The Manhattan Cocktail is a milestone in cocktail history. It is the first cocktail to use vermouth to modify the cocktail. It was probably devised by George Black in his “Manhattan Inn”. We go into detail about the components of the drink and how it changed over time.
45 ml Jack Daniels rye whiskey 45 ml Antica Formula vermouth 1 Dash Dead Rabbit Orinoco Bitters
Preparation: Stirred. Garnish optionally with pickled cherries.
Alternatively and currently preferred by us:
45 ml Woodford Reserve rye 45 ml Antica Torino vermouth di Torino rosso 1 Dash Dead Rabbit Orinoco Bitters (cherries)
Preparation: 3 ice cubes, stirred for 20 seconds. Garnish optionally with pickled cherries.
or
45 ml Eagle Rare 10 Bourbon 45 ml Routin Blanc vermouth 1 Dash Dead Rabbit Orinoco Bitters
Preparation: 3 ice cubes, stirred for 15 seconds. Garnish optionally with pickled cherries.
Introduction
The first illustration of a Manhattan Cocktail from Harry Lamore’s book “The Bartender or How to Mix Drinks” from 1888.
The Manhattan Cocktail is one of the key cocktails in bar history and represents a milestone in the development of mixed drinks. Originally, a cocktail was made from a spirit of any kind, sugar, water and bitters. [1-xii][1-2] Ice was not added until the 1830s, but then not much happened for a long time. Jerry Thomas, for example, in his book “How to Mix Drinks”, published in 1862, only knows ten true cocktails, i.e. cocktails that meet this classic definition. [1-xii]
Vermouth was to play a significant role in the further development of cocktails. Around 1840, the first Italian vermouth reached the USA [1-7], the first French one reached New York in 1844. [1-8][47] But it takes even longer before it is used in cocktails. Jerry Thomas did not yet use it in 1862. [1-9] The first cocktail in which vermouth is used is the Vermouth Cocktail. In it, vermouth takes on the role of the base spirit, and it is published in “Haney’s Steward & Barkeeper’s Manual” in 1869. [33] Shortly afterwards, the first Manhattan Cocktail appeared, and with it the understanding of what a cocktail is changed fundamentally. For the first time, vermouth was used to modify the cocktail. This is a turning point in bar history and makes the Manhattan Cocktail a milestone. It is not long before the Martinez Cocktail (also called the Martini Cocktail in later times) appears on the scene.
The use of a modifying element in a cocktail unleashes an incredible amount of creativity, and as a result of this change, the cocktail genre continues to evolve, with countless new aromatic drinks emerging. [1-xiii][6-8] In 1898, the significance of this turning point is aptly described in “Cocktails: How to make them.”: [1-15]„The original cocktails were all made from Gin, Whiskey or Brandy, and these are the spirits used in almost every well-known cocktail made to-day. The addition of Vermouth was the first move toward the blending of cocktails and was the initial feature that led to their popularity.”[32]
Nevertheless, the idea of mixing wine with a distillate had been around long before; and vermouth is basically nothing other than a kind of wine. How do we arrive at this statement? David Wondrich points out in the Oxford Companion that the Italian physician Michele Savonarola wrote as early as the 1440s that it was difficult and unpleasant for some to take aqua vitae even in small quantities, which is why in such cases it should then be mixed with wine, water, or beer. [51-474]
This post is quite extensive and can therefore already be considered a small monograph on the Manhattan Cocktail. Therefore, we will give a brief overview of the topics covered: First, we will go into the history of the Manhattan Cocktail. There are numerous theories, and we will look at John Welby Henderson, Joe Walker, the Manhattan Club, Samuel Tilden, Lady Randolph Churchill, Charles H. Truax and other origin myths. Finally, we discuss Mr. Black. Then we will look at the origin of the name “Manhattan Cocktail”. An analysis of historical recipes is not to be missed, and so we also look at what a Manhattan Cocktail is. We go into whiskey, vermouth and their relationship to each other. This leads on to the question of whether a Manhattan Cocktail should be dry or sweet. We then also analyse the role of bitters, liqueurs and garnishes.
The genesis of the Manhattan Cocktail
There are numerous theories and hypotheses about the origins of the Manhattan Cocktail, and we will turn to the most important ones below.
John Welby Henderson
History of the Cocktail. Washington Post, 20. December 1908, page 2. [2]
On 13 December 1908, an article appeared in the “Baltimore Sun” in which we are enlightened about the origin of the Manhattan Cocktail. The author states that the cocktail was created on 17 April 1846 at 8:15 in the morning at the Palo Alto Hotel in Bladensburg, Maryland. It was invented by bartender John Welby for John A. Hopkins, a native of Fairfax, Virginia, after the latter had emerged victorious from a pistol duel with the French attaché Baron Henri de Vrie et Challono. This story is also printed in the Washington Post, published in Washington, D.C., and the New York Amsterdam Evening Recorder, which added that the drink was originally named “Royal Jack”, referring to John Welby Henderson, because “Jack” is the cose form of “John”. [1-18][1-19][2][4]
The Story of the Cocktail. Amsterdam Evening Recorder, 17. April 1917, pagee 4. [4]
The Amsterdam Evening Recorder also reports that although the drink was called “Royal Jack”, the New Yorkers passed it off as their own and renamed it the “Manhattan Cocktail”.[1-19][4] This story is often quoted in subsequent years, for example in “La Follette’s Weekly Magazine” in 1911, [1-19] in the “Bridgeport Evening Farmer” in 1912, [5] and even in 1954 in an advertisement for Old Crow Bourbon Whiskey. [1-20]
Palo Alto Hotel, photographed by Henry Arthur Taft, 19 September 1899. [3]
However, this story is not true, because both duelists did not exist. The article is rather a newspaper hoax, and it appeared in the Baltimore Sun when H. L. Mencken worked for the same. He was also known as the “Bard of Baltimore”, and he had a penchant for such “hoaxes”. The article on the creation of the Manhattan cocktail also seems to have come from his pen, at least the vocabulary and writing style of the article indicate this. He is thought to have produced over 200 newspaper hoaxes, most of them in the Baltimore Sun between 1906 and 1910. However, H. L. Mencken never admitted this. [1-20]
Joe Walker
In 1899, a newspaper article appeared in several newspapers that tells us what Joe Walker had to do with the invention of the Manhattan cocktail, for example on 3 February in the “Daily Inter Mountain” from Butte, Montana, [7] on 7. February in the “Kansas City Journal” from Kansas City, Missouri, [8] on 8 March in the “Daily Journal” from Racine, Wisconsin [9] or on 20 June 1899 in the “Kalamazoo Gazette” from Kalamazoo, Michigan. [1-21] All these articles were apparently taken from the “New Orleans Times Democrat”. There the article appeared on page 3 on 17 January 1899, [10][11] and the Kansas City Journal stated that their text was taken from there. [8]
The newspaper article tells us that the Manhattan Cocktail was invented by Colonel Joe Walker from New Orleans. He was staying in New York and went on a yacht tour with his friends. The ice box he had brought with him contained only vermouth and rye whiskey, and the colonel mixed the two together on the spur of the moment, as it seemed possible to him that this combination could be tasty. The result was quite good, so after returning to New Orleans, he experimented a little and perfected the drink, developing what we know today as a “Manhattan Cocktail”: [1-21][7][8][9][11]
Kansas City Journal, 7. February 1899, page 10. [8]
„The Manhattan cocktail is a delightful appetizer when properly prepared,“ said a local connoisseur in the art of living, „but it is easily ruined by unskillful hands. It is the invention, by the way, of a native of New Orleans, and the story of its origin is rather curious. Years ago Colonel Joe Walker was in New York and went on a little yachting trip with a party of friends. By some oversight the liquid refreshments in the icebox were confined to Italian vermouth and plain whisky, and it occured to the colonel that a palatable drink might be made by mixing the two. The result was so good that he experimented a little on his return to New Orleans, and soon perfected the Manhattan cocktail as it is known to-day. It was christened in honor of his friends on Manhattan island, and the fame of the decoction soon spread all over the country. The true Manhattan cocktail is always made with Italian vermouth, but at half the places where they undertake to serve it French vermouth is substituted, and the fine flavor is altogether destroyed. French vermouth is a sort of wine, while Italian vermouth is a cordial pure and simple. They are as different as milk and molasses. A cocktail made from the French brand is no more a Manhattan than it is a Spanish omelette.“
This story was also taken up again and again later, for example 12 years later by the “Boston Herald”. [1-22] Whether this is also a hoax, as in the case of John Helby Henderson, is more difficult to judge.
A colonel by the name of Joseph A. Walker really did exist. He was born in 1842, moved to New York at the age of four, and returned to New Orleans in 1866, when he was 24. He first worked at the St. Charles Hotel and then opened the famous “Banks Saloon” in 1869. He was one of the leading people in New Orleans, president of the New Orleans City & Lake Railroad, a large shareholder in the Brewing Association, and in 1874 became the owner of the famous Crescent Billiard Hall, which in 1875 was described as „undoubtedly the finest and largest billiard saloon on the continent“. [1-22][1-24]
We know that he travelled to New York, and also that he owned two famous saloons where he could have experimented with vermouth and rye whiskey. Whiskey and vermouth were available in New Orleans, and so far the story sounds plausible. Philip Greene, however, has doubts, because according to him, the Manhattan Cocktail is not mentioned in New Orleans newspapers before 1890, although it has been known since at least 1882. [1-24][1-28] It is also noticeable that the Manhattan Cocktail is included in Stanley Clisby Arthur’s book “Famous New Orleans Drinks”, but is not listed as a New Orleans invention, [1-24] but rather as an invention of the Delmonico restaurant in New York from the 1890s.
So there are also justified doubts about Joe Walker’s authorship.
The Manhattan Club and the Manhattan Cocktail
According to the most popular origin story, the Manhattan Cocktail was created around 1874 at the Manhattan Club. Some say it originated at a reception given by Lady Randolph Churchill in honour of Samuel Tilden, others say the cocktail was attributed to club member judge Charles Truax. [1-25][6-5] In order to judge how much truth there is in these stories, we must first look at the facts.
The Manhattan Club was founded on 25 September 1865 in Delmonico’s Restaurant. Around 1866, they moved to the Benkard Mansion, then to the Steward Mansion, and from 1899 to 1966 they were located in the Jerome Mansion. [1-26][15]
How does the first mention of the Manhattan Cocktail fit in with the theory that the cocktail originated in the Manhattan Club? The first mention of a Manhattan Cocktail is in the Olean Democrat of 5 September 1882 [1-28][30-256][6-x][31] It states:
New Olean Democrat, 5. September 1882, page 1. [17]
„It is but a short time since that mixture of whiskey, vermouth, and bitters came into vogue. It went under various names – Manhattan cocktail, Turf Club cocktail, and Jockey Club cocktail. Bartenders at first were sorely puzzled by what was wanted when it was demanded. But now they are fully cognizant of its various aliases“, [16][17]
Other newspaper reports also write about the Manhattan Cocktail being unknown, even as late as 1889 in Connecticut: “the bartender seemed dazed for a moment. … But the bartender soon rallied and began making the drink. In a large heavy “schooner” glass, he proceeded to place three or four lumps of white sugar, and saturated them with a liberal supply of bitters, enough for a dozen cocktails. Over this he poured some whiskey, added a gill or so of rum, put in a dash of brandy, and poured over all a wineglass of gin. Then he squeezed half a lemon into the mixture, shook it well together, and poured the whole foaming liquid into a beer glass. The prematurely tender young man had seen the operation, and had misgivings as to how the “cocktail” would act upon him, but, with the interest of the town centered upon him, he could not back down. He had called for a Manhattan cocktail; there was a Manhattan cocktail on the bar, and he closed his eyes and drank it. Then he went out into the front room, sat down by the stove, and meditated upon the wickedness of the world.” And the bartender boasted afterwards: “”Did you see that feller from York come in here and ask for a Manhattan cocktail?” he asked the other patrons. “Tryin’ to guy me. Thought I was green. But I was on to him like a fly. I fixed him. Gave him everything in the place. Gin, whiskey, rum, everything. Mixed it all up, and gave it to him. Set it on the bar, and he drank it. See him? Didn’t know the difference. These fly fellers can’t beat me. Manhattan cocktail! Huh! ain’t no such thing.”” [50]
We do not yet read anything about the “Manhattan Club”. This is only brought into play in 1889 by a Boston bartender who stated that the Manhattan Cocktail was thought up by a bartender in the rooms of the Manhattan Club in New York: „the Manhattan cocktail originated in the mind of the drink mixer at the Manhattan Club’s room in New York“. [1-29][30-254] Unfortunately, we have not found any more detailed source references on this and have to rely on secondary sources here.
In any case, we can assume that Manhattan cocktails were indeed drunk at the Manhattan Club, because in 1893 the “New York Herald” reported: „There are a young gentlemen who sometimes break glasses, but always drink oyster and Manhattan cocktails.“ [1-29] This should not be overstated, however, because the year before we read in „Brooklyn Life“ „The compound in favor par excelence in Brooklyn clubs ist the cocktail. It may be the Manhattan, the Martini, the vermouth or the whiskey; but the cocktail reigns.“ [18] So Manhattan cocktails were drunk everywhere.
It was not only drunk in Brooklyn, but also in Chicago. In the “Evening Star”, published in Washington D.C., an article taken over from the Chicago Tribune of 4 December 1883 reports on a conversation between a bartender and a guest overheard by a reporter from the “Tribune”.
Evening Star, 4. December 1883, page 7. Life in Chicago. [19]
The question was which drinks were popular, and the bartender replied that he had introduced the Manhattan Cocktail some time ago, which had since become quite popular, and that he bottled it ready to serve on a regular basis:
Evening Star, 4. December 1883, pagee 7. Life in Chicago. Snippet. [19]
„Manhattan cocktails are in demand, too. … I introduced them some time ago, and they have become quite popular. They are made of vermouth and gin. I used to keep a bottle of it compounded and serve it out regularly.“[19]
This article is confusing. Why would you make a Manhattan cocktail with gin? We can only think of it this way: As outlined earlier, there was initial confusion about what a Manhattan Cocktail was. The writer of our lines will probably have learned that it was a cocktail with vermouth, without the hint that it had to be a whiskey cocktail. Without further ado, he took a gin cocktail and added the vermouth. This is an extremely important find. It proves that Martinez cocktails or Martini cocktails were being drunk by 1883 at the latest, even if they weren’t called that yet. This is somewhat reminiscent of the Rob Roy, which was only given its name when Manhattan cocktails had long since been prepared with Scotch; this happened at least from 1884 onwards.
On 9 December 1883, the Sunday Herald reported from Boston: “A Manhattan cocktail, by the way, is a very good drink just before dinner. It is the ordinary vermouth cocktail with a foundation of first-rate Bourbon whiskey. I do not advise the BOSTON HERALD readers to drink anything, but, if they will drink, I think they will agree with me that a Manhattan cocktail is about as good as anything that can be manufactured.” [9]
Ten years later, on 14 May 1893, the members of the International Association of Bartenders met in Chicago. This union consisted of 62 local groups with over 11,000 members. They held their first national convention in Chicago on 20 May 1893. There they discussed methods of making mixed drinks, the first day’s programme included cocktails, and as the article notes, Manhattans were mixed using different methods in different cities:
Chicago Tribune, 14. May 1893, page 14. Snippet. [20]
„Manhattan, Martine, champagne, and the old-fashioned cocktails are now mixed in various methods in different cities. … They differ in degrees of glory. … The Manhattan, with lots of whisky and but little vermouth, such as is tangled for officeseekers suffering from hope long deferred in Washington City, is not the soothing Manhattan mixed for the successful Chicago businessman.”[20]
St. Paul Daily Globe, 2. December 1888, page 13. [21]
As we can see, the Manhattan Cocktail was on everyone’s lips and widely known among bartenders. So we cannot be surprised that in 1893 it was reported that Manhattan Cocktails were also drunk in the Manhattan Club. It would only be surprising if this had not been the case. In all the reports about the Manhattan Cocktail that appeared before 1889, there is no mention of the Manhattan Club anywhere. The statement of the unnamed Boston bartender is therefore not confirmed by earlier statements. It is not until 1893 that this reference is taken up again.
The “New York Sun” reported on the Manhattan Club in this year, as did, for example, the “Plain Dealer” published in Cleveland, Ohio on 21 May 1893, as follows: [1-30][30-255][34]„More famous drinks have been invented at the Manhattan than at any other place in the country. None ever manufactured was so popular as the Sam Ward, and is made of yellow Chartreuse, cracked ice and lemon peel. The famous Manhattan cocktail was invented at the club. This consists of equal portions of vermouth and whisky, with a dash of orange bitters.“
History of the Manhattan Club. Page xlii. [12-xlii]
This statement is also found, slightly modified, in the book “History of the Manhattan Club” published in 1915 to mark the Manhattan Club’s fiftieth anniversary. [12-xlii][30-255]
In the years between 1893 and 1915, the story appeared again and again, for example on 29 June 1902 in the New York Times: „Legend states that it was the Manhattan Club which first gave birth to the Manhattan cocktail.“[1-32][22][30-255]
The information in the “Milwaukee Sentinel” of 28 August 1915 also raises more questions than it solves: „The Manhattan club of New York is preparing to celebrate, in October, the fiftieth anniversary of its founding … If our memory for historic dates is accurate, the club celebrated its twenty-fidth anniversary by giving to the world the Manhattan Cocktail“. [1-32] According to this information, the Manhattan Cocktail was created in 1890. However, the Manhattan Cocktail existed years earlier.
What can we now deduce from what has been said before? We can conclude that Manhattan Cocktails were also drunk in the Manhattan Club, as in other bars and cities. We can establish that the Manhattan Cocktail is rumoured to have originated in the Manhattan Club, but that these rumours only emerge at a rather late stage; the first publications do not mention the Manhattan Club. So we have found no proof that the Manhattan Cocktail originated in the Manhattan Club, nor does the evidence clearly support this. Perhaps it will help if we look in more detail at the two people who are repeatedly mentioned in connection with the Manhattan Cocktail, namely Samuel Tilden and Charles H. Truax.
Samuel Tilden, Lady Randolph Churchill and the Manhattan Club
1945 Patrick Murphy writes in his column “The Barman’s Corner” in the “Catering Industry Emloyee” on 15 March 1945: [1-32]
„From out of Manhattan last week came data from Ed Gibbs, one of the trade’s way-back-when columnist and now a publisher and newsletter writer, to the effect that the Manhattan Cocktail has a definite date of origin. If so, this will be one of the very few cocktails which can be nailed down as to time and place of birth. The Gibbs’ version, which in turn is from sources he labels as his “research department,” declares that on a memorable December 29, 1874, evening at the Manhattan Club, “in the old A. T. Stewart Mansion – now the Empire State Blg.,” a testimonial dinner was held in honor of Samuel J.Tilden. This is the Tilden, history-wise readers will recall, who received a majority vote of the U. S. A. when Presidential candidate, but was defeated by the electoral college set-up. Official notes on the banquet alluded to declare that the dinner was preceded by a drink made of “American Whiskey, Italian Vermouth and Angostura Bitters.” It proved so popular that club members asked for it again and again, hence became known as the Manhattan Cocktail.“ This reads well but we must remain a bit dubious. For instance, it is quite probable that the drink was served before that December 29th evening in the Manhattan clubrooms – it may have been the house drink for several years. And old bar guides, one that we have being originally printed in 1860, list many a Manhattan Cocktail, so the name antedates the event Mr. Gibbs speaks of.“ [1-32]
What he does not mention is the fact that the Manhattan Cocktail could not have originated in the Steward Mansion in 1874. The Manhattan Club only moved there around 1890. There are also no bar books from 1860. Jerry Thomas’ work appeared in 1862, but he does not know of a Manhattan Cocktail until his 1887 edition. The recipe first appeared in a book in 1884, simultaneously in O. H. Byron’s “The Modern Bartenders’ Guide”, in Joseph W. Gibson’s “Scientific Bar-Keeping” and in George Winter’s “How to Mix Drinks”. Although Harry Johnson claims that his “New and Improved Bartender’s Manual” was published as early as 1860, [1-34][30-256] it is unclear whether this book really had its first edition in 1860; it has not survived. Moreover, his book does not contain the Manhattan Cocktail in the 1882 edition.
On 20 August 1950, an article referring to the same banquet appeared in the New Orleans Times Picayune and the Brownsville Herald. Here, too, it is stated that the Manhattan Cocktail originated on 29 December 1874 and was invented by an unknown bartender in honour of the event: [1-35][40]
„HOW IT BEGAN – On Dec. 29, 1874, in the lordly mansion which had been the home of Lady Randolph Churchill, mother of Winston Churchill, by then and still the Manhattan Club, a dinner was held to honor Samuel Tilden, who had cleaned up the nefarious Tweed Ring of Tammany, and was about to be inaugurated governor of New York. For the occasion a bartender, whose name has escaped eternal fame, concocted a new appetizer – of rye whiskey, sweet vermouth and bitters. It spread around the world as the Manhattan cocktail.“
Again, it should first be noted that the Manhattan Club was not located in Lady Randolph Churchill’s former home, the so-called “Jerome Mansion”, in 1874. The building was erected between 1859 and 1865, was soon sold and housed the Union League Club between 1868 and 1881, then the University Club, the Turf Club and only from 1899 the Manhattan Club. [23]
But there is more evidence that speaks against the statements in the newspaper article. In fact, the Manhattan Club was known for its legendary receptions. This was confirmed by the New York Daily Graphic on 8 May 1874 when it said that the Manhattan Club was „the head-centre of aristocratic Democracy of the nation. This is where the great Democratic lights meet to drink champagne, eat woodcock, and lay down the rules and regulations to govern the whole Democratic party“, [1-35][37] The club did give receptions for Samuel Tilden on several occasions, including 29 December 1874, as confirmed by the Albany Argus: „DEMOCRATIC REUNION. The Manhattan Club Reception. Honors to Gov. Tilden and Mayor Wickham. Congatulatory Speeches and Letters. The reception given Governor Tilden and Mayor Wickham by the Manhattan Club on Tuesday evening was a grand affair. A large number of distinguished Democrats were present from all parts of the Union. … The capacious rooms of the Club House were packed to their utmost capacity, and the best feeling prevailed among the vast throng.” [1- 36] A day later, the Brooklyn Daily Eagle also published an article about this reception. [41]
We can therefore state that a reception of the Manhattan Club for Samuel Tilden did take place on 29 December 1874, but not in the rooms of Jerome Mansion. Nor could Lady Randolph Churchill have been present that evening, as has been added in the years after 1950, [1-35][30-254][31] for her son, Sir Winston Churchill, was born in Woodstock, England, on 30 November 1874. An event at which the mother was certainly present. So she will hardly have given a reception in New York four weeks later, as is sometimes claimed. [1-36][6-5][30-254]
It could be argued that the date could have been confused and that the reception at which the Manhattan Cocktail is said to have been invented was on a different day. But it can be verified that Lady Randolph Churchill was not present at any of the receptions at which Samuel Tilden was also present. No mention is made of Lady Randolph Churchill, nor of the fact that a special cocktail was served. [1-36][1-39] In fairness, however, it should be admitted that the absence of this information is not proof. [1-39][30-254]
Let us now look at the other alternative, namely Charles H. Truax, who was appointed president of the Manhattan Club in 1900, instead of Lady Randolph Churchill. It is also said that the Manhattan Cocktail was created at his request. At least that is what his daughter Carol claims. [1-39] [6-6][31] In 1963, she stated in an issue of Gourmet that the cocktail was invented by „some anonymous genious“at the Manhattan Club and during the presidency of August Belmont, who held that post between 1874 and 1879. [1-39][6-6][30-255] Charles H. Truax’s daughter gives a more detailed account in James Villas’ 1988 book “Villas at Table. A Passion For Food and Drink”: [1-39] „It’s true that the old Manhattan club on lower Fifth Avenue was originally the home of Jenny Jerome (Lady Churchill), … but she really had nothing to do with the invention of the cocktail. What really happened was that my father, who was very fat, would stop his carriage at the club every day on his way home from court and drink a few Martinis (two at a time, since they were two for a quarter!). When the doctor told him he absolutely had to cut out the Martinis if you hoped to lose weight, he swiftly dropped by the club, told the bartender they had to come up with a new cocktail, and the Manhattan was born – named after the club. Of course, when he later returned to his physician, heavier than ever, and told about the delicious substitution for Martinis had come up with, the doctor roared, ‘But that’s even worse!’” [1-39]
Here Philip Greene says that it is strange that the cocktail according to the 1963 account was invented by an anonymous genius, but 25 years later by her father,[1-41] Here Philip Greene says that it is strange that the cocktail according to the 1963 account was invented by an anonymous genius, but 25 years later by her father, [1-41]
We cannot follow this chain of thought without contradiction. We know from the newspaper that Charles H. Truax still belonged to the Knickerbocker Club on 10 October 1880. His daughter, however, states that the cocktail originated at the Manhattan Club under the presidency of August Belmont. The latter held the office between 1874 and 1879. There is a contradiction here. Furthermore, we would like to cast doubt on Philip Greene’s conclusion: The influence of Charles H. Truax was certainly not decisive. At best, the bartender simply developed a drink and served it to him, as he might have done for any other guest. This drink might have found favour with other people afterwards and one can imagine that it became popular all by itself. Rather, we see a different problem. As the sources show and as we have already explained, the Vermouth Cocktail first developed into the Manhattan Cocktail, and then the Manhattan Cocktail developed into the Martini Cocktail (or rather the Martinez Cocktail). So the Martini Cocktail cannot be older than the Manhattan Cocktail, rather it evolved from the Manhattan Cocktail. Carol Truax, however, claims the opposite.
One might object that the New York Sun in August 1873, the Detroit Free Press on 31 August 1873 and the Times-Picayune on 5 September 1873 wrote [30-255][38][39] that the New York Club had a special cocktail, as did the Amaranth Club and the Manhattan Club: „The New York Club has a peculiar cocktail. It is made of the best brandy and several different kind of bitters, and they always want it shaken in ice, not stirred. The Amaranth Club has a cocktail made with seltzer, and the Manhattan Club has invented another.” Unfortunately, it is not specified here which particular cocktail belongs to the Manhattan Club.
The fact that many drinks were created in the Manhattan Club seems to be true, because it is also confirmed in the quotation from the “New York Sun” from 1893, which has already been cited, because it says that more famous drinks were invented in the Manhattan Club than anywhere else. But we do not know which of the many drinks created there is referred to in this 1873 description. [30-255] We think it unlikely that it was the Manhattan Cocktail. If it were the Manhattan Cocktail, it would be an extraordinarily old use of wormwood in a cocktail, namely, nearly a decade before this was generally done; even if we may suppose that the Manhattan Cocktail had been known for some considerable time before its first publication. [30-255] Interesting in this context is also an article from 1876 in the “Eureka Sentinel” from California, in which „a nice whiskey cocktail with a little wine in it“ is mentioned.But what kind of wine it was, whether perhaps even a vermouth, we are not informed. [30-255] We can only conclude that the Manhattan Cocktail was widely known in the mid-1880s. [30-255]
Henry Waterson: The History of the Manhattan Club of New York. 1916, page xlii. [55-xlii]
Finally, a book from 1916 on the history of the Manhattan Club provides information on the mixed drinks that are said to have been invented there. It is written that the most popular is the Sam Ward, as well as Frappé New Orleans à la Graham, Royal Cup, Manhattan Cocktail à la Gilbert (a mixture of Amer Picon, French vermouth and whiskey), Manhattan Cooler à la McGregor, Columbus Cocktail (under this name, however, there are different recipes) and the Brut Cocktail. The Manhattan Cocktail is also mentioned: “The celebrated Manhattan cocktail was inaugurated at the Club. This consists of equal portions of vermouth and whiskey, with a dash of orange bitters.” [55-xlii]
In any case, Philip Greene concludes that it is possible and perhaps even probable that the Manhattan Cocktail originated at the Manhattan Club, but that neither Lady Randolph Churchill nor Judge Truax had anything to do with it. There is, however, another possibility. [1-41]
Other myths of origins
The Daily Star, Queens Borough, 24. March 1926, page 6 B. [36]
The story that the Manhattan Cocktail originated in the Manhattan Club is the most frequently quoted. However, there are also reports that the drink was created in Delmonico’s, the Knickerbocker, Jack’s or other places. [1-42]
For example, we were also able to find a newspaper article according to which the Manhattan Cocktail was created in the “Astoria Tavern”, according to a report in “The Daily Star” on 24 March 1926. [36]
The most plausible of all origin stories, however, is the following.
Mr. Black
William F. Mulhall: The Golden Age of Booze. In: Valentine’s Manual of Old New York, published 1923. Page 134. [27]
The most plausible and reputable source about the origin of the Manhattan cocktail is the one heard in 1923 in “Valentine’s Manual of Old New York”, in the chapter “The Golden Age of Booze” by William F. Mulhall. [1-42] [6-6][27][47] „The Manhattan cocktail was invented by a man named Black, who kept a place ten doors below Houston Street on Broadway in the sixties—probably the most famous mixed drink in the world in its time.“ [26]
Manhattan Inn and George Black. New York Herald, 10. June 1881, page 11. [43]
We do not know who that Mr Black was. But David Wondrich has found that in the city’s address books from the 1860s there is only one John Black, who ran a bar on 130th Street. In the next decade there are three Blacks, including a George Black at 439 Broadway, who ran his establishment from 1874 until his death in 1881. [30-254] This is confirmed by an article in the New York Journal on 9 June, 10 June and 11 June: [1-43][42][43][44]
„FOR SALE – The popular lunch and sample room for- merly owned and conducted by George Black, known as Manhattan Inn, No. 439 Broadway, near the corner Broom st. The executors of the estate of George Black, deceased, will receive proposals for the above property, with lease running two years from May 1, 1881, which are to be for a sum over and above the cost price of the stock and fixtures, or in gross for the stock, fixtures, lease and good will of the above named property. Sealed proposals will be received by the executors, at the office of George F. Martens, Esq., Attorney, 261 Broadway, until Tuesday, June 14, 1881, at 12 o’clock noon. The executors reserve the right to reject anny and all bids. Terms of sale strictly cash. For further information inquire on the premises.“
Describing this establishment as “ten doors below Houston” is admittedly a bit of an exaggeration, as 493 Broadway is almost 3 blocks from Houston Street, about 640 metres, near the intersection of Broome Street. Otherwise, there is no other evidence of Mr Black. [1-43][30-254]
In 1864, The New York Clipper described the block between Prince and Houston Streets as follows: „The block on Broadway, between Prince and Houston streets,is just about the liveliest part of New York city both in and out of doors. Showmen, actors, pugilists, and fast men of every description are all attracted to this spot by some sort of magneticinfluence, and we might say that night is turned into day, for by the time most of the saloons get closed, the milkman, butcher,country marketeer, and gutter snipe are just commencing their day’s business.“[49]
George Black’s Manhattan Inn was only about 300 metres from this 100-metre stretch of Broadway.
In order to assess how much truth there is in the statement that Mr Black invented the Manhattan Cocktail, we should turn to the author of the lines. William F. Mulhall writes about himself that he started as a bartender at the Hoffmann House in 1882 at the age of twenty-two:
„When I went to the Hoffmann House at the corner of 25th Street and Broadway in September, 1882, there were sicteen good men and true duty behind the bar and I became the seventeenth. I was also distinguished by being the youngest of the lot – a little over twenty. That bar was known all over the civilized world and became more famous as the years rolled by. It occupied the 24th Street side of the palatial Hoffman House, running from the corner a matter of seventy-five feet to the rear.“ [25]
The bar at the Hoffman House in Madison Square had an international reputation as the best bar in the city and possibly in the world. Anyone who worked there as a bartender was qualified to work in any other bar. Among these bartenders were Frank Meyer and Harry Craddock, who later worked in Paris, and numerous other bartenders who became local celebrities in New York. The bar caused a great stir when it reopened after extensive renovations in 1882. The Cleveland Leader’s New York correspondent wrote of it: “There is nothing cheap here, and few kings have taken their toddy in better quarters.” The windows were stained glass, the bar and wall panelling was carved mahogany, the mosaic floor was marble. The walls were hung with paintings, for example by William Turner or Antonio da Correggio. The showpiece was ‘Nymphs_and_Satyr’ by William Adolphe Bouguereau, which had been acquired for $10,000. In 2022, this would be almost $300,000. On the wall also hung a tapestry that had once belonged to Napoleon III. [51-359][52][53]
William F. Mulhall is described in the “New York Evening Post” [1-43] as „Mr. William F. Mulhall, the head bartender at the Hoffman House, is the most proficient artist in his line in the metropolis. At any rate, his repertoire is something almost phenomenal and his services are regarded as so valuable that they are in demand both day and night. His cocktails are particulary seductive and it is his success in this direction which has made them among the most popular drinks served at that bar patronized by connoisseurs.”
Thus, William F. Mulhall was one of the best bartenders of those days. It must be assumed that he had a sound knowledge of his trade, for he had worked in the famous Hoffman House since 1882 until it closed its doors in 1915. [30-254][46] So his experience and recollection of bar culture goes back at least to 1882. The Manhattan Cocktail appeared in print the year he started at the Hoffman House, and so he may well be considered a “contemporary witness” who did not have to rely on hearsay. It is quite conceivable that bartenders were talking about this new cocktail. For as we read when it was first mentioned in “The Olean Democrat” of 3 September 1882, people did not know what a Manhattan Cocktail was at first, but would have been familiar with it in 1882. The new cocktail was certainly the talk of its time, especially as the use of vermouth along with another base spirit started a new era in bartending. William F. Mulhall probably talked to his colleagues and guests about what kind of drink it was, and one can assume that the question of the originator of this innovation was also asked from time to time during these conversations.
In our estimation, his statement that a Mr Black is said to be the inventor of the Manhattan cocktail is indeed the most credible and substantiated of all the stories. It comes from a well-known bartender who can be considered a contemporary witness, and one should also ask why William F. Mulhall would tell a false story. What interest would he have in attributing the Manhattan Cocktail to an unknown bar owner who had died long ago, if he had not been convinced of this story and had corresponding clues or evidence?
In this context, we also asked ourselves how far it is from the Hoffman House to 493 Broadway. From Madison Square, where the Hoffman House was, [28] it is about 2 miles down Broadway. Perhaps William F. Mulhall or a colleague learned about the cocktail himself at Black’s bar? It’s possible, because it wasn’t far away.
We had previously written about the fact that the Manhattan Club is often mentioned as the place where the Manhattan Cocktail originated. We do not believe in this story because of what has been presented before. There are too many inconsistencies, but our point is something else. It must be true that the Manhattan Cocktail was served there. And if we disregard the fact that they may have claimed the invention of the drink for self-promotion, and perhaps even believed in it themselves, it may have been otherwise. If we assume that William F. Mulhall is right in his statement, and that the drink originated with Mr Black, and that the new cocktail was a topic of discussion among bartenders who had perhaps even got to know it personally in Black’s bar, and that it thus made its way into the Hoffman House, then the same could apply to the Manhattan Club. The Manhattan Club was, in the years in question, located in the Steward Mansion, where the Empire State Building now stands, and was also only a little over 2 miles from Black’s bar. Moreover, Black’s bar was not some unknown bar, but it was a popular place, at least that is what it says in the 1881 newspaper article already quoted. It will therefore have been well frequented. So if William F. Mulhall heard about the drink and exchanged ideas about it with his colleagues, why not a bartender at the Manhattan Club? This was a prestigious club, and the bartenders working there were probably not the worst. One may assume that the bartenders working there knew those from the famous Hoffman House, especially as the two venues were only about half a mile apart. Let us now imagine, for example, that Charles H. Truax actually came from the doctor’s and wanted to drink something else – why should this unknown bartender of the Manhattan Club not have prepared a Manhattan cocktail for him, which he had heard about from other bartenders? In any case, this is an explanation that we like, as it thus incorporates the stories circulating about the Manhattan Club instead of dismissing them completely as untrue.
The origin of the name “Manhattan Cocktail”
There are numerous theories about the origin of the name. It is undisputed that it was named after the New York island of Manhattan. The name Manhattan was originally spelled Manna-hata or Mannahatta, but the variants Manados, Manahata, Manahtoes, Manhattos are also known. It comes from the Algonkins who originally settled there, and means roughly “hilly country” or “land of many hills”. The first European to sight the island was the Italian Giovanni da Verrazano in 1524. In the 17th century, the island was bought from the Indians by Peter Minuit and settled from 1624 by the Dutch, who founded Nieuw Amsterdam, later New York. [29]
However, the cocktail probably did not get its name directly from this island, but only indirectly. The theory that the name refers to the Manhattan Club can certainly be ruled out after what has been written before. This origin is too unlikely.
It is interesting to note, however, that George Black, who in all probability invented the Manhattan Cocktail, was the owner of the Manhattan Inn. [30-254] What could be more natural than to name the signature drink of this inn after it? The name of the cocktail may have come from George Black himself, or from other bartenders who certainly exchanged ideas about this novelty, about this milestone in cocktail history, this cocktail in which a base spirit was mixed with vermouth for the first time, this true novelty that was certainly an important topic among bartenders. People perhaps spoke of “this cocktail from the Manhattan Inn” in this context, and so it stands to reason that it was eventually called the “Manhattan Cocktail”.
We like this interpretation because it is another indication that the George Black found by David Wondrich with his Manhattan Inn is the one mentioned by William F. Mutschall.
What is a Manhattan Cocktail?
In one of our first posts, we already looked at the Manhattan Cocktail in connection with the development from the Vermouth Cocktail via the Manhattan Cocktail to the Martinez Cocktail , but only with a limited number of books and recipes. There we had already looked at different variations of the Manhattan Cocktail. We have grouped the different variants, dividing them on the one hand into:
plain = without flavouring agent
fancy = with flavouring (e.g. curaçao, maraschino or absinthe)
On the other hand, a distinction is made according to the sugar content:
sweet = with sugar (syrup)
dry = without sugar(syrup) and with Italian (sweet) vermouth
extra dry = without sugar(syrup) and with French (dry) vermouth.
Based on this, we had established that there are the following variants, with optional ingredients in brackets (we go into more detail on the wording in the related introduction to the series of posts):
At this point we would now like to check whether the statements we made back then are correct. The basis for this are almost 400 different recipes for Manhattan cocktails, which are listed below.
Whiskey
The question that always comes up is which whiskey is used for a Manhattan cocktail. The statistics provide information on this:
Manhattan Cocktail – Whiskey.
It is striking that bourbon is only explicitly requested from the turn of the century onwards. Throughout the ages, however, it is very rarely used, and only after the Second World War does it become somewhat more popular. Up to the times of Prohibition, rye is requested in about 30% of the cases, during and after Prohibition the proportion rises to a little over 50%. From this we cannot deduce that rye became more popular, only that the general indication “whiskey” became more specified. It seems reasonable to assume that the general indication of “whiskey” also meant a rye.
Contradicting this are the statistics of whiskey production in the United States, because they paint a different picture. In 1899, when rye whiskey was at its peak, 126.2 million litres of whiskey were produced, 62% of which was bourbon and only 38% rye. [51-779] This may be an indication for us that a Manhattan cocktail should preferably be made with rye.
It is interesting that very rarely Scotch is also used, which then makes the drink a Rob Roy; however, this name only appeared after Scotch Manhattans had already been published. Irish whiskey is very rarely called for until the beginning of the Second World War.
Vermouth
In the case of vermouth, the question is: was Italian or French vermouth preferred at different times? The recipes reveal:
Manhattan Cocktail – Vermouth.
It turns out that in the early days of the Manhattan Cocktail, Italian vermouth was used almost exclusively. French vermouth was used only very rarely. From the turn of the century, French vermouth is used more frequently, but still rarely. The variant of using both Italian and French vermouth together also appeared for the first time. During Prohibition, about 20% of Manhattan cocktails were made with French vermouth, about 10% with a mixture of French and Italian, and about 70% with Italian vermouth. After the end of Prohibition, this ratio remains the same in principle. From 1942 onwards, the proportion of dry French vermouth increases to around 30%, around 15% of drinks are made with both French and Italian vermouth, and only around 55% use Italian vermouth exclusively.
From these statistics we can deduce what we commonly read: The Manhattan Cocktail has tended to become drier over time.
Relationship of whiskey and vermouth to each other
It is now interesting to ask whether the relationship between whiskey and vermouth has changed over time. If initially there are still quite few variants, this changes a lot later on.
Manhattan Cocktail – Ratio of whiskey to vermouth.Manhattan Cocktail – Average ratio of whiskey to vermouth.
We see that, on average, more and more whiskey is used over time. If we look only at those ratios that are frequently given, this picture becomes clear. Up to 1899, equal parts of whiskey and vermouth are used in about 60% of the cases, and in about 30% a double part of vermouth is taken. From 1942 onwards, however, there has been a clear shift. An equal ratio is only used in about 20%, but in about 55% the double portion of whiskey is used. In about 20% of the recipes, even more whiskey is used.
If we look at the average ratio of all recipes, we can say that whiskey and vermouth were originally used in equal parts, and that the proportion of whiskey then doubled.
Dry or sweet?
We have noticed that over time Manhattan cocktails contain more and more whiskey than vermouth and thus become drier. The same could be observed with vermouth, because a dry French vermouth was used more and more over time. Can this development also be observed in the use of sugar and liqueurs?
In our earlier post about the Manhattan Cocktail, we divided it into plain (without flavouring agents) and fancy (with flavouring agents such as curaçao, maraschino or absinthe) and into sweet (with sugar or sugar syrup), dry (without sugar, with Italian vermouth) and extra dry (without sugar, with French vermouth). However, as the present analysis has shown, this subdivision is not sufficient. There is an intermediate stage between dry and extra dry, namely when both French and Italian vermouth are used. This combination is often described with the addition “perfect”. This nomenclature may fit in principle, but we do not want to use it for a detailed analysis. Because it does not always fit. For example, what is a Manhattan Cocktail made with sugar and French vermouth? It is certainly not extra dry, but is it sweet? The examples can be continued.
So we have abstracted our consideration somewhat. We have already looked at the development of vermouth and the relationship between vermouth and whiskey, so that we only need to look at the use of sugar and liqueur here.
Manhattan Cocktail – Sweetening.
The “drying out” of the Manhattan cocktail can also be seen in the use of sugar syrup and liqueur. While until 1899 less than 10% of Manhattan cocktails were prepared without sugar and liqueur, during Prohibition the figure was already over 30%, after 1942 over 65% and after 1960 even over 85%. The sweetest cocktail is a combination of sugar and liqueur. This is initially found in around 20% of drinks, during Prohibition it is only around 5%, and from the 1940s onwards this proportion has practically fallen to 0%. The exclusive use of sugar was also reduced more and more. While it was initially used in around 20% of drinks, it is becoming less and less, falling to below 5%. Only the exclusive use of liqueurs shows a certain consistency. Their share is between 10% and less than 20%, although it has to be said that originally a liqueur was used in almost 40% of Manhattan cocktails.
So here, too, we can clearly see that the Manhattan Cocktail has continuously become drier and drier.
Bitters
A wide base ingredient that should always be used in a Manhattan cocktail are the bitters.
Manhattan Cocktail – Bitters.
Orange bitters were never really popular in the Manhattan Cocktail. Initially, Angostura Bitters and Boker’s Bitters were used at around 30% each, but the Angostura Bitters quickly became the preferred ones. However, we cannot answer whether the preference here was originally for Angostura Bitters or Angostura Bark Bitters. It is not always specified exactly which bitter to use, in the diagram we have labelled these “Bitters”. “Other” refers to all other bitters not explicitly mentioned in the diagram, as there are Abbott’s Bitters, Bol’s Bitters, Caroni Bitters, Peach Bitters, Peruvian Bitters, Peychaud’s Bitters and Schroeder’s Bitters. It is also interesting to note that in more recent times, often no bitters were used at all, in almost 20% of cases.
