Manhattan
Plenty of conjecture over this cocktail’s invention. Was it an 1882 newspaper article that brought it to public attention? The O.H. Byron’s 1884 book, The Modern Bartenders’ Guide? Or was it created in 1874 at New York City’s Manhattan Club for Lady Randolph Churchill at a dinner to celebrate the successful campaign of Samuel Jones Tilden? Who knows? Not us, we weren’t there. But if we take the view it was invented at some point in the 1800s, itâs still WELL old and one of the great classic cocktails. Because rye was the dominant whiskey grain back then, we suggest you opt for Rittenhouse
50ml Rittenhouse Rye
20ml sweet vermouth
3 dashes angostura bitters
Stir over ice in a mixing glass, strain into a pre-chilled glass, garnish with a cherry
Red Hook
A twist on the original Manhattan, this is not an uncommon serve for the Manhattan itself, the maraschino liqueur adding a bit of sweetness.
60ml Rittenhouse
15ml sweet vermouth
10ml maraschino liqueur
2 dashes Angostura Bitters
Stir all in a mixing glass with ice, strain into a pre-chilled cocktail glass, garnish with a maraschino cherry
Green Point
Less contentious than its Manhattan forebear, this was definitely created by Michael McIlroy in 2006 at the legendary Milk & Honey bar in New York. The cocktail encourages you to up your game a bit and bring in some punch Chartreuse.
50ml Rittenhouse
15ml Yellow Chartreuse
15ml Sweet Vermouth
2 dashes Angostura Bitters
1 dash orange bitters
Stir over ice, strain into a chilled cocktail glass
Remember the Maine
Taken from Charles H. Baker Jrâs, âThe Gentlemanâs Companion, this 1939 recipe combines the Manhattan and Sazerac, bringing absinthe into the mix
60ml Rittenhouse
20ml Sweet vermouth
10ml Cherry Heering
10ml Absinthe
2 dashes Angostura Bitters
Add the 10ml to a chilled cocktail glass, swirl, coat, then discard whatâs left. Mix rye, vermouth, cherry liqueur in a mixing glass with ices, stir then strain into the glass. Garnish with Maraschino cherry
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