While this article from the Times is nominally about Jack Daniel's (apparently on its way to becoming the world's most popular whiskey), it also contains a great pocket history of American whiskey, including the (unknown to me) tidbit that the Manhattan was originally made with rye whiskey, not bourbon (there are strict rules about what can be labeled bourbon).
Anyway, the recipe for a Manhattan is pretty straightforward:
- 2 parts bourbon
- 1 part sweet vermouth
- dash of bitters
- 1 cherry
To make it on the rocks, combine liquid ingredients in a double old fashioned glass with ice (small cubes or crushed). Pour into a cocktail shaker, shake, and then pour back into the glass and add the cherry.
For an up Manhattan, put ice (big cubes) in a cocktail shaker, add liquid ingredients, shake, strain into a cocktail glass (I prefer steep-sided cocktail glasses rather than v-shaped martini glasses, if only because it's too damn easy to spill your drink in (or out of) a martini glass, but I couldn't find a picture on the web), and add the cherry.
If you substitute scotch for the bourbon, the drink is called the Rob Roy. In honor of St. Patrick's Day, I don't know what you'd call if it you replaced the bourbon with irish whiskey. Update: Mike Whybark, in the comments, suggests that irish whiskey mixed 2:1 with sweet vermouth should be called a "Michael Collins", for what he terms obvious reasons.
Dear God, that sounds like an awful lot of vermouth in that Manhattan of yours. Then again, I suppose that if it weren't good, you wouldn't drink it.
I personally favor rye over bourbon most of the time in a Manhattan, but as always, you should suit yourself. If using bourbon in a Manhattan, I would recommend a spicier bourbon (one with more rye in it) such as Old Grand Dad, or I would recommend lowering the proportion of sweet vermouth. For example, if making a Manhattan with Maker's Mark -- a mild wheated bourbon -- you need very little vermouth to balance the drink. For the record, Jack Daniels is not a compelling ingredient in a Manhattan, or in many cocktails at all. I'm not sure why, but Tennessee whiskeys (along with Irish whiskey) don't tend to mingle well.
Whiskeys on the market that I particularly recommend for their qualities, history and above all, value: Old Overhold Straight Rye, Old Forrester, Old Grand Dad, and anything from W.L. Weller. A little higher up the scale, I highly recommend anything from Van Winkle and Maker's Mark.
If you are interested in American whiskey products and their history, the authoritative book is The Book of Bourbon by Gary & Mardee Regan. This book is a treasure. Regrettably, it has also been out of print for a few years, and is rare as a used book (you can get it, but be prepared to pay $75-90). Hopefully a new edition will become available sometime soon. Houghton Mifflin is the publisher if you wish to lobby them. The Regan's also have a less-extensive book called The Bourbon Companion: A Connoisseur's Guide, that is currently in print (check Amazon).
it's obvious, innit?
That would be the Michael Collins.
Nice way to start this fine day, BTW. Too bad I have a phone interview at noon and cookin' thereafter. You go on ahead without me, I'll catch up.
How do you make a "Liam Neeson"?