Liqueurs and other additives
We also want to look at whether there has been any change in the use of liqueurs. Here we calculate the percentage slightly differently than in the other tables. In the other tables, the percentage refers to the number of all Manhattan Cocktails in the corresponding period. Here, it refers to the total number of Manhattan Cocktails that use liqueurs or sweetening ingredients (other than sugar). This makes it easier to estimate which liqueurs were preferred. It should be noted that several liqueurs were also used at the same time. The point of this observation is which liqueurs (and other additives) are mentioned how often.
Manhattan Cocktail – Liqueurs used.
We see confirmed here what we have observed before. If a liqueur is used, it is curaçao in first place, followed by maraschino and then absinthe in third place. Interesting are the recipes from the Prohibition era, when people got very creative and also used creme de cacao, grenadine or orange juice.
Garnish
That leaves the garnish: has it changed?
Manhattan Cocktail – Garnish.
A garnish was initially used in around 60%, later in around 85% of Manhattan cocktails. A lemon zest is preferred in about a third of the drinks. Interestingly, a lemon wedge was also initially used in around 25% of cases, but it was used less after 1900 and has been almost completely lost since the 1940s. An olive is only used from 1900 onwards, but has never really been successful, as have pickled hazelnuts, orange zest, orange pieces or fruit. The cherry, on the other hand, which is used in around 50% of drinks at later times, has been used quite late and then more and more frequently.
In 1891, the Kansas City Times wrote that the Manhattan Cocktail should be garnished with a cherry. That same month, in March, the New York Herald wrote that this was a fad that had now arrived in the Manhattan Cocktail. Bar owners, however, complained that the increased demand and levies were driving up the price of cherries. Finally, in November 1897, the Herald writes: “Cocktails no longer contain a cherry at the bottom of the glass … Cherries are going out, along with other sweeteners in drinks.” [51-437]
At this point, we have not checked whether and how many cocktails have been published that are not called a Manhattan Cocktail but are nevertheless a Manhattan Cocktail. We have already analysed this as an example in our previous article on the development towards the Martini Cocktail. We concluded there that until Prohibition there was a fairly clear idea about the Manhattan Cocktail and its various variations, and that these variations were for the most part also called Manhattan Cocktails. We could only find a few exceptions. Therefore, we had basically determined that any cocktail that met the previously given definition of a Manhattan Cocktail was also called a Manhattan Cocktail. To repeat this analysis here with all the books consulted in the context of this article would go beyond the scope of this study.
It remains to add that we have only found two recipes that call themselves Manhattan Cocktail but are something quite different: In 1903, a recipe with punch essence, gin, curaçao, whisky and Angostura bitters was published in Hegenbarth’s beverage book, and in 1924, León Pujol and Oscar Muñez published a sour with rum and claret.
Sources
Philip Greene: The Manhattan. The Story of the First Modern Cocktail. ISBN 978-1-4549-1831-8. New York, Sterling Epicure, 2016.
Albert W. A. Schmid: The Manhattan Cocktail. A Modern Guide to the Cocktail Classic. ISBN 978-0-8131-6589-9. Lexington, The University Press of Kentucky, 2015.
https://www.oldnyc.org/#708580f-a: Fifth Avenue, at the N. W. corner of West 34th Street, showing the A. T. Stewart mansion that later became the home of the Manhattan Club. About 1870s.
David Wondrich: Imbibe! From Absinthe Cocktail to Whiskey Smash, A Salute in Stories and Drinks to „Professor“ Jerry Thomas, Pioneer of the American Bar. 2. Auflage. ISBN 978-0-399-17261-8. New York, 2015.
René Kronsteiner: Der Manhattan. Mixology, Sonderausgabe: 200 Jahre Cocktail 1806-2006. Page 50.
Anonymus: Cocktails. How to Make Them. Providence, Livermore & Knight Co., 1898.
Anonymus: Haney’s Steward & Barkeeper’s Manual. New York, Jesse Haney & Co., 1869.
1884 George Winter: How to Mix Drinks. Seite 52. Manhattan Cocktail.
(Use large bar glass.) Two or three dashes of Peruvian Bitters; One to two dashes of gum syrup; One-half wine glass of whiskey; One-half wine glass of Vermouth; Fill glass three-quarters full of fine shaved ice, mix well with a spoon, strain in fancy cocktail glass and serve.
1884 Joseph W. Gibson: Scientific Bar-Keeping. Seite 8. Manhattan Cocktail.
2 or 3 dashes of gum syrup; 2 or 3 dashes of bitters; 1 wine glass of Italian ver- mouth; one wine glass of whisky. Fill the glass with ice; shake well; strain into a cocktail glass; squeeze the juice of lemon rind and serve.
1884 O. H. Byron: The Modern Bartenders’ Guide. Seite 21. Manhattan Cocktail, No. 1.
(A small wine-glass.) 1 pony French vermouth. 1 pony whisky. 3 or 4 dashes Angostura hitters. 3 dashes gum syrup.
1884 O. H. Byron: The Modern Bartenders’ Guide. Seite 21. Manhattan Cocktail, No. 2.
2 dashes Curacoa. 2 ” Angostura hitters. 1/2 wine-glass whisky. 1/2 ” Italian vermouth. Fine ice; stir well and strain into a cocktail glas.
1887 Charlie Paul: American and Other Iced Drinks. Seite 34. Fancy Manhattan Cocktail.
Half fill a half-pint tumbler with chipped ice; add two dashes of curaçoa or maraschino; a pony of rye whiskey; one wine-glass of vermouth, three dashes Boker’s bitters; shake well; strain into a claret glass, and add a small piece of lemon; if required sweet add two dashes of gum syrup.
1887 Charlie Paul: American and Other Iced Drinks. Seite 48. Manhattan Cocktail.
Fill tumbler with chipped ice; put in three or four drops of Angostura bitters, ditto of plain syrup; add half a liqueur-glassful of vermouth, half wine glassful of Scotch Whiskey; stir well with spoon and put small piece of lemon on top.
1887 Jerry Thomas: The Bar-Tender’s Guide. Seite 24. Manhattan Cocktail.
(Use small bar-glass.) Take 2 dashes of Curaçoa or Maraschino. 1 pony of rye whiskey. 1 wine-glass of vermouth. 3 dashes ol Boker’s bitters. 2 small lumps of ice. Shake up well, and strain into a claret glass. Put a quarter of a slice of lemon in the glass and serve. If the customer prefers it very sweet use also two dashes of gum syrup.
1888 Harry Johnson: New and Improved Illustraded Bartender’s Manual. Seite 40. Manhattan Cocktail.
(Use a large bar glass.) Fill the glass up with ice; 2 or 3 dashes of Gum Syrup; 1 or 2 dashes of Bitters; (Boker’s genuine only); 1 dash of Curaçoa (or absinthe if required); 1/2 wine glass of Whiskey 1/2 wine glass of Vermouth; stir up well, strain into a fancy cocktail glass, squeeze a piece of lemon peel on the top, and serve; leave it for the customer to decide whether to use Absinthe or not. This drink is very popular at the present day.
1888 Harry Johnson: New and Improved Illustraded Bartender’s Manual. Seite 147. Manhattan Cocktail.
(Gebrauche ein grosses Barglas.) Fülle das Glas mit Eis; 2 or 3 dashes Gum Syrup; 1 oder 2 dashes Bitters; (Boker’s genuine only) ; 1 dash Curaçoa (oder Absinthe wenn es verlangt wird); 1/2 Weinglas Whiskey; 1/2 Weinglas Vermouth; mische es gut auf, seihe in ein Fancy Cocktail Glas, presse ein Stückchen Citronenschale hinein und ser- vire. Betreffs des Absinths richte man sich nach den Geschmack des Gastes. Dies ist heutzutage ein wohlbekanntes und viel verlangtes Getränk.
1888 Harry Lamore: The Bartender. Seite 17. Manhattan Cocktail.
Use small bar glass. Take two dashes or Curacoa or Maraschino. One pony of rye whiskey. One wine-glass of Vermouth. Three dashes of Boker’s bitters. Two small lumps of ice. Shake up well and strain into a claret glass. Put a quarter of a slice of lemon In the glass and serve. If the customer prefers it very sweet use also two dashes of gum syrup.
The first illustration of a Manhattan Cocktail from Harry Lamore’s book “The Bartender or How to Mix Drinks” from 1888.
1890 Anonymus: Bowlen und Pünsche zum Manöver- und Feldgebrauch. Seite 99. Manhattan-Cocktail.
(Gebrauche ein großes Barglas.) Fülle das Glas mit Eis, zwei oder drei Schuß Zuckerlösung, einem oder zwei Schuß Angostura, einem Schuß Curaçao (oder Absinth, wenn es verlangt wird), einem halben Weinglas Whiskey, einem halben Weinglas Vermouth, mische es gut auf, seihe in ein hohes Sektglas, presse ein Stückchen Citronenschale hinein und serviere.
1891 Anonymus: Wehman’s Bartenders’ Guide. Seite 10. Manhattan Cocktail.
(Use a large bar glass.) Fill the glass up with ice. 2 or 3 dashes of Gum Syrup. 1 or 2 dashes of Bitters. 1 dash of Curacoa (or Absinthe if required). 1/2 wine glass of Whiskey. 1/2 wine glass of Vermouth. Stir up well, strain into a fancy cocktail glass, squeeze a piece of lemon peel on the top, and serve.
1895 Anonymus: Bartender’s Guide. Seite 19. Manhattan Cocktail.
[Use small wine glass.] 3 dashes of gum syrup, 3 dashes of bitters, 1/2 pony of whiskey, 1 pony vermouth, mix well.
1895 Anonymus: Bartender’s Guide. Seite 19. Manhattan Cocktail No. 2.
[Use small bar glass.] 2 dashes of curacao, 2 dashes of bitters, 1/2 wine glass of whiskey, 1/2 wine glass of Italian vermouth. Fill with fine ice, mix well, strain into a cocktail glass.
1895 Bartender’s Association of New York City: Official Hand-Book and Guide: Seite 32. Manhattan Cocktail.
(Use small wine glass.) 2 dashes of gum syrup, 3 dashes of Caroni Bitters. 1/2 pony of whiskey, 1 pony vermouth, mix well.
1895 Bartender’s Association of New York City: Official Hand-Book and Guide: Seite 32. Manhattan Cocktail No. 2.
(Use small bar glass.) 2 dashes of curacoa, 2 dashes of Caroni Bitters. 1/2 wine glass of whiskey, 1/2 wine glass of Italian Vermouth. Fill with fine ice, mix well, strain into a cocktail glass.
1895 Chris F. Lawlor: The Mixicologist. Seite 12. Manhattan Cocktail.
(Medium-size glass.) Take 1 dash Schroeder’s bitters. . 1 half barspoonful syrup. . 1 half jigger vermouth. . 1 half jigger whiskey. . 2 dashes of maraschino. Stir well in glass previously filled with fine ice; strain in cool cocktail-glass.
1895 Herbert W. Green: Mixed Drinks. Seite 57. Manhattan Cocktail.
Fill mixing-glass two-thirds full of shaved ice, small bar-spoonful syrup, two dashes Caroni or Angostura bitters, one-half jigger whisky, one-half jigger Vermouth. Stir with long bar-spoon thor- oughly; strain in previously cooled cocktail glass; squeeze oil from small piece lemon peel on top; serve fruit if desired.
1895 R. C. Miller: The American Bar-Tender. Seite 45. Manhattan Cocktail.
1896 Frederick Davies & Seymour Davies: Drinks of All Kinds. Seite 27. Manhattan.
Put into a large tumbler half a wineglass of vermouth, half a wineglass of whisky, thirty drops of gum syrup, ten drops of Angostura bitters, and six drops of curaçoa; add a little shaved ice, shake well, strain into a wineglass, and put a small piece of lemon-peel on the top.
1896 Louis Fouquet: Bariana. Seite 25. Manhattan Cocktail.
VERRE D Prendre le verre à mélange A, glace en petits morceaux, 2 traits d’angostura, 2 traits de noyaux, 3 traits de curaçao, finir avec rye whisky et vermouth de Turin en quantité égale, agiter, passer, verser, zeste de citron et servir.
1898 Anonymus: Cocktails. Seite 27. Manhattan Cocktail.
FILL mixing-glass half-full fine ice, add two dahes gum-syrup, two dahes Boker’s bitters, one-half jigger Italian vermouth, one-half jigger whiskey. Mix, strain into cocktail-glass. Add a piece of lemon peel.
1898 Anonymus: Cocktails. Seite 28. Manhattan Cocktail – Dry.
PREPARE same as Manhattan Cocktail, leaving out syrup.
1898 Anonymus: Cocktails. Seite 28. Manhattan Cocktail – Extra Dry.
MIX same as Manhattan Cocktail. Leave out syrup, and use French vermouth in place of Italian.
1898 Joseph L. Haywood: Mixology. Seite 18. Manhattan Cocktail.
Goblet of fine ice, two squirts of syrup, two squirts of orange bitters, one squirt of absinthe, one-third jigger vermouth, two- thirds jigger whiskey, a squirt of curacoa; stir, strain, serve with maraschino cherry.
1899 Chris F. Lawlor: The Mixicologist. Seite 12. Manhattan Cocktail.
(Medium-size glass.) Take 1 dash Angostura bitters. 1 half barspoonful syrup. 1 half jigger vermouth. 1 half jigger whiskey. 2 dashes of maraschino. Stir well in glass previously filled with fine ice; strain in cool cocktail-glass.
1899 Edward Spencer: The Flowing Bowl. Seite 156. Manhattan Cocktail.
Half a wine-glass of Italian vermouth, half a wine glass of rye whisky, ten drops of Angostura bitters, and ten drops of curaçoa. Shake and strain, and place a small shred of lemon-peel atop.
1899 Niel Larsen – Les Boissons Américaines. Seite 5. Manhattan Cocktail.
[à prèparer dans un grand gobelet] Remplissez à moitié de glace pileé. Ajoutez: 2 cuillers à café de sirop de sucre; 6 gouttes d’angostura; 1/3 verre à madère de whisky; 1/2 – – vermouth Noilly. Mélangez le tout et passez dans un verre à cocktail. Servez avec de petites pailles.
1900 Frank Newman: American-Bar. Seite 5. Manhattan Cocktail.
Verre no 5. Prendre le verre à mélange n° 1, quatre ou cinq petits morceaux de glace: 3 traits angostura. Finir avec rye whisky et vermout Turin, quantités égales; remuer, passer, verser, servir.
1900 George J. Kappeler: Modern American Drinks. Seite 30. Bottled Manhattan Cocktail.
One-third of a quart of whiskey, one-third Italian vermouth, one-third water. Add one and a half pony Peyschaud or Angostura bitters, one pony gum-syrup. Mix well and bottle.
1900 George J. Kappeler: Modern American Drinks. Seite 38. Manhattan Cocktail.
Fill mixing-glass half-full fine ice, add two dashes gum-syrup, two dashes Peyschaud or An- gostura bitters, one half-jigger Italian vermouth, one-half jigger whiskey. Mix, strain into cock- tail-glass. Add a piece of lemon-peel or a cherry.
1900 Harry Johnson: The New and Improved Illustrated Bartenders’ Manual. Seite 162. Manhattan Cocktail.
(Use a large bar glass.) Fill the glass up with ice; 1 or 2 dashes of gum syrup, very carefully; 1 or 2 dashes of bitters (orange bitters); 1 dash of curaçao or absinthe, if required; 1/2 wine-glass of whiskey; 1/2 wine-glass of vermouth; Stir up well; strain into a fancy cocktail glass; squeeze a piece of lemon peel on top, and serve; leave it for the customer to decide, whether to use absinthe or not. This drink is very popular at the present day. It is the bartender’s duty to ask the customer, whether he desires his drink dry or sweet.
1900 James C. Mahoney: The 20th Century Guide for Mixing Fancy Drinks. Seite 34. Manhattan Cocktail.
Fill mixing glass two-thirds full fine ice. 1 piece lemon peel. 1 teaspoonful syrup. 1 or 2 dashes orange bitters. 1 or 2 dashes Peychand’s bitters. 1/2 wine glass Vermouth. 1/2 wine glass whisky (Hermitage). Stir well and strain into cool cocktail glass and serve.
1900 William T. Boothby: Cocktail Boothby’s American Bartender. #26. Manhattan Cocktail.
Into a small mixing-glass place one-quarter teaspoonful of sugar, two tea- spoonfuls of water, three drops of Angostura, one-half jiggerful of whiskey, and one-half jiggerful of vermouth; stir, strain into a small bar glass, twist lemon peel and throw in and serve with ice water on the side.
1901 Anonymus: The Cocktail Book. Seite 17. Manhattan Cocktail.
Use Mixing Glass. TWO dashes gum syrup; two dashes Boker’s bitters; one-half Italian ver- mouth; one-half whiskey. Fill with ice, mix, and strain. Add a small twist of lemon peel.
1901 Anonymus: The Cocktail Book. Seite 17. Manhattan Cocktail – Dry.
MAKE the same as a Manhattan cock- tail, leaving out the syrup.
1901 Anonymus: The Cocktail Book. Seite 17. Manhattan Cocktail – Extra Dry.
MAKE the same as the dry cocktail, using French vermouth instead of Italian.
1901 J. E. Sheridan: The complete buffet manual. Seite 21. Manhattan Cocktail, No. 1.
(Use small wine-glass.) 1 pony French vermouth. pony whisky. 3 or 4 dashes Angostura bitters. 3 dashes gum syrup; serve.
1901 J. E. Sheridan: The complete buffet manual. Seite 21. Manhattan Cocktail, No. 2.
2 dashes Curacoa. 2 dashes Angostura bitters. 1/2 wine-glass whisky. 1/2 wine-glass Italian vermouth. Shaved ice; stir well and strain into a cocktail glass; serve.
1902 Anonymus: Fancy Drinks. Seite 44. Manhattan Cocktail.
MIXING GLASS. — 1/2 glass ice, two dashes gum, two dashes Angostura, two dashes Maraschino, 1/2 wineglass whiskey, 1/2 wineglass French Vermouth. Stir well and strain into cocktail glass, adding a cherry. If wanted dry use Italian Vermouth.
1902 Anonymus: Fox’s Bartender’s Guide. Seite 18. Manhattan Cocktail.
Use large bar glass. Fill glass with ice. One dash gum syrup. One or two dashes orange bitters. One dash Curacoa – absinthe, if asked for. One-half wine-glass whiskey. One-half wine-glass Vermouth. Stir with spoon, strain in cocktail glass, and serve after squeezing lemon peel on top.
1902 Anonymus: Ret Top Rye Guide. Seite 37. Manhattan Cocktail.
(Use a small bar glass.) Put in glass two clashes of Curaçao or Maraschino. One small glass of Red Top Rye. One wine-glass of Vermouth. Three dashes of Angostura Bitters. Two small lumps of ice. Shake well and strain into cool cock- tail glass. This is a favorite drink any time dur- ing the day, and especially just before dinner.
1902 Anonymus: The Cocktail Book. Seite 17. Manhattan Cocktail.
Use Mixing Glass. THREE dashes syrup; three dashes Angostura bitters; one-half Italian ver- mouth; one-half whiskey. Fill with ice, mix, and strain. Add a small twist of lemon peel.
1902 Anonymus: The Cocktail Book. Seite 17. Manhattan Cocktail – Dry.
MAKE the same as a Manhattan cock- tail, leaving out the syrup.
1902 Anonymus: The Cocktail Book. Seite 17. Manhattan Cocktail – Extra Dry.
MAKE the same as the dry cocktail, using French vermouth instead of Italian.
1902 Charlie Paul: American andother Iced Drinks. Seite 24. Fancy Manhattan Cocktail.
Half fill a half-pint tumbler with chipped ice; add two dashes of curaçoa or maraschino; a pony of rye whiskey; one wine-glass of vermouth; three dashes Boker’s bitters; shake well; strain into a claret glass, and add a small piece of lemon; if required sweet add two dashes of gum syrup.
1902 Charlie Paul: American andother Iced Drinks. Seite 37. Manhattan Cocktail.
Fill tumbler with chipped ice; put in three or four drops of Angostura bitters, ditto of plain syrup; add half a liqueur-glassful of vermouth, half wine-glassful of Scotch whiskey; stir well with spoon and put small piece of lemon on top.
1902 Niels Larsen: 156 Recettes de boissons américaines. Seite 20. Manhattan Cocktail.
[A préparer dans un grand gobelet.] Remplissez à moitié de petits morceaux de glace. Ajoutez: 2 cuillers à café de sirop de sucre; 6 gouttes d’angostura; 1/2 verre à madère de whisky; 1/2 – – vermout Noilly. Mélangez le tout et passez dans un verre à cocktail. Servez avec de petites pailles.
1903 Anonymus: Hegenbarth’s Bowlen-, Punsch-, und Kaffee-Haus-Getränkebuch. Manhattan Cocktail.
Manhattan ist die Insel, auf der New York liegt. In kleiner Champagner-Schale Roh-Eis, Punsch-Essenz, Gin, Curaçao, Whisky und Angosturabitter gut vermengen. Stück feinst abgeschälte Zitronenschale hineinhängen. Also eine Uebermischung!
1903 Anonymus: Manuel du Cocktail. Seite 17. Manhattan Cocktail.
Se servir du verre à mixtion. TROIS gouttes de sirop, trois gouttes d’angostura, moitié vermouth italien et moitié whiskey. Remplir de glace, mélanger et filtrer. Ajouter un zeste de citron.
1903 Anonymus: Manuel du Cocktail. Seite 17. Manhattan Cocktail – Sec.
MÊME préparation que le Manhattan ci-dessus, mais sans mettre de sirop.
1903 Anonymus: Manuel du Cocktail. Seite 18. Manhattan Cocktail – Extra sec.
MÊME préparation que Manhattan sec et mettre du vermouth français au lieu de l’italien.
1903 Edward Spencer: The Flowing Bowl. Seite 156. Manhattan Cocktail.
Half a wine-glass of Italian vermouth, half a wine glass of rye whisky, ten drops of Angostura bitters, and ten drops of curaçoa. Shake and strain, and place a small shred of lemon-peel atop.
1903 Tim Daly: Daly’s Bartender’s Encyclopedia. Seite 49. Bottle Manhattan Cocktail.
Use bar shaker for mixing. 1/2 wine glass of gum syrup. 1/2 pony glass of bitters (Angostura). 1 pony glass of orange curacoa. Half fill the shaker with fine ice. 1-3 bottle of vermuth. 2-3 bottle of good whiskey. Stir well with long bar spoon, strain into a full quart bottle, and cork. Place an attractive label on the bottle, and you will have a bottle of cocktail that will please your most exacting patron.
1903 Tim Daly: Daly’s Bartender’s Encyclopedia. Seite 59. Manhattan Cocktail.
Use a mixing glass. Half fill with fine ice. 1 dash of Angostura bitters. 1/2 wine glass of whiskey. 1/2 wine glass of vermuth. Stir with spoon, strain into a cocktail glass, put in a cherry or olive, and serve. One that is a dear and lasting friend to the Bohemians, and probably called for more extensively than any other morning favorite.
1903 V. B. Lewis: The Complete Buffet Guide. Seite 21. Manhattan Cocktail, No. 1.
(Use small wine-glass.) 1 pony French vermouth. pony whisky. 3 or 4 dashes Boker’s or Angostura bitters. 3 dashes gum syrup; serve.
1903 V. B. Lewis: The Complete Buffet Guide. Seite 21. Manhattan Cocktail, No. 2.
2 dashes Curacoa. 2 dashes Angostura or Boker’s bitters. 1/2 wine-glass whisky. 1/2 wine-glass Italian vermouth. Shaved ice; stir well and strain into a cocktail glass; serve.
1904 John Applegreen: Applegreen’s Barkeeper’s Guide. Seite 2. Manhattan Cocktail.
1 dash orange bitters 1 dash Peychaud bitters 1 dash syrup 1/2 jigger whisky 1/2 jigger Italian Vermouth Piece of lemon peel Strain into cocktail glass.
1904 John Applegreen: Applegreen’s Barkeeper’s Guide. Seite 2. Manhattan Cocktail, Dry.
Same as above, except omit the syrup.
1904 John Applegreen: Applegreen’s Barkeeper’s Guide. Seite 7. Old-Fashioned Manhattan Cocktail.
Same as old-fashioned whisky cocktail except use 1/2 jigger of whisky and 1/2 jigger of Italian vermouth.
[Old-Fashioned Whisky Cocktail: Use a large cut glass Put 1/2 lump of cut sugar in the glass, dampen it slightly with water and crush well with your muddler; then put in lemon peel on the sugar, and the lump ice. 1 dash Peychaud or Angostura bitters 1 jigger good whisky Stir well and serve. Some people prefer to have their old-fashioned cocktail strained, and it is well to ask your custo- mer if he so prefers it, and, if so, strain into a whisky glass.]
1904 Paul E. Lowe: Drinks As They Are Mixed. Seite 21. Manhattan Cocktail.
Use mixing glass. Ice, fine, fill glass. Syrup, 1/2 barspoonful. Angostura bitters, 1 dash. Vermouth, 1/2 jigger. Whiskey, 1/2 jigger. Lemon peel, 1 piece twisted. Stir and strain into cool cocktail glass.
1904 Thomas Stuart: Stuart’s Fancy Drinks. Seite 21. Manhattan Cocktail, No. 1.
(A small wine-glass.) 1 pony French vermouth. 1/2 pony whisky. 3 or 4 dashes Angostura bitters. 3 dashes gum syrup.
1904 Thomas Stuart: Stuart’s Fancy Drinks. Seite 21. Manhattan Cocktail, No. 2.
2 dashes Curacoa. 2 ” Angostura bitters. 1/2 wine-glass whisky. 1/2 ” Italian vermouth. Fine ice; stir well and strain into a cocktail glass.
1905 Anonymus: Bebidas americanas. Seite 11. Manhatan cocktail.
Se media la cotelera de pedaci- tos de hielo, y se agrega: 2 cucharaditas de jarabe de azúcar, 6 gotas de angostura, 1/3 de copa mediana de whisky, 1/2 » » » de vermout Marsella. Se mezcla bien y se sirve.
1905 Anonymus: The Gorham Cocktail Book. Seite 29. Manhattan Cocktail.
Two dashes gum-syrup, two dashes Boker’s bitters, one-half jigger Italian vermouth, one-half jigger whiskey, one piece lemon peel. FILL mixing-glass half-full fine ice, add two dashes gum-syrup, two dashes Boker’s bitters, one-half jigger Italian vermouth, one-half jigger whiskey. Mix, strain into cocktail- glass. Add a piece of lemon peel.
1905 Anonymus: The Gorham Cocktail Book. Seite 30. Manhattan Cocktail Dry.
Two dashes Boker’s bitters, one-half jigger Italian vermouth, one-half jigger whiskey, one piece lemon peel. PREPARE same as Manhattan Cocktail, leaving out syrup.
1905 Anonymus: The Gorham Cocktail Book. Seite 30. Manhattan Cocktail Extra Dry.
Two dashes Boker’s bitters, one-half jigger French vermouth, one-half jigger whiskey, one piece lemon peel. MIX same as Manhattan Cocktail. Leave out syrup, and use French vermouth in place of Italian.
1905 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 149. Southern Club Manhattan Cocktail.
Mixing glass. Two-thirds full shaved ice. One dash syrup. Four dashes Curacoa. Two dashes Maraschino. Two dashes Peychaud Bitters. One small jigger Italian Vermouth. One small jigger rye whiskey. Strain into cool cocktail glass, squeeze orange peel on top and serve. Don’t put peel in glass;
1905 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 150. Manhattan Cocktail.
Use large bar glass. Fill glass with ice. One dash gum syrup. One or two dashes orange bitters. One dash Curacoa — absinthe, if asked for. One-half wine-glass whiskey. One-half wine-glass Vermouth. Stir with spoon, strain in cocktail glass, and serve after squeezing lemon peel on top.
1906 Anonymus: Dr. Siegbert’s Angostura Bitters. Seite 33. Manhattan Cocktail.
Use mixing glass half full of ice. 1 piece of lemon peel. 1 dash syrup. 2 dashes Dr. Siegert’s Genuine Angostura Bitters. 1 dash of orange bitters. 1/2 jigger of Vermouth. 1/2 jigger of whiskey. Stir well; strain into cocktail glass and serve.
1906 George J. Kappeler: Modern American Drinks. Seite 30. Bottled Manhattan Cocktail.
One-third of a quart of whiskey, one-third Italian vermouth, one-third water. Add one and a half pony Peyschaud or Angostura bitters, one pony gum-syrup. Mix well and bottle.
1906 George J. Kappeler: Modern American Drinks. Seite 38. Manhattan Cocktail.
Fill mixing-glass half-full fine ice, add two dashes gum-syrup, two dashes Peyschaud or An- gostura bitters, one half-jigger Italian vermouth, one-half jigger whiskey. Mix, strain into cock- tail-glass. Add a piece of lemon-peel or a cherry.
1906 George Spaulding: How to Mix Drinks. Seite 14. Manhattan.
Use large glass. Ice, full glass, Gum syrup, one dash. Orange bitters, one dash. Curacoa, one dash. Whiskey, one half wine glass. Vermouth, one half wine glass. Stir and strain in cocktail glass; twist lemon peel on top.
1906 Louis Muckensturm: Louis’ Mixed Drinks. Seite 35. Manhattan Cocktail.
Take two dashes of orange bitters, One dash of Angostura bitters, One dash of Curacao, One liqueur-glass of Italian Vermouth, and Two liqueur-glasses of Rye whiskey. Fill the mixing-glass with ice; stir wel and strain into a cocktail-glass.
1906 Louis Muckensturm: Louis’ Mixed Drinks. Seite 36. Dry Manhattan Cocktail.
Take two dashes of orange bitters. One dash of Angostura bitters, Two liqueur-glasses of Rye whiskey, and One liqueur-glass of French Vermouth. Fill the mixing-glass with ice; stir well and strain into a cocktail-glass. Twist in a small piece of lemon peel and serve with a stuffed olive.
1906 Louis Muckensturm: Louis’ Mixed Drinks. Seite 53. Bottled Manhattan Cocktail.
take eight ounces of French Vermouth, Four ounces of Italian Vermouth, Twelve ounces of Rye whiskey, One liqueur-glass of Curacao, Half a liqueur-glass of orange bitters, and Four full dashes of Angostura bitters.
1907 Charles Smith: Smacks and Smiles. Seite 72. Manhattan Cocktail, No. 1.
Use a large bar glass. 1 pony French vermouth. 1/2 pony whisky. 3 or 4 dashes Angostura bitters. 3 dashes gum syrup. Fine ice; stir well and serve in a cocktail glass.
1907 Charles Smith: Smacks and Smiles. Seite 72. Manhattan Cocktail, No. 2.
Use a large bar glass. 2 dashes Curaçoa. 2 ” Angostura bitters. 1/2 wine-glass whisky. 1/2 wine-glass Italian vermouth. Fine ice; stir well and strain into a cocktail glass.
1907 Frank Newman: American-Bar. Seite 64. Manhattan Cocktail.
Verre no 3 Prendre le verre à mélange n° 1, mettre quelques mor- ceaux de glace: 3 traits d’angostura bitter. Finir avec rye whisky et vermouth Turin, quantités égales, bien remuer, passer dans le verre n° 5. Servir avec un zeste de citron, une cerise ou une olive, au goût du consommateur.
1908 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 149. Southern Club Manhattan Cocktail.
Mixing glass. Two-thirds full shaved ice. One dash syrup. Four dashes Curacoa. Two dashes Maraschino. Two dashes Peychaud Bitters. One small jigger Italian Vermouth. One small jigger rye whiskey. Strain into cool cocktail glass, squeeze orange peel on top and serve. Don’t put peel in glass.
1908 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 150. Manhattan Cocktail.
Use large bar glass. Fill glass with ice. One dash gum syrup. One or two dashes orange bitters. One dash Curacoa — absinthe, if asked for. One-half wine-glass whiskey. One-half wine-glass Vermouth. Stir with spoon, strain in cocktail glass, and serve after squeezing lemon peel on top.
1908 Jacob Abraham Grohusko: Jack’s Manual. Seite 36. Improved Manhattan Cocktail.
1908 William Boothby: The World’s Drinks. Seite 24. Dry Manhattan Cocktail.
Into a small mixing-glass place some ice, two dashes of Orange bitters, two drops of Angostura, half a jiggerful of French vermouth, half a jiggerful of whiskey and a piece of twisted lemon peel; stir thoroughly, strain into a chilled cocktail-glass and serve with ice water on the side. An olive, a pimola or French hazelnuts may be served with this drink.
1908 William Boothby: The World’s Drinks. Seite 26. Manhattan Cocktail.
Into a small mixing-glass place two dashes of Orange bitters, two drops of Angostura bitters, half a jiggerful of Italian vermouth and half a jiggerful of bourbon whiskey; stir thoroughly, strain into a chilled cocktail-glass, twist and squeeze a piece of lemon peel over the top and serve.
1909 Carl A. Seutter: Der Mixologist. Seite 35. Manhattan-Cocktail.
3-4 Stückchen Kristalleis, 3 Dashes Angostura-Bitters, 1/2 Cocktailglas italienischen Vermouth, 1/2 ” guten amerikanischen Whisky. Im übrigen verfahre wie bei Martini-Cocktail.
[Man mische gut mit einem Barlöffel, gebe eine Kirsche in ein Cocktail- glas, seihe das Getränk hinein, presse das Öl aus einem Stück- chen Zitronenschale hinein und serviere. Sollte dieser Cocktail trocken (dry) verlangt werden, dann nehme man französischen Vermouth anstatt italienischem und serviere mit einer Olive.]
1909 Carlos Golfrin: Manual del Cantinero. Manhatan cocktail.
Echese en un recipiente apropiado la necesaria can- tidad de hielo en pedacitos para mediarle, y agrégue- sele: Jarabe de azúcar . . . . . . . . . . 2 cucharaditas Bitter angostura . . . . . . . . . . 6 gotas Whisky . . . . . . . . . . . . . . . . . . 1/3 de copa mediana Vermouth de Marsella . . . . . 1/2 copa mediana Mézclese bien todo, y sírvase la bebida como las an- teriores.
1909 Charlie Paul: American and Other Iced Drinks. Seite 26. Fancy Manhattan Cocktail.
Half fill a half-pint tumbler with chipped ice; add two dashes of curaçoa or maraschino; a pony of rye whiskey; one wine-glass of vermouth; three dashes Boker’s bitters; shake well; strain into a claret glass, and add a small piece of lemon; if required sweet add two dashes of gum syrup.
1909 Charlie Paul: American and Other Iced Drinks. Seite 39. Manhattan Cocktail.
Fill tumbler with chipped ice; put in three or four drops of Angostura bitters, ditto of plain syrup; add half a liqueur-glassful of vermouth half wine-glassful of Scotch whiskey; stir well with spoon and put small piece of lemon on top.
1909 George J. Kappeler: Modern American Drinks. Seite 30. Bottled Manhattan Cocktail.
One-third of a quart of whiskey, one-third Italian vermouth, one-third water. Add one and a half pony Peyschaud or Angostura bitters, one pony gum-syrup. Mix well and bottle.
1909 George J. Kappeler: Modern American Drinks. Seite 38. Manhattan Cocktail.
Fill mixing-glass half-full fine ice, add two dashes gum-syrup, two dashes Peyschaud or An- gostura bitters, one half-jigger Italian vermouth, one-half jigger whiskey. Mix, strain into cock tail-glass. Add a piece of lemon-peel or a cherry.
1909 George J. Kappeler: Modern American Drinks. Seite 38. Manhattan Cocktail, Dry.
Prepare same as Manhattan Cocktail, leaving out syrup and cherry.
1909 George J. Kappeler: Modern American Drinks. Seite 38. Manhattan Cocktail, Extra Dry.
Mix same as Manhattan cocktail. Leave out syrup and cherry, and use French vermouth in place of Italian.
1909 Jacob A. Didier: The Reminder. Seite 11. Manhattan Cocktail.
Use a mixing glass, half fill with cracked ice. 1 dash of gum syrup. 1 dash of Aromatic bitters. 1/2 drink of Italian vermouth. 1/2 drink of whiskey. Stir, strain into a cocktail glass, twist lemon peel on top and serve. (Add cherry or olive if desired).
1909 Jacob A. Didier: The Reminder. Seite 11. Manhattan Cocktail (Dry).
Use a mixing glass, half fill with cracked ice. 2 dashes of orange bitters. 1/3 drink of French vermouth. 2/3 drink of whiskey. Stir, strain into a cocktail glass, and serve. (Add cherry or olive if desired).
1909 Jacob A. Didier: The Reminder. Seite 108. Manhattan Cocktails.
(One Quart) 1/2 pony of curacoa (red). 1/2 pony of gum syrup. 1/2 pony of Angostura or Pey- chaud bitters. 1/3 bottle of vermouth (Italian). 2/3 bottle of whiskey. Mix the above in the same manner as the bottle whiskey cocktails.
1909 Jacob A. Didier: The Reminder. Seite 138. Manhattan Cocktail.
(Five Gallons) Made similar to whiskey cocktail, using: 4 bottles of Italian vermouth. 3 gallons of whiskey in place of four gallons of whiskey called for in Whiskey Cocktail recipe.
1909 John Applegreen: Applegreen’s Bar Book. Seite 2. Manhattan Cocktail.
1 dash orange bitters 1 dash Peychaud bitters 1 dash syrup 1/2 jigger whisky 1/2 jigger Italian vermouth Piece of lemon peel Ice Strain into cocktail glass.
1909 John Applegreen: Applegreen’s Bar Book. Seite 2. Manhattan Cocktail, Dry.
Same as above, except omit the syrup.
1909 John Applegreen: Applegreen’s Bar Book. Seite 7. Old-Fashioned Manhattan Cocktail.
Same as old-fashioned whisky cocktail, ex- cept use 1/2 jigger of whisky and 1/2 jigger of Italian vermouth.
Seite 6. Old-Fashioned Whisky Cocktail.
Use a large cut glass Put 1/2 lump of cut sugar in the glass, dampen it slightly with water and crush well with your muddler; then put in lemon peel on the sugar, and the lump ice 1 dash Peychaud or Angostura bitters 1 jigger good whisky Stir well and serve Some people prefer to have their old- fashioned cocktails strained, and it is well to ask your customer if he so prefers it, and, if so, strain into a whisky glass.
1909 Jorge Casparò: Guia practica del cantinero. Seite 44. Manhattan Cock-tail.
(Cock-tail de Whiskey Manhattan). Llénese de hielo desmenuzado hasta sus dos terceras partes, un vaso grande, y agrégue- sele un chorro de amargos Angostura, otro de Curaçao, media copa de Vermouth fran- cés y otra media de Whiskey para cock-tail; agítese el contenido, cuélese sobre una copa especial, exprímasele una cáscara de limón, y sírvase.
1910 Anonymus: 101 Drinks and How to Mix Them. Manhattan.
Simple: Two parts Rye Whiskey Shake well with fine ice One part Italian and strain Vermouth
Not so simple: One part Rye Whiskey Ice, shake and strain into One part Italian a cocktail glass in which Vermouth a maraschino cherry has One jigger Curacao been dropped Two dashes Bitters
1910 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 149. Southern Club Manhattan Cocktail.
Mixing glass. Two-thirds full shaved ice. One dash syrup. Four dashes Curacoa. Two dashes Maraschino. Two dashes Peychaud Bitters. One small jigger Italian Vermouth. One small jigger rye whiskey. Strain into cocktail glass, squeeze orange peel on top and serve. Don’t put peel in glass.
1910 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 150. Manhattan Cocktail.
Use large bar glass. Fill glass with ice. One dash gum syrup. One or two dashes orange bitters. One dash Curacoa – absinthe, if asked for. One-half wine-glass whiskey. One-half wine-glass Vermouth. Stir with spoon, strain into cocktail glass, and serve after squeezing lemon peel on top.
1910 Jacob Abraham Grohusko: Jack’s Manual. Seite 50. Improved Manhattan Cocktail.
1 dash bitters 1 dash Maraschino 50% rye whiskey 50% Italian Vermouth 1/2 glass cracked ice. Stir, strain and serve.
1910 Jacob Abraham Grohusko: Jack’s Manual. Seite 55. Manhattan Cocktail.
1910? J. Rey: Guide du Maître d’Hôtel et du Restaurateur. Seite 266. Manhattan-Cocktail.
Mélangez dans un verre à soda : 1/2 verre à Xérès de vermouth italien (si le cocktail est demandé “dry” on emploie du vermouth français), 1/2 do. de Scotch whisky; 1/2 verre à liqueur de curaçao Marnier; 4 gouttes de Peach bitter; 2 cuillerées de glace pilée; passez-le et servez-le avec un zeste de citron dans le verre, ou une cerise cuite au sirop.
1910 Raymond E. Sullivan: The Barkeeper’s Manual. Seite 3. Manhattan Cocktail.
One dash Angostura Bitters, One-fifth Italian Vermouth, Four-fifths Wilson Whiskey. Serve same as the above with the exception of lining cocktail glass with Maraschino and serve with Cherry.
1910 Rodolph Rose: Toasts Wines and how to serve them. Seite 7. Italian Manhattan Cocktail.
1 dash Angostura Bitters. 1 dash of Maraschino. One-half Rye Whiskey. One-half Italian Vermouth. One-half glass of cracked ice; stir, strain and serve.
1911 George R. Washbourne & Stanley Bronner: Beverages De Luxe. Manhattan Cocktail.
(Use large bar glass.) Fill the glass up with ice. One or two dashes of gum syrup, very carefully. One or two dashes of bitters (orange bitters). One dash of Curacao or Absinthe if required. One-half wine glass of whisky. One-half wine-glass of Vermouth. Stir up well; strain into a fancy cock- tail glass; squeeze a piece of lemon peel on top, and serve.
1912 Anonymus: Dr. Siegert’s Angostura Bitters. Seite 33. Manhattan Cocktail.
Use mixing glass half full of ice. 1 piece of lemon peel. 1 dash syrup. 2 dashes Dr. Siegert’s Genuine Angostura Bitters. 1 dash of orange bitters. 1/2 jigger of Vermouth, 1/2 jigger of whiskey. Stir well; strain into cocktail glass and serve.
1912 Anonymus: Wehman Bros.’ Bartenders’ Guide. Seite 17. Manhattan Cocktail.
(Use large bar glass.) Fill the glass with ice, Two or three dashes of gum syrup, One or two dashes of bitters, One dash of curacoa (or absinthe if required), One-half wine-glass of whiskey, One-haIf wine-glass of vermouth. Stir up well, strain into a fancy cocktail glass, squeeze a piece of lemon peel on the top and serve.
1912 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 149. Southern Club Manhattan Cocktail.
Mixing glass. Two-thirds full shaved ice. One dash syrup. Four dashes Curacoa. Two dashes Maraschino. Two dashes Peychaud Bitters. One small jigger Italian Vermouth. One small jigger rye whiskey. Strain into cool cocktail glass, squeeze orange peel on top and serve. Don’t put peel in glass.
1912 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 150. Manhattan Cocktail.
Use large bar glass. Fill glass with ice. One dash gum syrup. One or two dashes orange bitters. One dash Curacoa — absinthe, if asked for. One-half wine-glass whiskey. One-half wine-glass Vermouth. Stir with spoon, strain in cocktail glass, and serve after squeezing lemon peel on top.
1912 Charlie Paul: American and Other Iced Drinks. Seite 26. Fancy Manhattan Cocktail.
Hall fill a half-pint tumbler with chipped ice; add two dashes of curaçoa or maraschino; a pony of rye whiskey; one wine-glass of vermouth; three dashes Boker’s bitters; shake well; strain into a claret glass, and add a small piece of lemon; if required sweet add two dashes of gum syrup.
1912 Charlie Paul: American and Other Iced Drinks. Seite 39. Manhattan Cocktail.
Fill tumbler with chipped ice; put in three or four drops of Angostura bitters, ditto of plain syrup; add half a liqueur-glassful of vermouth, half wine-glassful of Scotch whiskey; stir well with spoon and put small piece of lemon on top.
