The Manhattan Cocktail
The Manhattan Cocktail 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.
The Mystery of Its Origins
Like many great cocktails from our relatively distant past, the true origins of the Manhattan vary wildly—some accounts are comical, while others are reasonably plausible.
William F. Mulhall’s Credible Account
The version that, to me, holds the most weight comes from William F. Mulhall, a respected barman in New York during the late 19th and early 20th centuries. Mulhall’s account, published in the 1923 Valentine’s Manual of New York, claimed that George Black operated a bar at 439 Broadway called The Manhattan Inn from 1874 until his death in 1881. According to Mulhall, it was during this time that Black created what we now know as the Manhattan cocktail.
A Bar at the Heart of the City
In the late 1800s, the area where Black’s bar was located, was amongst the busiest—and rowdiest—parts of New York City. It drew both foreign visitors and local businessmen looking to unwind.
The Perfect Setting for Innovation
The Manhattan Inn was renowned for its food and its impressive selection of international wines and spirits. That makes it the perfect candidate: the right place, at the right time, with the right clientele and ingredients to foster cocktail innovation. While I haven’t been able to track down the 1923 publication or Mulhall’s direct quote, his account remains the most credible amongst the many versions I’ve read.
The Manhattan cocktail Ingredients:
60 ml Rye Whiskey
30 ml Rosso (Sweet) Vermouth
5 drops Angostura Bitters
Instructions:
Add all ingredients to a shaker filled with ice.
Shake well until chilled.
Strain into a chilled coupe glass.
Twist an orange peel over the glass to release its oils.
Garnish with a maraschino cherry on a toothpick.
*featured photo: https://www.britannica.com/topic/Manhattan-cocktail
