spanish omelette.”

2 1/2 shot(s) Bulleit bourbon whiskey

1 shot(s) Martini Rosso sweet vermouth

1/8 shot(s) syrup from jar of maraschino cherries

3 dashes Angostura aromatic bitters

Garnish: Twist of orange (discarded) and two maraschino cherries

1. Stir all ingredients with ice and strain into chilled glass.

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