1912 E.J.M.: The Great American Cocktail. Manhattan Cocktail.
Fill large mixing glass with ice Stir, strain, Two dashes Angostura Bitters Squeeze Lemon Two dashes Orange Bitters Peel on top, Two thirds jigger 365 Rye Serve in One third jigger M. & R. Vermouth Cocktail . Glass
1912 Ignacio Doménech: El Arte del Cocktelero Europeo. Seite 9. Manhattan-cocktail.
(PREPARARLO EN UN ORAN VASO DE CRISTAL) Llénese á la mitad con pedacitos de hielo pica- do; añadir: Dos cucharadas de las de café, de jarabe de azú- car. Seis gotas de angostura. Un tercio de copa de las que se bebe el vino Madera, de whisky. Media copa de íd. íd. de vermut Noilly. Mézclese todo, y se pasa á una copa ó vaso de cocktail. Sírvase con pequeñas pajas.
1912 John H. Considine: The Buffet Blue Book. #127. Manhattan Cocktail.
Use mixing glass half full of ice. 1 piece of lemon peel, 1 dash of syrup, 1 dash of Abbott’s Bitters, 1 dash of orange bit- ters, 1/2 jigger of vermouth, 1/2 jigger of whiskey. Stir well; strain Into cocktail glass and serve.
1912 John H. Considine: The Buffet Blue Book. #321. Manhattan Cocktail.
2 Dashes plain Syrup, 2 or 3 dashes Ab- bott’s Bitters. 1/2 jigger Italian Vermouth. 1/2 jigger Whiskey. After stirring well with spoon or shaker add one Maraschino Cherry, twist small bit of lemon peel to top it off.
1912 Niels Larsen: 156 Recettes de Boissons Américaines. Seite 20. Manhattan Cocktail.
[A préparer dans un grand gobelet.] Remplissez à moitié de petits morceaux de glace. Ajoutez: 2 cuiliers à café de sirop de sucre; 6 gouttes d’angostura; 1/3 verre à madère de whisky; 1/2 – – vermout Noilly. Mélangez le tout et passez dans un verre à cocktail. Servez avec de petites pailles.
1913 Bartender’s Association of America: Bartender’s Manual. Seite 24. Southern Club Manhattan Cocktail.
(Mixing glass.) 2/3 full shaved ice; 1 dash syrup; 4 dashes Curacoa; 2 dashes maraschino; 2 dashes Peychaud bitters; 1 small jigger Italian vermouth; 1 small jigger rye whisky. Strain into cool cocktail glass, squeeze orange peel on top and serve. Don’t put peel in glass.
1913 Bartender’s Association of America: Bartender’s Manual. Seite 34. Manhattan Cocktail No. 1.
In mixing glass 1/2 full of fine ice; dash of syrup; dash of Angostura bit- ters; 1/3 jigger of French vermouth, 2/3 whisky. Stir and strain; serve with a cherry.
1913 Bartender’s Association of America: Bartender’s Manual. Seite 34. Manhattan Cocktail No. 2.
3 dashes of Curacoa; 2 dashes of Angostura bitters; 1/2 wineglass of whisky; 1/2 wineglass of Italian vermouth; fine ice. Stir well and strain into a cocktail glass.
1913 Carl A. Seutter: Der Mixologist. Seite 35. Manhattan-Cocktail.
3—4 Stückchen Kristalleis, 3 Dashes Angostura-Bitters, 1/2 Cocktailglas italienischen Vermouth, 1/2 „ guten amerikanischen Whisky. Im übrigen verfahre wie bei Martini-Cocktail.
Seite 35. Martini-Cocktail.
Man mische gut mit einem Barlöffel, gebe eine Kirsche in ein Cocktailglas, seihe das Getrànk hinein, presse den Saft aus einem Stückchen Zitronenschale hinein und serviere. Sollte dieser Cocktail trocken (dry) verlangt werden, dann nehme man französischen Vermouth anstatt italienischem und serviere mit einer Olive.
1913 Hans Schönfeld & John Leybold: Lexikon der Getränke. Seite 138. Manhattan Cocktail I.
1913 Hans Schönfeld & John Leybold: Lexikon der Getränke. Seite 138. Manhattan Cocktail II.
Ein Barglas mit 2—3 Stck. Eis, 1/2 Glas ital. Vermouth, 1 Likörglas Amerik.-Whisky, 4 Spritzer Bols-Bitter, rühren, in Cocktailglas seihen, Citronenschale, Kirsche.
1913 Hans Schönfeld & John Leybold: Lexikon der Getränke. Seite 138. Manhattan Cocktail III, größere Quantitäten.
In ein Misch- glas gebe: 1/2 Likörglas Angostura, 1 Likörglas Gum, 1/3 ital. Vermouth, 2/3 Fl. Rye-Whisky, gut rühren und in Flaschen füllen, gut verkorken.
1913 Harry Montague: The Up-To-Date Bartender’s Guide. Seite 13. Manhattan Cocktail.
Fill mixing glass with fine ice. 2 dashes syrup. 1 dash Angostura bitters. 1/2 jigger vermouth. 1/2 jigger whiskey. 1 piece twisted lemon skin. Stir; strain into cocktail glass and serve.
1913 Jacques Straub: A Complete Manual of Mixed Drinks. Seite 31. Manhattan Cocktail.
1 Dash Angostura Bitters. 1/3 Jigger Martini & Rossi Vermouth. 2/3 Jigger Green River Whiskey. Stir.
1913 Jacques Straub: A Complete Manual of Mixed Drinks. Seite 31. Manhattan Jr. Cocktail.
Manhattan with Orange Peel. Shake well.
1914 Anonymus (Charles S. Mahoney): New Bartender’s Guide. Seite 36. Manhattan Cocktail.
Use large bar-glass. Fill up with shaved ice. Two dashes of gum syrup. Three dashes of Angostura bitters. One-half wine-glass of Vermouth. One-half wine-glass of whiskey. Stir well; strain into cocktail-glass; twist a piece of lemon peel on top and serve.
1914 Anonymus: The Art of Mixing Them. Seite 26. Manhattan Cocktail No. 1.
(A small wineglass.) 1 pony of French ver- mouth; 1/2 pony of whisky; 3 or 4 dashes of Angostura bitters; 3 dashes of gum syrup.
1914 Anonymus: The Art of Mixing Them. Seite 26. Manhattan Cocktail No. 2.
Two dashes of Curacoa; 3 dashes of Angostura bitters; 1/2 wineglass of whisky; 1/2 wineglass of Italian vermouth; fine ice. Stir well and strain into a cocktail glass.
1914 Anonymus: The Art of Mixing Them. Seite 29. Southern Club Manhattan Cocktail.
(Mixing glass.) 2/3 full shaved ice; 1 dash syrup; 4 dashes Curacoa; 2 dashes maraschino; 2 dashes Peychaud bitters; 1 small jigger Italian vermouth; 1 small jigger rye whisky. Strain into cool cocktail glass, squeeze orange peel on top and serve. Don’t put peel in glass.
1914 Ernest P. Rawling: Rawling’s Book of Mixed Drinks. Seite 26. Manhattan Cocktail.
Fill the mixing glass with small lumps of ice. Over this put one-third measure French ver- mouth two-thirds measure Bourbon or rye whiskey three drops Angostura bitters two dashes orange bitters; stir thoroughly, working the spoon as directed. Strain into a cocktail glass and add a cherry in Maraschino. This drink may be served dry or sweet, by using either French or Italian vermouth, the latter being sweet. Great care must be used in the handling of bitters, as only a few drops are required to impart the desired flavor.
1914 Harry Montague: The Up-To-Date Bartenders‘ Guide.Seite 13. Manhattan Cocktail.
Fill mixing glass with fine ice, 2 dashes syrup. 1 dash Angostura bitters. 1/2 jigger vermouth. 1/2 jigger whiskey. 1 piece twisted lemon skin. Stir; strain into cocktail glass and serve.
1914 Jacques Straub: Drinks. Seite 31. Manhattan Cocktail.
1914 Jacques Straub: Drinks. Seite 31. Manhattan Jr. Cocktail.
Manhattan with orange peel. Shake well.
1915 John B. Escalante: Manual del cantinero. Seite 22. Manhattan Cocktail.
(Manjatan cockteil) USE UN VASO DE LOS DE REFRESO Echese la necesaria cantidad de hielo en pedacitos par[a] mediar el vaso, y agréguese: Sirope de goma . . . . . . . . . . . Unas gota[s] Bitters de naranja . . . . . . . . . Unas gota[s] Curaçao . . . . . . . . . . . . . . . . . Unas gota[s] Whiskey (Rye) Americano . . . } Por partes iguales Vermouth Torino . . . . . . . . . Mézclese todo con una cuchara, cuélese en una copa [de] las de cocktail, y sírvase con una corteza de limón reto[or-] cida.
1916 Charlie Paul: Recipes of American and Other Iced Drinks. Seite 37. Manhattan Cocktail.
Fill tumbler with chipped ice; put in three or four drops of Angostura bitters, ditto of plain syrup; add half a liqueur-glassful of vermouth, half wine-glassful of Scotch whiskey; stir well with spoon and put small piece of lemon on top.
3 parts Rye 1-2 part French vermouth 1-2 part Italian vermouth Shake well; strain into cocktail glass, and add cherry. We understand that this recipe went along with the $24 that the Dutch paid to buy the island!
2 parts Rye 1 part Italian vermouth Shake well; strain into cocktail glass, and add cherry. A nice, mild drink, heartily NOT recommended for nursing mothers or children under three!
1916 Jacob Abraham Grohusko: Jack’s Manual. Seite 53. Improved Manhattan Cocktail.
1 dash Bitters 1 dash Maraschino 50% Rye Whiskey 50% M. & R. Italian Vermouth 1/2 glass cracked ice. Stir, strain and serve.
1916 Jacob Abraham Grohusko: Jack’s Manual. Seite 57. Manhattan Cocktail.
1 dash Angostura Bitters 50% M. & R. Italian Vermouth 50% Rye Whiskey 1/2 glass cracked ice. Stir, strain and serve.
1916 Jacob Abraham Grohusko: Jack’s Manual. Seite 57. Manhattan Jr. Cocktail.
Manhattan Cocktail with Orange Peel. Shake well.
1917 Hugo R. Ensslin: Recipes for Mixed Drinks. Seite 21. Manhattan Cocktail (Dry).
2/3 Whiskey 1/3 Italian Vermouth 2 dashes Angostura Bitters Stir well in a mixing glass with cracked ice, strain and serve with an olive in glass and a twist of lemon peel on top.
1917 Hugo R. Ensslin: Recipes for Mixed Drinks. Seite 22. Manhattan Cocktail (Sweet).
Made the same as Manhattan (dry) adding 2 dashes Gum Syrup and serve with a cherry instead of an olive.
1917 Jacob A. Didier: The Reminder. Seite 11. Manhattan Cocktail.
Use a mixing glass, half fill with cracked ice. 1 dash of gum syrup. 1 dash of Aromatic bitters. 1/2 drink of Italian vermouth. 1/2 drink of whiskey. Stir, strain into a cocktail glass, twist lemon peel on top and serve. (Add cherry or olive if desired).
1917 Jacob A. Didier: The Reminder. Seite 11. Manhattan Cocktail (Dry).
Use a mixing glass, half fill with cracked ice. 2 dashes of orange bitters. 1/3 drink of French vermouth. 1/3 drink of whiskey. Stir, strain into a cocktail glass and serve. (Add cherry or olive if desired).
1917 Jacob A. Didier: The Reminder. Seite 108. Manhattan Cocktails.
(One Quart) 1/2 pony of curacoa (red), 1/2 pony of gum syrup, 1/2 pony of Angostura or Pey- chaud bitters. 1/3 bottle of vermouth (Italian). 2/3 bottle of whiskey. Mix the above in the same manner as the bottle whiskey cocktails.
1917 Jacob A. Didier: The Reminder. Seite 138. Manhattan Cocktail.
(Five Gallons) Made similar to whiskey cocktail, using: 4 bottles of Italian vermouth. 3 gallons of whiskey in place of four gallons of whiskey called for in Whiskey Cocktail recipe.
1918 Anonymus: „Home Brewed“. Seite 26. Manhattan Cocktail.
(Use small wine-glass.) One pony French vermouth; 1/2 pony whiskey; 3 or 4 dashes Boker’s or An- gostura bitters; 3 dashes gum syrup; serve.
1919 Albert A. Hopkins: Home Made Beverages. Seite 206. Manhattan Cocktail.
Vermouth, 1/2 wineglassful; whiskey, 1/2 wineglassful; simple syrup, 30 drops; Angostura bitters, 10 drops; Curaçoa, 6 drops; a little shaved ice; lemon peel, 1 small strip. Put all the ingredients, except the lemon rind, into a large tumbler, cover the top closely, shake well, and strain into a wineglass. Place the strip of lemon peel on the top, and serve.
1920 Anonymus: Down the Hatch. Seite 14. Manhattan Cocktail.
(contents for one bottle) Made just like recipe for Creole Cocktail, only it is divided in this way: 5 ponies French 5 ponies Italian Martini Vermouth Rossi 5 ponies Martini Rossi Sweet Fill quart with good Whiskey
1920 Anonymus: Down the Hatch. Seite 14. Manhattan Cocktail.
1 tsp Natural Syrup 1 pony Italian Vermouth 3 drops Angostura Bitters 1 pony French Vermouth 1/2 tsp Peyschaud Syrup 1 pony Rye Whiskey 1/2 scoop broken Ice Strain into a thin glass; flavor with Absinthe if desired.
1920 Anonymus: Good Cheer. Seite 16. Manhattan Cocktail.
1920 Anonymus: Gooderham & Worts Limited. Seite 22. Manhattan Cocktail.
Fill shaker 1/2 full cracked ice 2/3 G & W “Four Roses” Rye Whiskey 1/3 Italian Vermouth dash of Angostura Bitters Shake well, strain into cocktail glass, with cherry. (Named after the island on which stands New York City.)
1920 Anonymus: Metropolitain Club, Washington, D. C., Cocktails. Seite 12. Manhattan.
One-third Italian Ver- mouth, two-thirds whiskey, four dashes of orange or two dashes of Angostura Bitters, if preferred.
1920 Carl A. Seutter: Der Mixologist. Seite 35. Manhattan-Cocktail.
3—4 Stückchen Kristalleis, 3 Dashes Angostura-Bitters, 1/2 Cocktailglas italienischen Vermouth, 1/2 „ guten amerikanischen Whisky. Im übrigen verfahre wie bei Martini-Cocktail.
Seite 35. Martini-Cocktail.
Man mische gut mit einem Barlöffel, gebe eine Kirsche in ein Cock- tailglas, seihe das Getränk hinein, presse den Saft aus einem Stück chen Zitronenschale hinein und serviere. Sollte dieser Cocktail trocken (dry) verlangt werden, dann nehme man französischen Vermouth anstatt italienischem und serviere mit einer Olive.
1920 Ferruccio Mazzon: Guida del barman. Seite 15. Manhattan Cocktail.
Riempite per 1/3 il bicchierone di ghiaccio sminuzzato, aggiungendovi: 1 cucchiaino di sciroppo di Gomma o zucchero in polvere 5 goccie d’Angostura 1/4 bicchiere a marsala di whisky 1/2 bicchiere a marsala di vermouth di Torino. Agitate bene e versate col cucchiaio da Bar in un bicchiere a cocktail spremete un po’ di buccia di limone e, servite con paglie.
1920 Niels Larsen: 156 Recettes de Boissons Américaines. Seite 20. Manhattan Cocktail.
[A préparer dans un grand gobelet.] Remplissez à moitié de petits morceaux de glace. Ajoutez: 2 cuiliers à café de sirop de sucre; 6 gouttes d’angostura; 1/3 verre à madère de whisky; 1/2 – – vermout Noilly. Mélangez le tout et passez dans un verre à cocktail. Servez avec de petites pailles.
1921 Adolphe Torelli: Guide du barman. Seite 73. Manhattan Cocktail.
Shaker avec glace pilée, deux traits angustura, trois traits curaçao, deux de noyau, un verre à liqueur Rye Whisky, un demi-verre à madère de vermouth Martini et Rossi, agiter et paser dans verre à cocktail, gar- nir d’une cerise et zeste citron pressé.
1921 Victor Hugo Himmelreich: American Drinks. Seite 5. Manhattan I.
Gebe in das Mischglas einige Stückchen klares Eis, 1 Schuss Angostura, 1/2 Vermouth, 1/2 Whisky wird mit Citronenschale, Olive oder Kirsche (d. i. Agrio oder Sangrio) serviert.
1921 Victor Hugo Himmelreich: American Drinks. Seite 6. Manhattan II.
Gebe in das Mischglas einige Stückchen klares Eis, 3 Schuss Angostura und 1 Schuss Absinthe, 1/2 Ver- mouth, 1/2 Whisky, wird mit Citronenschale, Olive oder Kirsche serviert. In der Č. S. R. wird in Ermangelung des franzö- sischen Vermouth, italienischer verwendet.
1922 Anonymus: Quelques recettes pour boissons américaines. Seite 33. Manhattan Cocktail.
Verre no 5. Prendre le verre à mélange n° 1, mettre quelques mor- ceaux de glace: 3 traits d’ANGOSTURA-BITTER BOLS. Finir avec RYE WHISKY et VERMOUTH TURIN, quantités égales, bien remuer, passer dans le verre n° 5. Servir avec un zeste de citron, une cerise ou une olive, au goût du consommateur.
1922 Robert Vermeire: Cocktails. Manhattan Cocktail.
Fill a bar glass half full of broken ice and add: 1 or 2 dashes of Angostura Bitters. 2 or 3 dashes of Gum Syrup or Curacao. 1/4 gill of Rye Whisky. 1/4 gill of Italian Vermouth. 1 dash of Absinthe if required. Stir up well, strain into a cocktail-glass, add cherry, and squeeze lemon-peel on top. This is a very old, but still one of the best-known cocktails, called after the district in New York. When required dry, use French Vermouth instead of Italian Vermouth. When desired medium, use: 1/4 gill of Rye. 1/8 gill of French Vermouth. 1/8 gill of Italian Vermouth.
1922 W. Slagter: Hoe maakt men american plainen fancy drinks. Seite 75. Manhattan Cocktail (algemeene).
Behandelen als recept No. 255. (Martinie.) In plaats van Gin, neemt men Canadian- club Whisky.
[Vult den Shaker met: Eenige stukjes ijs 1/2 Cocktailglas London Gin 1/4 Cocktailglas Vermouth-Italie 1/4 Cocktailglas Vermouth-France 5 Druppen Angostura Behandeling als recept No. 228. Als vrucht een Olijf of Druif.]
1922 W. Slagter: Hoe maakt men american plainen fancy drinks. Seite 75. Manhattan Cocktail Dry.
Behandelen als recept No. 256. (Martinie.) Echter in plaats van Gin, Canadianclub Whisky.
[Doet in den Shaker: Eenige stukjes ijs 1/2 Cocktailglas Old Tom Gin 1/2 Cocktailglas Vermouth-france. Behandeling als recept No. 228. Als vrucht een olijf.]
1922 W. Slagter: Hoe maakt men american plainen fancy drinks. Seite 76. Manhattan Cocktail Sweet.
Behandelen als recept No. 257. (Martinie). In plaats vari Gin neemt men Canadian- club Whisky.
[Doet in den Shaker: Eenige stukjes ijs 1/2 Cocktailglas Vermouth- Italie 1/2 Cocktailglas London Gin. 4 Druppen Angostura 4 Druppen Curaçao 1 Koffielepel Gomsiroop. Behandeling als recept No. 228. Vooraf maakt men aan het Cocktailglas een suikerrand. Deze suikerrand verkrijgt men gemakkelijk. Men houdt het Cock- tailglas met de rand een paar millimeter onder water, en plaatst het daarna in de poedersuiker. Als vrucht een paar kersen.]
1923 Harry McElhone: „Harry“ of Ciro’s ABC of Mixing Cocktails. Seite 47. Manhattan Cocktail.
1 dash of Angostura Bitters, 2/3 Rye Whisky, 1/3 Italian Vermouth. Shake well, strain into cocktail glass, with cherry. (Named after the island on which stands New York city.)
1923 P. Dagouret: Le Barman Universel. Seite 28. Manhattan Cocktail.
Gobelet n° 3, au 1/4 plein de petite glace. 3 traits angostura. 1 cuiller à café sirop de sucre. 1 verre à liqueur rye whisky. 1/2 verre à madère vermouth Noilly. Remuer. Passer dans verre n° 8 où se trouve un zeste de citron pressé. Courtes pailles.
1924 A. Brehmer: Das Mixerbuch. Seite 117. Fancy Manhattan Cocktail.
Man tue in ein zur Hälfte mit geschabtem Eis gefülltes Glas 2 Spritzer Curaçao oder Maraschino, 1/2 Glas voll Whiskey, 1 Weinglas voll Wermutwein sowie 3 Spritzer Bokers Bittern, schüttle gut durch, seihe die Mischung in ein Rotweinglas und richte mit etwas Zitronenschale belegt an.
1924 A. Brehmer: Das Mixerbuch. Seite 119. Manhattan Cocktail.
Man menge in einem Becher voll Eis 2—3 Spritzer Gum-Sirup, 1—2 Spritzer Bittern, je 1/2 Weinglas voll Whiskey und Wermutwein, seihe die Mischung in ein Glas und richte mit einem Stückchen Zitronenschale an.
One-third wineglass whisky; one-third wine- glass Vermouth; three dashes Dr. Siegert’s Angos- tura Bitters; one lump sugar, and serve with ice.
1924 Antonio Fernández: Manual del barman. Seite 29. Manhattan Cocktail.
Es un vaso de los usa- dos para refrescos, mézclese lo que sigue: algunos trozos de hielo, dos gotas de Bitter de Angostura, un chorro de Curaçao, media copa de Vermouth Torino y media copa de Whisky Americano. Revuélvase con una cuchara de mango largo y sírvase colado en una copa adecuada con una guinda, frutilla u otra fruta disponibles y si se desea, una corteza de limón exprimida por en- cima. Este “Cocktail” ha sido uno de los primeros creados por los profesionales nortemareieanos, llegando a ser uno de los favoritos de los bebedo- res de buen gusto; su nombre lo toma del indí- gena que lleva la isla en que se halla asentada la eindad de New York.
1924 Carlo Beltramo: Carlo’s Cocktails. Seite 33. Manhattan cocktail.
Se prépare dans le tumbler rempli de glace en morceaux: Quelques gouttes d’orange bit- ter, quelques gouttes de curaçao, quelques gouttes de sirop de sucre, 1/3 de Whisky ca- nadien, 1/3 de vermouth italien. — Bien re- muer et servir avec une cerise. Ce drinks est un des plus anciens et des plus recommandables. Il porte la nom d’un quartier de New-York. Il peut se faire aussi plus sec en ajoutant du vermouth français en place du vermouth italien et quelques gouttes d’absinthe.
1924 León Pujol & Oscar Muñez: Manual del Cantinero. Seite 24. Manhantan Dulce.
1/2 Vermouth Italiano. 1/2 Whisky Americano. 1 gota angostura. Bátase en vaso y sirvase en copa cocktail con guinda
1924 León Pujol & Oscar Muñez: Manual del Cantinero. Seite 24. Manhantan Seco.
Lo mismo que el anterior poniendo vermouth Francés en vez de Italiano, sírvase con aceituna en vez de ceresa.
1924 León Pujol & Oscar Muñez: Manual del Cantinero. Seite 42. Manhattan.
Jugo de 1 limón. 1/2 cucharadita azúcar, 3 gotas ron. 1 vaso de fizz de vino clarete. Bátase y sirvase en vaso grande con hielo adornado con frutas.
1924 M. E. Steedman & C. H. Senn: Home-Made Summer and Winter Drinks. Seite 143. Manhattan.
Put 1/2 a wineglassful each, of whisky and vermouth into a glass, add a dash of Curaçao and Angostura bitters, and sugar to taste. Fill up with shaved ice, shake and serve with a thin slice of lemon on the top.
1925 Anonymus: About Town Cocktail Book. Seite 17. Manhattan.
THIS is one of the very oldest cocktails and perhaps one of the best. It is named, of course, after the Island of Manhattan and probably originated in New York. A dry Manhattan may be made with French Vermouth instead of Italian. Fill a bar glass half full of broken ice and add: 1 or 2 dashes of Angostura Bitters 1/4 gill of Rye Whisky 1/4 gill of Italian Vermouth 1 dash of Aniset if required Stir up well, strain into a cocktail glass, add cherry and squeeze lemon-peel on top.
1925 Carl A. Seutter: Der Mixologist. Seite 35. Manhattan-Cocktail.
3-4 Stückchen Kristalleis, 3 Dashes Angostura-Bitters, 1/2 Cocktailglas italienischen Vermouth, 1/2 ” guten amerikanischen Whisky. Im übrigen verfahre wie bei Martini-Cocktail.
[Man mische gut mit einem Barlöffel, gebe eine Kirsche in ein Cocktail- glas, seihe das Getränk hinein, presse das Öl aus einem Stück- chen Zitronenschale hinein und serviere. Sollte dieser Cocktail trocken (dry) verlangt werden, dann nehme man französischen Vermouth anstatt italienischem und serviere mit einer Olive.]
1925 „Robert“ Buckby & George Stone: The Buckstone Book of Cocktails. Seite 41. Manhattan Cocktail.
1/2 Canadian Club Whisky, 1/4 Italian Ver- mouth, 1/4 French Vermouth. Stir
1926 Anonymus: The Cocktail Book. Seite 19. Manhattan Cocktail.
Use Mixing Glass. TWO dashes gum syrup; two dashes Boker’s bitters; one-half Italian ver- mouth; one-half whiskey. Fill with ice, mix, and strain. Add a small twist of lemon peel.
1926 Anonymus: The Cocktail Book. Seite 20. Manhattan Cocktail Dry.
MAKE the same as a Manhattan cock- tail, leaving out the syrup.
1926 Anonymus: The Cocktail Book. Seite 20. Manhattan Cocktail Extra Dry.
MAKE the same as the dry cocktail, using French vermouth instead of Italian.
1926 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 59. Manhattan Cocktail.
1 dash of Angostura Bitters, 2/3 Canadian Club Whisky, 1/3 Ballor Italian Vermouth. Shake well, strain into cocktail glass, with cherry. (Named after the island on which stands New York city.)
1926 W. Slagter: Cocktails. Seite 60. Manhattan Cocktail (Medium).
Behandelen als recept No. 167 (Martini). lnplaats van Gin neemt men Whisky.
[Vult den Shaker met: Eenigc stukjes ijs 1/2 Cocktailglas Gordon Dry of Old T om Gin 1/4 Cocktailglas Vermouth-Italie 1/4 Cocktailglas Vermouth-France 5 Druppen Angostura. Behandeling als recept No. 87. Als vrucht een Olijf of Druif.]
1926 W. Slagter: Cocktails. Seite 60. Manhattan Cocktail Dry.
Behandelen als recept No. 168 (Martini). Echter inplaats van Gin. Whisky.
[Doet in den Shaker: Eenige stukjes ijs 1/2 Cocktatlglas Gordon Dry Gin 1/2 Cocktailglas Vermouth-France. Behandeling als recept No. 87. Als vrucht een Olijf.]
1926 W. Slagter: Cocktails. Seite 60. Manhattan Cocktail Sweet.
Behandelen als recept No. 169 (Martini). lnplaats van Gin neemt men Whisky.
[Doet in den Shaker: Eenige stukjes ijs 1/2 Cocktailglas Vermouth-Italie 1/2 Cocktailglas Gordon’s Old Tom Gin 4 Druppen Angostura 4 Druppen Curaçao 1 Koffielepel Gomsiroop. Behandeling als recept No. 87.]
1927 Adolphe Torelli: American Drinks Dictionary. Seite 105. Manhattan Cocktail.
Dans un shaker avec de la glace pilée, deux traits d’Angustura, Curaçao et Noyau, un verre à liqueur de Rye- Whisky , un demi-verre de Vermouth Italien, agi- ter, passer dans un verre à cocktail. Garnir d’une cerise, zeste de citron. Courtes pailles.
1927 Adolphe Torelli: American Drinks Dictionary. Seite 105. Manhattan Dry Cocktail.
Dans un shaker avec de la glace pilée, deux traits d’An- gustura et de Noyau, un verre à liqueur de Rye- Whisky , un demi-verre de Vermouth Français. Agiter, passer dans un verre à cocktail. Garnir d’un zeste de citron pressé. Courtes pailles.
1927 Anonymus: El Arte de Hacer Un Cocktail. Seite 43. Manhattan.
Gota de Angostura bitters. 1/3 vermouth italiano. 2/3 whiskey americano. Bátase y adórnese con una guinda.
1927 Anonymus: The Cocktail Book. Seite 19. Manhattan Cocktail.
Use Mixing Glass. TWO dashes gum syrup; two dashes Boker’s bitters; one-half Italian ver- mouth; one-half whiskey. Fill with ice, mix, and strain. Add a small twist of lemon peel.
1927 Anonymus: The Cocktail Book. Seite 20. Manhattan Cocktail – Dry.
MAKEE the same as a Manhattan cock- tail, leaving out the syrup.
1927 Anonymus: The Cocktail Book. Seite 20. Manhattan Cocktail – Extra Dry.
MAKE the same as the dry cocktail, using French vermouth instead of Italian.
1927 Frederick Davies & Seymour Davies: Drinks of All Kinds. Seite 27. Manhattan.
Put into a large tumbler half a wineglass of vermouth, half a wineglass of whisky, thirty drops of gum syrup, ten drops of Angostura bitters, and six drops of curaçoa; add a little shaved ice, shake well, strain into a wineglass, and put a small piece of lemon-peel on the top.
1927 Harry McElhone: Barflies and Cocktails. Seite 43. Manhattan Cocktail.
1 dash of Angostura Bitters, 2/3 Rye Whisky, 1/3 Italian Vermouth. Shake well, strain into cockail glass, with cherry. (Named after the island on which stands New York city.)
1927 Jean Lupoiu: 370 recettes de cocktails. Seite 63. Manhattan Cocktail.
2 jets Angostura, 1/3 Cinzano, 2/3 Rye Whisky.
1927 Judge Jr.: Here’s How. Seite 56. Manhattan.
1 part rye; 1 part Italian vermouth; a dash of grenadine; cracked ice.
1927 Maraya Vélez de Sánchez: Cocktails bebidas heladas ponches de todas clases. Seite 25. Manhattan.
Se ponen en un vaso grande media copa de whiskey y la misma cantidad de vermouth, se les añaden una cucha- radita de curazao, unas gotas de amargo de Angostura y azúcar según el gusto; se le pone hielo machacado, se sacude bien y se sirve con una rebanada de limón por encima.
1927 Marcel Requien & Lucien Farnoux Reynaud: L’Heure du Cocktail. Seite 63. Manhattan-Cocktail.
2 traits d’augns- tura, 2/3 Rye Whisky, 1/3 Vermouth italien. Frapper à la timbale. Une cerise.
1927 Nina Toye & A. H. Adair: Petits & grands verres. Seite 35. Le Manhattan. Manhattan Cocktail.
Frapper dans le gobelet trois verres de rye-wisky, un verre et demi de vermouth italien et un verre et demi de vermouth français.
1927 Paul E. Lowe: Drinks. Seite 64. Manhattan Cocktail.
Fill large bar glass with shaved ice. 3 dashes gum syrup. 3 dashes Angostura or Boker’s bit- ters. 1/2 jigger French or Italian Ver- mouth. 1/2 jigger whiskey. Stir; strain into cocktail glass; twist a piece of lemon peel on top and serve.
1927 Paul Fouassier: Pour le distillateur. Seite 88. Manhattan Cocktail.
Bien mélanger eri ajou- tant un petit excès de glace pilée: 2 projections curaçao 2 projections amer angostura 3 projections sirop de gomme. 1/2 verre â madère de whisky. 1 verre à madère de vermouth. On ajoute plus ou moins d’eau selon degré désiré.
1927 Pedro Chicote: El bar americano en España. Seite 63. Manhattann-Cocktail.
Prepárese en un gran vaso de cristal: 1 cucharada de hielo picado. 2 gotas de Angostura. 3 – de curaçao. 1/4 copita de vermut Noilly Prats. 3/4 – de whisky Canadian Club. Agítese muy bien con una cucharilla larga de las de refresco y sírvase en copa de cocktail, agregándole una guinda.
1927 Piero Grandi: Cocktails. Seite 43. Manhattan Cocktail.
Une goutte d’Angoustura Bitters, 2/3 de Rye Whisky, 1/3 de Vermouth Italien. Mélangez bien et versez dans un verre à Cocktail, avec Cherry.
1928 Anonymus: A.B.C. of Mixing Cocktails. Manhattan Cocktail.
Fill shaker 1/2 full cracked ice 2/3 G & W “Four Roses” Rye Whiskey 1/3 Italian Vermouth dash of Angostura Bitters Shake well, strain into cocktail glass, with cherry. (Named after the island on which stands New York City.)
1928 Anonymus: The Cocktail Book. Seite 19. Manhattan Cocktail.
Use Mixing Glass. TWO Dashes gum syrup; two dashes Boker’s bitters; one-half Italian ver- mouth; one-half whiskey. Fill with ice, mix, and strain. Add a small twist of lemon peel.
1928 Anonymus: The Cocktail Book. Seite 20. Dry Manhattan Cocktail.
MAKE the same as a Manhattan cock- tail, leaving out the syrup.
1928 Anonymus: The Cocktail Book. Seite 20. Extra Dry Manhattan Cocktail.
MAKE the same as the dry cocktail using French vermouth instead of Italian.
1928 Charles S. Warnock: Giggle Water. Seite 50. Manhattan Cocktail.
(Use small bar-glass) Take 2 dashes of Curagoa or Maraschino 1 pony of rye whiskey 1 wine-glass of Vermouth 3 dashes of Boker’s bitters 2 small lumps of ice Shake up well, and strain into a claret glass. Put a quarter of a slice of lemon in the glass and serve. If the customer prefers it very sweet use also two dashes of gum syrup.
1928 Charles S. Warnock: Giggle Water. Seite 91. Manhattan Cocktail.
Two-thirds Rye Whiskey One-third Italian vermouth Stirred
1928 Jerry Thomas: The Bon Vivant’s Companion. Seite 56. Manhattan Cocktail.
Use small bar glass Two dashes of curaçao or One wineglass of vermouth. maraschino. Three dashes of bitters. One pony of rye whiskey. Two small lumps of ice. Shake up well, and strain into a claret glass. Put a quarter of a slice of lemon in the glass and serve. If the customer prefers it very sweet use also two dashes of gum syrup.
1928 Pedro Chicote: Cocktails. Seite 181. Manhattan Cocktail.
Prepárese en un gran vaso de cristál: 1 cucharada de hielo picado. 2 gotas de Angostura. 3 – de curaçao. 1/4 de copita de vermut italiano. 3/4 – de whisky Canadian Club. Agítesé muy bien con una cucharilla larga de las de refresco y sírvase en copa de cocktail, agre= gándole una guinda.
1929 Adolphe Torelli: American Drinks Dictionary. Seite 105. Manhattan Cocktail.
Dans un shaker avec de la glace pilée, deux traits d’Angustura, Curaçao et Noyau, un verre à liqueur de Rye- Whisky, un demi-verre de Vermouth Italien, agi- ter, passer dans un verre à cocktail. Garnir d’une cerise, zeste de citron. Courtes pailles.
1929 Adolphe Torelli: American Drinks Dictionary. Seite 106. Manhattan Dry Cocktail.
Dans un shaker avec de la glace pilée, deux traits d’An- gustura et de Noyau, un verre à liqueur de Rye- Whisky, un demi-verre de Vermouth Français. Agiter, passer dans un verre à cocktail. Garnir d’un zeste de citron pressé. Courtes pailles.
1929 Anonymus: Cocktails de Paris. Manhattan.
2 traits Angustura Focking 2 traits Cointreau 2/3 Johnnie Walker Whisky 1/3 Vermouth Noilly Servir avec un zeste de citron.
1929 Anonymus: For Home Use. Seite 4. Manhattan Cocktail (Harveys).
Use shaker or mixing glass. 3 dashes of Syrup, 3 dashes Bitters, 1/2 wineglass Italian Vermouth, 1/2 wineglass Harvey’s Whisky. Fill with Ice, mix, strain; add a small twist of Lemon Peel.
1929 Anonymus: For Home Use. Seite 5. Manhattan Dry.
Same as Manhattan, leaving out Syrup, and serve with Olive.
1929 Anonymus: Life and Letters of Henry William Thomas. Seite 39. Manhattan.
Into the shaking glass were placed one part each of Italian Vermouth and two parts Rye whiskey with a dash of Angostura. Well shaken with crushed ice and strained into glass in which was placed a Maraschino cherry. A twist of lemon peel on top was the last touch. Price 15¢.
1929 Frank Shay: Drawn form the Wood. Seite 178. Manhattan Cocktail.
One part Rye Whiskey One part French Vermouth One jigger Curacoa Two dashes Bitters Ice, shake and strain into a cocktail glass in which a maraschino cherry has been dropped
1929 Frank Shay: Drawn form the Wood. Seite 178. Simple Manhattan Cocktail.
Two parts Rye Whiskey One part Italian Vermouth Stir and serve as above
1929 Jerry Thomas: The Bon Vivant’s Guide. Seite 56. Manhattan Cocktail.
. Use small bar glass Two dashes of curaçao or One wineglass of vermouth. maraschino. Three dashes of bitters. One pony of rye whiskey. Two small lumps of ice. Shake up well, and strain into a claret glass. Put a quarter of a slice of lemon in the glass and serve. If the customer prefers it very sweet use also two dashes of gum syrup.
1929 Juan A. Laser: Libro de cocktail. The Cocktail Book. Seite 12. Manhattan Cocktail.
Use la copa fría Mitad jugo de mandarina con una cucharaditat de azúcar bien disuelta. Mitad Old Tom Gin. Bátalo en la cotelera con hielo bien picado, cué- lelo y sírvalo en la copa de Cocktail fría.
1929 Juan A. Laser: Libro de cocktail. The Cocktail Book. Seite 12. Manhattan Cocktail (dulce).
Use la copa fría Dos gotas Amargo Angostura. Mitad vermouth italiano. Mitad Whiskey. Media cucharadita de azúcar. Revuélvalo en un vaso con dos trozos de hielo y sírvalo en la copa de Cocktail fría, con una casca- rita de limón.
1929 Juan A. Laser: Libro de cocktail. The Cocktail Book. Seite 12. Manhattan Cocktail (seco).
Use la copa fría Igual procedimiento que para el anterior, usando vermouth francés Noilly Prat en vez de vermouth italiano.
1929 Juan A. Laser: Libro de cocktail. The Cocktail Book. Seite 38. Manhattan Cocktail (Sweet).
Use a chilled glass Two drops of Angostura Bitters. One part Whiskey. One parte Italian Vermouth. 1/2 Teaspoonful of sugar. Stir in glass with two pieces of ice and serve in chilled cocktail glass with small slice of lemon rind.
1929 Juan A. Laser: Libro de cocktail. The Cocktail Book. Seite 38. Manhattan Cocktail (Dry).
Use a chilled glass Same as above using French Vermouth instead of Italian.
1929 P. Dagouret: Le Barman Universel. Seite 29. Manhattan Cocktail.
Gobelet n° 3, au 1/4 plein de petite glace. 3 traits angostura. 1 cuiller à café sirop de sucre. 1 verre à liqueur rye whisky. 1/2 verre à madère vermouth Noilly. Remuer. Passer dans verre n° 8 où se trouve un zeste de citron pressé. Courtes pailles.
1929 Schürger Rezsö: A Mixer. Seite 15. Manhattan.
1/3 olasz Vermouth, 2/3 Whisky, 4 gyüszü Orange Bitters, keverni.
1929 Schürger Rezsö: A Mixer. Seite 15. Manhattan (más).
1 hosszú pohár tele törött jéggel, 2 kávés- kanál cukorlé, 1—2 csep Angostura, 1/2 pohár Curacao vagy Absynt, 1/2 pohár Vermouth, 1 szelet citrom, felszolgálni.
1930 Anderson Fredericks: 100 Cocktails. Seite 20. The Manhattan.
1 part Rye Whisky 2 dashes Angostura 1 part Regular Vermouth Bitters . 1/4 teaspoon Sugar . Serve with a Cherry.
1930 Anderson Fredericks: 100 Cocktails. Seite 23. Improved Manhattan Cocktail.
1 part Rye Whisky 1 dash Maraschino 1 part Regular Vermouth 1/2 glass cracked ice 1 dash Bitters
1930 Anonymus: Cocktails by „Jimmy“ Late of Ciro’s London. Seite 53. Manhattan.
1 part Rye Whisky 1 part Italian Vermouth 2 dashes Angostura Bitters per cocktail Squeeze a piece of lemon peel on top. If required dry, substitute French for Italian Vermouth.
1930 Anonymus: For Home Use. Seite 10. Manhattan Cocktail.
Use shaker or mixing glass. 3 dashes Syrup. 3 dashes Angostura Bitters. 1/2 wineglass Italian Vermouth. 1/2 wineglass Whisky. Fill with ice, mix, and strain. Add a small twist of lemon peel.
1930 Anonymus: For Home Use. Seite 10. Manhattan Cocktail (Dry).
Make the same as a Manhattan Cocktail, leaving out the syrup, and serve with an olive.
1930 Anonymus: For Home Use. Seite 10. Manhattan Cocktail (Extra Dry).
Make the same as the Dry Man- hattan Cocktail, using French Vermouth instead of Italian.
1930 Anonymus: Here’s How. Seite 13. Manhattan Cocktail.
1930 Charles Nicholas Reinhardt: „Cheerio!“. Seite 39. Manhattan Cocktail.
To one part Rye whiskey add an equal amount of Italian Vermouth (French if dry is preferred), add two dashes bitters, two dashes gum, crushed ice, shake well and serve with a Maraschino cherry.
1930 Charlie Roe & Jim Schwenck: The Home-Bartender’s Guide. Seite 46. Simple Manhattan.
Two parts Rye Whiskey One part Italian Vermouth Shake well with fine ice and strain
Ah, those marvelous Manhattans! Favorite of all the clubs – joy of every well-managed house party, they have maintained their popularity ever since cocktails came in vogue. Here’s to you, Manhat- tan, may your towers ever pierce the sky, and may your cellars never quite run dry!
1930 Charlie Roe & Jim Schwenck: The Home-Bartender’s Guide. Seite 46. Manhattan.
One part Rye Whiskey One part Italian Vermouth One jigger Curacao Two dashes Bitters Ice, shake and strain into a cocktail glass in which a Maraschino Cherry has been dropped
Slightly more fancy than the simple Manhattan, and the Italian Vermouth makes it a bit sweet. As we understand it, this one was named after the Manhattan Club in New York.
1930 Charlie Roe & Jim Schwenck: The Home-Bartender’s Guide. Seite 47. Manhattan Extra Dry.
Mix same as Manhattan Cocktail Use French Vermouth instead of ltalian
One of the best before-dinner appetizers in the whole book. A real favorite with experienced quaffers everywhere.
1930 Dexter Mason: The Art of Drinking. Seite 52. Manhattan.
1 part whiskey 1 part vermouth 1/4 part sugar syrup or powdered sugar A dash of Angostura bitters.
1930 Edgar Baudoin: Les Meilleurs Cocktails. Seite 21. Manhattan Cocktail.
2 jets Angostura, 1/3 Cinzano, 2/3 Rye Whisky.
1930 F. Koki: Cocktails. Manhattan Cocktail.
Barglas mit Eis. 3 Dashes Angostura Bitters, 1/2 Cocktailglas ital. Vermouth, 1/2 ” guten amer. Whisky. Im übrigen verfahre man wie bei Martini Cocktail. [Mische mit einem Barlöffel, lege ins Cocktailglas eine Kirsche, presse den Saft aus einem Stückchen Zitronenschale hinzu und servire.]
