The Manhattan
The Manhattan is said by some to be the Grandfather of the classic cocktail list, it first appeared in the late 19th century and would go on to change the way we looked at mixed drinks forever.
Like many of the great cocktails from our relatively distant past the true origins of where the Manhattan was first created vary wildly, with some suggestions being quite comical and others being reasonably plausible.
The account that for me appears to hold the most water is the account by William F Mulhall who was a respected Barman in New York in the late 19th century/early 20th century. Mr. Mulhall, whose account of the creation of the Manhattan was published in the 1923 book Valentine’s Manual of New York, claimed that a certain George Black had run a bar at 439 Broadway called The Manhattan Inn from 1874 until his death in 1881, and had been the originator of the Manhattan cocktail during this time.
In the late 1800s, the region of New York where Mr. Black’s bar was situated was among the busiest and rowdiest in the City and would attract foreign visitors and local businessmen alike, looking to let their hair down.
George Black’s Manhattan Inn was known for its food and for its International wines and spirits, this places the Manhattan Inn as being in the right place at the right time with the right offering to fit not only the timeline but also the clientele required for producing innovative cocktails. Although I am unable to find the 1923 book and Mr. Mulhall’s direct quote, of all of the accounts of the origins of the Manhattan that I have read this one stands up to scrutiny where others do
60ml Rye Whiskey
30ml Rosso Vermouth
5 Drops Angostura Bitters
Shake all ingredients with ice and strain into a coupe glass twisting and orange peel segment over the top to release it’s oils and garnish with a Maraschino Cherry on a toothpick.
