"So it's no surprise, in these Martini-mad times, that the Manhattan is now making a return as people seek to expand their repertoire of cocktails that are strong and stirred. "We have seen an increased interest in the Manhattan over the last 6 to 10 months," says Kristijonas Bazys, bar manager of Scarfes Bar at Rosewood London. "In my opinion, it's mostly fuelled by the broader revival of classic and heritage drinks such as the Old Fashioned, Martini, Sazerac etc, and the 'quality over quantity' drinking culture.""
"The Manhattan was born in New York some time in the late 1870s / early 80s - no-one can agree quite where or when. And it paved the way for spirit-and-vermouth drinks including the Martini, which followed a few years later. Back then it would probably have been made with rye whiskey, which gives the drink more spice. Two of my favourites are Michter's and Sazerac Rye, but a Manhattan with long-aged Eagle Rare Bourbon is also wonderful."
Manhattan cocktails have surged in popularity as drinkers seek strong, stirred, spirit-forward classics and embrace quality over quantity. The cocktail originated in New York in the late 1870s/early 1880s and influenced later spirit-and-vermouth drinks such as the Martini. Historically Manhattans were often made with rye for spiciness, though bourbon also works well; whisky choices cited include Michter’s, Sazerac Rye and long-aged Eagle Rare, with smoky Scotch versions called Rob Roy. The Manhattan is typically made sweet rather than dry because whiskey and aromatic bitters are tannic and need sugar to balance. Preferences and twists continue to evolve.
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