1930 Gerardo Corrales: Club de Cantineros. Seite 48. Manhattan Cocktail (dulce).
1930 Gerardo Corrales: Club de Cantineros. Seite 48. Manhattan Jr. Cocktail.
Igual al Martini dulce, con cáscara de naranja, y bien batido.
1930 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 57. Manhattan Cocktail.
1 dash of Angostura Bitters, 2/3 Canadian Club Whisky, 1/3 Ballor Italian Vermouth. Shake well, strain into cockail glass, with cherry. (Named after the island on which stands New York city.)
1930 Jere Sullivan: The Drinks of Yesteryear. Seite 23. Manhattan.
1/3 Italian Vermouth 2/3 Rye Whiskey Stir and strain into cocktail glass Add cherry.
1930 Judge Jr.: Noble Experiments. Seite 60. Manhattan.
1930 Knut W. Sundin: Two Hundred Selected Drinks. Seite 23. Manhattan Cocktail.
Fill a bar glass half full of broken ice and add: 1 or 2 dashes of Angostura bitter 2/3 of Rye Whisky 1/3 of Italian Vermouth. Stir well, strain into a cocktail glass and add a cherry.
1930 Miguel R. Reguera: Cocktails. Seite 44. Manhatan Cocktail.
En una cocktelera, con hielo picado: Unas gotas de Angostura. 1/2 copa de whisky canadiense 1/2 » de vermouth francés. Agítese y sírvase con corteza de limón.
1930 Pedro Chicote: Le ley mojada. Seite 185. Manhattann-Cocktail.
Prepárese en un gran vaso de cristal: 1 cucharada de hielo picado. 2 gotas de Angostura. 3 — de curaçao. 1/4 de copita de vermut italiano. 3/4 — de whisky Canadian Club. Agítese muy bien con una cucharilla larga de las de refresco y sírvase en copa de cocktail, agre- gándole una guinda.
1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 54. Manhattan.
1931 Albert Stevens Crockett: Old Waldorf Bar Days. Seite 147. Manhattan.
Origin somewhat obscure. Probably first called after a well known club of that name, and not after an island to which previous reference has been made. Dash of Orange Bitters One-half ltalian Vermuth One-half Whiskey Stir; strain
1931 Anonymus: ABC of Mixing Cocktails. Seite 3. Manhattan Cocktail No. 2.
A few dashes of Angos- Quelques traits de Bit- tura Bitters. 1/2 Italian ter Angostura. 1/2 Ver- Vermouth. 1/2 Walk- mouth italien. 1/2 ker’s Imperial Rye Walker’s “Imperial” Whisky. Fill with ice, Rye Whisky. Remplir shake well and strain. de glace, bien agiter et Add a small slice of couler. Garnier d’un lemon peel. petit morceau de pe- . lure de citron.
1931 Blanche Z. De Baralt: Cuban Cookery. Seite 123. Manhattan Cocktail.
One dash Orange Bitters One dash Peychaud Bitters One dash syrup 1/2 jigger Whisky 1/2 jigger Italian Vermouth Piece of lemon peel. Shake with cracked ice and strain into well chilled glass.
1931 Dominique Migliorero: L’art du shaker. Seite 41. Manhattan Cocktail.
2 traits d’Angostura, 1/2 Rue Whisky, 1/2 Vermouth Tu- rin. Bien glacer dans un verre à mélanges. Passer dans un verre à cocktail. Presser un zeste de citron par-dessus. Servir avec une cerise.
1931 Ignacio Domenech: El arte del cocktelero europeo. Seite 20. Manhattan-Cocktail.
(PREPARARLO EN UN GRAN VASO DE CRISTAL) Llénese a la mitad con pedacitos de hielo picado; anadir: Dos cucharadas de las de café, de jarabe de azúcar, seis gotas de angostura, un tercio copa de las que se bebe el vino Ma- dera, de whisky, media copa de íd. íd. de vermouth Noilly; méz- clese todo, y se pasa a una copa o vaso de cocktail. Sírvase con pequeñas pajas.
1931 John: „Happy Days!“. Seite 49. Improved Manhattan Cocktail.
One dash Bitters One dash Maraschino 50 per cent Rye Whiskey 50 per cent M&R Italian Vermouth One-half glass cracked ice. Stir, strain and serve.
1931 John: „Happy Days!“. Seite 53. Manhattan Jr. Cocktail.
Manhattan Cocktail with Orange Peel. Shake well.
1931 Louis Leospo: Traité d’industrie hotelière. Seite 631. Manhattan-cocktail.
3 gouttes d’angostura-bitter. 1/2 verre à madère de whisky. 1/2 verre à madère de vermouth de Turin.
1932 Al Hirschfeld: Manhattan Oases. Seite 38. Manhattan Cocktail.
One dash of Angostura bitters, 2/3 Rye whiskey, 1/3 Italian Vermouth. Shake well and strain into cocktail glass with a cherry.
1 Teaspoonful of Sugar. 1 Part of Canadian Club Whiskey. 1 part of Martini & Rossi Vermouth. Drops of Créme de Cocoa. Stir up, and serve with a cherry.
1 Part of Canadian Club Whiskey. 1 Part of Martini & Rossi Vermouth. Drop Angostura. Stir up, and serve with a cherry in Manhattan glas.
1932 James A. Wiley: The Art of Mixing. Seite 24. Manhattan Cocktail.
With 1 dash of Angostura bitters put 2/3 Rye Whiskey and 1/3 Italian Vermouth. Ice well, shake well, pour well, drink-well, as few as you care to. Serve with cherry.
1932 Jimmi: The Green Cocktail Book. Seite 53. Manhattan.
1 part Rye Whisky 1 part Italian Vermouth 2 dashes Angostura Bitters per cocktail Squeeze a piece of lemon peel on top. If required dry, substitute French for Italian Vermouth.
1932 Niels Larsen: 156 Recettes de Boissons Américaines. Seite 20. Manhattan Cocktail.
[A préparer dans un grand gobelet.] Remplissez à moitié de petits morceaux de glace. Ajoutez: 2 cuillers à café de sirop de sucre; 6 gouttes d’angostura; 1/3 verre à madère de whisky; 1/2 — — vermout Noilly. Mélangez le tout et passez dans un verre à cocktail. Servez avec de petites pailles.
1932 William C. Feery: Wet Drinks. Seite 39. Manhattan Cocktail.
1/2 ounce whisky. 1/2 ounce Vermouth syrup (dark or Italian preferably). 1 dash Angostura bitters. Shake vigorously with ice, strain, pop a maraschino cherry in, and serve. (Two of these and you think your mother-in-law is a pretty good scout after all!)
1933 Anonymus: 300 Drinks and How to Mix’em. Seite 11. Manhattan Cocktail No. 1.
(A small wine-glass) 1 pony French vermouth. 1/2 pony whisky. 3 or 4 dashes Angostura bitters. 3 dashes gum syrup.
1933 Anonymus: 300 Drinks and How to Mix’em. Seite 11. Manhattan Cocktail No. 2.
2 dashes Curacoa. 2 ” Angostura bitters. 1/2 wine-glass whisky. 1/2 ” Italian vermouth. Fine ice; stir well and strain into cocktail glass.
1933 Anonymus: Cocktail Parade. Seite 14. Manhattan.
1 part American Whisky 1 part French Vermouth 2 drops Angostura Bitters Juice 1/4 orange
1933 Anonymus: Cocktails. Their Kicks and Side-Kicks. Seite 8. Manhattan.
Bourbon, 4 parts Italian Vermouth, 1 part . Orange Bitters, 12 dashes . Angostura Bitters, 12 drops Stir well with ice, strain into glasses, add maraschino cherry; serve. This one appeals to feminine taste. The above makes 6. As a side-kick, cut diamond shaped pieces of bread and spread after toasting with smoked sturgeon; sprinkle with grated egg and garnish with a dash of Chili Sauce.
1933 Anonymus: Cocktails. Their Kicks and Side-Kicks. Seite 8. Manhattan, Dry.
Bourbon, 2 parts Orange Bitters, 8 dashes Italian Vermouth, 1 part Angostura Bitters, 8 drops This one is prepared and served exactly as is the pre- ceding, except that a pickled hazel-nut is used as the flourish instead of the maraschino. The above makes 4 portions.
1933 Anonymus: Here’s How to Mix ‘Em. Seite 11. Manhattan Cocktail, No. 1.
(A small wine-glass) 1 pony French vermouth. 1/2 pony whisky. 3 or 4 dashes Angostura bitters. 3 dashes gum syrup.
1933 Anonymus: Here’s How to Mix ‘Em. Seite 11. Manhattan Cocktail, No. 2.
2 dashes Curacoa. 2 ” Angostura bitters. 1/2 wine-glass whisky. 1/2 ” Italian vermouth. Fine ice; stir well and strain into cocktail glass.
Use small Bar Glass 2 Dashes Curacao or Maraschino 1 Poney Rye Whisky 1 Wineglass Vermouth (mixed) 3 Dashes Angostura Bitters 2 Small lumps of Ice Shake up well, and strain into a claret glass. Put a quarter of a slice of lemon in the glass and serve. If preferred very sweet add two dashes of gum syrup.
1/4 French Vermouth 1/4 Italian Vermouth 1/2 Rye or Canadian Club Whisky Stir well and strain into cock- tail glass.
1933 Anonymus: Lest We Forget. Seite 14. Southern Club Manhattan Cocktail.
Mixing glass Two-thirds full shaved ice. One dash syrup. Four dashes Curacoa. Two dashes Maraschino. Two dashes bitters. One small jigger Italian Vermouth. One small jigger rye whiskey. Strain into cool cocktail glass, squeeze orange peel on top and serve. Don’t put peel in glass.
1933 Anonymus: Lest We Forget. Seite 16. Manhattan Cocktail.
Use large bar glass. Fill glass with ice. One dash gum syrup. One or two dashes orange bitters. One dash Curacoa — absinthe, if asked for. One-half wine-glass whiskey. One-half wine-glass Vermouth. Stir with spoon, strain in cocktail glass, and serve after squeezing lemon peel on top.
1933 Anonymus: O’Dell’s Book of Cocktails and Fancy Drinks. Seite 88. Manhattan Cocktail.
Dash of Angostura Bitters, 2/3 Canadian Club Whisky, 1/3 Italian Vermouth.
1933 Anonymus: Sloppy Joe’s Cocktails Manual. Seite 37. Manhattan.
1 Part of Canadian Club Whiskey. 1 Part of Martini & Rossi Vermouth. Drop Angostura. Stir up, and serve with a cherry in Manhattan glass.
1933 Anonymus: The Bartender’s Friend. Seite 43. Bottled Manhattan Cocktail Essence.
Rye Whiskey Mix 1 qt. of whiskey, 1 qt. of Ver- Vermouth mouth, 2 jiggers of bitters, and 1 1/2 Angostura Bitters jiggers of syrup. Bottle. Syrup, Plain
1933 Anonymus: The Bartender’s Friend. Seite 67. Dry Manhattan Cocktail.
Rye Whiskey Shake up equal parts of whiskey and French Verrnouth Vermouth, 2 dashes of bitters, and Angostura Bitters plenty of ice. Strain into cocktail glass. Ice
1933 Anonymus: The Bartender’s Friend. Seite 99. Manhattan Cocktail.
Rye Whiskey Into a mixer put equal parts of whiskey Italian Vermouth and Vermouth, 2 dashes of bitters, 2 Angostura Bitters dashes of syrup, and plenty of fine ice. Gum Syrup Shake well, and strain into a cocktail Ice glass. glass. Add 1 cherry. Cherry
1933 Anonymus: The Cocktail Book. Seite 19. Manhattan Cocktail.
Use Mixing Glass. dashes gum syrup; two dashes Boker’s bitters; one-half Italian ver- mouth; one-half whiskey. Fill with ice, mix, and strain. Add a small twist of lemon peel.
1933 Anonymus: The Cocktail Book. Seite 20. Manhattan Cocktail – Dry.
MAKE the same as a Manhattan cock- tail, leaving out the syrup.
1933 Anonymus: The Cocktail Book. Seite 20. Manhattan Cocktail – Extra Dry.
MAKE the same as the dry cocktail, using French vermouth instead of Italian.
1933 Antonio Josa: Cocktelera universal. Seite 32. Manhatan Cocktail dulce.
1/2 de vermouth Italiano. 1/2 de Whisky Canadian Club.
1933 Antonio Josa: Cocktelera universal. Seite 32. Manhatan Cocktail seco.
1/4 de vermouth Italiano. 1/4 de vermouth Francés. 1/2 de Whisky Canadian Club.
1933 Fred W. Swan: When Good Fellows Get Together. Vorsatzblatt. Manhattan.
1/3 French Vermouth 2/3 Whiskey Dash Bitters Cherry Frappe
1933 Fred W. Swan: When Good Fellows Get Together. Seite 23. Manhattan Cocktail.
(use large bar glass) Partly fill glass with shaved ice. 2 or 3 dashes gum syrup. 1 or 2 dashes orange hitters. 1 dash of Curacoa; or Absinthe, if re- quested. 1/2 wineglass of Whiskey. 1/2 wineglass of Vermouth. Stir well. Strain into fancy cocktail glass. Twist a piece of lemon peel on top, and serve.
1933 George A. Lurie: Here’s How. Seite 50. Manhattan, No. 1.
Whisky . . . . . . . . . . 2/3 jigger Orange Bitters . . . . 2 dashes It. Vermouth . . . . . . 1 pony Angostura . . . . . . . 2 drops Stir well with ice, strain into chilled cocktail glass, add Maraschino cherry or pickled hazelnut and serve.
1933 George A. Lurie: Here’s How. Seite 50. Manhattan, No. 2.
1933 George Albert Zabriskie: The Bon Vivant’s Companion. Seite 13. Manhattan Cocktail.
1 dash Boker’s bitters 1 dash maraschino 1/2 jigger rye whiskey 1/2 jigger Martini Russie vermouth (Italian) 1/2 glass cracked ice Stir, strain, and serve with piece of twisted lemon peel.
1933 George Albert Zabriskie: The Bon Vivant’s Companion. Seite 13. Manhattan Cocktail (Dry).
1 dash Boker’s bitters 1/2 jigger French vermouth 1/2 jigger rye whiskey 1/2 glass cracked ice Stir, strain, and serve with piece of twisted lemon peel.
1933 Harry Craddock: The Savoy Cocktail Book. Seite 100. Manhattan Cocktail (No. 1.).
Use small Bar glass. 2 Dashes Curacao or Maras- chino. 1 Pony Rye Whisky. 1 Wineglass Vermouth (Mixed). 3 Dashes Angostura Bitters. 2 Small Lumps of Ice. Shake up well, and strain into a claret glass. Put a quarter of a slice of lemon in the glass and serve. If preferred very sweet add two dashes of gum syrup.
1933 Harry Craddock: The Savoy Cocktail Book. Seite 100. Manhattan Cocktail (No. 2.).
1 Dash Angostura Bitters. 2/3 Canadian Club Whisky. 1/3 Bailor Italian Vermouth. Shake well, strain into cocktail glass, with cherry. (Named after the island on which New York City Stands.)
1933 Harry Craddock: The Savoy Cocktail Book. Seite 101. Manhattan Cocktail (Sweet).
1/2 Italian Vermouth. 1/2 Rye or Canadian Club Whisky. Stir well and strain into cocktail glass.
1933 Harry Craddock: The Savoy Cocktail Book. Seite 101. Manhattan Cocktail (Dry).
1/4 French Vermouth. 1/4 Italian Vermouth. 1/2 Rye or Canadian Club Whisky. Stir well and strain into cocktail glass.
1933 Harry Todd: Mixer’s Guide. Seite 29. Improved Manhattan Cocktail.
One dash bitters. One dash Maraschino. One-half jigger Rye Whisky. One-half jigger Italian Vermouth. One-half glass cracked ice. Stir, strain and serve.
1933 Harry Todd: Mixer’s Guide. Seite 34. Manhattan Cocktail.
Use large bar glass. Fill up with shaved ice. Two dashes of gum syrup. Three dashes of Angostura bitters. One-half wine glass of Vermouth. One-half wine glass of whisky. Stir well; strain into cocktail glass; twist a piece of lemon peel on top and serve.
1933 Harry Todd: Mixer’s Guide. Seite 34. Manhattan Jr. Cocktail.
Manhattan Cocktail with Orange peel. Shake well.
1933 Jacob Abraham Grohusko: Jack’s Manual. Seite 72. Improved Manhattan Cocktail.
1933 Jacob Abraham Grohusko: Jack’s Manual. Seite 80. Manhattan Jr. Cocktail.
Manhattan Cocktail with orange peel. Shake well.
1933 John F. Driscoll: The Home Bartender. Seite 12. Manhattan Cocktail.
2/3 jigger Bourbon Whiskey, 1/3 jigger of Italian Ver- mouth. A dash of Angostura Bitter, Ice, mix, strain and serve.
1933 Joseph P. Santana & Charles A. Sasena: Fine Beverages. Seite 13. Manhattan Cocktail.
Fill mixing glass with fine ice Three dashes Angostura Bitters 1 1/3 oz. Whiskey 2/3 oz. Italian Vermouth Stir, and strain into cocktail glass Add a cherry
1933 Julien J. Proskauer: What’ll You Have. Seite 74. The Manhattan.
1 part Rye Whiskey 1 part Regular Vermouth 2 dashes Angostura Bitters 1/4 teaspoon Sugar Serve with a Cherry.
1933 Julien J. Proskauer: What’ll You Have. Seite 74. Improved Manhattan Cocktail.
1 part Rye Whiskey 1 part Regular Vermouth 1 dash Bitters 1 dash Maraschino 1/2 glass cracked ice
1933 P. Dagouret: Le Barman Universel. Seite 29. Manhattan Cocktail.
Gobelet n° 3, au 1/4 plein de petite glace. 3 traits angostura. 1 cuiller à café sirop de sucre. 1 verre à liqueur rye whisky. 1/2 verre à madère vermouth Noilly. Remuer. Passer dans verre n° 8 où se trouve un zeste de citron pressé. Courtes pailles.
1933 R. C. Miller: The American Bar Guide. Seite 37. Manhattan Cocktail.
1933 Virginia Elliott: Quiet Drinking. Seite 48. Manhattan.
Two parts rye, one part Italian vermouth and one dash of angostura bitters to each cocktail. Shake with ice until very cold. A maraschino cherry in each glass.
1933 William Guyer: The Merry Mixer. Seite 42. Manhattan.
Dash of Orange Bitters 1/2 Golden Wedding Whiskey 1/2 Italian Vermouth Stir; strain
1934 American Traveling Mixologists (Charles C. Mueller, Al Hoppe Sr., A. V. Guzman & James Cunningham): Pioneers of Mixing at Elite Bars 1903-1933. Manhattan Dry.
2/3 Rye 1/3 French Vermouth Glass No. 1. Stir. Red Cherry.
1934 American Traveling Mixologists (Charles C. Mueller, Al Hoppe Sr., A. V. Guzman & James Cunningham): Pioneers of Mixing at Elite Bars 1903-1933. Manhattan Sweet.
2/3 Rye 1/3 Italian Vermouth Dash Angostura Bitters Glass No. 1. Stir. Red Cherry
1934 American Traveling Mixologists (Charles C. Mueller, Al Hoppe Sr., A. V. Guzman & James Cunningham): Pioneers of Mixing at Elite Bars 1903-1933. Manhattan Medium.
1/2 Rye 1/4 French Vermouth 1/4 Italian Vermouth Dash Angostura Bitters Red Cherry in Glass Dash Maraschino Glass No. 1. Twist Lemon Peel on Top.
1934 American Traveling Mixologists (Charles C. Mueller, Al Hoppe Sr., A. V. Guzman & James Cunningham): Pioneers of Mixing at Elite Bars 1903-1933. Manhattan [Highball].
Jigger Four Roses Rye Fill White Rock. Glass No. 11.
1934 Anonymus: 100 Famous Cocktails. Seite 28. Manhattan.
One dash Angostura Bitters One-third jigger Italian Vermuth Two-thirds jigger Park & Tilford Rye Whiskey One lump ice, stir or shake as requested One cherry
1934 Anonymus: A Life-Time Collection of 688 Recipes. Seite 34. Manhattan Cocktail.
2 dashes Angostura bitters. 2 dashes Maraschino. One part rye whisky. One part Italian vermouth. Shake with crushed ice. Pour over cherry in cocktail glass.
1934 Anonymus: Sloppy Joe’s Cocktails Manual. Seite 38. Manhattan.
1/2 of Canadian Club Whiskey. 1/2 of Martini & Rossi Vermouth. Drop Angostura. Stir up, and serve with a cherry in Manhattan glass.
1934 Anonymus: The Cocktail Hour. Seite 17. Manhattan Cocktail.
1/2 “Canadian Club” Whisky 1/2 Vermouth 3 or 4 drops Angostura Bitters Shake well with crushed Ice and serve with a Maraschino Cherry. For Sweet Cocktail use Italian Vermouth; for Dry Cocktail use French Vermouth.
1934 Anonymus: The Complete Bartender’s Guide. Seite 21. Manhattan Cocktail No. 1.
(Use small wine-glass.) 1 pony French vermouth. 1/2 pony whisky. 3 or 4 dashes Boker’s or Angostura bitters. 3 dashes gum syrup; serve.
1934 Anonymus: The Complete Bartender’s Guide. Seite 21. Manhattan Cocktail No. 2.
2 dashes Curacoa. 2 dashes Angostura or Boker’s’ bitters. 1/2 wine-glass whisky. 1/2 wine-glass Italian vermouth. Shaved ice; stir well and strain into a cocktail glass; serve.
1934 Anonymus: The Masterly Touch. Seite 9. Manhattan.
1 dash Orange Billers 1 jigger Cinzano Vermouth 1 jigger Cedarbrook Whiskey • a little ice stir, strain, and serve with cherry
1934 Anonymus: The Mixer of Beverages. Seite 18. Manhattan Cocktail (No. 1).
2 dashes of Curacoa or Maraschino 1 pony of Whiskey 1 wine glass of Vermouth 3 dashes of (Angostura) Bitters 2 small lumps of ice Shake well, and strain. Put one-quarter slice of lemon in glass and serve. If preferred sweeter add 2 dashes of Gum syrup.
1934 Anonymus: The Mixer of Beverages. Seite 18. Manhattan Cocktail (No. 2).
2 dashes of Gum syrup 3 dashes of (Angostura) Bitters 1/2 pony of Whiskey 1 pony of Vermouth Shake well, and serve as in Manhattan No. 1
1934 Anonymus: What goes with what. Seite 4. Manhattan Cocktail.
Fill large mixing glass with ice, two dashes Angostura Bitters, two dashes Orange Bitters, two thirds Whiskey, one third Italian Vermouth. Stir, strain, squeeze Lemon Peel on top.
1934 A. T. Neirath: Rund um die Bar. Seite 197 Manhattan-Cocktail I.
Rezept aus dem Jahre 1860 nach alter Herstellungsart. (Old fashioned) Der Manhattan-Cocktail, be- nannt nach der Halbinsel Manhattan, auf der die Stadt New York erbaut ist, ist einer der ältesten und beliebtesten „Vor dem Essen“-Cocktails. Er wird heute nicht mehr nach der ursprünglichen Zu- sammensetzung hergestellt. 2 D. [Dash] Curaçao od. Mara- schino 3 D. [Dash] Bokers Bitter 1/3 Rye Whisky 2/3 Ital. Vermouth im M-Gl. [Mischglas] rühren, i. Cock- tailglas seihen und mit einer viertel Scheibe Zi- trone garnieren.
1934 A. T. Neirath: Rund um die Bar. Seite 197 Manhattan-Cocktail II.
(Neuzeitliche Herstel- lungsart). Wenn trocken (oder herb) verlangt, franz. Vermouth an Stelle des ita- lienischen verwenden 1 D. [Dash] Angostura 1/3 Ital. Vermouth 2/3 Canadian Club- Whisky M-Gl. [Mischglas] K. [Kirsche] Z. [Zitronenspirale]
1934 Bernard: 100 Cocktails. Seite 43. Manhattan Cocktail – 1.
1/4 gill of Canadian Club Whisky. 1/4 gill of Italian Vermouth. 1 or 2 dashes of Angostura Bitters. 1 Cherry. 1/2 tumblerful of broken Ice. Half fill a tumbler with broken ice and first add the Canadian Club Whisky, then the Italian Vermouth and the Angostura Bitters. Stir well and pass through a strainer into a cocktail glass. Serve with a cherry. One of the best-known cocktails: it deserves to be a favourite.
1/4 gill of Canadian Club Whisky. 1/4 gill of French Vermouth. 1 or 2 dashes of Angostura Bitters. 1 Cherry. 1/2 tumblerful of broken Ice. This cocktail is prepared as in the previous case, but French Vermouth is used instead of Italian Vermouth. A much drier cocktail is the result.
1/4 gill of Canadian Club Whisky. 1/8 gill of Italian Vermouth. 1/8 gill of French Vermouth. 1 or 2 dashes of Angostura Bitters. 1 Cherry. 1/2 tumblerful of broken Ice. Make up as before, but in this case a blend of both Italian Vermouth and French Vermouth is used.
1934 Bernard: 100 Cocktails. Seite 44. Manhattan Cocktail – 4.
1/4 gill of Canadian Club Whisky. 1/4 gill of Italian Vermouth. 1 dash of Angostura Bitters. 1 dash of Absinthe. 2 dashes of Brown Curaçao. 1 small piece of Orange or Lemon Peel. 1 Cherry. 1/2 tumblerful of broken Ice. Make up as before and serve with a piece of orange or lemon peel on top. This cocktail has a good deal more “kick” in it than the other Manhattans.
1934 Charles Nicholas Reinhardt: Punches and Cocktails. Seite 39. Manhattan Cocktail.
To one part Rye whiskey add an equal amount of Italian Vermouth (French if dry is preferred) , add two dashes bitters, two dashes gum, crushed ice, shake well and serve with a Maraschino cherry.
1934 G. F. Steele: My New Cocktail Book. Seite 76. Manhattan.
1/3 Italian Vermouth 2/3 Bourbon Whiskey dash Angostura bitters
1934 Harry Jerrold Gordon: Gordon’s Cocktail and Food Recipes. Seite 63. Dry Manhattan Cocktail.
2 Rye or Irish Wiskey 1 Italian Vermouth Angostura Bitters, 2 Dashes Ice. – Stir. Strain and serve in a glass with an Olive and add a Lemon Twist.
1934 Harry Jerrold Gordon: Gordon’s Cocktail and Food Recipes. Seite 63. Sweet Manhattan Cocktail.
2 Rye or Irish Whiskey 1 Italian Vermouth 1 French Vermouth Gum Syrup, 2 Dashes Ice. – Stir. Strain and serve in a glass with a Cherry and add a Lemon Twist.
1934 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 67. Manhattan Cocktail.
1 dash of Angostura Bitters, 2/3 “Canadian Club” Whisky, 1/3 Bailor Italian Vermouth. Shake well, strain into cocktail glass, with Cherry. (Named after the island on which stands New York city.)
1934 Ira A. Altschul: Drinks as They Were Made Before Prohibition. Seite 10. Manhattan.
(As served at the famous Potter Hotel at Santa Barbara, Calif.) Use a small mixing glass. Two or three small lumps of ice. One-half jigger GOOD Rye Whiskey. One-half jigger Italian Vermuth. Two dashes Angostura bitters. Stir well, strain, add a small cherry and squeeze the oil from a strip of lemon rind.
1934 Ira A. Altschul: Drinks as They Were Made Before Prohibition. Seite 10. Manhattan.
Use a small mixing glass. Half fill with shaved ice. Two dashes gum syrup. One-third Italian Vermuth. Two-thirds whiskey. Stir and strain. Add a cherry and a strip of lemon rind.
1934 Ira A. Altschul: Drinks as They Were Made Before Prohibition. Seite 10. Dry Manhattan.
Use a small mixing glass. Half fill with shaved ice. One-half jigger Whiskey. One-half jigger French Vermuth. Stir and strain. Add an olive and a strip of lemon rind.
1934 Irvin S. Cobb: Irvin S. Cobb’s Own Recipe Book. Seite 41. Dry Manhattan.
2/3 Four Roses or Paul Jones Whiskey, 1/3 Italian Vermouth, dash of Angostura Bitters. Stir well with cracked ice, strain, and serve with Cherry. One of America’s greatest contributions to civilization. If you like your Manhattan still dryer, substitute French Vermouth for Italian, and twist of Lemon Peel instead of Cherry. If recipe given is too dry for you, make the drink half and half, whiskey and Italian Vermouth.
1934 Jean Robert Meyer: Bottoms Up. Seite 30. Manhattan.
2 Parts Rye – 1 Part Italian Vermouth 1 Dash Angostura Bitters Add ice and maraschino cherry and shake well.
Jean Robert Meyer, Bottoms Up, page 30. Manhattan.
1934 Jean Robert Meyer: Bottoms Up. Seite 30. Manhattan Cocktail No. 2.
One or two dashes of bitters, one jigger of rye, one-half jigger of Italian vermouth, one dash of Curacao. Ice, stir and strain into cocktail glas containing a maraschino cherry.
1934 Magnus Bredenbek: What Shall We Drink. Seite 9. Mixing a Manhattan for two.
First, have at hand a shaker containing cracked or cubed ice sufficient to chill thoroughly the ingredients. Into this pour a cocktail glass three quarters full of Rye Whisky (don’t use Scotch). Add an equal portion of Italian Vermouth (not the “dry” type). Sweeten to taste with “gum”. Into this mixture squirt two dashes of Angostura Bitters. (If your bitters bottle isn’t equipped to use this dash method, measure out not more than ten drops of its contents). These are all the ingredients you need for a perfect Man- hattan Cocktail. Curacao or Absinthe dashes appear in many formulas, but they are not necessary. Some persons add a bit of lemon peel, but it were best left out. For the uninitiated, it might be well to explain that “gum”, a term that will be frequently used, is merely granu- lated or powdered sugar brought to a boil, but not allowed to boil, in enough water to make a moderately thick syrup. And now that we have everything necessary in the shaker, close it tightly and shake thoroughly, remembering that the colder the cocktail the better its flavor. Pour into two cocktail glasses—(your guest’s first, yours second). Stab a Maraschino cherry with a toothpick and place it in your guest’s glass. Then stab another and place in your own. The little rite of toasting each other now is in order—and if your home-made Manhattan doesn’t tickle the palate, add zest to the appetite and make your meal more delightful, the fault lies with your physical condition, not the cocktail. If you wish to make a single Manhattan, just take half the ingredients, approximately a pony each of Rye and Ver- mouth, a dash of bitters and gum. But how many drink alone of cocktails? If you wish to mix more than two, add proportionate amounts of the ingredients. Some shakers can hold up to two quarts. These same suggestions for one or many apply to all the cocktails whose preparation will be discussed as we proceed.
1934 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 119. Manhattan Cocktail (Dry).
2/3 Whiskey 1/3 Italian Vermouth 2 Dashes Angostura Bitters Stir well with cracked ice, strain and serve with an Olive and a twist of Lemon Peel on top. Use glass number 2
1934 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 119. Manhattan Cocktail (Sweet).
Made same as Manhattan (dry) adding 2 dashes Gum Syrup and serve with a Cherry instead of an Olive. Use glass number 2
1934 Tom & Jerry: Bartender’s Guide. How to Mix Drinks. Seite 21. Manhattan Cocktail, No. 1.
(Use small wine-glass.) 1 pony French vermouth. 1/2 pony whisky. 3 or 4 dashes Boker’s or Angostura bitters. 3 dashes gum syrup; serve.
1934 Tom & Jerry: Bartender’s Guide. How to Mix Drinks. Seite 21. Manhattan Cocktail, No. 2.
2 dashes Curacoa. 2 dashes Angostura or Boker’s bitters. 1/2 wine-glass whisky. 1/2 wine-glass Italian vermouth. Shaved ice; stir well and strain into a cocktail glass; serve.
1934 Tom and Jerry: How to Mix Drinks. Seite 4. Manhattan Cocktail.
1935 Adrian: Cocktail Fashions of 1936. Seite 51. Manhattan (sweet) Cocktail.
1 part Italian vermouth. 2 parts rye. Shake and strain into cocktail glass. Add cherry
1935 Adrian: Cocktail Fashions of 1936. Seite 52. Manhattan (medium) Cocktail.
1/2 part French vermouth. 1/2 part Italian vermouth. 3 parts rye. Shake and strain into cocktail glass. Add cherry.
1935 Albert Stevens Crockett: The Old Waldorf-Astoria Bar Book. Seite 58. Manhattan.
Dash of Orange Bitters One-half Italian Vermouth One-half Rye Whiskey (Stir) Serve with Maraschino Cherry Origin somewhat obscure. Probably first called after a well known club of that name, and not after an island famed for many years as the abode and domain of a certain “Tiger.”
1935 Albert Stevens Crockett: The Old Waldorf-Astoria Bar Book. Seite 58. Manhattan No. 2.
Two dashes Orange Bitters Two pinches Sugar One-half Italian Vermouth One-half Irish Whiskey
1935 Albert Stevens Crockett: The Old Waldorf-Astoria Bar Book. Seite 58. Manhattan Junior.
One-half Vermouth One-half Whiskey Piece of Orange Peel
1935 Anonymus: Bar La Florida Cocktails. Manhattan (Secco).
1/2 Nolly Prat Vermouth. 1/2 Rye Whiskey. 1 Dash Angostura. Cracked Ice. Do not shake. Let it become very cold, strain and serve.
1935 Anonymus: Bar La Florida Cocktails. Manhattan (Medio Dulce).
1/2 Martini Rossi Vermouth. 1/2 Rye Whiskey. 1 Dash Angostura. Cracked Ice. Do not shake. Let it become very cold, strain and serve.
1935 Anonymus: Bar La Florida Cocktails. Seite 35. Manhattan (Dulce).
1/2 Martini Rossi Vermouth. 1/2 Rye Whisky. 1/2 Teaspoonful Curacao. Cracked Ice. Do not shake. Let it get very cold and strain. Serve with two cherries.
1 jigger CALVERT Whiskey 1/2 jigger Italian (sweet) Vermouth 1 dash Bitters Stir with cracked ice, strain, and serve with Cherry. This one, too, to put it mildly, has Authority.
1935 Anonymus: Fancy Drinks. Seite 22. Manhattan Cocktail.
1 dash Angostura, Old Fashion or Aromatic Bitters 1/2 jigger of Italian Vermouth 1/2 jigger of Whiskey Stir and strain into cocktail glass. Add cherry.
1935 Anonymus: Fancy Drinks. Seite 22. Manhattan Cocktail.
2 long dashes Angostura, Old Fashion or Aromatic Bitters 1/2 Italian Vermouth 1/2 Special Rye Stir in ice and serve with a cherry.
1935 Anonymus: Fancy Drinks. Seite 23. Manhattan Cocktail.
Dash of Angostura or Old Fashion Bitters 1/3 Italian Vermouth 2/3 Rye Whiskey A quick, short shake with large ice.
1935 Anonymus: For Home use. Seite 10. Manhattan Cocktail.
Use shaker or mixing glass. 3 dashes Syrup. 3 dashes Angostura Bitters. 1/2 wineglass Italian Vermouth. 1/2 wineglass Whisky. Fill with ice, mix, and strain. Add a small twist of lemon peel.
1935 Anonymus: For Home use. Seite 10. Manhattan Cocktail (Dry).
Make the same as a Manhattan Cocktail, leaving out the syrup, fine ice. and serve with an olive.
1935 Anonymus: For Home use. Seite 10. Manhattan Cocktail (Extra Dry).
Make the same as the Dry Man- hattan Cocktail, using French Vermouth instead of Italian.
1935 Anonymus: Sloppy Joes Cocktail Manual. Seite 38. Manhattan.
1/2 of Canadian Club Whisky. 1/2 of Martini & Rossi Vermouth. Drops Angostura. Stir and serve with a cherry in Manhattan glass.
1935 Anonymus: The Art of Mixing Drinks. Seite 57. Manhattan Cocktail No. 1.
1 Pony French Vermouth 1 Pony whisky 3 or 4 dashes Angostura bitters 3 Dashes gum syrup
1935 Anonymus: The Art of Mixing Drinks. Seite 57. Manhattan Cocktail No. 2.
1935 George Pillaert: Le Bar Américan. Seite 17. Manhattan.
1/2 Whisky Canadian 1/4 Noilly Prat 1/4 Vermouth Martini 1 Trait angostura . Zeste de citron – Tumbler
1935 Gustav Selmer Fougner: Along the Wine Trail. Seite 198. Manhattan.
There is only one real way to make a Manhattan: Equal parts of Italian Vermouth and Rye Whisky, and a dash of orange bitters; ice and stir, and serve with a Maraschino cherry.
1935 Gustav Selmer Fougner: Along the Wine Trail. Seite 199. Another Manhattan.
Two parts Rye, one part Italian Vermouth, one dash Angostura (not orange) bitters, and of course the ever-present cherry.
1935 John Held: Peychaud’s New Orleans Cocktails. Peychaud’s Manhattan.
2 Dashes Simple Syrup or 1 Cube of Sugar, dissolved in water. 2 Dashes Peychaud’s Bitters. 2/3 Italian Vermouth. 1/3 Rye Whiskey. 1 Cube of Ice. Stir well and strain into cocktail glass, Serve with Cherry. “East-side-west-side and all around the town” to be sung by mixed quartette.
1935 Leo Cotton: Old Mr. Boston. Seite 80. Manhattan Cocktail.
1/3 Italian Vermouth 2/3 Old Mr. Boston Whiskey 2 Dashes Bitters 2 Dashes Gum Syrup Stir well with cracked ice and strain into 3 oz. Cocktail glass. Serve with a Cherry.
1935 Leo Cotton: Old Mr. Boston. Seite 80. Manhattan Cocktail (Dry).
2/3 Old Mr. Boston Whiskey 1/3 French Vermouth 2 Dashes Bitters Stir well with cracked ice and strain into 3 oz. Cocktail glass. Serve with a Cherry.
1935 O. Blunier: The Barkeeper’s Golden Book. Seite 115. Manhattan.
2/3 Rye Whisky 1/3 Italian Vermouth 2 ds. Angostura
1935 O. Blunier: The Barkeeper’s Golden Book. Seite 115. Old fashioned Manhattan.
2 ds. Gomme Syrup 2 ds. Angostura 2 ds. Curaçao or Maraschino 2 ds. Absinthe 1/2 Rye Whisky 1/2 Italian Vermouth slice of Lemon and Orange decorated, old fash. glass
1936 Anonymus: Cocktails and Appetizers. Seite 11. Manhattan Cocktail.
1 jigger Whiskey 1/2 jigger Italian Vermouth 1 dash Bitters Stir with cracked ice, strain, and serve with Cherry.
1936 Anonymus: Cocktails, Drinks and Snacks. Seite 16. Manhattan Cocktail (Dry).
2 oz. Rye 1 oz. Italian Vermouth 2 dashes Angostura Bitters Ice, stir, strain into cocktail glas. add one olive and lemon twist.
1936 Anonymus: Cocktails, Drinks and Snacks. Seite 16. Manhattan Cocktail (Sweet).
2 oz. Rye 1 oz. French Vermouth 1 oz. Italian Vermouth 2 dashes simple syrup Ice, stir, strain into cocktail glass, add one cherry and lemon twist.
1936 Bill Edwards: Drinks. Seite 49. Manhattan.
1 part Rye Whisky 1 part Italian Vermouth 2 dashes Angostura Bitters per cocktail Squeeze a piece of lemon peel on top If required dry, substitute French for Italian Ver- mouth.
1936 Elvezio Grassi: 1000 Misture. Seite 74. Manhattan Cocktail.
Vo- glio dire due parole in me- rito a questo Cocktail. Nella mia carriera l’ho servito mol- tissimo, avendo sempre se- guita la vecchia ricetta di Crosley. Ho avuto afferma- zioni lusinghiere di molti buongustai di miscele. – Ecco la ricetta Crosley: Agitare nel shaker con ghiac- cio:
25% Vermouth secco 25% Vermouth Torino 50% Whisky Canadian Club 2 spruzzi Angostura bitter. Servite con buccia limone.
Con la stessa ricetta di Crosley sono d’accordo: Reuss, Lar- sen, Sanminiatelli, Mendoz- za, Barclay, Rodriguez, Rich- mond, Trigo, San Romàn, Pereda, Legrand, Perier, Du- val, Roice, ecc.
Agitare in un bicchiere con ghiaccio: 2 o 3 spruzzi sciroppo di gom- ma 1 o 2 spruzzi Angostura. 50% Vermouth Torino 50% Whisky Servite con buccia limone.
Agitare nel shaker con ghiac- cio: 40% Vermouth secco 40% Vermouth Torino 20% Rye Whisky 2 spruzzi Curaçao o Maraschi- no 2 spruzzi Angostura. Servite con buccia limone.
1936 Elvezio Grassi: 1000 Misture. Seite 75. Manhattan Cocktail (Serie Melegari e Torelli)
Agitare nel shaker con ghiac- cio: 2 spruzzi Angostura 3 spruzzi Curaçao 2 spruzzi Noyau 40% Vermouth Torino 40% Rye Whisky Servite con buccia limone.
1936 Frank A. Thomas: Wines, Cocktails and other Drinks. Seite 162. Manhattan Cocktail.
4 glasses rye whisky 2 glasses Italian vermouth . 1/2 teaspoon bitters Serve with a cherry in each. One of the most popular of whisky cocktails.
1936 Frank A. Thomas: Wines, Cocktails and other Drinks. Seite 163. Dry Manhattan Cocktail.
3 glasses rye whisky 1 1/2 glasses Italian vermouth 1 1/2 glasses French vermouth Few drops of bitters
1936 Raymond Porta Mingot: Gran manual de cocktails. Seite 281. Manhattan (dulce) Cocktail.
Usese el vaso de composición. Unos pedacitos de hielo. 4 gotas de Curacao Marie Brizard. 1/4 parte de Whisky Canadian. 3/4 parte de Vermouth Torino Cinzano. Revuélvase, cuélese y sírvase en copa de 90 gramos con una corteza de limón retorcida.
1936 Raymond Porta Mingot: Gran manual de cocktails. Seite 281. Manhattan (demisec) Cocktail.
Usese el vaso de composición. Unos pedacitos de hielo. 4 gotas de Curacao Marie Brizard. 1/3 parte de Whisky Canadian. 1/3 parte de Vermouth Torino Cinzano. 1/3 parte de Vermouth Rrancés Noilly Prat. Revuélvase, cuélese y sírvase en copa de 90 gramos con una cascarita de limón retorcida.
1936 Raymond Porta Mingot: Gran manual de cocktails. Seite 281. Manhattan (seco) Cocktail.
Usese el vaso de composición. Unos pedacitos de hielo. 1/4 parte de Whisky Canadian. 1/3 parte de Vermouth Francés Noilly Prat. Revuélvase, cuélese y sírvase en copa de 90 gramos con una cascarita de limón retorcida.
1936 Raymond Porta Mingot: Gran manual de cocktails. Seite 282. Manhattan (extra sec) Cocktail.
Usese el vaso de composición. Unos pedacitos de hielo. 1/2 parte de Vermouth Francés Noilly Prat. 1/2 parte de Whisky Canadian. Revuélvase, cuélese y sírvase en copa de 90 gramos con una corteza de limón retorcida.
1937 Anonymus: Bar Florida Cocktails. Seite 38. Manhattan (Seco).
1/2 Nolly Prat Vermouth. 1/2 Rye Whiskey. 1 Dash Angostura. Cracked Ice. Do not shake. Let it become very cold, strain and serve.
