Nightclub & Bar - September 2009

The Manhattan has many creative variations; this Perfect Manhattan involves Maker’s Mark, orange bitters and Martini & Rossi sweet vermouth.

tenders and servers be more confident
when making recommendations to guests,

they go a long way in helping us create sensational cocktails.”

Manhattan Transfer

Much in the same way the Martini

bolstered the popularity of super-
premium gins and vodkas, the Man-
hattan is providing added impetus to

the resurgence of bourbon. To Miller’s way of thinking, the classic cocktail and its many creative variations are unsurpassed for promoting top-shelf whiskeys. “I can think of no finer way to showcase a classy bourbon, no matter what the cost, than the Manhattan.”

The venerable drink originated in 1874 at the Manhattan Club in New York City. When asked to concoct something special, the staff devised a cocktail using whiskey, Italian (sweet) vermouth, bitters and a slice of lemon. Needless to say, the drink they dubbed the Manhattan Cocktail made a lasting impression.

Every great whiskey bar should have an equally great Manhattan to its credit. In the process, consider substituting the sweet vermouth for a different style of aperitif, such as Dubonnet or Lillet. Both are available in two styles — rouge and blanc — and are ideally suited for use in signature Manhattans. In fact, the list of possibilities includes the most famous names in fortified wines: Port, Sherry and Madeira. Each imbues the cocktail with a distinctive velvety texture, fruit-laced bouquet and flavor-laden palates.

As generations of Old Fashioned enthusiasts will attest, bourbon and muddled fruit taste sublime. Don’t overlook the creative option of adding muddled oranges, lemons, cherries, peaches, apricots or tangerines to the cocktail. The fresh flavors marry beautifully with bourbon and muddling adds greatly to the drink’s production value.

Another reliable method of bolstering the character of a Manhattan is to modify it with a liqueur. For example, the New Orleans Manhattan is made by first swirling the inside of the chilled cocktail glass with Frangelico. The excess is discarded prior to pouring in the Manhattan. The liqueur adds a delightful nutty aroma and flavor to the cocktail.

Perhaps bourbon’s resurgence is behind the renewed interest in the Manhattan, although it’s equally likely the revival has everything to do with the drink itself. It is about as marvelous as a cocktail gets. NCB

Robert Plotkin is a judge at the San Francisco World Spirits Competition and has recently authored his 16th book, Secrets Revealed of America’s Greatest Cocktails. He can be reached at www.BarMedia.com or by e-mail at robert@barmedia.com.

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