1937 Anonymus: Bar Florida Cocktails. Seite 38. Manhattan (Dulce).
1/2 Martini Rossi Vermouth. 1/2 Rye Whiskey. 1/2 Teaspoonful Curacao. Cracked Ice. Do not shake. Let it get very cold and strain. Serve with two cherries.
1937 Anonymus: Bar Florida Cocktails. Seite 38. Manhattan (Medio Dulce).
1/2 Nolly Prat Vermouth. 1/2 Rye Whiskey. 1 Dash Angostura. Cracked Ice. Do not shake. Let it become very cold, strain and serve.
1937 Anonymus: Here’s How. Seite 24. Manhattan.
2 Dashes Angostura Bitters 2 Dashes Curaçao or Maraschino 1/2 Rye or Scotch Whisky 1/2 Italian Vermouth Squeeze Lemon Peel on top
1937 Anonymus: Hotel „Lincoln“ Cock-tail Book. Seite 45. Manhattan Cocktail (sweet).
Drops of Angostura. 1/3 CORA vermouth. 2/3 Bourbon whiskey. Stir well and serve.
1937 Anonymus: Hotel „Lincoln“ Cock-tail Book. Seite 45. Manhattan Cocktail (dry).
1/2 PICARD vermouth. 1/2 Rye whiskey. Stir and serve.
1937 Anonymus: Hotel „Lincoln“ Cock-tail Book. Seite 45. Manhattan Jr. Cocktail.
The same as the sweet Martini, with orange peel and shaked.
1937 John R. Iverson: Liquid Gems. Seite 55. Manhattan Cocktail.
Bar glass—Ice 1 oz. Whiskey (Bourbon) 3/4 oz. Italian Vermouth Two or three drops of Angostura Bitters Twist of lemon peel Stir, strain and serve In cocktail glass. Decoration: cherry on toothpick. Observations This cocktail is just as famous throughout the United States as in the metropolis after which it has been named. It is immensely popular, and justly so, because it is difficult to devise a drink that can match this cocktail in bouquet, taste, and all-around excellence as an appetizer.
1937 R. de Fleury: 1800 – And All That. Seite 54. Fancy Manhattan.
Half fill 1/2 pint tumbler with chipped Ice 2 Dashes Curacao or Maraschino 1 1/2 oz. Rye Whisky 1 Wineglass Vermouth 3 Dashes Boker’s Bit- ters Shake well, strain into a Claret glass and add a small piece of Lemon. If required Sweet, add 2 dashes Gum Syrup.
1937 R. de Fleury: 1800 – And All That. Seite 91. Princetown Club Manhattan.
1 Dash Bitters 1/4 Italian Vermouth 3/4 Seagram’s V.O. Whisky Stir, and twist of Lemon Peel.
1937 R. de Fleury: 1800 – And All That. Seite 93. Reuben’s Seagram Manhattan.
1/3 Italian Vermouth 2/3 Seagram’s V.O. Whisky 2 Dashes Jamaica Rum Shake with Sprig of Mint in Shaker. Strain and serve.
1937 R. de Fleury: 1800 – And All That. Seite 94. Roosevelt Seagram Manhattan.
2/3 Seagram’s V.O. or Crown Whisky 1/3 Italian Vermouth 1 Dash Bitters Stir. Twist of Lemon Peel.
1937 R. de Fleury: 1800 – And All That. Seite 106. Special Manhattan.
2/3 Seagram’s V . O . Whisky 1/3 Italian Vermouth 2 Dashes Maraschino 1 Dash Bitters Twist Orange Rind Serve with a Cherry.
1937 R. de Fleury: 1800 – And All That. Seite 115. Uptown Seagram Manhattan.
2/3 Seagram’s V.O. Whisky 1/3 Italian Vermouth 1 Dash Lime Juice 1 Dash Bitters Stir and strain.
1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 107. Manhattan Cock-Tail (Dulce).
Gotas angostura. Tercera parte vermouth FERRERO. Dos terceras partes whiskey OLD CROW. Revuélvase.
1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 107. Manhattan Cock-Tail (seco).
Media parte vermouth CAZALIS & PRATS. Media parte whiskey MONT VERNON. Revuélvase.
1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 107. Manhattan Jr. Cock-Tail.
Igual al Martini dulce, con cáscara de na- ranja y bien batido.
1938 Anonymus: Cocktails. Seite 12. Manhattan Cocktail.
2/3 Jigger Rye Whiskey 1/3 Jigger Italian Vermouth Stir, serve with a cherry.
1938 Anonymus: Sloppy Joe’s Cocktail Manual. Seite 38. Manhattan.
1/2 of Canadian Club Whisky. 1/2 of Martini & Rossi Vermouth. Drops Angostura. Stir and serve with a cherry in Manhattan glass.
1938 Anonymus: The Merry Mixer. Manhattan Cocktail.
1/3 Italian Vermouth 2/3 of any Schenley Brand of Whiskey Stir; strain, serve with cherry.
1938 Bud Caroll: Popular Drinks of Today. Seite 17. Manhattan.
1938 Bud Caroll: Popular Drinks of Today. Seite 17. Manhattan, Dry.
Whisky . . . . . . . . . . . . . 1/2 jigger Fr. Vermouth . . . . . . . 1/2 jigger . Orange Bitters . . . . . . 1 dash Stir well with ice, strain into chilled cocktail glass. Add pimola or pickled hazelnut, twist lemon peel over and service.
1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 124. Manhattan Cocktail – No. 1.
1 dash Orange Bitters 1/2 Italian Vermouth 1/2 Rye Whisky Stir well Serve with Cherry
1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 124. Manhattan Cocktail – No. 2.
2 dashes Curacao 1 pony Whisky 1 jigger Vermouth 3 dashes Angostura Bitters Shake well Strain into Claret Glass Serve with slice of Lemon
1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 124. Manhattan Cocktail – No. 3.
1 dash Angostura Bitters 2/3 Whisky 1/3 Italian Vermouth Shake well Strain into Cocktail Glass Serve with Cherry
1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 124. Manhattan Cocktail – (Sweet).
1/2 Italian Vermouth 1/2 Whisky Stir well Strain into Cocktail Glass
1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 124. Manhattan Cocktail – (Dry).
1/4 French Vermouth 1/4 Italian Vermouth 1/2 Whisky Stir well Strain into Cocktail Glass
1938 Jean Lupoiu: Cocktails. Seite 98. Manhattan Cocktail.
Dans le verre à mélange: 1 jet d’Angustura, 1/3 de Martini Ver- mouth doux, 2/3 Schenley’s Golden Wed- ding Rye Whiskey. Mélanger et servir.
1938 Jean Lupoiu: Cocktails. Seite 98. Manhattan Cocktail (sec).
Dans le verre à mélange: 1/6 Martini Vermouth sec, 1/6 Martini Vermouth doux, 2/3 Seagram’s V. O. Whisky. Mélanger et servir.
1938 Krönlein-Beutel: Das Getränkebuch. Seite 61. Manhattan.
In ein Mischglas 4—6 Eisstückchen (Walnußgröße) 2 Spritzer Angostura 2 ccm Whisky 35 ccm Italian Vermouth 30 ccm Kirsche (bestäuben)
1938 Robert Vermeire: L’art du cocktail. Seite 32. Manhattan.
Ces deux cocktails, indiscutablement les plus répandus dans le monde entier, diffèrent parfois légèrement; ce d’après les habitudes du barman, le goût du consommateur, les usages du pays ou de la ville où ces drinks se consomment. Il y a de nombreuses années, on préparait habituellement ces cocktails dans le verre à mélange, c’est-à-dire «à la cuiller». La mode de les faire au shaker, introduite en ces der- nières années par les Américains du Nord, a sa vogue maintenant un peu partout. Personnellement, je suis partisan du shaker quand il fait très chaud, mais pour les pays centraux et ceux du nord de l’Europe, je pré- fère la préparation de ces cocktails au verre à mélange. Mais «goûts et couleurs ne se discutent pas». Les barmen de divers pays rivalisent en opinions diverses, les consom- mateurs discutent leurs préférences, donc inclinons-nous et voici mon Manhattan: Verre à mélange : 1 ou 2 traits d’angostura bitter. 2 ou 3 traits de sirop de sucre ou de curaçao. 1/2 rye whisky. 1/4 vermouth italien. 1/4 vermouth français. Remuer à la cuiller. Passer dans le verre. Ajouter olive ou cerise de préférence et presser pelure de citron dessus. Ce cocktail est demi- sec; si on le désire sec, employer 1/2 rye whisky et 1/2 vermouth français; si on le préfère doux, 1/2 rye whisky et 1/2 vermouth italien. La recette officielle de la Gilde des barmen d’Angleterre est la même, mais sans bitter et sans sirop ou curaçao. Harry Mac Elhone, du Harry’s New- York Bar, à Paris, préfère ce cocktail au shaker et avec un trait d’angostura seule- ment. Manhattan est le nom de l’île sur laquelle la ville de New-York est bâtie.
1938 Stanley Clisby Arthur: Famous New Orleans Drinks. Seite 22. Manhattan Cocktail.
Drop a lump of sugar in a barglass, moisten with a very little water, dash on it the two bitters and crush with a barspoon. Add the rye whiskey (don’t use Bourbon) and then the vermouth. Drop several lumps of ice into the glass and stir. After straining into the cocktail glass, twist a bit of lemon peel over the mixture to extract the atom of oil, drop in a maraschino cherry with a very little of the sirup.
There are almost as many recipes for a real Manhattan cocktail as there are skyscrapers in Little Old New York, or ways of getting into heaven. The Manhattan, origi- nated at the old Delmonico Restaurant in New York during the bibulous 90’s, was composed of one-third Italian vermouth, and two-thirds Bourbon whiskey. Nat- urally, the formula has been improved upon in New Orleans; you’ll note we always improve upon things to eat and drink in this New Orleans. Just an old Southern custom!
The Manhattan as served over the better New Orleans bars has always had that certain something it lacks else- where. Reason: in first-class establishments the mixol- ogists use rye for the whiskey and the drink is stirred — never shaken. Properly mixed with good brands of liquor, the Manhattan is one of the finest drinks that flourishes under the name of cocktail, and well deserves the reputation that “it is the most popular cocktail in the world.”
1938 Stanley Clisby Arthur: Famous New Orleans Drinks. Seite 23. Dry Manhattan.
This is mixed exactly as is the Manhattan. Must not be shaken — a brisk stirring with large lumps of ice is the proper procedure. Fine or crushed ice has a tendency to make drinks cloudy and whiskey cocktails should have a clear amber color. Put a cherry in the cocktail glass before straining in the mixture.
There are cocktail quaflers who object to the sweet- ness of the Manhattan made in the orthodox manner and prefer a dry Manhattan. The dryer drink is made by using a third of a jigger each of the rye, the Italian, and the French vermouths. When dropping the cherry into the cocktail glass do not include any of the sirup.
1939 Ambrose Heath: Good Drinks. Seite 31. Manhattan. Sweet.
1/2 Canadian Club or Rye Whisky 1/2 Italian Vermouth
1939 Ambrose Heath: Good Drinks. Seite 31. Manhattan. Dry.
1/2 Canadian Club or Rye Whisky 1/4 French Vermouth 1/4 Italian Vermouth
1939 Anonymus: Bar la Floridita Cocktails. Seite 39. Manhattan (Seco).
1/2 Noilly Prat Vermouth. 1/2 Schenley Whiskey. 1 Dash Angostura. Cracked ice. Do not shake. Let it become very cold, strain and serve.
1939 Anonymus: Bar la Floridita Cocktails. Seite 39. Manhattan (Dulce).
1/2 Martini Rossi Vermouth. 1/2 Scheniey Whiskey. 1/2 Teaspoonful Curacao. Cracked ice. Do not shake. Let it get very cold and strain. Serve with two cherries.
1939 Anonymus: Bar la Floridita Cocktails. Seite 40. Manhattan (Medio dulce).
1/2 Noilly Prat Vermouth. 1/2 Schenley Whiskey. 1 Dash Angostura. Cracked ice. Do not shake. Let it become very cold, strain and serve.
1939 Anonymus: Cuna del Daiquiri Cocktail. Seite 35. Manhattan (Bacardí).
Two parts Bacardí Gold Label. One Part Italian Vermouth. A few drops of Angostura bitters Cracked ice. Do not shake. Strain and serve with a Ma- raschino cherry.
1939 Anonymus: Cuna del Daiquiri Cocktail. Seite 35. Manhattan (Rolls Royce).
1/2 Vermouth. 1/2 Scotch Whiskey. 1 Dash Angostura. Cracked ice. Do not shake. Let it get very cold and strain. Serve with two cherries.
1939 Anonymus: Cuna del Daiquiri Cocktail. Seite 36. Manhattan (Dulce).
1/2 Vermouth. 1/2 Canadian Whiskey. 1/2 teaspoonful Curacao. Cracked ice. Do not shake. Let it get very cold and strain. Serve with two cherries.
1939 Anonymus: Cuna del Daiquiri Cocktail. Seite 36. Manhattan (Seco).
1/2 Vermouth. 1/2 Canadian Whiskey. 1 Dash Angostura. Cracked ice. Do not shake. Let it become very cold, strain and serve.
1939 Anonymus: Floridita Cocktails. Seite 40. Manhattan (Rolls Royce).
1/2 Brochi Vermouth. 1/2 White Label Whiskey. 1 Dash Angostura. Cracked ice. Do not shake. Let it become very cold and strain.
1939 Anonymus: Floridita Cocktails. Seite 41. Manhattan (Dulce).
1/2 Martini Rossi Vermouth. 1/2 Canadian Club Whiskey. 1/2 Teaspoonful Curacao. Cracked ice. Do not shake. Let it get very cold and strain. Serve with two cherries.
1939 Anonymus: Floridita Cocktails. Seite 41. Manhattan (Seco).
1/2 Noilly Prat Vermouth. 1/2 Canadian Club Whiskey. 1 Dash Angostura. Cracked ice. Do not shake. Let it become very cold, strain and serve.
1939 Bar la Floridita: Cocktails. Seite 41. Manhattan (Seco).
1/2 Noilly Prat Vermouth 1/2 White Label Whiskey. 1 Dash Angostura. Cracked ice. Do not shake. Let it become very cold, strain and serve.
1939 Bar la Floridita: Cocktails. Seite 41. Manhattan (Dulce).
1/2 Martini Rossi Vermouth. 1/2 White Label Whiskey. 1/2 Teaspoon Curacao. Cracked ice. Do not shake. Let it become very cold and strain. Serve with two cherries.
1939 Bar la Floridita: Cocktails. Seite 43. Manhattan (Medio dulce).
1/2 Noilly Prat Vermouth. 1/2 Canadian Club Whiskey. 1 Dash Angostura. Cracked ice. Do not shake. Let it become very cold, strain and serve.
1939 Charles Browne: The Gun Club Drink Book. Seite 83. Manhattan Cocktail.
The essential materials in a Manhattan cocktail are rye or bourbon whiskey, Italian or sweet ver- mouth, and a dash of bitters. Originally (and even now recommended by some experts) the whiskey and vermouth were of equal proportions. Now the tendency leads toward dryer drinks, and in some bars the proportion is one part of vermouth to three or even four of whiskey. Angostura bitters are generally used, but experiments with Orange, Fischer’s, or Peychaud’s Bitters are quite in order and might give the host a reputation. At the moment the Gun Club mixer uses about one part of Italian vermouth to two and one-half parts of whiskey and a good dash of Peychaud’s Bitters. If a dryer drink is wanted, the use of French ver- mouth is allowable but is not orthodox. Some con- noisseurs or poseurs contend that in mixing a Man- hattan cocktail, the whiskey must always be put into the mixing glass before the vermouth but just why, deponent sayeth not. Also most bar books say that cocktails should be stirred in the ice but never shak- en, but after all, a vigorous stir or a gentle shake could hardly make much difference in the physio- logical or psychological effect in or of a drink. The use of Scotch whiskey instead of rye changes the name from “Manhattan” to “Rob Roy.” Presumably, if a green gage or a small stewed prune were used in stead of the conventional Maraschino cherry to gar- nish the Manhattan, another name would grace the mixture. The modern cocktail cherry has its stem attached; this is either to be used as a handle or to prove that it is a real cherry.
1940 Anonymus: Libro de cocina. Seite 148. Manhattan.
4 gotas de Angostura Bitter 1/2 Whisky Canadien 1/2 Vermouth Italiano
1940 Anonymus: Professional Mixing Guide. Seite 40. Manhattan Cocktail.
2/3 Rye Whiskey, 1/3 Sweet Ver- mouth, 3 generous dashes Angostura Bitters. Put ingredients in a mixing glass filled with cracked ice, and stir until thoroughly blended. Strain into cocktail glass and serve. (Other popular versions are the Rob Roy, made with Scotch, and the Pirate’s Prize, made with Rum.)
1940 Anonymus: Recipes. Seite 21. Manhattan Cocktail.
Use mixing glass 2 cubes ice 1 dash Angostura Bitters 1 jigger Italian Vermouth 1 jigger Whiskey Stir. Strain into cocktail glass. Twist lemon peel over top and serve with cherry.
1940 Anonymus: Recipes. Seite 22. Dry Manhattan Cocktail.
Use mixing glass 2 cubes ice 1 dash Angostura Bitters 1/2 jigger French Vermouth 1 jigger Whiskey Stir. Strain into cocktail glass. Twist lemon peel over top and serve with cherry.
1940 Anonymus: Recipes. Seite 22. Manhattan Cocktail (Southern Style).
Use mixing glass 2 cubes ice 2 dashes Gum Syrup 2 dashes Curacoa 2 dashes Angostura Bitters 1/2 jigger Italian Vermouth 1 jigger Rye Whiskey Stir. Strain into cocktail glass. Twist orange peel over top and serve.
1940 Charles: The Cocktail Book. Seite 66. Manhattan Cocktail (dry).
2 dashes of Angostura bitters, 2 dashes of curaçao, 1/4 gill of French vermouth, 1/4 gill of Canadian Club whisky. Use the mixing glass. Serve with an olive and a little lemon-peel juice squeezed on top.
1940 Charles: The Cocktail Book. Seite 66. Manhattan Cocktail (medium).
2 dashes of Angostura bitters, 2 dashes of curaçao, 1/8 gill of French vermouth, 1/8 gill of Italian vermouth, 1/4 gill of Canadian whisky. Use the mixing glass. Serve with a cherry and a little lemon-peel juice squeezed on top.
1940 Charles: The Cocktail Book. Seite 67. Manhattan Cocktail (sweet).
Prepare as for Manhattan Cocktail (Dry), using Italian vermouth instead of French vermouth, and serving with a cherry instead of an olive.
1940 Crosby Gaige: Crosby Gaige’s Cocktail Guide. Seite 29. Manhattan.
2/3 part Rye Whiskey 3 dashes Angostura Bitters 1/3 part Sweet Vermouth Stir until thoroughly blended with cracked ice and strain into cocktail glass. A cherry or some other pantry waif may be added if desired. SAVE THE CHERRY. IT MAY BE USED AGAIN AND AGAIN.
1940 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 119. Manhattan Cocktail (Dry).
2/3 Whiskey 1/3 Italian Vermouth 2 Dashes Angostura Bitters Stir well with cracked ice, strain and serve with an Olive and a twist of Lemon Peel on top. Use glass number 2
1940 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 119. Manhattan Cocktail (Sweet).
Made same as Manhattan (dry) adding 2 dashes Gum Syrup and serve with a Cherry instead of an Olive. Use glass number 2
1940 Pedro Talavera: Los secretos del cocktail. Seite 154. Mannhatan cocktail.
En un gran vaso de cristal, unos pedacítos da híelo. 4 gotas de Angostura. 6 ídem de Curaçao La Campana. 6 ídem de Jarabe de Goma. 1/2 copa de Vermouth Martini Rossi. 1/2 ídem de Whisky Canadian Clup. Agítese bien y se pasa al vaso núm. 3 con una guinda y una corteza de limón.
1941 W. C. Whitfield: Here’s How. Seite 53. Manhattan.
1/2 Rye whiskey 1/2 Italian vermouth 1 dash orange bitters Serve with a maraschino cherry
1943 Jacinto Sanfeliu Brucart: Cien Cocktails. Seite 44. Manhattan-Cocktail.
Póngase en el vaso mezclador unos pe- dacitos de hielo y añadir: 2/3 Whisky canadiense 1/3 Vermut Italiano 1 golpe de Angostura Agítese bien y sírvase en copa de cocktail con una guinda. «DRY MANHATTAN» se prepara susti- tuyendo el Vermut Italiano por Francés. — Después del «Martini», es éste el cocktail más cono- cido. El nombre se deriva de la isla en que se fundó la ciudad de Nueva York. —
1943 J. Roldán: Recetario moderno del licorista y barman. Seite 218. Manhattan Cocktail.
Drop a lump of sugar in a barglass, moisten with a very little water, dash on it the two bitters and crush with a barspoon. Add the rye whiskey (don’t use Bourbon) and then the vermouth. Drop several lumps of ice into the glass and stir. After straining into the cocktail glass, twist a bit of lemon peel over the mixture to extract the atom of oil, drop in a maraschino cherry with a very little of the sirup. There are almost as many recipes for a real Manhattan cocktail as there are skyscrapers in Little Old New York, or ways of getting into heaven. The Manhattan, origi- nated at the old Delmonico Restaurant in New York during the bibulous 90’s, was composed of one-third Italian vermouth, and two-thirds Bourbon whiskey. Nat- urally, the formula has been improved upon in New Orleans; you’ll note we always improve upon things to eat and drink in this New Orleans. Just an old Southern custom! The Manhattan as served over the better New Orleans bars has always had that certain something it lacks else where. Reason: in first-class establishments the mixol ogists use rye for the whiskey and the drink is stirred — never shaken. Properly mixed with good brands of liquor, the Manhattan is one of the finest drinks that flourishes under the name of cocktail, and well deserves the reputation that “it is the most popular cocktail in the world.”
1943 Stanley Clisby Arthur: Famous New Orleans Drinks. Seite 23. Dry Manhattan.
1 lump sugar 1 dash Peychaud bitters 1 dash Angostura bitters 1/3 jigger rye whiskey 1/3 jigger Italian vermouth 1/3 jigger French vermouth slice lemon peel This is mixed exactly as is the Manhattan. Must not be shaken — a brisk stirring with large lumps of ice is the proper procedure. Fine or crushed ice has a tendency to make drinks cloudy and whiskey cocktails should have a clear amber color. Put a cherry in the cocktail glass before straining in the mixture. There are cocktail quaffers who object to the sweet ness of the Manhattan made in the orthodox manner and prefer a dry Manhattan. The dryer drink is made by using a third of a jigger each of the rye, the Italian, and the French vermouths. When dropping the cherry into the cocktail glass do not include any of the sirup.
1944 Crosby Gaige: The Standard Cocktail Guide. Seite 38. Manhattan Cocktail.
2 ounces Rye 3/4 ounce Sweet Vermouth 3 dashes Angostura Bitters Stir with cracked ice. Serve with a Cherry.
2 Rye or Irish Whiskey 1 Italian Vermouth 1 French Vermouth Gum Syrup, 2 Dashes Ice. — Stir. Strain and serve in a glass with a Cherry and add a Lemon Twist.
1944 Nick Thomas: Bartender’s Friend. Manhattan.
1 oz. Italian Vermouth 1 oz. Rye Whiskey 1 Dash Angostura
1944 Oscar Haimo: Cocktail Digest. Seite 62. Manhattan Cocktail.
3/4 oz. Sweet Vermouth 2 oz. Rye Dash Angostura Bitters Stir Decorate with cherry.
1944 Oscar Haimo: Cocktail Digest. Seite 62. Manhattan (Dry) Cocktail.
3/4 oz. Dry Vermouth 2 oz. Rye Dash Angostura Bitters Stir Decorate with twist of Lemon Peel.
1945 Anonymus: 25 recetas selectas para cocktails. Manhattan.
Una parte de Vermouth dulce, dos partes del suave y gustoso whiskey, Four Roses. Unas gotas de Amargo de Angostura. Añádale hielo picado y revuélvalo bien con una cuchara (¡no lo agite!). Cuele la mezcla y sírvala con una cereza marrasquino. P. D. Al conocedor: Si le gusta el Manhattan seco, sistituya el Vermouth seco por el dulce, y en vez de una cereza marrasquino, añádale una corteza de limón después de exprimirla en el vaso. P. D. D. Al conocedor: Si para su gusto el segundo es myu seco, hágalo mitad y mitad, Four Roses y Vermouth dulce.
1945 George Gardner: How to be a bartender. Seite 21. Manhattan Cocktail.
Use mixing glass. Ice, fine, fill glass. Syrup, 1/2 barspoonful. Angostura bitters, 1 dash. Vermouth, 1/2 jigger. Whiskey, 1/2 jigger. Lemon peel, 1 piece twisted. Stir and strain into cool cocktail glass.
1945 R. M. Barrows & Betty Stone: 300 Ways to Mix Drinks. Seite 13. Manhattan Cocktail Rye.
2/3 Rye Whiskey 1/3 Italian Vermouth 1/3 Teaspoon Angostura Bitters Stir well with ice and strain. 1 Maraschino Cherry
1946 Bill Kelly: The Roving Bartender. Seite 36. Manhattan Cocktail.
1 dash Angostura Bitters 1/2 oz. Italian Vermouth 1 oz. Whiskey (Rye or Bour- bon) Stir. Cherry and twist of lem- on peel.
1946 Bill Kelly: The Roving Bartender. Seite 36. Manhattan Cocktail (Dry).
1 dash Angostura Bitters 1/2 oz. French Vermouth 1 oz. Whiskey Stir. Olive and twist lemon peel.
1946 Lucius Beebe: The Stork Club Bar Book. Seite 19. Manhattan Cocktail.
Because of its unrivaled tonic qualities as a restorative and element for firming the moral fiber, as well as because of the prevailing American taste for drinks with whisky bases at this time, the classic and standard Manhattan cocktail, precisely as it is served at this red hot minute at the Stork Club, was an almost universal rite until the end of the nineteenth century. Manhattan Cocktail: 2/3 oz. rye whisky 1/3 oz. Italian vermouth Decorate with maraschino cherry, stir, and serve in 3 oz. cocktail glass. Whatever may be the present vogue for Martinis, a drink which became firmly established as Londons type gin became more widely available in the United States, make no mistake about it: the Man- hattan was the archetypal short mixed drink and blazed a trail for all others to follow. Nor, accomplished bartenders will point out, is it necessary or even advisable to use the finest and oldest proof spirits in making the most acceptable Manhattan. The smoother and sweeter the whisky, the less volume or incisiveness will he possessed by the finished cocktail and it has often been remarked that the most exciting Manhattan is one compounded with ordinary quality bar whisky rather than the rarest overproof article. It is perhaps the only mixed drink where this generality obtains.
1946 Oscar Haimo: Cocktail and Wine Digest. Seite 68. Manhattan Cocktail.
3/4 oz. Sweet Vermouth 2 oz. Rye Dash Angostura Bitters Stir Decorate with cherry.
1946 Oscar Haimo: Cocktail and Wine Digest. Seite 68. Manhattan (Dry) Cocktail.
3/4 oz. Dry Vermouth 2 oz. Rye Dash Angostura Bitters Stir Decorate with twist of Lemon Peel.
1947 A. Vermeys: Cocktails. Seite 58. Manhattan Cocktail Doux.
1 trait Angustura; 1/3 Cinzano; 2/3 Whisky.
1947 A. Vermeys: Cocktails. Seite 58. Manhattan Cocktail Sec.
1947 Karl Büskens: Mixbuch für Jedermann. Seite 44. Manhattan.
1 Spritzer Orange Bitter 1 Spritzer Augostura Bitter 1/3 Ital. Vermouth 2/3 Canadian Club Whisky Stückchen Zitronenschale über dem Glas auspressen Kirsche
1 dash of Orange Bitters 1 dash of Augostura Bitters 1/3 Italian Vermouth 2/3 Canadian Club Whisky squeeze on top a piece of lemon peel Cheery
1947 Pedro Chicote: Cocktails mundiales. Seite 188. Manhattan-Cocktail.
Prepárese en un gran vaso de cristal: Una cucharada de hielo picado. 2 gotas de Angostura. 3 gotas de curaçao. 1/4 de copita de vermouth italiano. 3/4 de copita de whisky Canadian Club. Agítese muy bien con una cucharilla larga de las de refresco y sírvase en copa de cocktail, agregándole una guinda.
1948 Adolphe Torelli: 900 Recettes de Cocktails et Boissons Américaines. Seite 105. Manhattan Cocktail.
Dans un shaker avec de la glace pilée, deux traits d’Angustura, Curaçao et Noyau, un verre à liqueur de Rye- Whisky, un demi-verre de Vermouth Italien, agi- ter, passer dans un verre à cocktail. Garnir d’une cerise, zeste de citron. Courtes pailles.
1948 Adolphe Torelli: 900 Recettes de Cocktails et Boissons Américaines. Seite 106. Manhattan Dry Cocktail.
Dans un shaker avec de la glace pilée, deux traits d’An- gustura et de Noyau, un verre à liqueur de Rye- Whisky, un demi-verre de Vermouth Français. Agiter, passer dans un verre à cocktail. Garnir d’un zeste de citron pressé. Courtes pailles.
1948 David Embury: The Fine Art of Mixing Drinks.Seite 103. The Manhattan.
I list the Manhattan second among our six basic cock- tails because, of all the hundreds of so-called cock- tails listed in recipe books and the dozens listed on the liquor cards of hotels and restaurants, more Mar- tinis and Manhattans are sold than any other kind. In fact, if we leave out Daiquiris and Old-Fashioneds, there are more Martinis and Manhattans sold than all other kinds put together.
Just as in the case of Martinis, you will find Man- hattan recipes varying all over the lot in their propor- tions. In fact, there are recipes that even suggest two parts of vermouth to one part of whisky. The usual recipe, however, is one part vermouth and two parts whisky.
A further complication enters the Manhattan field that is not found with Martinis. With Martinis it is recognized that, irrespective of the proportions of ver- mouth and gin, a Sweet Martini is made with Italian vermouth, a Dry Martini with French vermouth, and a Medium Martini with a combination of the two types of vermouth. The same distinction is usually made in the case of Manhattans. However, the combination of French vermouth and whisky is not pleasing to most palates and, accordingly, on the as- sumption that a Manhattan is always made with Italian vermouth only, some people now use the terms Dry, Sweet, and Medium to designate the proportions of vermouth and whisky, a Sweet Manhattan being one made with 50 per cent or more of vermouth, a Medium Manhattan with about two parts of whisky to one of vermouth, and a Dry Manhattan with three or four parts of whisky to one of vermouth.
Both the Manhattan and the Old-Fashioned are usually made with rye whisky. I have already pointed out the fact that rye and bourbon can be used more or less interchangeably in most drinks and that they can be used in combination in most drinks. Many people — and I am one of them — prefer the flavor of bourbon to that of rye. If you are ordering one of these drinks at a bar and want it made with bourbon, you should specify “Bourbon Manhattan” or “Bourbon Old- Fashioned.” Also, you should specify a bonded whisky. Otherwise the bartender will probably use a blended whisky — and whatever blend gives the pro- prietor the greatest margin of profit.
In all recipes in this book where either rye or bour- bon can be used according to individual taste, I shall simply use the word “whisky.” Scotch, however, is not inter- changeable with American whiskies. Therefore, in recipes calling for the use of Scotch, the word “Scotch” will be used instead of “whisky.”
Let us now return to our three types of Manhattans as set forth in most recipe books. They are as follows:
1948 David A. Embury: The Fine Art of Mixing Drinks. Seite 105. Manhattan (Sweet).
1 part Italian Vermouth 2 parts Whisky 1 dash Angostura to each drink4 As above noted, some recipes call for equal parts of whisky and vermouth and some for other proportions.
4 The Sweet Manhattan made without bitters but with both orange peel and lemon peel in the mixture and shaken in- stead of stirred is called the ARMY. The plain Sweet Martini, made half and half, is sometimes called the NAVY. See also the Virgin, page 261.
1948 David A. Embury: The Fine Art of Mixing Drinks. Seite 105. Manhattan (Medium).
1 part Italian Vermouth 1 part French Vermouth 4 parts Whisky 1 dash Angostura to each drink Here again the relative proportions of whisky and the vermouths vary with different authors. Also, some recipes call for orange bitters as well as Angostura.
1948 David A. Embury: The Fine Art of Mixing Drinks. Seite 105. Manhattan (Dry).
1 part French Vermouth 2 parts Whisky 1 dash Angostura to each drink The comments respecting proportions as well as those respecting the use of orange bitters set forth above for the Medium Manhattan also apply to the Dry Man- hattan. It is also quite common to add a twist of lemon and drop the peel into the Dry Manhattan.
1948 David A. Embury: The Fine Art of Mixing Drinks. Seite 106. Manhattan de Luxe.
As in the case of the usual Martini recipes, the above Manhattan recipes are given for general information only. Once again I recommend that you forget them all and that, in your own home, you serve the follow- ing:
1 part Cinzano Italian Vermouth 3 parts Bonded Whisky 1 dash Angostura to each drink
Stir well in a bar glass or Martini pitcher with large cubes of ice and pour into chilled cocktail glasses. Add a maraschino cherry to each glass. Unless the cherries have stems attached, spear each cherry on a toothpick or use glass fruit spears.
1948 George Albert Zabriskie: The Bon Vivant’s Companion. Seite 19. Manhattan Cocktail.
1 dash Boker’s bitters 1 dash maraschino 1/2 jigger rye whiskey 1/2 jigger Martini Russie vermouth (Italian) 1/2 glass cracked ice Stir, strain, and serve with piece of twisted lemon peel.
1948 George Albert Zabriskie: The Bon Vivant’s Companion. Seite 19. Manhattan Cocktail (Dry).
1 dash Boker’s bitters 1/2 jigger French vermouth 1/2 jigger rye whiskey 1/2 glass cracked ice Stir, strain, and serve with piece of twisted lemon peel.
1948 Hilario Alonso Sanchez: El arte del cantinero. Seite 359. Manhattan Dry (Seco) No. 1.
2 partes de whisky Rye o irlandés. 1 parte de vermouth italia- no. 2 chroros de Angostura Bi- tters. Hielo. Revolverlo, colar- lo y servirlo en su copa con una aceituna y cascara de li- món retorcido.
1948 Hilario Alonso Sanchez: El arte del cantinero. Seite 359. Manhattan Seco No. 2.
1/2 de vermouth francés. 1/2 de whisky Rye. Hielo. Revuélvase, cuéle- se y sírvase.
1948 Hilario Alonso Sanchez: El arte del cantinero. Seite 359. Manhattan Dulce No. 1.
2 partes de whisky Rye o irlandés. 1 parte de vermouth italia- no. 1 parte de vermouth fran- cés. 2 chorlitos de jarabe de sorgo. Hielo. Revuélvase y sír- vase en su copa con una ce- reza y un cascara de limón retorcida.
1948 Hilario Alonso Sanchez: El arte del cantinero. Seite 359. Manhattan Dulce No. 2.
Gotas de Angostura. 1/3 de vermouth italiano. 2/3 de whisky Bourbon. Hielo. Revuélvase, cuéle- se y sírvase.
1948 Jean Lupoiu: Cocktails. Seite 73. Manhattan Cocktail.
Dans le verre à mélange: 1 jet d’Angustura, 1/3 de Martini Ver- mouth doux, 2/3 Schenley’s Golden Wed- ding Rye Whiskey. Mélanger et servir.
1948 Jean Lupoiu: Cocktails. Seite 73. Manhattan Cocktail (sec).
Dans le verre à mélange: 1/6 Martini Vermouth sec, 1/6 Martini Vermouth doux, 2/3 Seagram’s V. O. Whisky. Mélanger et servir.
1948 Maurice Bonnet: Le livre d’or du bar americain. Seite 72. Manhattan-Cocktail.
Dans un shaker : 1 cuiller à café glace pilée, 2 traits d’Angustura, 2 traits de Noyau, 2 traits de curaçao, 1 verre à liqueur de Wisky, 1 verre à vermouth italien. Agiter; passer dans verre a cocktail. 1 ce- rise, 1 zeste de citron, paillettes.
1948 P. Dagouret: Le Barman Universel 10. Seite 31. Manhattan Cocktail.
Gobelet n° 3, au 1/4 plein de petite glace. 3 traits angostura. 1 cuiller a café sirop de sucre. 1 verre à liqueur rye whisky. 1 /2 verre à madère vermouth Noilly. Remuer. Passer dans verre n° 8 où se trouve zeste de citron pressé. Courtes pailles.
1948 P. Dagouret: Le Barman Universel 11. Seite 31. Manhattan Cocktail.
Gobelet n° 3, au 1/4 plein de petite glace. 3 traits angostura. 1 cuiller à café sirop de sucre. 1 verre à liqueur rye whisky. 1/2 verre à madère vermouth Noilly. Remuer. Passer dans verre n° 8 où se trouve un zeste de citron pressé. Courtes pailles.
1948 René Bresson: Le barman moderne. Seite 150. Manhattan (demi-sec).
Dans un verre à mélange, avec deux ou trois mor- ceaux de glace gros comme une noix, mettre: 60 % Whisky «Canadian Club». 40 % Cinzano. Une olive au fond du verre.
1948 René Bresson: Le barman moderne. Seite 150. Manhattan (sec).
60 % Whisky «Canadian Club». 40 % Vermouth Noilly. Une olive au fond du verre.
1948 Trader Vic: Bartender’s Guide. Seite 275. Manhattan Cocktail 1.
3/4 oz. rye. 3/4 oz. Italian vermouth . 1 dash orange bitters Stir with cracked ice; strain into chilled cocktail glass.
1948 Trader Vic: Bartender’s Guide. Seite 276. Manhattan Cocktail 2.
1 oz. rye or bourbon 1/2 oz. Italian vermouth . 1 dash Angostura bitters Stir with cracked ice; strain into chilled cocktail glass. Serve with maraschino cherry.
1948 Trader Vic: Bartender’s Guide. Seite 276. Manhattan Cocktail 3.
1 oz. bourbon 1/4 oz. French vermouth . 1/4 oz. Italian vermouth Stir with cracked ice; strain into chilled cocktail glass. Serve with maraschino cherry
1948 Trader Vic: Bartender’s Guide. Seite 276. Manhattan Cocktail, French.
1 oz. bourbon 1 dash Cointreau 1/2 oz. French vermouth 1 dash Angostura bitters Stir with cracked ice; strain into chilled cocktail glass. Serve with maraschino cherry.
1949 Anonymus: Bottoms Up. Seite 20. Manhattan Cocktail.
1 Dash Bitters 3/4 oz. Italian Vermouth 1 1/2 oz. Rye or Bourbon Whiskey Stir well with cracked Ice, strain into 3 oz. Cocktail glass. Serve with a Cherry.
1949 Anonymus: Bottoms Up. Seite 20. Manhattan (Dry).
1 Dash Bitters 3/4 oz. French Vermouth 1 1/2 oz. Rye or Bourbon Whiskey Stir with cracked Ice, strain into 3 oz. Cocktail glass. Serve with an Olive.
1949 Anonymus: Bottoms Up. Seite 20. Manhattan (Sweet).
1 Dash Bitters 1/4 Teaspoon Powdered Sugar 3/4 oz. Italian Vermouth 1 1/2 oz. Rye or Bourbon Whiskey Stir well with cracked Ice, strain into 3 oz. Cocktail glass. Serve with a Cherry.
1949 Anonymus: Professional Mixing Guide. Seite 42. Manhattan Cocktail.
3 generous dashes ANGOSTURA aromatic bitters, 2/3 Rye Whisky, 1/3 Sweet Vermouth. Put ingredi- ents in a mixing glass filled with cracked ice, and stir until thor- oughly mixed. Strain into cock- tail glass and serve. (To make 1 quart of Manhattan Cocktail, use 1/2 oz. ANGOSTURA aromatic bitters; for 1 gallon use 2 oz. ANGOSTURA; for 5 gallons use 10 oz. ANGOSTURA).
1949 Emile Bauwens: Livre de Cocktails. Seite 53. Manhattan Cocktail (Doux).
1 Trait Angostura Bitter – 2/3 Whisky Canadian Club – 1/3 Vermouth Italien – Frapper au shaker et passer dans un verre à cocktail.
1949 Emile Bauwens: Livre de Cocktails. Seite 54. Manhattan Cocktail (sec).
2 Traits Angostura Bitter – 1/2 Whisky Canadian Club – 1/4 Vermouth Français – 1/4 Vermouth Italien – Remuer au verre à mélange et passer dans un verre à cocktail; avant de servir, ajouter une cerise. (Recette Emil’s « Saint-James » Bruxelles).
1949 Emile Bauwens: Livre de Cocktails. Seite 55. Manhattan Cocktail (Doux).
1/2 Whisky Canadian Club – 1/2 Vermouth Italien – Remuer au verre à mélange et passer dans un verre à cocktail.
1949 Emile Bauwens: Livre de Cocktails. Seite 55. Manhattan Cocktail (Sec).
1/2 Whisky Canadien Club – 1/4 Vermouth Français – 1/4 Vermouth Italien – Remuer au verre à mélange et passer dans un verre à cocktail.
1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 341. Dry Manhattan.
Ein «Manhattan»-Cocktail mit franz. Vermouth, anstatt italienischem.
1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 394. Manhattan-Cocktail (Original).
1 d. Angosturabitter, 1/3 ital. Vermouth, 2/3 Canadian- Club-Whisky. Rühren. Kirsche ins Glas. Wichtig: Dieser Cocktail darf auf keinen Fall ge- schüttelt werden.
1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 395. Manhattan-Cocktail, dry.
1 d. Angosturabitter, 1/3 franz. Vermouth, 2/3 Canadian- Club-Whisky. Rühren.
1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 472. Manhattan-Cocktail (Bottled Cocktail).
1/4 Glas Angosturabitter, 9 Glas Canadian-Club-Whisky, 4 1/4 Glas ital. Vermouth, 1 1/2 Glas frisches Wasser.
1949 P. Dagouret: Le barman universel. Seite 31. Manhattan Cocktail.
Gobelet no 3, au 1/4 plein de petite glace. 3 traits angostura. 1 cuiller à café sirop de sucre. 1 verre à liqueur rye whisky. 1/2 verre à madère vermouth Noilly. Remuer. Passer dans verre no 8 où se trouve un zeste de citron pressé. Courtes pailles.
1949 Wilhelm Stürmer: Cocktails by William. Seite 56. Manhattan Cocktail Nr. 1.
2/3 Whisky (Rye), 1/3 Italienischer Vermouth, 3 oder 4 Spritzer Bitter. Garniere mit Kirsche.
1949 Wilhelm Stürmer: Cocktails by William. Seite 57. Manhattan Cocktail Nr. 2.
1949 Wilhelm Stürmer: Cocktails by William. Seite 57. Manhattan Dry.
Verfahre wie bei Manhattan Nr. 1, verwende aber an Stelle von ita- lienischem Vermoufh französischen Vermoufh. Merke Dir: Manhattans gut um- rühren, nie schütteln.
1949 Wilhelm Stürmer: Cocktails by William. Seite 72/73. Manhattan Cocktail.
Manhattan. Wilhelm Stürmer, Cocktails by William, 1949. Page 72f.
1950 Anonymus: Host’s Handbook. Manhattan.
3/4 G&W Old Rye Whisky 1/4 Martini & Rossi Italian Vermouth Small dash Angostura Bitters Stir with ice and serve in cocktail glass with maraschino cherry.
1950 Julio Cesar Clave: El barman pratico. Manhattan.
1 Chs. Angostura, 50 Grs. Vermouth (dulce), 30 Grs. Whisky Americano, 1 cascarita de li- món exprimida. Revuelto. Copa No 1.
1950 Julio Cesar Clave: El barman pratico. Manhattan seco.
igual al antreior, cambia Ver- mouth seco.
1950 Ted Shane: Authentic and Hilarious Bar Guide. Seite 28. Manhattan No. 1.
1⁄2 jigger Italian Vermouth 1 dash Orange Bitters . 1⁄2 jigger Rye Stir with cracked ice and strain.
1950 Ted Shane: Authentic and Hilarious Bar Guide. Seite 28. Manhattan No. 2.
1⁄4 oz. Italian Vermouth 1 dash Angostura Bitters . 1 oz. Rye or Bourbon Stir with cracked ice and strain. Serve with Maraschino Cherry.
1950 Ted Shane: Authentic and Hilarious Bar Guide. Seite 28. Manhattan No. 3.
1 part French Vermouth 1 part Italian Vermouth . 4 parts Bourbon Stir with cracked ice and strain. Serve with Maraschino Cherry.
1950 Ted Shane: Authentic and Hilarious Bar Guide. Seite 29. French Manhattan.
1/2 oz. French Vermouth 1 dash Angostura Bitters 1 dash Cointreau 1 oz. Bourbon Stir with cracked ice, strain, and serve with Maraschino Cherry. Manhattan connoisseurs will not tolerate a ratio of under 4 parts whiskey to 1 part Vermouth. Reverse is for weaklings.
1951 Anonymus: The Holiday Drink Book. Seite 15. Manhattan Cocktail.
Dash or 2 of bitters 1/3 sweet vermouth 2/3 whiskey Put ingredients in a mixing glass filled with cracked ice, stir until thoroughly mixed, strain and serve. (To make a quart of manhattan cocktails, use 1/2 oz. bitters; for 1 gallon use 2 oz.)
By Charles Berns, “21” Brands, Inc., New York City 1 part Tribuno dry vermouth 2 or 3 parts “21” Brands Club Special blended whisky Stir in mixing glass with ice. Strain into glass. Twist and drop lemon peel into cocktail.
1951 Ted Saucier: Ted Saucier’s Bottoms Up. Seite 83. Dearborn Inn Manhattan.
Courtesy, The Dearborn Inn, Dearborn, Michigan 1 dash bitters 1 oz. Italian vermouth 2 oz. Canadian Club Stir well with cracked ice. Strain into 3-oz. cock- tail glass. Serve with maraschino cherry.
1951 Ted Saucier: Ted Saucier’s Bottoms Up. Seite 117. Griff Williams Manhattan.
By Griff Williams, Orchestra Leader 3 oz. bourbon 1 oz. Italian vermouth 2 dashes Angostura bitters Stir with cracked ice and 2 good-sized pieces of cinnamon bark. Let stand for a few minutes and serve in cocktail glass. Decorate with maraschino cherry.
The Manhattan is a preprohibition cocktail, and the original recipe called for dash orange bitters. Today bitters are not used. 1/3 jigger Italian vermouth 2/3 jigger rye whisky Ice Stir well. Strain into cocktail glass. Decorate with maraschino cherry.
Courtesy, Noonday Club, St. Louis 1 1/2 oz. bourbon whisky Dash bar sirup Dash Angostura bitters 1 oz. Italian vermouth Stir in cocktail shaker with ice. Strain into cock- tail glass, and serve with a cherry.
1952 Anonymus: Cocktails. Seite 72. Dry Manhattan Cocktail.
Dans le verre à mélange: Deux traits angustura, 1/2 Martini Dry, 1/2 Canadian Rye whisky, Ajouter un zeste de citron.
1952 Anonymus: Cocktails. Seite 81. Manhattan.
Dans le verre à mélange: 1/4 de vermouth italien, 1/4 de vermouth français 1/2 de Rye whisky, remuer et servir.
1952 Anonymus: Cocktails. Seite 95. Special Dry Manhattan Noilly Prat.
Dans le verre à mélange. Un trait d’angustura, 1/2 Noilly Prat, 1/2 whisky, Ajouter un zeste de citron.
1952 Charles: The Cocktail Bar. Seite 66. Manhattan Cocktail (Dry).
2 dashes of Angostura bitters, 2 dashes of curaçao, 1/4 gill of French vermouth, 1/4 gill of Canadian Club whisky. Use the mixing glass. Serve with an olive and a little lemon-peel juice squeezed on top.
1952 Charles: The Cocktail Bar. Seite 66. Manhattan Cocktail (Medium).
2 dashes of Angostura bitters, 2 dashes of curaçao, 1/8 gill of French vermouth, 1/8 gill of Italian vermouth, 1/4 gill of Canadian whisky. Use the mixing glass. Serve with a cherry and a little lemon-peel juice squeezed on top.
1952 Charles: The Cocktail Bar. Seite 67. Manhattan Cocktail (Sweet).
Prepare as for Manhattan Cocktail (Dry), using Italian vermouth instead of French vermouth, and serving with a cherry instead of an olive.
1953 Anonymus: Esquire’s Handbook for Hosts. Seite 112. 2-1 Manhattan.
3 dashes Orange Bitters 1/3 Italian Vermouth 2/3 Rye or Bourbon Pour over ice cubes in tall glass, stir clockwise, chuck in a square piece of lemon rind, stir some more, then pour into chilled glass — with or without maraschino cherry.
1953 Anonymus: Esquire’s Handbook for Hosts. Seite 112. 4-1 Manhattan.
4 parts Rye or Bourbon 1 part Italian Vermouth Stir, don’t shake, with ice and pour into glass holding the proverbial cherry or, preferably, a twist of lemon peel.
1953 Anonymus: Esquire’s Handbook for Hosts. Seite 112. Dry Manhattan.
2 parts Rye or Bourbon 1 part French Vermouth Stir gently with ice and pour into chilled cocktail glass. No cherry with this one.
1953 Anonymus: Manual del bar. Seite 217. Manhattan.
. 1 golpe de Bitter Angostura. Refrescado. 35 gramos de Whisky Ameri- Servido en una copa de cano. 80 gramos. 35 gramos de Vermouth To- . rino.
1953 Anonymus: Manual del bar. Seite 217. Manhattan (Demi Sec).
. 1 golpe de Bitter Angostura. . 30 gramos de Whisky Ameri- Refrescado. cano. Servido en una copa de 20 gramos de Vermouth To- 80 gramos. rino. . 20 gramos de Vermouth Fran- . cés.
1953 Anonymus: Manual del bar. Seite 217. Manhattan (Seco).
. 1 golpe de Bitter Angostura. . 35 gramos de Whisky Ameri- Refrescado. cano. Servido en copa de 80 35 gramos de Vermouth Fran- gramos. cés.
1953 Anonymus: The ABC of Cocktails. Seite 41. Manhattan.
3 parts Whiskey 1 part Italian (sweet) Vermouth 1 dash Bitters per drink Stir with ice, strain into cocktail glass containing cherry with stem or toothpick. MANHATTAN VARIATIONS You can add some lemon or pine- apple juice to an ordinary Manhat- tan, and get a pleasant cocktail, or you can add almost any of the pun- gent liqueurs (in very small quanti- ties) for aromatic variations. And of course Brandy, Rum or other liquors can substitute for Rye or Bourbon.
1953 Anonymus: The U.K.B.G. Guide to Drinks. Seite 72. Manhattan.
2/3 Rye Whisky 1/3 Sweet Vermouth. Dash of Angostura Bitters. Stir and Strain. Add Cherry.
1953 Anonymus: The U.K.B.G. Guide to Drinks. Seite 72. Manhattan (Dry).
Use Dry Vermouth instead of Sweet.
1953 Anonymus: The U.K.B.G. Guide to Drinks. Seite 72. Manhattan (Medium).
Use 1/6 Dry, 1/6 Sweet Vermouth.
1953 David A. Embury: The Fine Art of Mixing Drinks. Seite 111. The Manhattan.
I list the Manhattan second among our six basic cocktails because, of all the hundreds of so-called cocktails listed in recipe books and the dozens listed on the liquor cards of hotels and restaurants, more Mar- tinis and Manhattans are sold than any other kind. In fact, if we leave out Daiquiris and Old-Fashioneds, there are more Martinis and Man- hattans sold than all other kinds put together.
Just as in the case of Martinis, you will find Manhattan recipes varying all over the lot in their proportions. In fact, there are recipes that even suggest two parts of vermouth to one part of whisky. The usual recipe, however, is one part vermouth and two parts whisky.
A further complication enters the Manhattan field that is not found with Martinis. With Martinis it is recognized that, irrespective of the proportions of vermouth and gin, a Sweet Martini is made with Italian vermouth, a Dry Martini with French vermouth, and a Medium Martini with a combination of the two types of vermouth. The same distinction is usually made in the case of Manhattans. However, the combination of French vermouth and whisky is not pleasing to most palates and, accordingly, on the as sumption that a Manhattan is always made with Italian vermouth only, some people now use the terms Dry, Sweet, and Medium to designate the proportions of vermouth and whisky, a Sweet Manhattan being one made with 50 per cent or more of vermouth, a Medium Manhattan with about two parts of whisky to one of vermouth, and a Dry Manhattan with three or four parts of whisky to one of vermouth.
Both the Manhattan and the Old-Fashioned are usually made with rye whisky. I have already pointed out the fact that rye and bourbon can be used more or less interchangeably in most drinks and that they can be used in combination in most drinks. Many people — and I am one of them — prefer the flavor of bourbon to that of rye. If you are ordering one of these drinks at a bar and want it made with bourbon, you should specify “Bourbon Manhattan” or “Bourbon Old-Fashioned.” Also, you should specify a bonded whisky. Otherwise the bartender will prob- ably use a blended whisky — and whatever blend gives the proprietor the greatest margin of profit.
In all recipes in this book where either rye or bourbon can be used according to individual taste, I shall simply use the word “whisky.” Scotch, however, is not interchangeable with American whiskies. Therefore, in recipes calling for the use of Scotch, the word “Scotch” will be used instead of “whisky.”
Let us now return to our three types of Manhattans as set forth in most recipe books. They are as follows:
1953 David A. Embury: The Fine Art of Mixing Drinks. Seite 112. Manhattan (Sweet).
1 part Italian Vermouth 2 parts Whisky 1 dash Angostura to each drink4 As above noted, some recipes call for equal parts of whisky and vermouth and some for other proportions.
4 The Sweet Manhattan made without bitters but with both orange peel and lemon peel in the mixture and shaken instead of stirred is called the ARMY. The plain Sweet Martini, made half and half, is sometimes called the NAVY. See also the Virgin, page 261.
1953 David A. Embury: The Fine Art of Mixing Drinks. Seite 112. Manhattan (Medium).
1 part Italian Vermouth 1 part French Vermouth 4 parts Whisky 1 dash Angostura to each drink Here again the relative proportions of whisky and the vermouths vary with different authors. Also, some recipes call for orange bitters as well as Angostura.
1953 David A. Embury: The Fine Art of Mixing Drinks. Seite 113. Manhattan (Dry).
1 part French Vermouth 2 parts Whisky 1 dash Angostura to each drink The comments respecting proportions as well as those respecting the use of orange bitters set forth above for the Medium Manhattan also apply to the Dry Manhattan. It is also quite common to add a twist of lemon and drop the peel into the Dry Manhattan.
1953 David A. Embury: The Fine Art of Mixing Drinks. Seite 113. Manhattan de Luxe.
As in the case of the usual Martini recipes, the above Manhattan recipes are given for general information only. Once again I recommend that you forget them all and that, in your own home, you serve the following:
1 part Cinzano Italian Vermouth 3 parts Bonded Whisky 1 dash Angostura to each drink
Stir well in a bar glass or Martini pitcher with large cubes of ice and pour into chilled cocktail glasses. Add a maraschino cherry to each glass. Unless the cherries have stems attached, spear each cherry on a toothpick or use glass fruit spears.
1953 „Kappa“: Bartender’s Guide to Mixed Drinks. Seite 74. Manhattan Cocktail.
1 Dash Bitters 3/4 oz. Sweet Vermouth 1 1/2 oz. Rye or Bourbon Whiskey Stir well with cracked Ice and strain into 3 oz. Cock- tail glass. Serve with a Cherry.
1953 „Kappa“: Bartender’s Guide to Mixed Drinks. Seite 74. Manhattan Cocktail (Dry).
1 Dash Bitters 3/4 oz. Dry Vermouth 1 1/2 oz. Rye or Bourbon Whiskey Stir well with cracked Ice and strain into 3 oz. Cock- tail glass. Serve with an Olive.
1953 „Kappa“: Bartender’s Guide to Mixed Drinks. Seite 75. Manhattan Cocktail (Sweet).
1 Dash Bitters 1/4 Teaspoon Powdered Sugar 3/4 oz. Sweet Vermouth 1 1/2 oz. Rye or Bourbon Whiskey Stir well with cracked Ice and strain into 3 oz. Cock- tail glass. Serve with a Cherry.
1953 „Kappa“: Bartender’s Guide to Mixed Drinks. Seite 75. Manhattan, French Cocktail.
1/2 oz. Sweet Vermouth 1 Dash Angostura Bitters 1 Dash Cointreau 1 oz. Bourbon Whiskey Stir well with cracked Ice, strain into 3 oz. Cocktail glass and serve with Maraschino Cherry.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 96. Manhattan Cocktail.
1 Dash Bitters 3/4 oz. Italian Vermouth 1 1/2 oz. Old Mr. Boston Rye or Bourbon Whiskey Stir well with cracked Ice and strain into 3 oz. Cocktail glass. Serve with a Cherry.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 96. Manhattan Cocktail (Dry).
1 Dash Bitters 3/4 oz. French Vermouth 1 1/2 oz. Old Mr. Boston Rye or Bourbon Whiskey Stir well with cracked ice and strain into 3 oz. Cocktail glass. Serve with an Olive.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 96. Manhattan Cocktail (Sweet).
1 Dash Bitters 1/4 Teaspoon Powdered Sugar 3/4 oz. Italian Vermouth 1 1/2 oz. Old Mr. Boston Rye or Bourbon Whiskey Stir well with cracked Ice and strain into 3 oz. Cocktail glass. Serve with a Cherry.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Darin: Become a Perfect Host in 12 Easy Lessons, nach Seite 112. Manhattan.
Each serving requires 3/4 ounce Italian Vermouth, 1 1/2 ounces Old Mr. Boston Rye or Bourbon Whiskey and a dash of Bitters. Stir well in a mixing glass with a few pieces of Cracked Ice. Strain into 3 ounce Cocktail Glass and drop in a Cherry. The pre-dinner cocktail par excellence.
Manhattan. Leo Cotton, Old Mr. Boston Official bartender’s Guide, 1953. Page 112f.
1953 Marcel et Roger Louc: Cocktails et Grand Crus. Seite 72. Manhattan Cocktail No. 1.
Un trait Angostura 1/3 Vermouth Italien 2/3 Whisky Rye Un bigarreau.
Manhattan Cocktail. Marcel & Roger Louc, Cocktails et Grand Crus, 1953. Page 72.
1953 Marcel et Roger Louc: Cocktails et Grand Crus. Seite 72. Manhattan Cocktail No. 2.
Un trait Angostura 1/3 Vermouth Français 2/3 Whisky Rye Une olive verte ou un zeste de citron.
1953 Marcel et Roger Louc: Cocktails et Grand Crus. Seite 109. Manhattan Cinzano.
Deux traits Angostura 2/3 Whisky 1/3 Cinzano Zeste de citron.
1953 S. S. Field: The American Drinking Book. Seite 216. Manhattan.
1/4 Sweet Vermouth, 3/4 Rye, dash of Bitters. Stir with cracked ice, strain and serve with cherry. For a dry Manhattan — a superior and much neglected drink — use dry Vermouth and serve with a twist of lemon peel.
1954 Eddie Clark: King Cocktail. Seite 31. Manhattan Cocktail.
2/3 Rye Whisky 1/3 Sweet Vermouth Dash of Angostura Bitters Stir well and strain into a cocktail glass. Serve with a cherry.
1954 Marcel Pace: Nos Meilleures boissons. Manhattan.
Dans le verre à mélange In mixing-glass 2/3 FOUR ROSES 1/3 CINZANO garnir d’une cerise decorate with cherry
Manhattan. Marcel Pace, Nos meilleures boissons, 1954. Page 99.
1954 Robert H. Loeb, Jr.: Nip Ahoy. Seite 35. Manhattan Cocktail.
1955 Anonymus: The U.K.B.G. Guide to Drinks. Seite 72. Manhattan.
2/3 Rye Whisky 1/3 Sweet Vermouth. Dash of Angostura Bitters. Stir and Strain. Add Cherry.
1955 Anonymus: The U.K.B.G. Guide to Drinks. Seite 72. Manhattan (Dry).
Use Dry Vermouth instead of Sweet.
1955 Anonymus: The U.K.B.G. Guide to Drinks. Seite 72. Manhattan (Medium).
Use 1/6 Dry, 1/6 Sweet Vermouth.
1955 Jean Lupoiu: Cocktails. Seite 80. Manhattan Cocktail.
Dans le verre à mélange: 1 jet d’Angustura, 1/3 de Martini, 2/3 Rye Whiskey. Mélanger et servir. Ajouter une cerise.
1955 Jean Lupoiu: Cocktails. Seite 80. Manhattan Cocktail (sec).
Dans le verre à mélange: 1/6 Martini dry, 1/6 Martini, 2/3 Rye Whisky. Mélanger et servir. Ajouter une cerise.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 100. Manhattan (Dry).
4 Parts Whiskey 1 Part Dry Vermouth 1 Dash Bitters Stir very well with ice and strain into glass. Add a twist of Lemon Peel or a Cherry.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 101. Manhattan (Sweet).
2/3 Whiskey 1/6 Sweet Vermouth 1/6 Dry Vermouth 1 Dash Bitters Stir well with ice and strain into glass. Serve with a Cherry (optional).
1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 59. Manhattan (sec).
Timbale à mélange, glace 3/4 Vermouth français 2 traits Curaçao 2 traits Angostura Bien remuer en timbale et passer dans verre à cocktail. Cerise ou spiralette d’écorce de citron. Mélangeur électr. : voir note.
1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 60. Manhattan (moyen).
Timbale à mélange, glace 2/3 Canadian Club Whisky 1/6 Vermouth italien 1/6 Vermouth français 2 traits Curaçao 2 traits Angostura Bien remuer en timbale et passer dans verre à cocktail. Servir avec cerise. Essence de citron. Mélangeur électr. : voir note.
1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 60. Manhattan (doux).
Timbale à mélange, glace 2/3 Canadian Club Whisky 1/6 Vermouth italien 1/6 Vermouth français 1 trait Orangebitter Bien remuer en timbale et passer dans verre à cocktail. Servir avec cerise. Mélangeur électr. : voir note.
1957 Lawrence Blochman: Here’s How. Seite 19. Manhattan Cocktail.
2 parts rye or blended whisky 1 dash Angostura . 1 part Italian-type vermouth Stir with ice, strain into a cocktail glass, serve with a cherry. The Manhattan is one of the eight basic cocktails (six if you question the right to the Sidecar and the Stinger to be called “basic”). There are many variations on the basic theme, perhaps the most popular of which is the dry Manhattan. Thirty years ago if you asked for a dry Man- hattan you would probably get half whisky and half mixed vermouth. The atomic-age version is quite different. According to Joe Peters, who used to roam the Balkans and Central Europe for the AP and INS, the modern dry Manhattan was born (by accident) at Shanley’s, the hang- out of the New York Daily News staff on East Forty-first Street in Manhattan. The date: one day in the late ’30s when the joint was owned by Joe Cavanaugh and his sister Mary Shanley. But let Joe Peters tell it: “Warren Hall, then star writer for the News, was lunch- ing at Shanley’s and ordered a Manhattan as usual. He told the new bartender to make it ‘very dry.’ The new man used only dry vermouth and very little of that. Warren took one sip—and loudly proclaimed it to be the best cocktail he had ever tasted. “The dry Manhattan soon became the favorite of the News staff, who have since spread its fame around the world. A group of News men, incidentally, now own Shanley’s and have given it the brilliantly original name of ‘The Fourth Estate.'”
1957 Lawrence Blochman: Here’s How. Seite 20. Dry Manhattan.
5 parts rye 1 part dry vermouth Twist of lemon peel Stir with plenty of ice until frigid, strain into a cock- tail glass, and serve with lemon peel. Use American dry vermouth instead of imported French, Joe Peters ad- vises, because the strong aromatics of the imported will kill the flavor of good rye.
1958 G. Bernard De Ferrer: Los combinados. Seite 32. Combinado Manhattan (Fuerte).
Prepárese en coctelera: Unos trocitos de hielo picado y limpio. Unas gotas de angostura, 1/2 copita de whisky de marca, 1/4 botellín vermut color, Unas gotas de Curasao rojo. Agítese y sírvase en copa de coctel con una corteza de limón.
1959 Anonymus: Claudia Cocktail. Manhattan.
Preparar en el vaso mezclador 1 cucharada de hielo picado 2 gotas de angostura 3 gotas de Marie Brizard 1/4 de medida de Cinzano 3/4 de medida de whisky americano Agitar muy bien y, luego de helar, servir con una guinda.
1959 Anonymus: Manual de cocteleria. Manhattan dulce.
Gotas de Angostura Bitter 1/2 onza de Vermouth Italiano 1 1/2 onza de Whiskey Rye Revuelto y servido en copa de cocktail con una cereza.
1959 Anonymus: Manual de cocteleria. Manhattan seco.
Gotas de Angostura Bitter 1/2 onza de Vermouth Francés 1 1/2 onza de Whiskey Rye Revuelto y servido en copa de cocktail, con una aceituna.
1959 Anonymus: Manzarbeitia y Compagnia. Manhattan Cocktail.
2/3 SEAGRAM’S V. O. 1/3 vermouth Un golpe de angostura Sírvase con una guinda
1959 Anonymus: Manzarbeitia y Compagnia. Manhattan Cocktail 1-A.
2/3 de whisky SEAGRAM’S V. O., 1/2 de vermouth dulce GANCIA, un golpe de angostura, unas ra- mitas de hierba buena. Sírvase con una guinda.
1959 Anonymus: Manzarbeitia y Compagnia. 2-1 Manhattan.
3 gotas Orange Bitters 1/3 Vermouth GANCIA 2/3 Rye o Bourbon Viértalo sobre cubitos de hielo en un vaso alto. Revuélvalo. Echele un pedazo de corteza de limón y revuélvalo de nuevo. Viértase en un vaso frio con o sin marrasquino de cereza.
1959 Anonymus: Manzarbeitia y Compagnia. Dry Manhattan.
2 partes Bourbon 1 parte Vermouth NOILLY PRAT Revuélvase suavemente con hie- lo y viértase en una copa de cocktail fría. No lleva cereza.
1959 Fernando Gaviris: El coctel y sus derivados. Seite 47. Manhatan.
Prepárese en cocktelera: Unos pedacitos de hielo. Unas gotas de Curaçao rojo. Una parte de Vermout italiano. Tres partes de Whisky canadiense. Bien batido, sírvase en copa de cocktail, con una guinda.
1960 Anonymus: Recetas para cocteles. Seite 40. Manhattan Dulce.
Gotas de Angostura Bitter 1/2 onza de Vermouth italiano 1 1/2 onza de Whiskey Rye Revuelto y servido en copa de cocktail con una cereza.
1960 Anonymus: Recetas para cocteles. Seite 40. Manhattan Seco.
Gotas de Angostura Bitter 1/2 onza de Vermouth Francés 1 1/2 onza de Whiskey Rye Revuelto y servido en copa de cocktail, con una aceituna.
1960 Anonymus: The U.K.B.G. Guide to Drinks. Seite 72. Manhattan.
2/3 Rye Whisky 1/3 Sweet Vermouth. Dash of Angostura Bitters. Stir and Strain. Add Cherry.
1960 Anonymus: The U.K.B.G. Guide to Drinks. Seite 72. Manhattan (Dry).
Use Dry Vermouth instead of Sweet.
1960 Anonymus: The U.K.B.G. Guide to Drinks. Seite 72. Manhattan (Medium).
Use 1/6 Dry, 1/6 Sweet Vermouth.
1960 Anonymus: Tout les cocktails et les boissons rafraichissante. Seite 75. Manhattan.
1960 Anonymus: Tout les cocktails et les boissons rafraichissante. Seite 75. Manhattan dry.
1/6 Martini Dry 1/6 Martini blanc 4/6 Whisky
1960 Mapie de Toulouse-Lautrec & Robert J.-Courtine: A boire, a boire. Seite 49. Manhattan.
1/3 DE CINZANO 2/3 DE WHISKY 1 JET D’ANGUSTURA 1 CERISE PAR PERSONNE GLACE Mettez de la glace pilée dans le fond d’un verre à mélange. Versez dessus le Cinzano et le whisky, ajoutez l’angustura et servez dans des verres à cocktail. Mettez une cerise dans chaque verre.
1961 Anonymus: Cocktails y bocaditos. Seite 41. Manhattan.
(Para 1 porción) Whisky, 2 medidas – Vermouth dulce, 1 medida – Angostura, 3 gotas – Hielo granizado, 3 cucharadas. • Poner los ingredientes en el vaso mezclador. • Mezclar, helar y servir colado en copa de 100 gramos.
1961 Pedro Chicote – El bar en el mundo. Seite 167. Manhattan Cocktail.
Prepárese en un gran vaso de cristal: Una cucharada de hielo pi- cado. 2 gotas de angostura. 3 gotas de curaçao. 1/4 de copita de vermouth italiano. 3/4 de copita de whisky Ca- nadian Club. Agítese muy bien con una cucharilla larga de las de refresco y sírvase en copa de cocktail, agregándole una guinda.
1963 Eddie Clarke: Shaking in the 60’s. Seite 97. Manhattan Cocktail.
1 1/2 measures Rye whisky 1/2 measure sweet Vermouth dash of Angostura bitters Stir well and strain into a cocktail glass. Serve with a cherry.
1963 Luigi Veronelli: I cocktails. Seite 35. Manhattan Cocktail.
3 parti di rye whisky 1 parte di vermouth dry 1 goccia, per ciascun drink, di angostura bitter 1 scorzetta di limone senza nulla del bianco interno, per ciascun drink.
1963 Luigi Veronelli: I cocktails. Seite 187. Manhattan Cocktail.
1 bicchiere e 1/2 di rye whisky 1/2 bicchiere di vermouth dry 2 gocce di angostura bitter 2 scorzette di limone senza nulla del bianco interno ghiaccio a cubetti Introdurre qualche cubetto di ghiaccio nel mixer. Versare il rye ed il vermouth dry e mescolarli usando l’apposito cucchiaio; aggiungere l’angostura. Mescolare piuttosto for- te, lasciar riposare uno o due secondi, riprendere infine a mescolare ma lentamente. Servire subito in bicchieri guarniti con una scorzetta di limone.
1963 Luigi Veronelli: I cocktails. Seite 187. Manhattan Medium Cocktail.
1 bicchiere e 1/4 di rye whisky 3/4 di bicchiere di vermouth classico e vermouth dry in parti uguali 2 gocce di angostura bitter 2 scorzette di limone senza nulla del bianco interno ghiaccio a cubetti Introdurre qualche cubetto di ghiaccio nel mixer. Versare il rye, il vermouth classico e il vermouth dry e mescolarli usando l’apposito cucchiaio; aggiungere l’angostura. Me- scolare piuttosto forte, lasciar riposare uno o due se- condi, riprendere infine a mescolare ma lentamente. Ser- vire subito in bicchieri guarniti con una scorzetta di limone.
1963 Luigi Veronelli: I cocktails. Seite 188. Manhattan Sweet Cocktail.
1 bicchiere di rye whisky 1 bicchiere di vermouth classico 2 gocce di angostura bitter ghiaccio a cubetti Introdurre qualche cubetto di ghiaccio nel mixer. Versare il rye ed il vermouth classico e mescolarli usando l’ap- posito cucchiaio; aggiungere l’angostura. Mescolare piut- tosto forte, lasciar riposare uno o due secondi, riprendere infine a mescolare ma lentamente. Servire subito.
1964 Anonymus: Manual del bar. Seite 139. Manhattan.
1964 Anonymus: Manual del bar. Seite 217. Manhattan.
. 1 golpe de Bitter Angostura. Refrescado. 35 gramos de Whisky Ameri- Servido en una copa cano. de 80 gramos. 35 gramos de Vermouth To- . rino. . 1 cereza.
1964 Anonymus: Manual del bar. Seite 217. Manhattan (Demi Sec).
. 1 golpe de Bitter Angostura. . 30 gramos de Whisky Ameri- Refrescado. cano. Servido en una copa 20 gramos de Vermouth Tori- de 80 gramos. no. . 20 gramos de Vermouth Fran- . cés.
1964 Anonymus: Manual del bar. Seite 217. Manhattan (Seco).
. 1 golpe de Bitter Angostura. . 35 gramos de Whisky Ameri- Refrescado. cano. Servido en copa de 80 35 gramos de Vermouth Fran- gramos. cés.
1964 Anonymus: Peter Pauper’s Drink Book. Seite 14. Manhattan.
3 parts Rye Whiskey 1 part Italian (sweet) Vermouth 1 dash Bitters per drink Serve with maraschino cherry with stem or on toothpick. Like the Martini, this is all liquor.
1965 Aladar von Wesendonk: 888 Cocktails. Seite 66. Manhattan Nr. 1 dry.
4/5 Canadian Club Whiskey 1/5 Carpano Punt & Mes Vermouth dry 1 dash Angostura im Mixglas mit Eis rühren, ab= seihen, mit Zitronenschale ab= spritzen, servieren Sie dazu Ha= selnüsse!
1965 Aladar von Wesendonk: 888 Cocktails. Seite 67. Manhattan Medium.
2/3 Rye Whiskey 1/6 Cinzano extra dry 1/6 Cinzano rot 1 dash Orangenbitter im Mixglas mit Eis rühren, 1 Maraschinokirsche dazu
1965 Aladar von Wesendonk: 888 Cocktails. Seite 67. Manhattan Sweet.
2/3 Old Crow Bourbon Whiskey 1/3 Martini Rosso 2 dashes Cointreau Triple sec 1 dash Orangenbitter im Mixglas mit Eis rühren, ab= seihen und 1 Maraschinokirsche dazu
1965 Anonymus: John de Kuyper’s Complete Guide to Cordials. Seite 13. Manhattan.
2 ounces Kentucky Straight Bourbon 1 ounce sweet vermouth Dash of De Kuyper Orange Bitters Stir with ice, strain into cocktail glass. Garnish: Stemmed maraschino cherry.
1965 Anonymus: John de Kuyper’s Complete Guide to Cordials. Seite 13. Dry Manhattan.
Use dry vermouth. Garnish:Twist of lemon peel.
1965 Anonymus: John de Kuyper’s Complete Guide to Cordials. Seite 13. Perfect Manhattan.
Use half dry, half sweet vermouth. Garnish: Lemon twist.
1965 Anonymus: The U.K.B.G. Guide to Drinks. Seite 76. Manhattan.
2/3 Rye Whisky. 1/3 Sweet Vermouth. Dash of Angostura Bitters. Stir and Strain. Add Cherry. MIXING GLASS.
1965 Anonymus: The U.K.B.G. Guide to Drinks. Seite 76. Manhattan (Dry).
Use Dry Vermouth instead of Sweet.
1965 Anonymus: The U.K.B.G. Guide to Drinks. Seite 76. Manhattan (Medium).
Use 1/6 Dry, 1/6 Sweet Vermouth.
1965 Harry Schraemli: Manuel du bar. Seite 365. Bourbon Manhattan (cocktail).
On prépare un Manhattan cocktail mais au lieu du Canadian whisky habituel on utilise un whisky américain.
1965 Harry Schraemli: Manuel du bar. Seite 394. Dry Manhattan.
Un Manhattan-Cocktail avec vermouth sec au lieu de vermouth doux.
1965 Harry Schraemli: Manuel du bar. Seite 432. Manhattan Cocktail (original).
Mettre dans le verre à mélange 3 dés de glace, 1 dash angostura, 1/3 vermouth rouge, 2/3 Canadian Club whisky. Remuer fortement. Passer dans un verre à cocktail, ajouter une cerise. Important: Ce cocktail ne doit en aucun cas être agité.
1965 Harry Schraemli: Manuel du bar. Seite 432. Manhattan Cocktail, dry.
1/3 vermouth sec, 2/3 Canadian Club whisky. Remuer. Olive dans le verre.
1965 Harry Schraemli: Manuel du bar. Seite 489. Manhattan Cocktail [(Bottled Cocktail)].
1965 Robert London & Anne London: Cocktails and Snacks. Seite 52. Manhattan.
2 ounces rye 2 dashes Angostura bitters 3/4 ounce sweet vermouth Pour over cracked ice in mixing glass. Stir well to blend and dilute slightly. Strain into cocktail glass. Serve with cherry. Rum or Scotch Manhattan: Use gold label rum or Scotch instead of rye.
1965 Robert London & Anne London: Cocktails and Snacks. Seite 52. Manhattan (Dry).
2 ounces rye 1/2 ounce dry vermouth Pour whisky and vermouth over cracked ice in mixing glass. Stir well to blend and dilute slightly. Strain into cocktail glass. Serve with twist of lemon peel.
1966 Harry Schraemli: Le roi du bar. Seite 49. Bourbon Manhattan (cocktail).
Manhattan Cocktail préparé avec «Bour- bon».
1966 Harry Schraemli: Le roi du bar. Seite 81. Dry Manhattan.
Un Manhattan-Cocktail avec vermouth sec pas de vermouth doux.
1966 Harry Schraemli: Le roi du bar. Seite 119. Manhattan Cocktail, dry.
Mixingglass. 1/3 vermouth sec, 2/3 Cana- dian Club whisky. Olive.
1966 Harry Schraemli: Le roi du bar. Seite 119. Manhattan Cocktail (original).
Dans le verre à mélange 3 dés de glace, 1 d [dash] angostura, 1/3 vermouth rouge, 2/3 Ca- nadian Club whisky. Remuer fortement. Passer dans un verre à cocktail, ajouter une cerise. Important: Ce cocktail ne doit en aucun cas être agité. Voir aussi «Bour- bon Manhattan».
1966 John Doxat: Booth’s Handbook of Cocktails and Mixed Drinks. Seite 76. Manhattan.
1 oz. Bourbon Whiskey 1/2 oz. Dry Vermouth 1/2 oz. Sweet Vermouth Dash of Angostura Stir, strain into cocktail-glass. Serve with Cocktail Cherry.
1966 Mario Kardahi: Tratado practico de coctelería, pastelería y afines. Seite 163. Manhattan.
. 1 golpe de Bitter Angostu- Refrescado. ra. Servir en copa cam- 35 grs. de whisky Amrerica- pana. no. . 35 grs. de Vermouth Torino. . 1 cereza.
1966 Mario Kardahi: Tratado practico de coctelería, pastelería y afines. Seite 163. Manhattan (Seco).
. 1 golpe de Bitter Angostu- Refrescado. ra. Servir en copa cam- 35 grs. de whisky Amrerica- pana. no. . 35 grs. de Vermouth Seco.
1966 Oscar Haimo: Cocktail and Wine Digest. Seite 68. Manhattan Cocktail.
3/4 oz. Sweet Vermouth 2 oz. Rye Aromatic Bitters (optional). Stir with Ice & Strain. Decorate with cherry.
1966 Oscar Haimo: Cocktail and Wine Digest. Seite 68. Manhattan (Dry) Cocktail.
3/4 oz. Dry Vermouth 2 oz. Rye Stir with Ice & Strain. Decorate with twist of Lemon Peel.
1968 Anonymus: The Dieter’s Drink Book. Seite 16. Manhattan.
1 1/2 oz. whiskey, 86 proof 1/2 oz. sweet vermouth dash Angostura bitters Stir ingredients vigorously with cracked ice. Strain into chilled cocktail glass. Serve with a maraschino cherry.
1968 Anonymus: The Dieter’s Drink Book. Seite 16. Dry Manhattan.
Follow directions above, but use dry vermouth in place of sweet vermouth. Serve with an olive.
1969 Mario Kardahi & Raul Echenique: El arte de la exquisitez y del buen beber. Seite 358. Manhattan.
Refrescado. Servir en copa Campana. 1 golpe de Bitter Angostura, 35 gramos de Whisky Americano, 35 ” ” Vermouth Torino, 1 Cereza.
1969 Mario Kardahi & Raul Echenique: El arte de la exquisitez y del buen beber. Seite 358. Manhattan (seco).
Refrescado. Servir en copa Campana. 1 golpe de Bitter Angostura, 35 gramos de Whisky Americano, 35 ” ” Vermouth Seco. 1 Cereza.
1972 Anonymus: Recipes – Wines and Spirits. Seite 5. Manhattan.
To make 1 cocktail 3/4 ounce sweet vermouth 2 1/2 ounces blended whiskey A dash of Angostura bitters 2 to 3 ice cubes 1 maraschino cherry 1 strip orange peel A 4-ounce cocktail glass, chilled Combine the vermouth, whiskey, bitters and ice cubes in a mixing glass. With a bar spoon, stir gently, or you will “bruise” the spirits and cloud the drink. Place the cherry in the chilled cocktail glass, put a strainer on top of the mixing glass, and pour into the chilled glass. Twist the orange peel over the drink to release its oil, and rub the cut edge of the peel around the inner rim of the glass, but do not drop it in.
1972 Anonymus: Recipes – Wines and Spirits. Seite 5. Dry Manhattan.
To make 1 cocktail 1/2 ounce dry vermouth 3 ounces blended whiskey 3 to 4 ice cubes 1 strip lemon peel or a pitted green olive A 4-ounce cocktail glass, chilled Combine the vermouth, whiskey and ice cubes in a mixing glass and stir gently so as not to “bruise” the alcohol. Place a strainer over the mixing glass, pour into the chilled cocktail glass, and add the lemon peel (twist- ed to release the oil) or olive.
1972 Anonymus: Recipes – Wines and Spirits. Seite 6. Perfect Manhattan.
To make 1 cocktail 1/2 ounce sweet vermouth 1/2 ounce dry vermouth 2 ounces blended whiskey 3 to 4 ice cubes 1 strip orange or lemon peel A 4-ounce cocktail glass, chilled Combine the sweet and dry vermouths, the whiskey and the ice cubes in a mixing glass and stir together gently. Place a strainer over the top of the mixing glass and pour into the chilled cocktail glass. Twist the or- ange or lemon peel over the glass to release its oil, and add it to the drink.
1972 Leo Cotton: Old Mr. Seite 62. Manhattan Cocktail.
1 Dash Bitters 3/4 oz. Sweet Vermouth 1 1/2 oz. Old Mr. Boston Whiskey * Stir well with cracked ice and strain into 3 oz. cocktail glass. Serve with a cherry.
* Bourbon, Blended, Rye or Canadian.
1972 Leo Cotton: Old Mr. Seite 62. Manhattan Cocktail (Dry).
1 Dash Bitters 3/4 oz. Dry Vermouth 1 1/2 oz. Old Mr. Boston Whiskey * Stir well with cracked ice and strain into 3 oz. cocktail glass. Serve with an olive.
* Bourbon, Blended, Rye or Canadian.
1972 Leo Cotton: Old Mr. Seite 62. Manhattan Cocktail (Sweet).
1 Dash Bitters 3/4 oz. Sweet Vermouth 1 1/2 oz. Old Mr. Boston Whiskey * Stir well with cracked ice and strain into 3 oz. cocktail glass. Serve with a cherry.
1 ounce Bourbon 1/2 ounce Italian vermouth 1 dash Angostura bitters 1 dash maraschino cherry juice Stir well with ice cubes. Strain into chilled cocktail glass or small pilsener glass. Decorate with a cherry.
1 ounce rye or Bourbon 1/2 ounce Italian vermouth 1 dash Angostura bitters Stir with ice cubes. Strain into chilled cocktail glass. Decorate with a cherry.
1 ounce Bourbon 1/4 ounce Italian vermouth 1/4 ounce French vermouth Stir well with ice cubes. Strain into chilled cocktail glass. Add a twist of lemon peel.
1 ounce Bourbon 1/2 ounce French vermouth 1 dash cointreau 1 dash Angostura bitters Stir with ice cubes. Strain into chilled cocktail glass. Add a cherry.
1972 Trader Vic: Trader Vic’s Bartender’s Guide. Seite 237. Manhattan on the Rocks (Sweet).
1 1/2 ounces Bourbon 1/3 ounce Italian vermouth 1 dash bitters Stir with ice cubes. Strain into old fashioned glass over ice cubes. Add a cherry.
1972 Trader Vic: Trader Vic’s Bartender’s Guide. Seite 237. Manhattan on the Rocks (Dry).
1 1/2 ounces Bourbon 1/3 ounce French vermouth 1 dash bitters Stir with ice cubes. Strain into old fashioned glass over ice cubes. Add a cherry.
1973 Anonymus: 500 Ways to Mix Drinks. Seite 39. Manhattan Cocktail Rye.
1 jigger rye whiskey 1 pony Italian vermouth 1 dash Angostura bitters Stir well with ice and strain in a cocktail glass. Add a mara- schino cherry and a slice of orange. This drink may also be served on the rocks in an old-fashioned glass.
1973 Oscar Haimo: Cocktail and Wine Digest. Seite 68. Manhattan Cocktail.
3/4 oz. Sweet Vermouth 2 oz. Rye Aromatic Bitters (optional). Stir with Ice & Strain. Decorate with cherry.
1973 Oscar Haimo: Cocktail and Wine Digest. Seite 68. Manhattan (Dry) Cocktail.
3/4 oz. Dry Vermouth 2 oz. Rye Stir with Ice & Strain. Decorate with twist of Lemon Peel.
1976 Anonymus: International Guide to Drinks. Seite 57. Manhattan.
1976 Anonymus: International Guide to Drinks. Seite 57. Manhattan (dry).
Use dry vermouth instead of sweet Add twist of lemon peel instead of cherry
1976 Anonymus: International Guide to Drinks. Seite 57. Manhattan (medium).
2/3 rye 1/6 dry vermouth 1/6 medium vermouth
1976 Brian F. Rea – Brian’s Booze Guide. Seite 47. Dry Manhattan.
a basic Manhattan made with Dry Vermouth instead of Sweet. Garnish with olive.
1976 Brian F. Rea – Brian’s Booze Guide. Seite 64. Manhattan.
Stir/strain into pre-chilled cocktail glass 2 ounces Bourbon or Blended Whiskey 3⁄4 ounce sweet Vermouth (use less if desired) Garnish with cherry Lady Randolph Churchill, mother of Sir Winston, gave a banquet in 1874 at the Manhattan Club in honor of Samuel J. Tilden. The bartender combined Bourbon, Sweet Vermouth and Bitters into a special drink for the occasion, and gave birth to the now famous “Manhattan.”
1976 Brian F. Rea – Brian’s Booze Guide. Seite 71. Perfect Manhattan.
Stir/strain into pre-chilled cocktail glass 1⁄4 ounce dry Vermouth 1⁄4 ounce sweet Vermouth 2 ounces Bourbon or Blended Whiskey Twist of lemon
1976 Harry Craddock: The Savoy Cocktail Book. Seite 100. Manhattan Cocktail (No. 1).
Use small Bar glass. 2 Dashes Curacao or Maras- chino. 1 Pony Rye Whisky. 1 Wineglass Vermouth (Mixed). 3 Dashes Angostura Bitters. 2 Small Lumps of Ice. Shake up well, and strain into a claret glass. Put a quarter of a slice of lemon in the glass and serve. If preferred very sweet add two dashes of gum syrup.
1976 Harry Craddock: The Savoy Cocktail Book. Seite 101. Manhattan Cocktail (No. 2).
1 Dash Angostura Bitters. 2/3 Canadian Whisky. 1/3 Italian Vermouth. Shake well, strain into cocktail glass, with cherry.
1976 Harry Craddock: The Savoy Cocktail Book. Seite 101. Manhattan Cocktail (Sweet).
1/2 Italian Vermouth. 1/2 Rye or Canadian Whisky. Stir well and strain into cocktail glass.
1976 Harry Craddock: The Savoy Cocktail Book. Seite 101. Manhattan Cocktail.
1/4 French Vermouth. 1/4 Italian Vermouth. 1/2 Rye or Canadian Whisky. Stir well and strain into cocktail glass.
1977 Stan Jones: Jones’ Complete Barguide. Seite 191ff. Manhattan.
Well, here we go. In the East you will invariably have the manhattan served to you made with a blended whiskey while in the West Bourbon will automatically be used unless otherwise specified. Back in 1846 it is said that a bartender in Maryland quickly stirred up some whiskey, sugar syrup and bitters for a wounded dualist. Both the drink and the patient survived presumably to move on to New York where vermouth was added and the drink took on the name of the center of the metropolis. Manhattan before becoming the commercial center of New York was the name of an Algonquin Indian people who probably needed a drink after unloading some real estate on the guy with the beads. A more reliable source for the Manhattan is the celebration party at the Manhattan Club in New York for a reform candidate, Samuel Tilden. The drink fared much better than the candidate who eventually lost the most controversial election in the history of Presidential politics. Hayes became the “winner’, but only after a lot of ballot box stuffing AND unstuffing. Many contend that Tilden won the election but then both sides were stretching the laws. Corruption is nothing new. In the old days you usually find ail sorts of goodies in the cocktails that you would never dream of using today. Syrups, liqueurs, and various other spices and aromatic flavorings were ail widely used, perhaps to cover the roughness of some of the whiskey of days gone by, similar to the times of Prohibition and “bathtub” gin when ail sorts of juices, etc. were used to create cocktails which would mask the harsh moonshine. Here is one old recipe for the Manhattan:
2 dashes curaçao or maraschino 1 pony rye whiskey 1 wine glass of vermouth (type not specified) 3 dashes bitters 2 small lumps of ice shake up well serve with a slice of lemon! for sweeter drink add 2 dashes sugar syrup
From then on you will usually find some type of whiskey mixed with some kind of vermouth, usually with bitters of some sort and occasionally a drop or two of a sweetener and a garnish anywhere from a twist of lemon to a cherry. Which leaves a lot of room for, “What’s a real Manhattan?” In the beginning it is a little confusing but after a while it gets much worse. The nomenclature isn’t much help, either. The usual specifications of “dry,” “medium,” or “sweet,” can mean several things. If we take a regular manhattan to mean a certain portion of whiskey and sweet vermouth (with or without bitters) then a DRY MANHATTAN could mean the use of dry vermouth OR less sweet vermouth! A SWEET MANHATTAN on the other hand could mean the use of more sweet vermouth and/or the addition of a sweetener such as cherry juice. And of course there is the “perfect” manhattan, another way of describing one made with 1/2 sweet and 2/2 dry vermouth. I would think that most restaurants and bars use the idea that a manhattan is made with sweet vermouth, a dry manhattan is made with dry vermouth and that a perfect manhattan is made with half sweet and half dry vermouth. So much for that. If I get a call for a SWEET manhattan I usually add a little cherry juice, if I get a call for an EXTRA dry manhattan I will check to see if the customer wants less sweet or less dry vermouth while if I get a call for a dry manhattan I simply use dry vermouth. The proportions that can be used are legion. Two parts whiskey and one part vermouth is probably most universal. Unfortunately, the use of bitters and other additives have falllen into disuse. I say unfortunately because these little extras can make a world of difference in the drink itself. And then there is always the type of drinker who ts not looking for a cocktail but rather how much he can get in a glass and resents anything but the basic liquor going into bis glass. He is not interested in a manhattan cocktail but rather a glass of whiskey. Here are some basic recipes:
cocktail glass stir 1 1/2 oz whiskey (Bourbon or blend) 3/4 oz sweet vermouth 1 dash Angostura bitters When scotch is used as the garnish with cherry basic whisky, the drink is . known as a ROB ROY. Sweet When Irish Whiskey is used, 1 1/2 oz whiskey see Paddy or Rory O’More. 3/4 oz sweet vermouth touch of cherry juice garnish with cherry with or without bitters
Dry 1 1/2 oz whiskey 3/4 oz dry vermouth try orange bitters try an olive while you are at it
Perfect 1 1/2 oz whiskey 1/4 oz sweet vermouth 1/4 oz dry vermouth try a different bitters (i.e. Peychauds) or none at ail garnish with lemon twist
You can reinvent ail sorts of drinks by adding a touch of your favorite liqueur such as a dash of Bénédictine, Grand Marnier, curaçao, maraschino, etc. Or use a different modifier in place of the vermouth such as sherry, or other aperitifs, i.e., Dubonnet, etc.
1977 Stan Jones: Jones’ Complete Barguide. Seite 271. Dry Manhattan.
Cocktail Glass Stir 1-3/4 oz Bourbon or blend 3/4 oz dry vermouth Olive
1977 Stan Jones: Jones’ Complete Barguide. Seite 334. Manhattan.
Cocktail Glass Stir 1-3/4 oz Bourbon or blend 3/4 oz sweet vermouth (Optional – 1 dash bitters) Cherry
1977 Stan Jones: Jones’ Complete Barguide. Seite 334. Manhattan (Dry).
Cocktail Glass Stir 1-3/4 oz Bourbon or blend 3/4 oz dry vermouth Olive
1977 Stan Jones: Jones’ Complete Barguide. Seite 334. Manhattan (Perfect).
Cocktail Glass Stir 1-3/4 oz Bourbon or blend 1/4 oz dry vermouth 1/4 oz sweet vermouth Lemon twist
1980 Anonymus: Manual del bar. Seite 137. Manhattan.
. 1 golpe de bitter angostura Refrescado. 50 gramos de whisky Rye Copa de cóctel. 30 gramos de vermouth . Torino . 1 cereza
Anonymus: Manual del bar. 1980, page 150. Manhatan.
2009 Ted Haigh: Vintage Spirits and Forgotten Cocktails. Seite 294. The Manhattan. 7,5 cl rye or bourbon; 3 cl sweet vermouth (or, for a so-called Perfect Manhattan, 1,5 cl each dry and sweet vermouth); 2 dashes Angostura bitters; garnish: cherry or a twist, or both.
2010 Colin Peter Field: The Ritz Paris. Seite 68 & 93. Manhattan. 6/10 Rye; 3 drops Angostura bitters; 4/10 Martini Rosso.
2010 Jason Kosmas & Dushan Zaric: Speakeasy, Classic Cocktails reimaged, from New York’s Employees Only Bar. Seite 34. Manhattan Cocktail. 1 1/2 ounces Rittenhouse 100-proof rye whiskey; 1 3/4 ounces Dolin Rouge sweet vermouth; 1/2 ounce Grand Marnier; 3 dashes Angostura bitters: garnish: lemon twist.
2010 Jason Kosmas & Dushan Zaric: Speakeasy, Classic Cocktails reimaged, from New York’s Employees Only Bar. Seite 36. Contemporary Manhattan. 3 ounces Woodford Reserve 90-proof bourbon; 1 1/2 ounces Dolin Rouge sweet vermouth; 3 dashes Angostura bitters; garnish: 3 brandied cherries.
2011 Helmut Adam, Jens Hasenbein, Bastian Heuser: Cocktailian 1. Seite 452. Manhattan. 6 cl Bourbon oder Rye Whiskey; 3 cl roter Wermut; 2 Dashes Angostura Bitters. Garnierung: Zitronenzeste.
2011 Jim Meehan: Das Geheime Cocktail-Buch. Seite 171. Manhattan. 6 cl Wild Turkey Rye Whiskey; 3 cl Martini Rosso; 2 Spritzer Angostura; Garnierung: drei eingelegte Kirschen.
2013 Tristan Stephenson: The Curious Bartender. Seite 165. Manhattan. 50 ml Woodford Reserve bourbon; 25 ml Martini Rqosso vermouth; 2 dashes Bob’s Abbotts bitters; garnish: maraschino cherry.
2013 Victoria Bar: Die Schule der Trunkenheit. Seite 241. Manhattan. 6 cl Rye; 2 cl Vermouth; 2-3 dash Angostura; Garnierung: Cocktailkirsche.
2014 Dave Arnold: Liquid Intelligence. Seite130. Manhattan with rye. 60 ml rye; 26,66 ml sweet vermouth; 2 dashes Angostura bitters; garnish: cherry or orange twist.
2014 Dave Arnold: Liquid Intelligence. Seite130. Manhattan with bourbon. 60 ml bourbon; 30 ml sweet vermouth; 2 dashes Angostura bitters; garnish: cherry or orange twist.
2014 David Kaplan, Nick Fauchald, Alex Day: Death & Co. Seite 145. Manhattan. 2 1/2 ounces Rittenhouse 100 rye; 3/4 ounce house sweet vermouth; 2 dashes Angostura bitters; garnish: 1 brandied cherry. House Sweet Vermouth, Seite 284: 1 part Dolin rouge vermouth; 1 part Punt e Mes.
2014 Stephan Hinz: Cocktailkunst. Die Zukunft der Bar. Seite 328f. Manhattan. 60 ml Rye Whiskey, 30 ml süßer Wermut, 1 Dash Angostura Bitters, 1 Dash Orange Bitters. rühren, abseihen; Garnitur: Zitronenzeste.
2015 Duggan McDonnell: Drinking the devil’s acre. Seite 100. The Manhattan. 45 ml Old Potrero rye whiskey; 20 ml Italian vermouth; 3 dashes aromatic bitters. Garnish: brandied cherry or expressed orange peel.
2016 André Darlington & Tenaya Darlington: The New Cocktail Hour. Seite 41. Manhattan. 60 ml rye whiskey; 30 ml sweet Italian vermouth (Carpano Antica or Vya); 2 dashes Angostura bitters (or other aromatic bitters); garnish: cherry.
2016 Brian Silva: Mixing in the Right Circles at Balthazar London. Seite 39. Manhattan. 60 ml rye whiskey or bourbon; 10-15 ml Martini Rosso Sweet Vermouth; 2-3 drops Angostura bitters (optional); lemon peel; garnish: lemon peel or cocktail cherry or both.
2016 Mixology (Stefan Adrian, Helmut Adam, Jens Hasenbein, Nils Wrage): Cocktails. Geschichte – Barkultur – Rezepte. Seite 47. Manhattan. 6 cl Bourbon oder Rye Whiskey; 2 cl roter Wermut; 2 Dashes Angostura Bitters. Garnitur: Zitronenzeste.
2016 Philip Greene: The Manhattan. Seite 17. Traditional Manhattan. 2 ounces bourbon or rye whiskey; 1 ounce sweet vermouth; 2 dashes aromatic bitters; garnish: lemon peel or cherry.
2016 Philip Greene: The Manhattan. Seite 17. Dry Manhattan. 2 ounces bourbon or rye whiskey; 1 ounce dry vermouth; 2 dashes aromatic bitters; garnish: lemon peel or cherry.
2016 Philip Greene: The Manhattan. Seite 17. Perfect Manhattan. 2 ounces bourbon or rye whiskey; 1/2 ounce dry vermouth; 1/2 ounce sweet vermouth; 2 dashes aromatic bitters; garnish: lemon peel or cherry.
2017 Dr. Adam Elmegirab: Book of Bitters. Seite 62. Martinez. 60 ml Cocchi vermouth di Torino; 30 ml rye whiskey; 3 dashes aromatic bitters (Angostura, The Bitter Truth Old Time or Dr. Adam Elmegirab’s Orinoco aromatic bitters); 1 dash Luxardo maraschino liqueur or Pierre Ferrand orange curaçao; garnish: cocktail cherry or citrus zest (lemon or orange).
2017 Gary Regan: The Joy of Mixology. Seite 238. Manhattan. 2 ounces bourbon or straight rye whiskey; 1 ounce sweet vermouth; 2 to 3 dashes Angostura bitters; garnish: 1 maraschino cherry. Seite 239. Bottled Manhattan. 12 ounces bourbon; 4 ounces sweet vermouth; 5 ounces bottled water; 1 teaspoon Angostura bitters; garnish: Maraschino cherries.
2017 Jim Meehan: Meehan’s Bartender Manual. Seite 327. Manhattan. 2 oz. Buffalo Trace bourbon whiskey; 1 oz. Martini Rosso vermouth; 2 dashes Angostura bitters; garnish: 3 brandied cherries.
2018 Alex Day, Nick Fauchald, David Kaplan: Cocktail Codex. Seite 84. Manhattan. 2 ounces Rittenhouse rye; 1 ounce Cocchi Vermouth di Torino; 2 dashes Angostura bitters; garnish: 1 brandied cherry.
2018 Alex Day, Nick Fauchald, David Kaplan: Cocktail Codex. Seite 86. Prtfect Manhattan. 2 ounces Rittenhouse rye; 1/2 ounce Cocchi Vermouth di Torino; 1/2 ounce Dolin dry vermouth; 2 dashes Angostura bitters; garnish: 1 lemon twist.
45 ml Jack Daniels rye whiskey
45 ml Antica Formula vermouth
1 Dash Dead Rabbit Orinoco Bitters
Preparation: Stirred. Garnish optionally with pickled cherries.
Alternatively and currently preferred by us:
45 ml Woodford Reserve rye
45 ml Antica Torino vermouth di Torino rosso
1 Dash Dead Rabbit Orinoco Bitters
(cherries)
Preparation: 3 ice cubes, stirred for 20 seconds. Garnish optionally with pickled cherries.
or
45 ml Eagle Rare 10 Bourbon
45 ml Routin Blanc vermouth
1 Dash Dead Rabbit Orinoco Bitters
Preparation: 3 ice cubes, stirred for 15 seconds. Garnish optionally with pickled cherries.
Introduction
The Manhattan Cocktail is one of the key cocktails in bar history and represents a milestone in the development of mixed drinks. Originally, a cocktail was made from a spirit of any kind, sugar, water and bitters. [1-xii] [1-2] Ice was not added until the 1830s, but then not much happened for a long time. Jerry Thomas, for example, in his book “How to Mix Drinks”, published in 1862, only knows ten true cocktails, i.e. cocktails that meet this classic definition. [1-xii]
Vermouth was to play a significant role in the further development of cocktails. Around 1840, the first Italian vermouth reached the USA [1-7], the first French one reached New York in 1844. [1-8] [47] But it takes even longer before it is used in cocktails. Jerry Thomas did not yet use it in 1862. [1-9] The first cocktail in which vermouth is used is the Vermouth Cocktail. In it, vermouth takes on the role of the base spirit, and it is published in “Haney’s Steward & Barkeeper’s Manual” in 1869. [33] Shortly afterwards, the first Manhattan Cocktail appeared, and with it the understanding of what a cocktail is changed fundamentally. For the first time, vermouth was used to modify the cocktail. This is a turning point in bar history and makes the Manhattan Cocktail a milestone. It is not long before the Martinez Cocktail (also called the Martini Cocktail in later times) appears on the scene.
The use of a modifying element in a cocktail unleashes an incredible amount of creativity, and as a result of this change, the cocktail genre continues to evolve, with countless new aromatic drinks emerging. [1-xiii] [6-8] In 1898, the significance of this turning point is aptly described in “Cocktails: How to make them.”: [1-15] „The original cocktails were all made from Gin, Whiskey or Brandy, and these are the spirits used in almost every well-known cocktail made to-day. The addition of Vermouth was the first move toward the blending of cocktails and was the initial feature that led to their popularity.” [32]
Nevertheless, the idea of mixing wine with a distillate had been around long before; and vermouth is basically nothing other than a kind of wine. How do we arrive at this statement? David Wondrich points out in the Oxford Companion that the Italian physician Michele Savonarola wrote as early as the 1440s that it was difficult and unpleasant for some to take aqua vitae even in small quantities, which is why in such cases it should then be mixed with wine, water, or beer. [51-474]
This post is quite extensive and can therefore already be considered a small monograph on the Manhattan Cocktail. Therefore, we will give a brief overview of the topics covered: First, we will go into the history of the Manhattan Cocktail. There are numerous theories, and we will look at John Welby Henderson, Joe Walker, the Manhattan Club, Samuel Tilden, Lady Randolph Churchill, Charles H. Truax and other origin myths. Finally, we discuss Mr. Black. Then we will look at the origin of the name “Manhattan Cocktail”. An analysis of historical recipes is not to be missed, and so we also look at what a Manhattan Cocktail is. We go into whiskey, vermouth and their relationship to each other. This leads on to the question of whether a Manhattan Cocktail should be dry or sweet. We then also analyse the role of bitters, liqueurs and garnishes.
The genesis of the Manhattan Cocktail
There are numerous theories and hypotheses about the origins of the Manhattan Cocktail, and we will turn to the most important ones below.
John Welby Henderson
On 13 December 1908, an article appeared in the “Baltimore Sun” in which we are enlightened about the origin of the Manhattan Cocktail. The author states that the cocktail was created on 17 April 1846 at 8:15 in the morning at the Palo Alto Hotel in Bladensburg, Maryland. It was invented by bartender John Welby for John A. Hopkins, a native of Fairfax, Virginia, after the latter had emerged victorious from a pistol duel with the French attaché Baron Henri de Vrie et Challono. This story is also printed in the Washington Post, published in Washington, D.C., and the New York Amsterdam Evening Recorder, which added that the drink was originally named “Royal Jack”, referring to John Welby Henderson, because “Jack” is the cose form of “John”. [1-18] [1-19] [2] [4]
The Amsterdam Evening Recorder also reports that although the drink was called “Royal Jack”, the New Yorkers passed it off as their own and renamed it the “Manhattan Cocktail”.[1-19] [4] This story is often quoted in subsequent years, for example in “La Follette’s Weekly Magazine” in 1911, [1-19] in the “Bridgeport Evening Farmer” in 1912, [5] and even in 1954 in an advertisement for Old Crow Bourbon Whiskey. [1-20]
However, this story is not true, because both duelists did not exist. The article is rather a newspaper hoax, and it appeared in the Baltimore Sun when H. L. Mencken worked for the same. He was also known as the “Bard of Baltimore”, and he had a penchant for such “hoaxes”. The article on the creation of the Manhattan cocktail also seems to have come from his pen, at least the vocabulary and writing style of the article indicate this. He is thought to have produced over 200 newspaper hoaxes, most of them in the Baltimore Sun between 1906 and 1910. However, H. L. Mencken never admitted this. [1-20]
Joe Walker
In 1899, a newspaper article appeared in several newspapers that tells us what Joe Walker had to do with the invention of the Manhattan cocktail, for example on 3 February in the “Daily Inter Mountain” from Butte, Montana, [7] on 7. February in the “Kansas City Journal” from Kansas City, Missouri, [8] on 8 March in the “Daily Journal” from Racine, Wisconsin [9] or on 20 June 1899 in the “Kalamazoo Gazette” from Kalamazoo, Michigan. [1-21] All these articles were apparently taken from the “New Orleans Times Democrat”. There the article appeared on page 3 on 17 January 1899, [10] [11] and the Kansas City Journal stated that their text was taken from there. [8]
The newspaper article tells us that the Manhattan Cocktail was invented by Colonel Joe Walker from New Orleans. He was staying in New York and went on a yacht tour with his friends. The ice box he had brought with him contained only vermouth and rye whiskey, and the colonel mixed the two together on the spur of the moment, as it seemed possible to him that this combination could be tasty. The result was quite good, so after returning to New Orleans, he experimented a little and perfected the drink, developing what we know today as a “Manhattan Cocktail”: [1-21] [7] [8] [9] [11]
„The Manhattan cocktail is a delightful appetizer when properly prepared,“ said a local connoisseur in the art of living, „but it is easily ruined by unskillful hands. It is the invention, by the way, of a native of New Orleans, and the story of its origin is rather curious. Years ago Colonel Joe Walker was in New York and went on a little yachting trip with a party of friends. By some oversight the liquid refreshments in the icebox were confined to Italian vermouth and plain whisky, and it occured to the colonel that a palatable drink might be made by mixing the two. The result was so good that he experimented a little on his return to New Orleans, and soon perfected the Manhattan cocktail as it is known to-day. It was christened in honor of his friends on Manhattan island, and the fame of the decoction soon spread all over the country. The true Manhattan cocktail is always made with Italian vermouth, but at half the places where they undertake to serve it French vermouth is substituted, and the fine flavor is altogether destroyed. French vermouth is a sort of wine, while Italian vermouth is a cordial pure and simple. They are as different as milk and molasses. A cocktail made from the French brand is no more a Manhattan than it is a Spanish omelette.“
This story was also taken up again and again later, for example 12 years later by the “Boston Herald”. [1-22] Whether this is also a hoax, as in the case of John Helby Henderson, is more difficult to judge.
A colonel by the name of Joseph A. Walker really did exist. He was born in 1842, moved to New York at the age of four, and returned to New Orleans in 1866, when he was 24. He first worked at the St. Charles Hotel and then opened the famous “Banks Saloon” in 1869. He was one of the leading people in New Orleans, president of the New Orleans City & Lake Railroad, a large shareholder in the Brewing Association, and in 1874 became the owner of the famous Crescent Billiard Hall, which in 1875 was described as „undoubtedly the finest and largest billiard saloon on the continent“. [1-22] [1-24]
We know that he travelled to New York, and also that he owned two famous saloons where he could have experimented with vermouth and rye whiskey. Whiskey and vermouth were available in New Orleans, and so far the story sounds plausible. Philip Greene, however, has doubts, because according to him, the Manhattan Cocktail is not mentioned in New Orleans newspapers before 1890, although it has been known since at least 1882. [1-24] [1-28] It is also noticeable that the Manhattan Cocktail is included in Stanley Clisby Arthur’s book “Famous New Orleans Drinks”, but is not listed as a New Orleans invention, [1-24] but rather as an invention of the Delmonico restaurant in New York from the 1890s.
So there are also justified doubts about Joe Walker’s authorship.
The Manhattan Club and the Manhattan Cocktail
According to the most popular origin story, the Manhattan Cocktail was created around 1874 at the Manhattan Club. Some say it originated at a reception given by Lady Randolph Churchill in honour of Samuel Tilden, others say the cocktail was attributed to club member judge Charles Truax. [1-25] [6-5] In order to judge how much truth there is in these stories, we must first look at the facts.
The Manhattan Club was founded on 25 September 1865 in Delmonico’s Restaurant. Around 1866, they moved to the Benkard Mansion, then to the Steward Mansion, and from 1899 to 1966 they were located in the Jerome Mansion. [1-26] [15]
How does the first mention of the Manhattan Cocktail fit in with the theory that the cocktail originated in the Manhattan Club? The first mention of a Manhattan Cocktail is in the Olean Democrat of 5 September 1882 [1-28] [30-256] [6-x] [31] It states:
„It is but a short time since that mixture of whiskey, vermouth, and bitters came into vogue. It went under various names – Manhattan cocktail, Turf Club cocktail, and Jockey Club cocktail. Bartenders at first were sorely puzzled by what was wanted when it was demanded. But now they are fully cognizant of its various aliases“, [16] [17]
Other newspaper reports also write about the Manhattan Cocktail being unknown, even as late as 1889 in Connecticut: “the bartender seemed dazed for a moment. … But the bartender soon rallied and began making the drink. In a large heavy “schooner” glass, he proceeded to place three or four lumps of white sugar, and saturated them with a liberal supply of bitters, enough for a dozen cocktails. Over this he poured some whiskey, added a gill or so of rum, put in a dash of brandy, and poured over all a wineglass of gin. Then he squeezed half a lemon into the mixture, shook it well together, and poured the whole foaming liquid into a beer glass. The prematurely tender young man had seen the operation, and had misgivings as to how the “cocktail” would act upon him, but, with the interest of the town centered upon him, he could not back down. He had called for a Manhattan cocktail; there was a Manhattan cocktail on the bar, and he closed his eyes and drank it. Then he went out into the front room, sat down by the stove, and meditated upon the wickedness of the world.” And the bartender boasted afterwards: “”Did you see that feller from York come in here and ask for a Manhattan cocktail?” he asked the other patrons. “Tryin’ to guy me. Thought I was green. But I was on to him like a fly. I fixed him. Gave him everything in the place. Gin, whiskey, rum, everything. Mixed it all up, and gave it to him. Set it on the bar, and he drank it. See him? Didn’t know the difference. These fly fellers can’t beat me. Manhattan cocktail! Huh! ain’t no such thing.”” [50]
We do not yet read anything about the “Manhattan Club”. This is only brought into play in 1889 by a Boston bartender who stated that the Manhattan Cocktail was thought up by a bartender in the rooms of the Manhattan Club in New York: „the Manhattan cocktail originated in the mind of the drink mixer at the Manhattan Club’s room in New York“. [1-29] [30-254] Unfortunately, we have not found any more detailed source references on this and have to rely on secondary sources here.
In any case, we can assume that Manhattan cocktails were indeed drunk at the Manhattan Club, because in 1893 the “New York Herald” reported: „There are a young gentlemen who sometimes break glasses, but always drink oyster and Manhattan cocktails.“ [1-29] This should not be overstated, however, because the year before we read in „Brooklyn Life“ „The compound in favor par excelence in Brooklyn clubs ist the cocktail. It may be the Manhattan, the Martini, the vermouth or the whiskey; but the cocktail reigns.“ [18] So Manhattan cocktails were drunk everywhere.
It was not only drunk in Brooklyn, but also in Chicago. In the “Evening Star”, published in Washington D.C., an article taken over from the Chicago Tribune of 4 December 1883 reports on a conversation between a bartender and a guest overheard by a reporter from the “Tribune”.
The question was which drinks were popular, and the bartender replied that he had introduced the Manhattan Cocktail some time ago, which had since become quite popular, and that he bottled it ready to serve on a regular basis:
„Manhattan cocktails are in demand, too. … I introduced them some time ago, and they have become quite popular. They are made of vermouth and gin. I used to keep a bottle of it compounded and serve it out regularly.“ [19]
This article is confusing. Why would you make a Manhattan cocktail with gin? We can only think of it this way: As outlined earlier, there was initial confusion about what a Manhattan Cocktail was. The writer of our lines will probably have learned that it was a cocktail with vermouth, without the hint that it had to be a whiskey cocktail. Without further ado, he took a gin cocktail and added the vermouth. This is an extremely important find. It proves that Martinez cocktails or Martini cocktails were being drunk by 1883 at the latest, even if they weren’t called that yet. This is somewhat reminiscent of the Rob Roy, which was only given its name when Manhattan cocktails had long since been prepared with Scotch; this happened at least from 1884 onwards.
On 9 December 1883, the Sunday Herald reported from Boston: “A Manhattan cocktail, by the way, is a very good drink just before dinner. It is the ordinary vermouth cocktail with a foundation of first-rate Bourbon whiskey. I do not advise the BOSTON HERALD readers to drink anything, but, if they will drink, I think they will agree with me that a Manhattan cocktail is about as good as anything that can be manufactured.” [9]
Ten years later, on 14 May 1893, the members of the International Association of Bartenders met in Chicago. This union consisted of 62 local groups with over 11,000 members. They held their first national convention in Chicago on 20 May 1893. There they discussed methods of making mixed drinks, the first day’s programme included cocktails, and as the article notes, Manhattans were mixed using different methods in different cities:
„Manhattan, Martine, champagne, and the old-fashioned cocktails are now mixed in various methods in different cities. … They differ in degrees of glory. … The Manhattan, with lots of whisky and but little vermouth, such as is tangled for officeseekers suffering from hope long deferred in Washington City, is not the soothing Manhattan mixed for the successful Chicago businessman.” [20]
As we can see, the Manhattan Cocktail was on everyone’s lips and widely known among bartenders. So we cannot be surprised that in 1893 it was reported that Manhattan Cocktails were also drunk in the Manhattan Club. It would only be surprising if this had not been the case. In all the reports about the Manhattan Cocktail that appeared before 1889, there is no mention of the Manhattan Club anywhere. The statement of the unnamed Boston bartender is therefore not confirmed by earlier statements. It is not until 1893 that this reference is taken up again.
The “New York Sun” reported on the Manhattan Club in this year, as did, for example, the “Plain Dealer” published in Cleveland, Ohio on 21 May 1893, as follows: [1-30] [30-255] [34] „More famous drinks have been invented at the Manhattan than at any other place in the country. None ever manufactured was so popular as the Sam Ward, and is made of yellow Chartreuse, cracked ice and lemon peel. The famous Manhattan cocktail was invented at the club. This consists of equal portions of vermouth and whisky, with a dash of orange bitters.“
This statement is also found, slightly modified, in the book “History of the Manhattan Club” published in 1915 to mark the Manhattan Club’s fiftieth anniversary. [12-xlii] [30-255]
In the years between 1893 and 1915, the story appeared again and again, for example on 29 June 1902 in the New York Times: „Legend states that it was the Manhattan Club which first gave birth to the Manhattan cocktail.“ [1-32] [22] [30-255]
The information in the “Milwaukee Sentinel” of 28 August 1915 also raises more questions than it solves: „The Manhattan club of New York is preparing to celebrate, in October, the fiftieth anniversary of its founding … If our memory for historic dates is accurate, the club celebrated its twenty-fidth anniversary by giving to the world the Manhattan Cocktail“. [1-32] According to this information, the Manhattan Cocktail was created in 1890. However, the Manhattan Cocktail existed years earlier.
What can we now deduce from what has been said before? We can conclude that Manhattan Cocktails were also drunk in the Manhattan Club, as in other bars and cities. We can establish that the Manhattan Cocktail is rumoured to have originated in the Manhattan Club, but that these rumours only emerge at a rather late stage; the first publications do not mention the Manhattan Club. So we have found no proof that the Manhattan Cocktail originated in the Manhattan Club, nor does the evidence clearly support this. Perhaps it will help if we look in more detail at the two people who are repeatedly mentioned in connection with the Manhattan Cocktail, namely Samuel Tilden and Charles H. Truax.
Samuel Tilden, Lady Randolph Churchill and the Manhattan Club
1945 Patrick Murphy writes in his column “The Barman’s Corner” in the “Catering Industry Emloyee” on 15 March 1945: [1-32]
„From out of Manhattan last week came data from Ed Gibbs, one of the trade’s way-back-when columnist and now a publisher and newsletter writer, to the effect that the Manhattan Cocktail has a definite date of origin. If so, this will be one of the very few cocktails which can be nailed down as to time and place of birth. The Gibbs’ version, which in turn is from sources he labels as his “research department,” declares that on a memorable December 29, 1874, evening at the Manhattan Club, “in the old A. T. Stewart Mansion – now the Empire State Blg.,” a testimonial dinner was held in honor of Samuel J.Tilden. This is the Tilden, history-wise readers will recall, who received a majority vote of the U. S. A. when Presidential candidate, but was defeated by the electoral college set-up. Official notes on the banquet alluded to declare that the dinner was preceded by a drink made of “American Whiskey, Italian Vermouth and Angostura Bitters.” It proved so popular that club members asked for it again and again, hence became known as the Manhattan Cocktail.“ This reads well but we must remain a bit dubious. For instance, it is quite probable that the drink was served before that December 29th evening in the Manhattan clubrooms – it may have been the house drink for several years. And old bar guides, one that we have being originally printed in 1860, list many a Manhattan Cocktail, so the name antedates the event Mr. Gibbs speaks of.“ [1-32]
What he does not mention is the fact that the Manhattan Cocktail could not have originated in the Steward Mansion in 1874. The Manhattan Club only moved there around 1890. There are also no bar books from 1860. Jerry Thomas’ work appeared in 1862, but he does not know of a Manhattan Cocktail until his 1887 edition. The recipe first appeared in a book in 1884, simultaneously in O. H. Byron’s “The Modern Bartenders’ Guide”, in Joseph W. Gibson’s “Scientific Bar-Keeping” and in George Winter’s “How to Mix Drinks”. Although Harry Johnson claims that his “New and Improved Bartender’s Manual” was published as early as 1860, [1-34] [30-256] it is unclear whether this book really had its first edition in 1860; it has not survived. Moreover, his book does not contain the Manhattan Cocktail in the 1882 edition.
On 20 August 1950, an article referring to the same banquet appeared in the New Orleans Times Picayune and the Brownsville Herald. Here, too, it is stated that the Manhattan Cocktail originated on 29 December 1874 and was invented by an unknown bartender in honour of the event: [1-35] [40]
„HOW IT BEGAN – On Dec. 29, 1874, in the lordly mansion which had been the home of Lady Randolph Churchill, mother of Winston Churchill, by then and still the Manhattan Club, a dinner was held to honor Samuel Tilden, who had cleaned up the nefarious Tweed Ring of Tammany, and was about to be inaugurated governor of New York. For the occasion a bartender, whose name has escaped eternal fame, concocted a new appetizer – of rye whiskey, sweet vermouth and bitters. It spread around the world as the Manhattan cocktail.“
Again, it should first be noted that the Manhattan Club was not located in Lady Randolph Churchill’s former home, the so-called “Jerome Mansion”, in 1874. The building was erected between 1859 and 1865, was soon sold and housed the Union League Club between 1868 and 1881, then the University Club, the Turf Club and only from 1899 the Manhattan Club. [23]
But there is more evidence that speaks against the statements in the newspaper article. In fact, the Manhattan Club was known for its legendary receptions. This was confirmed by the New York Daily Graphic on 8 May 1874 when it said that the Manhattan Club was „the head-centre of aristocratic Democracy of the nation. This is where the great Democratic lights meet to drink champagne, eat woodcock, and lay down the rules and regulations to govern the whole Democratic party“, [1-35] [37] The club did give receptions for Samuel Tilden on several occasions, including 29 December 1874, as confirmed by the Albany Argus: „DEMOCRATIC REUNION. The Manhattan Club Reception. Honors to Gov. Tilden and Mayor Wickham. Congatulatory Speeches and Letters. The reception given Governor Tilden and Mayor Wickham by the Manhattan Club on Tuesday evening was a grand affair. A large number of distinguished Democrats were present from all parts of the Union. … The capacious rooms of the Club House were packed to their utmost capacity, and the best feeling prevailed among the vast throng.” [1- 36] A day later, the Brooklyn Daily Eagle also published an article about this reception. [41]
We can therefore state that a reception of the Manhattan Club for Samuel Tilden did take place on 29 December 1874, but not in the rooms of Jerome Mansion. Nor could Lady Randolph Churchill have been present that evening, as has been added in the years after 1950, [1-35] [30-254] [31] for her son, Sir Winston Churchill, was born in Woodstock, England, on 30 November 1874. An event at which the mother was certainly present. So she will hardly have given a reception in New York four weeks later, as is sometimes claimed. [1-36] [6-5] [30-254]
It could be argued that the date could have been confused and that the reception at which the Manhattan Cocktail is said to have been invented was on a different day. But it can be verified that Lady Randolph Churchill was not present at any of the receptions at which Samuel Tilden was also present. No mention is made of Lady Randolph Churchill, nor of the fact that a special cocktail was served. [1-36] [1-39] In fairness, however, it should be admitted that the absence of this information is not proof. [1-39] [30-254]
Charles H. Truax and the Manhattan Club
Let us now look at the other alternative, namely Charles H. Truax, who was appointed president of the Manhattan Club in 1900, instead of Lady Randolph Churchill. It is also said that the Manhattan Cocktail was created at his request. At least that is what his daughter Carol claims. [1-39] [6-6] [31] In 1963, she stated in an issue of Gourmet that the cocktail was invented by „some anonymous genious“at the Manhattan Club and during the presidency of August Belmont, who held that post between 1874 and 1879. [1-39] [6-6] [30-255] Charles H. Truax’s daughter gives a more detailed account in James Villas’ 1988 book “Villas at Table. A Passion For Food and Drink”: [1-39] „It’s true that the old Manhattan club on lower Fifth Avenue was originally the home of Jenny Jerome (Lady Churchill), … but she really had nothing to do with the invention of the cocktail. What really happened was that my father, who was very fat, would stop his carriage at the club every day on his way home from court and drink a few Martinis (two at a time, since they were two for a quarter!). When the doctor told him he absolutely had to cut out the Martinis if you hoped to lose weight, he swiftly dropped by the club, told the bartender they had to come up with a new cocktail, and the Manhattan was born – named after the club. Of course, when he later returned to his physician, heavier than ever, and told about the delicious substitution for Martinis had come up with, the doctor roared, ‘But that’s even worse!’” [1-39]
Here Philip Greene says that it is strange that the cocktail according to the 1963 account was invented by an anonymous genius, but 25 years later by her father,[1-41] Here Philip Greene says that it is strange that the cocktail according to the 1963 account was invented by an anonymous genius, but 25 years later by her father, [1-41]
We cannot follow this chain of thought without contradiction. We know from the newspaper that Charles H. Truax still belonged to the Knickerbocker Club on 10 October 1880. His daughter, however, states that the cocktail originated at the Manhattan Club under the presidency of August Belmont. The latter held the office between 1874 and 1879. There is a contradiction here. Furthermore, we would like to cast doubt on Philip Greene’s conclusion: The influence of Charles H. Truax was certainly not decisive. At best, the bartender simply developed a drink and served it to him, as he might have done for any other guest. This drink might have found favour with other people afterwards and one can imagine that it became popular all by itself. Rather, we see a different problem. As the sources show and as we have already explained, the Vermouth Cocktail first developed into the Manhattan Cocktail, and then the Manhattan Cocktail developed into the Martini Cocktail (or rather the Martinez Cocktail). So the Martini Cocktail cannot be older than the Manhattan Cocktail, rather it evolved from the Manhattan Cocktail. Carol Truax, however, claims the opposite.
One might object that the New York Sun in August 1873, the Detroit Free Press on 31 August 1873 and the Times-Picayune on 5 September 1873 wrote [30-255] [38] [39] that the New York Club had a special cocktail, as did the Amaranth Club and the Manhattan Club: „The New York Club has a peculiar cocktail. It is made of the best brandy and several different kind of bitters, and they always want it shaken in ice, not stirred. The Amaranth Club has a cocktail made with seltzer, and the Manhattan Club has invented another.” Unfortunately, it is not specified here which particular cocktail belongs to the Manhattan Club.
The fact that many drinks were created in the Manhattan Club seems to be true, because it is also confirmed in the quotation from the “New York Sun” from 1893, which has already been cited, because it says that more famous drinks were invented in the Manhattan Club than anywhere else. But we do not know which of the many drinks created there is referred to in this 1873 description. [30-255] We think it unlikely that it was the Manhattan Cocktail. If it were the Manhattan Cocktail, it would be an extraordinarily old use of wormwood in a cocktail, namely, nearly a decade before this was generally done; even if we may suppose that the Manhattan Cocktail had been known for some considerable time before its first publication. [30-255] Interesting in this context is also an article from 1876 in the “Eureka Sentinel” from California, in which „a nice whiskey cocktail with a little wine in it“ is mentioned.But what kind of wine it was, whether perhaps even a vermouth, we are not informed. [30-255] We can only conclude that the Manhattan Cocktail was widely known in the mid-1880s. [30-255]
Finally, a book from 1916 on the history of the Manhattan Club provides information on the mixed drinks that are said to have been invented there. It is written that the most popular is the Sam Ward, as well as Frappé New Orleans à la Graham, Royal Cup, Manhattan Cocktail à la Gilbert (a mixture of Amer Picon, French vermouth and whiskey), Manhattan Cooler à la McGregor, Columbus Cocktail (under this name, however, there are different recipes) and the Brut Cocktail. The Manhattan Cocktail is also mentioned: “The celebrated Manhattan cocktail was inaugurated at the Club. This consists of equal portions of vermouth and whiskey, with a dash of orange bitters.” [55-xlii]
In any case, Philip Greene concludes that it is possible and perhaps even probable that the Manhattan Cocktail originated at the Manhattan Club, but that neither Lady Randolph Churchill nor Judge Truax had anything to do with it. There is, however, another possibility. [1-41]
Other myths of origins
The story that the Manhattan Cocktail originated in the Manhattan Club is the most frequently quoted. However, there are also reports that the drink was created in Delmonico’s, the Knickerbocker, Jack’s or other places. [1-42]
For example, we were also able to find a newspaper article according to which the Manhattan Cocktail was created in the “Astoria Tavern”, according to a report in “The Daily Star” on 24 March 1926. [36]
The most plausible of all origin stories, however, is the following.
Mr. Black
The most plausible and reputable source about the origin of the Manhattan cocktail is the one heard in 1923 in “Valentine’s Manual of Old New York”, in the chapter “The Golden Age of Booze” by William F. Mulhall. [1-42] [6-6] [27] [47] „The Manhattan cocktail was invented by a man named Black, who kept a place ten doors below Houston Street on Broadway in the sixties—probably the most famous mixed drink in the world in its time.“ [26]
We do not know who that Mr Black was. But David Wondrich has found that in the city’s address books from the 1860s there is only one John Black, who ran a bar on 130th Street. In the next decade there are three Blacks, including a George Black at 439 Broadway, who ran his establishment from 1874 until his death in 1881. [30-254] This is confirmed by an article in the New York Journal on 9 June, 10 June and 11 June: [1-43] [42] [43] [44]
„FOR SALE – The popular lunch and sample room for-
merly owned and conducted by George Black, known
as Manhattan Inn, No. 439 Broadway, near the corner
Broom st.
The executors of the estate of George Black, deceased,
will receive proposals for the above property, with lease
running two years from May 1, 1881, which are to be for a
sum over and above the cost price of the stock and fixtures,
or in gross for the stock, fixtures, lease and good will of
the above named property.
Sealed proposals will be received by the executors, at the
office of George F. Martens, Esq., Attorney, 261 Broadway,
until Tuesday, June 14, 1881, at 12 o’clock noon.
The executors reserve the right to reject anny and all bids.
Terms of sale strictly cash.
For further information inquire on the premises.“
Describing this establishment as “ten doors below Houston” is admittedly a bit of an exaggeration, as 493 Broadway is almost 3 blocks from Houston Street, about 640 metres, near the intersection of Broome Street. Otherwise, there is no other evidence of Mr Black. [1-43] [30-254]
In 1864, The New York Clipper described the block between Prince and Houston Streets as follows: „The block on Broadway, between Prince and Houston streets, is just about the liveliest part of New York city both in and out of doors. Showmen, actors, pugilists, and fast men of every description are all attracted to this spot by some sort of magnetic influence, and we might say that night is turned into day, for by the time most of the saloons get closed, the milkman, butcher, country marketeer, and gutter snipe are just commencing their day’s business.“ [49]
George Black’s Manhattan Inn was only about 300 metres from this 100-metre stretch of Broadway.
In order to assess how much truth there is in the statement that Mr Black invented the Manhattan Cocktail, we should turn to the author of the lines. William F. Mulhall writes about himself that he started as a bartender at the Hoffmann House in 1882 at the age of twenty-two:
„When I went to the Hoffmann House at the corner of 25th Street and Broadway in September, 1882, there were sicteen good men and true duty behind the bar and I became the seventeenth. I was also distinguished by being the youngest of the lot – a little over twenty. That bar was known all over the civilized world and became more famous as the years rolled by. It occupied the 24th Street side of the palatial Hoffman House, running from the corner a matter of seventy-five feet to the rear.“ [25]
The bar at the Hoffman House in Madison Square had an international reputation as the best bar in the city and possibly in the world. Anyone who worked there as a bartender was qualified to work in any other bar. Among these bartenders were Frank Meyer and Harry Craddock, who later worked in Paris, and numerous other bartenders who became local celebrities in New York. The bar caused a great stir when it reopened after extensive renovations in 1882. The Cleveland Leader’s New York correspondent wrote of it: “There is nothing cheap here, and few kings have taken their toddy in better quarters.” The windows were stained glass, the bar and wall panelling was carved mahogany, the mosaic floor was marble. The walls were hung with paintings, for example by William Turner or Antonio da Correggio. The showpiece was ‘Nymphs_and_Satyr’ by William Adolphe Bouguereau, which had been acquired for $10,000. In 2022, this would be almost $300,000. On the wall also hung a tapestry that had once belonged to Napoleon III. [51-359] [52] [53]
William F. Mulhall is described in the “New York Evening Post” [1-43] as „Mr. William F. Mulhall, the head bartender at the Hoffman House, is the most proficient artist in his line in the metropolis. At any rate, his repertoire is something almost phenomenal and his services are regarded as so valuable that they are in demand both day and night. His cocktails are particulary seductive and it is his success in this direction which has made them among the most popular drinks served at that bar patronized by connoisseurs.”
Thus, William F. Mulhall was one of the best bartenders of those days. It must be assumed that he had a sound knowledge of his trade, for he had worked in the famous Hoffman House since 1882 until it closed its doors in 1915. [30-254] [46] So his experience and recollection of bar culture goes back at least to 1882. The Manhattan Cocktail appeared in print the year he started at the Hoffman House, and so he may well be considered a “contemporary witness” who did not have to rely on hearsay. It is quite conceivable that bartenders were talking about this new cocktail. For as we read when it was first mentioned in “The Olean Democrat” of 3 September 1882, people did not know what a Manhattan Cocktail was at first, but would have been familiar with it in 1882. The new cocktail was certainly the talk of its time, especially as the use of vermouth along with another base spirit started a new era in bartending. William F. Mulhall probably talked to his colleagues and guests about what kind of drink it was, and one can assume that the question of the originator of this innovation was also asked from time to time during these conversations.
In our estimation, his statement that a Mr Black is said to be the inventor of the Manhattan cocktail is indeed the most credible and substantiated of all the stories. It comes from a well-known bartender who can be considered a contemporary witness, and one should also ask why William F. Mulhall would tell a false story. What interest would he have in attributing the Manhattan Cocktail to an unknown bar owner who had died long ago, if he had not been convinced of this story and had corresponding clues or evidence?
In this context, we also asked ourselves how far it is from the Hoffman House to 493 Broadway. From Madison Square, where the Hoffman House was, [28] it is about 2 miles down Broadway. Perhaps William F. Mulhall or a colleague learned about the cocktail himself at Black’s bar? It’s possible, because it wasn’t far away.
We had previously written about the fact that the Manhattan Club is often mentioned as the place where the Manhattan Cocktail originated. We do not believe in this story because of what has been presented before. There are too many inconsistencies, but our point is something else. It must be true that the Manhattan Cocktail was served there. And if we disregard the fact that they may have claimed the invention of the drink for self-promotion, and perhaps even believed in it themselves, it may have been otherwise. If we assume that William F. Mulhall is right in his statement, and that the drink originated with Mr Black, and that the new cocktail was a topic of discussion among bartenders who had perhaps even got to know it personally in Black’s bar, and that it thus made its way into the Hoffman House, then the same could apply to the Manhattan Club. The Manhattan Club was, in the years in question, located in the Steward Mansion, where the Empire State Building now stands, and was also only a little over 2 miles from Black’s bar. Moreover, Black’s bar was not some unknown bar, but it was a popular place, at least that is what it says in the 1881 newspaper article already quoted. It will therefore have been well frequented. So if William F. Mulhall heard about the drink and exchanged ideas about it with his colleagues, why not a bartender at the Manhattan Club? This was a prestigious club, and the bartenders working there were probably not the worst. One may assume that the bartenders working there knew those from the famous Hoffman House, especially as the two venues were only about half a mile apart. Let us now imagine, for example, that Charles H. Truax actually came from the doctor’s and wanted to drink something else – why should this unknown bartender of the Manhattan Club not have prepared a Manhattan cocktail for him, which he had heard about from other bartenders? In any case, this is an explanation that we like, as it thus incorporates the stories circulating about the Manhattan Club instead of dismissing them completely as untrue.
The origin of the name “Manhattan Cocktail”
There are numerous theories about the origin of the name. It is undisputed that it was named after the New York island of Manhattan. The name Manhattan was originally spelled Manna-hata or Mannahatta, but the variants Manados, Manahata, Manahtoes, Manhattos are also known. It comes from the Algonkins who originally settled there, and means roughly “hilly country” or “land of many hills”. The first European to sight the island was the Italian Giovanni da Verrazano in 1524. In the 17th century, the island was bought from the Indians by Peter Minuit and settled from 1624 by the Dutch, who founded Nieuw Amsterdam, later New York. [29]
However, the cocktail probably did not get its name directly from this island, but only indirectly. The theory that the name refers to the Manhattan Club can certainly be ruled out after what has been written before. This origin is too unlikely.
It is interesting to note, however, that George Black, who in all probability invented the Manhattan Cocktail, was the owner of the Manhattan Inn. [30-254] What could be more natural than to name the signature drink of this inn after it? The name of the cocktail may have come from George Black himself, or from other bartenders who certainly exchanged ideas about this novelty, about this milestone in cocktail history, this cocktail in which a base spirit was mixed with vermouth for the first time, this true novelty that was certainly an important topic among bartenders. People perhaps spoke of “this cocktail from the Manhattan Inn” in this context, and so it stands to reason that it was eventually called the “Manhattan Cocktail”.
We like this interpretation because it is another indication that the George Black found by David Wondrich with his Manhattan Inn is the one mentioned by William F. Mutschall.
What is a Manhattan Cocktail?
In one of our first posts, we already looked at the Manhattan Cocktail in connection with the development from the Vermouth Cocktail via the Manhattan Cocktail to the Martinez Cocktail , but only with a limited number of books and recipes. There we had already looked at different variations of the Manhattan Cocktail. We have grouped the different variants, dividing them on the one hand into:
On the other hand, a distinction is made according to the sugar content:
Based on this, we had established that there are the following variants, with optional ingredients in brackets (we go into more detail on the wording in the related introduction to the series of posts):
Generally speaking, we came to the following conclusion:
At this point we would now like to check whether the statements we made back then are correct. The basis for this are almost 400 different recipes for Manhattan cocktails, which are listed below.
Whiskey
The question that always comes up is which whiskey is used for a Manhattan cocktail. The statistics provide information on this:
It is striking that bourbon is only explicitly requested from the turn of the century onwards. Throughout the ages, however, it is very rarely used, and only after the Second World War does it become somewhat more popular. Up to the times of Prohibition, rye is requested in about 30% of the cases, during and after Prohibition the proportion rises to a little over 50%. From this we cannot deduce that rye became more popular, only that the general indication “whiskey” became more specified. It seems reasonable to assume that the general indication of “whiskey” also meant a rye.
Contradicting this are the statistics of whiskey production in the United States, because they paint a different picture. In 1899, when rye whiskey was at its peak, 126.2 million litres of whiskey were produced, 62% of which was bourbon and only 38% rye. [51-779] This may be an indication for us that a Manhattan cocktail should preferably be made with rye.
It is interesting that very rarely Scotch is also used, which then makes the drink a Rob Roy; however, this name only appeared after Scotch Manhattans had already been published. Irish whiskey is very rarely called for until the beginning of the Second World War.
Vermouth
In the case of vermouth, the question is: was Italian or French vermouth preferred at different times? The recipes reveal:
It turns out that in the early days of the Manhattan Cocktail, Italian vermouth was used almost exclusively. French vermouth was used only very rarely. From the turn of the century, French vermouth is used more frequently, but still rarely. The variant of using both Italian and French vermouth together also appeared for the first time. During Prohibition, about 20% of Manhattan cocktails were made with French vermouth, about 10% with a mixture of French and Italian, and about 70% with Italian vermouth. After the end of Prohibition, this ratio remains the same in principle. From 1942 onwards, the proportion of dry French vermouth increases to around 30%, around 15% of drinks are made with both French and Italian vermouth, and only around 55% use Italian vermouth exclusively.
From these statistics we can deduce what we commonly read: The Manhattan Cocktail has tended to become drier over time.
Relationship of whiskey and vermouth to each other
It is now interesting to ask whether the relationship between whiskey and vermouth has changed over time. If initially there are still quite few variants, this changes a lot later on.
We see that, on average, more and more whiskey is used over time. If we look only at those ratios that are frequently given, this picture becomes clear. Up to 1899, equal parts of whiskey and vermouth are used in about 60% of the cases, and in about 30% a double part of vermouth is taken. From 1942 onwards, however, there has been a clear shift. An equal ratio is only used in about 20%, but in about 55% the double portion of whiskey is used. In about 20% of the recipes, even more whiskey is used.
If we look at the average ratio of all recipes, we can say that whiskey and vermouth were originally used in equal parts, and that the proportion of whiskey then doubled.
Dry or sweet?
We have noticed that over time Manhattan cocktails contain more and more whiskey than vermouth and thus become drier. The same could be observed with vermouth, because a dry French vermouth was used more and more over time. Can this development also be observed in the use of sugar and liqueurs?
In our earlier post about the Manhattan Cocktail, we divided it into plain (without flavouring agents) and fancy (with flavouring agents such as curaçao, maraschino or absinthe) and into sweet (with sugar or sugar syrup), dry (without sugar, with Italian vermouth) and extra dry (without sugar, with French vermouth). However, as the present analysis has shown, this subdivision is not sufficient. There is an intermediate stage between dry and extra dry, namely when both French and Italian vermouth are used. This combination is often described with the addition “perfect”. This nomenclature may fit in principle, but we do not want to use it for a detailed analysis. Because it does not always fit. For example, what is a Manhattan Cocktail made with sugar and French vermouth? It is certainly not extra dry, but is it sweet? The examples can be continued.
So we have abstracted our consideration somewhat. We have already looked at the development of vermouth and the relationship between vermouth and whiskey, so that we only need to look at the use of sugar and liqueur here.
The “drying out” of the Manhattan cocktail can also be seen in the use of sugar syrup and liqueur. While until 1899 less than 10% of Manhattan cocktails were prepared without sugar and liqueur, during Prohibition the figure was already over 30%, after 1942 over 65% and after 1960 even over 85%. The sweetest cocktail is a combination of sugar and liqueur. This is initially found in around 20% of drinks, during Prohibition it is only around 5%, and from the 1940s onwards this proportion has practically fallen to 0%. The exclusive use of sugar was also reduced more and more. While it was initially used in around 20% of drinks, it is becoming less and less, falling to below 5%. Only the exclusive use of liqueurs shows a certain consistency. Their share is between 10% and less than 20%, although it has to be said that originally a liqueur was used in almost 40% of Manhattan cocktails.
So here, too, we can clearly see that the Manhattan Cocktail has continuously become drier and drier.
Bitters
A wide base ingredient that should always be used in a Manhattan cocktail are the bitters.
Orange bitters were never really popular in the Manhattan Cocktail. Initially, Angostura Bitters and Boker’s Bitters were used at around 30% each, but the Angostura Bitters quickly became the preferred ones. However, we cannot answer whether the preference here was originally for Angostura Bitters or Angostura Bark Bitters. It is not always specified exactly which bitter to use, in the diagram we have labelled these “Bitters”. “Other” refers to all other bitters not explicitly mentioned in the diagram, as there are Abbott’s Bitters, Bol’s Bitters, Caroni Bitters, Peach Bitters, Peruvian Bitters, Peychaud’s Bitters and Schroeder’s Bitters. It is also interesting to note that in more recent times, often no bitters were used at all, in almost 20% of cases.
Liqueurs and other additives
We also want to look at whether there has been any change in the use of liqueurs. Here we calculate the percentage slightly differently than in the other tables. In the other tables, the percentage refers to the number of all Manhattan Cocktails in the corresponding period. Here, it refers to the total number of Manhattan Cocktails that use liqueurs or sweetening ingredients (other than sugar). This makes it easier to estimate which liqueurs were preferred. It should be noted that several liqueurs were also used at the same time. The point of this observation is which liqueurs (and other additives) are mentioned how often.
We see confirmed here what we have observed before. If a liqueur is used, it is curaçao in first place, followed by maraschino and then absinthe in third place. Interesting are the recipes from the Prohibition era, when people got very creative and also used creme de cacao, grenadine or orange juice.
Garnish
That leaves the garnish: has it changed?
A garnish was initially used in around 60%, later in around 85% of Manhattan cocktails. A lemon zest is preferred in about a third of the drinks. Interestingly, a lemon wedge was also initially used in around 25% of cases, but it was used less after 1900 and has been almost completely lost since the 1940s. An olive is only used from 1900 onwards, but has never really been successful, as have pickled hazelnuts, orange zest, orange pieces or fruit. The cherry, on the other hand, which is used in around 50% of drinks at later times, has been used quite late and then more and more frequently.
In 1891, the Kansas City Times wrote that the Manhattan Cocktail should be garnished with a cherry. That same month, in March, the New York Herald wrote that this was a fad that had now arrived in the Manhattan Cocktail. Bar owners, however, complained that the increased demand and levies were driving up the price of cherries. Finally, in November 1897, the Herald writes: “Cocktails no longer contain a cherry at the bottom of the glass … Cherries are going out, along with other sweeteners in drinks.” [51-437]
Summary
Our initial analysis can thus be confirmed:
At this point, we have not checked whether and how many cocktails have been published that are not called a Manhattan Cocktail but are nevertheless a Manhattan Cocktail. We have already analysed this as an example in our previous article on the development towards the Martini Cocktail. We concluded there that until Prohibition there was a fairly clear idea about the Manhattan Cocktail and its various variations, and that these variations were for the most part also called Manhattan Cocktails. We could only find a few exceptions. Therefore, we had basically determined that any cocktail that met the previously given definition of a Manhattan Cocktail was also called a Manhattan Cocktail. To repeat this analysis here with all the books consulted in the context of this article would go beyond the scope of this study.
It remains to add that we have only found two recipes that call themselves Manhattan Cocktail but are something quite different: In 1903, a recipe with punch essence, gin, curaçao, whisky and Angostura bitters was published in Hegenbarth’s beverage book, and in 1924, León Pujol and Oscar Muñez published a sour with rum and claret.
Sources
The Times-Democrat from New Orleans, Louisiana. Page 3.
Historical recipes
1884 George Winter: How to Mix Drinks. Seite 52. Manhattan Cocktail.
(Use large bar glass.)
Two or three dashes of Peruvian Bitters;
One to two dashes of gum syrup;
One-half wine glass of whiskey;
One-half wine glass of Vermouth;
Fill glass three-quarters full of fine shaved ice, mix well
with a spoon, strain in fancy cocktail glass and serve.
1884 Joseph W. Gibson: Scientific Bar-Keeping. Seite 8. Manhattan Cocktail.
2 or 3 dashes of gum
syrup; 2 or 3 dashes of bitters; 1 wine glass of Italian ver-
mouth; one wine glass of whisky. Fill the glass with ice;
shake well; strain into a cocktail glass; squeeze the juice of
lemon rind and serve.
1884 O. H. Byron: The Modern Bartenders’ Guide. Seite 21. Manhattan Cocktail, No. 1.
(A small wine-glass.)
1 pony French vermouth.
1 pony whisky.
3 or 4 dashes Angostura hitters.
3 dashes gum syrup.
1884 O. H. Byron: The Modern Bartenders’ Guide. Seite 21. Manhattan Cocktail, No. 2.
2 dashes Curacoa.
2 ” Angostura hitters.
1/2 wine-glass whisky.
1/2 ” Italian vermouth.
Fine ice; stir well and strain into a cocktail glas.
1887 Charlie Paul: American and Other Iced Drinks. Seite 34. Fancy Manhattan Cocktail.
Half fill a half-pint tumbler with chipped ice;
add two dashes of curaçoa or maraschino; a pony
of rye whiskey; one wine-glass of vermouth,
three dashes Boker’s bitters; shake well; strain
into a claret glass, and add a small piece of lemon;
if required sweet add two dashes of gum syrup.
1887 Charlie Paul: American and Other Iced Drinks. Seite 48. Manhattan Cocktail.
Fill tumbler with chipped ice; put in three
or four drops of Angostura bitters, ditto of plain
syrup; add half a liqueur-glassful of vermouth,
half wine glassful of Scotch Whiskey; stir well
with spoon and put small piece of lemon on top.
1887 Jerry Thomas: The Bar-Tender’s Guide. Seite 24. Manhattan Cocktail.
(Use small bar-glass.)
Take 2 dashes of Curaçoa or Maraschino.
1 pony of rye whiskey.
1 wine-glass of vermouth.
3 dashes ol Boker’s bitters.
2 small lumps of ice.
Shake up well, and strain into a claret glass. Put a
quarter of a slice of lemon in the glass and serve. If
the customer prefers it very sweet use also two dashes
of gum syrup.
1888 Harry Johnson: New and Improved Illustraded Bartender’s Manual. Seite 40. Manhattan Cocktail.
(Use a large bar glass.)
Fill the glass up with ice;
2 or 3 dashes of Gum Syrup;
1 or 2 dashes of Bitters; (Boker’s genuine only);
1 dash of Curaçoa (or absinthe if required);
1/2 wine glass of Whiskey
1/2 wine glass of Vermouth;
stir up well, strain into a fancy cocktail glass,
squeeze a piece of lemon peel on the top, and serve;
leave it for the customer to decide whether to use
Absinthe or not. This drink is very popular at
the present day.
1888 Harry Johnson: New and Improved Illustraded Bartender’s Manual. Seite 147. Manhattan Cocktail.
(Gebrauche ein grosses Barglas.)
Fülle das Glas mit Eis;
2 or 3 dashes Gum Syrup;
1 oder 2 dashes Bitters; (Boker’s genuine only) ;
1 dash Curaçoa (oder Absinthe wenn es verlangt
wird);
1/2 Weinglas Whiskey;
1/2 Weinglas Vermouth;
mische es gut auf, seihe in ein Fancy Cocktail Glas,
presse ein Stückchen Citronenschale hinein und ser-
vire. Betreffs des Absinths richte man sich nach
den Geschmack des Gastes. Dies ist heutzutage ein
wohlbekanntes und viel verlangtes Getränk.
1888 Harry Lamore: The Bartender. Seite 17. Manhattan Cocktail.
Use small bar glass.
Take two dashes or Curacoa or Maraschino.
One pony of rye whiskey.
One wine-glass of Vermouth.
Three dashes of Boker’s bitters.
Two small lumps of ice.
Shake up well and strain into a claret glass. Put a
quarter of a slice of lemon In the glass and serve. If the
customer prefers it very sweet use also two dashes of gum
syrup.
1890 Anonymus: Bowlen und Pünsche zum Manöver- und Feldgebrauch. Seite 99. Manhattan-Cocktail.
(Gebrauche ein großes Barglas.)
Fülle das Glas mit Eis, zwei oder drei Schuß
Zuckerlösung, einem oder zwei Schuß Angostura,
einem Schuß Curaçao (oder Absinth, wenn es
verlangt wird), einem halben Weinglas Whiskey,
einem halben Weinglas Vermouth, mische es gut
auf, seihe in ein hohes Sektglas, presse ein
Stückchen Citronenschale hinein und serviere.
1891 Anonymus: Wehman’s Bartenders’ Guide. Seite 10. Manhattan Cocktail.
(Use a large bar glass.)
Fill the glass up with ice.
2 or 3 dashes of Gum Syrup.
1 or 2 dashes of Bitters.
1 dash of Curacoa (or Absinthe if required).
1/2 wine glass of Whiskey.
1/2 wine glass of Vermouth.
Stir up well, strain into a fancy cocktail glass, squeeze a piece
of lemon peel on the top, and serve.
1895 Anonymus: Bartender’s Guide. Seite 19. Manhattan Cocktail.
[Use small wine glass.]
3 dashes of gum syrup, 3 dashes of bitters, 1/2 pony of whiskey,
1 pony vermouth, mix well.
1895 Anonymus: Bartender’s Guide. Seite 19. Manhattan Cocktail No. 2.
[Use small bar glass.]
2 dashes of curacao, 2 dashes of bitters, 1/2 wine glass of
whiskey, 1/2 wine glass of Italian vermouth. Fill with fine ice, mix
well, strain into a cocktail glass.
1895 Bartender’s Association of New York City: Official Hand-Book and Guide: Seite 32. Manhattan Cocktail.
(Use small wine glass.)
2 dashes of gum syrup, 3 dashes of Caroni
Bitters.
1/2 pony of whiskey, 1 pony vermouth, mix
well.
1895 Bartender’s Association of New York City: Official Hand-Book and Guide: Seite 32. Manhattan Cocktail No. 2.
(Use small bar glass.)
2 dashes of curacoa, 2 dashes of Caroni
Bitters.
1/2 wine glass of whiskey, 1/2 wine glass of
Italian Vermouth. Fill with fine ice, mix
well, strain into a cocktail glass.
1895 Chris F. Lawlor: The Mixicologist. Seite 12. Manhattan Cocktail.
(Medium-size glass.)
Take 1 dash Schroeder’s bitters.
. 1 half barspoonful syrup.
. 1 half jigger vermouth.
. 1 half jigger whiskey.
. 2 dashes of maraschino.
Stir well in glass previously filled with fine ice;
strain in cool cocktail-glass.
1895 Herbert W. Green: Mixed Drinks. Seite 57. Manhattan Cocktail.
Fill mixing-glass two-thirds full of shaved
ice, small bar-spoonful syrup, two dashes Caroni or
Angostura bitters, one-half jigger whisky, one-half
jigger Vermouth. Stir with long bar-spoon thor-
oughly; strain in previously cooled cocktail glass;
squeeze oil from small piece lemon peel on top;
serve fruit if desired.
1895 R. C. Miller: The American Bar-Tender. Seite 45. Manhattan Cocktail.
1/2 wine-glass whiskey,
1/2 do. vermouth.
2 dashes bitters.
3 dashes gum syrup.
Strain in cocktail glass.
1896 Frederick Davies & Seymour Davies: Drinks of All Kinds. Seite 27. Manhattan.
Put into a large tumbler half a wineglass of
vermouth, half a wineglass of whisky, thirty
drops of gum syrup, ten drops of Angostura
bitters, and six drops of curaçoa; add a little
shaved ice, shake well, strain into a wineglass,
and put a small piece of lemon-peel on the top.
1896 Louis Fouquet: Bariana. Seite 25. Manhattan Cocktail.
VERRE D
Prendre le verre à mélange A, glace en petits morceaux,
2 traits d’angostura, 2 traits de noyaux, 3 traits de curaçao,
finir avec rye whisky et vermouth de Turin en quantité égale,
agiter, passer, verser, zeste de citron et servir.
1898 Anonymus: Cocktails. Seite 27. Manhattan Cocktail.
FILL mixing-glass half-full fine ice, add two
dahes gum-syrup, two dahes Boker’s bitters,
one-half jigger Italian vermouth, one-half jigger
whiskey. Mix, strain into cocktail-glass. Add a
piece of lemon peel.
1898 Anonymus: Cocktails. Seite 28. Manhattan Cocktail – Dry.
PREPARE same as Manhattan Cocktail, leaving
out syrup.
1898 Anonymus: Cocktails. Seite 28. Manhattan Cocktail – Extra Dry.
MIX same as Manhattan Cocktail. Leave out
syrup, and use French vermouth in place of
Italian.
1898 Joseph L. Haywood: Mixology. Seite 18. Manhattan Cocktail.
Goblet of fine ice, two squirts of syrup, two squirts of orange
bitters, one squirt of absinthe, one-third jigger vermouth, two-
thirds jigger whiskey, a squirt of curacoa; stir, strain, serve
with maraschino cherry.
1899 Chris F. Lawlor: The Mixicologist. Seite 12. Manhattan Cocktail.
(Medium-size glass.)
Take 1 dash Angostura bitters.
1 half barspoonful syrup.
1 half jigger vermouth.
1 half jigger whiskey.
2 dashes of maraschino.
Stir well in glass previously filled with fine ice;
strain in cool cocktail-glass.
1899 Edward Spencer: The Flowing Bowl. Seite 156. Manhattan Cocktail.
Half a wine-glass of Italian vermouth, half a wine
glass of rye whisky, ten drops of Angostura bitters,
and ten drops of curaçoa. Shake and strain, and
place a small shred of lemon-peel atop.
1899 Niel Larsen – Les Boissons Américaines. Seite 5. Manhattan Cocktail.
[à prèparer dans un grand gobelet]
Remplissez à moitié de glace pileé. Ajoutez:
2 cuillers à café de sirop de sucre;
6 gouttes d’angostura;
1/3 verre à madère de whisky;
1/2 – – vermouth Noilly.
Mélangez le tout et passez dans un verre à
cocktail.
Servez avec de petites pailles.
1900 Frank Newman: American-Bar. Seite 5. Manhattan Cocktail.
Verre no 5.
Prendre le verre à mélange n° 1, quatre ou cinq petits
morceaux de glace:
3 traits angostura.
Finir avec rye whisky et vermout Turin, quantités
égales; remuer, passer, verser, servir.
1900 George J. Kappeler: Modern American Drinks. Seite 30. Bottled Manhattan Cocktail.
One-third of a quart of whiskey, one-third
Italian vermouth, one-third water. Add one and
a half pony Peyschaud or Angostura bitters, one
pony gum-syrup. Mix well and bottle.
1900 George J. Kappeler: Modern American Drinks. Seite 38. Manhattan Cocktail.
Fill mixing-glass half-full fine ice, add two
dashes gum-syrup, two dashes Peyschaud or An-
gostura bitters, one half-jigger Italian vermouth,
one-half jigger whiskey. Mix, strain into cock-
tail-glass. Add a piece of lemon-peel or a cherry.
1900 Harry Johnson: The New and Improved Illustrated Bartenders’ Manual. Seite 162. Manhattan Cocktail.
(Use a large bar glass.)
Fill the glass up with ice;
1 or 2 dashes of gum syrup, very carefully;
1 or 2 dashes of bitters (orange bitters);
1 dash of curaçao or absinthe, if required;
1/2 wine-glass of whiskey;
1/2 wine-glass of vermouth;
Stir up well; strain into a fancy cocktail glass;
squeeze a piece of lemon peel on top, and serve; leave
it for the customer to decide, whether to use
absinthe or not. This drink is very popular at the
present day. It is the bartender’s duty to ask the
customer, whether he desires his drink dry or sweet.
1900 James C. Mahoney: The 20th Century Guide for Mixing Fancy Drinks. Seite 34. Manhattan Cocktail.
Fill mixing glass two-thirds full fine ice.
1 piece lemon peel.
1 teaspoonful syrup.
1 or 2 dashes orange bitters.
1 or 2 dashes Peychand’s bitters.
1/2 wine glass Vermouth.
1/2 wine glass whisky (Hermitage).
Stir well and strain into cool cocktail glass and
serve.
1900 William T. Boothby: Cocktail Boothby’s American Bartender. #26. Manhattan Cocktail.
Into a small mixing-glass place one-quarter teaspoonful of sugar, two tea-
spoonfuls of water, three drops of Angostura, one-half jiggerful of whiskey, and
one-half jiggerful of vermouth; stir, strain into a small bar glass, twist lemon
peel and throw in and serve with ice water on the side.
1901 Anonymus: The Cocktail Book. Seite 17. Manhattan Cocktail.
Use Mixing Glass.
TWO dashes gum syrup; two dashes
Boker’s bitters; one-half Italian ver-
mouth; one-half whiskey. Fill with ice,
mix, and strain. Add a small twist of
lemon peel.
1901 Anonymus: The Cocktail Book. Seite 17. Manhattan Cocktail – Dry.
MAKE the same as a Manhattan cock-
tail, leaving out the syrup.
1901 Anonymus: The Cocktail Book. Seite 17. Manhattan Cocktail – Extra Dry.
MAKE the same as the dry cocktail,
using French vermouth instead of
Italian.
1901 J. E. Sheridan: The complete buffet manual. Seite 21. Manhattan Cocktail, No. 1.
(Use small wine-glass.)
1 pony French vermouth.
pony whisky.
3 or 4 dashes Angostura bitters.
3 dashes gum syrup; serve.
1901 J. E. Sheridan: The complete buffet manual. Seite 21. Manhattan Cocktail, No. 2.
2 dashes Curacoa.
2 dashes Angostura bitters.
1/2 wine-glass whisky.
1/2 wine-glass Italian vermouth.
Shaved ice; stir well and strain into a
cocktail
glass; serve.
1902 Anonymus: Fancy Drinks. Seite 44. Manhattan Cocktail.
MIXING GLASS. — 1/2 glass ice, two dashes gum,
two dashes Angostura, two dashes Maraschino, 1/2
wineglass whiskey, 1/2 wineglass French Vermouth.
Stir well and strain into cocktail glass, adding a
cherry. If wanted dry use Italian Vermouth.
1902 Anonymus: Fox’s Bartender’s Guide. Seite 18. Manhattan Cocktail.
Use large bar glass.
Fill glass with ice.
One dash gum syrup.
One or two dashes orange bitters.
One dash Curacoa – absinthe, if asked for.
One-half wine-glass whiskey.
One-half wine-glass Vermouth.
Stir with spoon, strain in cocktail glass, and serve
after squeezing lemon peel on top.
1902 Anonymus: Ret Top Rye Guide. Seite 37. Manhattan Cocktail.
(Use a small bar glass.)
Put in glass two clashes of Curaçao or
Maraschino.
One small glass of Red Top Rye.
One wine-glass of Vermouth.
Three dashes of Angostura Bitters.
Two small lumps of ice.
Shake well and strain into cool cock-
tail glass.
This is a favorite drink any time dur-
ing the day, and especially just before
dinner.
1902 Anonymus: The Cocktail Book. Seite 17. Manhattan Cocktail.
Use Mixing Glass.
THREE dashes syrup; three dashes
Angostura bitters; one-half Italian ver-
mouth; one-half whiskey. Fill with ice,
mix, and strain. Add a small twist of
lemon peel.
1902 Anonymus: The Cocktail Book. Seite 17. Manhattan Cocktail – Dry.
MAKE the same as a Manhattan cock-
tail, leaving out the syrup.
1902 Anonymus: The Cocktail Book. Seite 17. Manhattan Cocktail – Extra Dry.
MAKE the same as the dry cocktail,
using French vermouth instead of
Italian.
1902 Charlie Paul: American andother Iced Drinks. Seite 24. Fancy Manhattan Cocktail.
Half fill a half-pint tumbler with chipped ice;
add two dashes of curaçoa or maraschino; a pony
of rye whiskey; one wine-glass of vermouth; three
dashes Boker’s bitters; shake well; strain into a
claret glass, and add a small piece of lemon; if
required sweet add two dashes of gum syrup.
1902 Charlie Paul: American andother Iced Drinks. Seite 37. Manhattan Cocktail.
Fill tumbler with chipped ice; put in three or
four drops of Angostura bitters, ditto of plain
syrup; add half a liqueur-glassful of vermouth,
half wine-glassful of Scotch whiskey; stir well with
spoon and put small piece of lemon on top.
1902 Niels Larsen: 156 Recettes de boissons américaines. Seite 20. Manhattan Cocktail.
[A préparer dans un grand gobelet.]
Remplissez à moitié de petits morceaux de
glace. Ajoutez:
2 cuillers à café de sirop de sucre;
6 gouttes d’angostura;
1/2 verre à madère de whisky;
1/2 – – vermout Noilly.
Mélangez le tout et passez dans un verre à
cocktail.
Servez avec de petites pailles.
1903 Anonymus: Hegenbarth’s Bowlen-, Punsch-, und Kaffee-Haus-Getränkebuch. Manhattan Cocktail.
Manhattan ist die Insel, auf der New York liegt.
In kleiner Champagner-Schale Roh-Eis, Punsch-Essenz,
Gin, Curaçao, Whisky und Angosturabitter gut vermengen.
Stück feinst abgeschälte Zitronenschale hineinhängen. Also
eine Uebermischung!
1903 Anonymus: Manuel du Cocktail. Seite 17. Manhattan Cocktail.
Se servir du verre à mixtion.
TROIS gouttes de sirop, trois gouttes
d’angostura, moitié vermouth italien
et moitié whiskey. Remplir de glace,
mélanger et filtrer. Ajouter un zeste de
citron.
1903 Anonymus: Manuel du Cocktail. Seite 17. Manhattan Cocktail – Sec.
MÊME préparation que le Manhattan
ci-dessus, mais sans mettre de sirop.
1903 Anonymus: Manuel du Cocktail. Seite 18. Manhattan Cocktail – Extra sec.
MÊME préparation que Manhattan sec
et mettre du vermouth français au
lieu de l’italien.
1903 Edward Spencer: The Flowing Bowl. Seite 156. Manhattan Cocktail.
Half a wine-glass of Italian vermouth, half a wine
glass of rye whisky, ten drops of Angostura bitters,
and ten drops of curaçoa. Shake and strain, and
place a small shred of lemon-peel atop.
1903 Tim Daly: Daly’s Bartender’s Encyclopedia. Seite 49. Bottle Manhattan Cocktail.
Use bar shaker for mixing.
1/2 wine glass of gum syrup.
1/2 pony glass of bitters (Angostura).
1 pony glass of orange curacoa.
Half fill the shaker with fine ice.
1-3 bottle of vermuth.
2-3 bottle of good whiskey.
Stir well with long bar spoon, strain into a
full quart bottle, and cork.
Place an attractive label on the bottle, and
you will have a bottle of cocktail that will
please your most exacting patron.
1903 Tim Daly: Daly’s Bartender’s Encyclopedia. Seite 59. Manhattan Cocktail.
Use a mixing glass.
Half fill with fine ice.
1 dash of Angostura bitters.
1/2 wine glass of whiskey.
1/2 wine glass of vermuth.
Stir with spoon, strain into a cocktail
glass, put in a cherry or olive, and serve.
One that is a dear and lasting friend to
the Bohemians, and probably called for
more extensively than any other morning
favorite.
1903 V. B. Lewis: The Complete Buffet Guide. Seite 21. Manhattan Cocktail, No. 1.
(Use small wine-glass.)
1 pony French vermouth.
pony whisky.
3 or 4 dashes Boker’s or Angostura bitters.
3 dashes gum syrup; serve.
1903 V. B. Lewis: The Complete Buffet Guide. Seite 21. Manhattan Cocktail, No. 2.
2 dashes Curacoa.
2 dashes Angostura or Boker’s bitters.
1/2 wine-glass whisky.
1/2 wine-glass Italian vermouth.
Shaved ice; stir well and strain into a cocktail
glass; serve.
1904 John Applegreen: Applegreen’s Barkeeper’s Guide. Seite 2. Manhattan Cocktail.
1 dash orange bitters
1 dash Peychaud bitters
1 dash syrup
1/2 jigger whisky
1/2 jigger Italian Vermouth
Piece of lemon peel
Strain into cocktail glass.
1904 John Applegreen: Applegreen’s Barkeeper’s Guide. Seite 2. Manhattan Cocktail, Dry.
Same as above, except omit the syrup.
1904 John Applegreen: Applegreen’s Barkeeper’s Guide. Seite 7. Old-Fashioned Manhattan Cocktail.
Same as old-fashioned whisky cocktail except
use
1/2 jigger of whisky and
1/2 jigger of Italian vermouth.
[Old-Fashioned Whisky Cocktail:
Use a large cut glass
Put 1/2 lump of cut sugar in the glass, dampen
it slightly with water and crush well with your
muddler; then put in lemon peel on the sugar,
and the lump ice.
1 dash Peychaud or Angostura bitters
1 jigger good whisky
Stir well and serve.
Some people prefer to have their old-fashioned
cocktail strained, and it is well to ask your custo-
mer if he so prefers it, and, if so, strain into a
whisky glass.]
1904 Paul E. Lowe: Drinks As They Are Mixed. Seite 21. Manhattan Cocktail.
Use mixing glass.
Ice, fine, fill glass.
Syrup, 1/2 barspoonful.
Angostura bitters, 1 dash.
Vermouth, 1/2 jigger.
Whiskey, 1/2 jigger.
Lemon peel, 1 piece twisted.
Stir and strain into cool cocktail
glass.
1904 Thomas Stuart: Stuart’s Fancy Drinks. Seite 21. Manhattan Cocktail, No. 1.
(A small wine-glass.)
1 pony French vermouth.
1/2 pony whisky.
3 or 4 dashes Angostura bitters.
3 dashes gum syrup.
1904 Thomas Stuart: Stuart’s Fancy Drinks. Seite 21. Manhattan Cocktail, No. 2.
2 dashes Curacoa.
2 ” Angostura bitters.
1/2 wine-glass whisky.
1/2 ” Italian vermouth.
Fine ice; stir well and strain into a cocktail glass.
1905 Anonymus: Bebidas americanas. Seite 11. Manhatan cocktail.
Se media la cotelera de pedaci-
tos de hielo, y se agrega:
2 cucharaditas de jarabe de
azúcar,
6 gotas de angostura,
1/3 de copa mediana de whisky,
1/2 » » » de vermout
Marsella.
Se mezcla bien y se sirve.
1905 Anonymus: The Gorham Cocktail Book. Seite 29. Manhattan Cocktail.
Two dashes gum-syrup, two dashes
Boker’s bitters, one-half jigger Italian
vermouth, one-half jigger whiskey, one
piece lemon peel.
FILL mixing-glass half-full fine
ice, add two dashes gum-syrup,
two dashes Boker’s bitters, one-half
jigger Italian vermouth, one-half jigger
whiskey. Mix, strain into cocktail-
glass. Add a piece of lemon peel.
1905 Anonymus: The Gorham Cocktail Book. Seite 30. Manhattan Cocktail Dry.
Two dashes Boker’s bitters, one-half
jigger Italian vermouth, one-half jigger
whiskey, one piece lemon peel.
PREPARE same as Manhattan
Cocktail, leaving out syrup.
1905 Anonymus: The Gorham Cocktail Book. Seite 30. Manhattan Cocktail Extra Dry.
Two dashes Boker’s bitters, one-half
jigger French vermouth, one-half jigger
whiskey, one piece lemon peel.
MIX same as Manhattan Cocktail.
Leave out syrup, and use French
vermouth in place of Italian.
1905 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 149. Southern Club Manhattan Cocktail.
Mixing glass.
Two-thirds full shaved ice.
One dash syrup.
Four dashes Curacoa.
Two dashes Maraschino.
Two dashes Peychaud Bitters.
One small jigger Italian Vermouth.
One small jigger rye whiskey.
Strain into cool cocktail glass, squeeze orange
peel on top and serve. Don’t put peel in glass;
1905 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 150. Manhattan Cocktail.
Use large bar glass.
Fill glass with ice.
One dash gum syrup.
One or two dashes orange bitters.
One dash Curacoa — absinthe, if asked for.
One-half wine-glass whiskey.
One-half wine-glass Vermouth.
Stir with spoon, strain in cocktail glass, and serve
after squeezing lemon peel on top.
1906 Anonymus: Dr. Siegbert’s Angostura Bitters. Seite 33. Manhattan Cocktail.
Use mixing glass half full of ice.
1 piece of lemon peel.
1 dash syrup.
2 dashes Dr. Siegert’s Genuine Angostura
Bitters.
1 dash of orange bitters.
1/2 jigger of Vermouth.
1/2 jigger of whiskey.
Stir well; strain into cocktail glass and
serve.
1906 George J. Kappeler: Modern American Drinks. Seite 30. Bottled Manhattan Cocktail.
One-third of a quart of whiskey, one-third
Italian vermouth, one-third water. Add one and
a half pony Peyschaud or Angostura bitters, one
pony gum-syrup. Mix well and bottle.
1906 George J. Kappeler: Modern American Drinks. Seite 38. Manhattan Cocktail.
Fill mixing-glass half-full fine ice, add two
dashes gum-syrup, two dashes Peyschaud or An-
gostura bitters, one half-jigger Italian vermouth,
one-half jigger whiskey. Mix, strain into cock-
tail-glass. Add a piece of lemon-peel or a cherry.
1906 George Spaulding: How to Mix Drinks. Seite 14. Manhattan.
Use large glass.
Ice, full glass,
Gum syrup, one dash.
Orange bitters, one dash.
Curacoa, one dash.
Whiskey, one half wine glass.
Vermouth, one half wine glass.
Stir and strain in cocktail glass; twist
lemon peel on top.
1906 Louis Muckensturm: Louis’ Mixed Drinks. Seite 35. Manhattan Cocktail.
Take two dashes of orange bitters,
One dash of Angostura bitters,
One dash of Curacao,
One liqueur-glass of Italian Vermouth, and
Two liqueur-glasses of Rye whiskey.
Fill the mixing-glass with ice; stir wel and strain into a
cocktail-glass.
1906 Louis Muckensturm: Louis’ Mixed Drinks. Seite 36. Dry Manhattan Cocktail.
Take two dashes of orange bitters.
One dash of Angostura bitters,
Two liqueur-glasses of Rye whiskey, and
One liqueur-glass of French Vermouth.
Fill the mixing-glass with ice; stir well and strain into a
cocktail-glass. Twist in a small piece of lemon peel and
serve with a stuffed olive.
1906 Louis Muckensturm: Louis’ Mixed Drinks. Seite 53. Bottled Manhattan Cocktail.
take eight ounces of French Vermouth,
Four ounces of Italian Vermouth,
Twelve ounces of Rye whiskey,
One liqueur-glass of Curacao,
Half a liqueur-glass of orange bitters, and
Four full dashes of Angostura bitters.
1907 Charles Smith: Smacks and Smiles. Seite 72. Manhattan Cocktail, No. 1.
Use a large bar glass.
1 pony French vermouth.
1/2 pony whisky.
3 or 4 dashes Angostura bitters.
3 dashes gum syrup.
Fine ice; stir well and serve in a
cocktail glass.
1907 Charles Smith: Smacks and Smiles. Seite 72. Manhattan Cocktail, No. 2.
Use a large bar glass.
2 dashes Curaçoa.
2 ” Angostura bitters.
1/2 wine-glass whisky.
1/2 wine-glass Italian vermouth.
Fine ice; stir well and strain into a
cocktail glass.
1907 Frank Newman: American-Bar. Seite 64. Manhattan Cocktail.
Verre no 3
Prendre le verre à mélange n° 1, mettre quelques mor-
ceaux de glace:
3 traits d’angostura bitter.
Finir avec rye whisky et vermouth Turin, quantités
égales, bien remuer, passer dans le verre n° 5. Servir
avec un zeste de citron, une cerise ou une olive, au goût
du consommateur.
1908 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 149. Southern Club Manhattan Cocktail.
Mixing glass.
Two-thirds full shaved ice.
One dash syrup.
Four dashes Curacoa.
Two dashes Maraschino.
Two dashes Peychaud Bitters.
One small jigger Italian Vermouth.
One small jigger rye whiskey.
Strain into cool cocktail glass, squeeze orange
peel on top and serve. Don’t put peel in glass.
1908 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 150. Manhattan Cocktail.
Use large bar glass.
Fill glass with ice.
One dash gum syrup.
One or two dashes orange bitters.
One dash Curacoa — absinthe, if asked for.
One-half wine-glass whiskey.
One-half wine-glass Vermouth.
Stir with spoon, strain in cocktail glass, and serve
after squeezing lemon peel on top.
1908 Jacob Abraham Grohusko: Jack’s Manual. Seite 36. Improved Manhattan Cocktail.
1 dash Boker’s bitters
1 dash Maraschino
50% rye whiskey
50% Martini Russie Vermouth
1/2 glass cracked ice.
Stir, strain and serve.
1908 Jacob Abraham Grohusko: Jack’s Manual. Seite 41. Manhattan Cocktail.
1 dash Boker’s bitters
50% Vermouth (Bailor)
50% rye whiskey
1/2 glass cracked ice.
Stir, strain and serve.
1908 William Boothby: The World’s Drinks. Seite 24. Dry Manhattan Cocktail.
Into a small mixing-glass place some ice, two dashes of Orange bitters,
two drops of Angostura, half a jiggerful of French vermouth, half a jiggerful
of whiskey and a piece of twisted lemon peel; stir thoroughly, strain into a
chilled cocktail-glass and serve with ice water on the side. An olive, a pimola
or French hazelnuts may be served with this drink.
1908 William Boothby: The World’s Drinks. Seite 26. Manhattan Cocktail.
Into a small mixing-glass place two dashes of Orange bitters, two drops
of Angostura bitters, half a jiggerful of Italian vermouth and half a jiggerful
of bourbon whiskey; stir thoroughly, strain into a chilled cocktail-glass, twist
and squeeze a piece of lemon peel over the top and serve.
1909 Carl A. Seutter: Der Mixologist. Seite 35. Manhattan-Cocktail.
3-4 Stückchen Kristalleis,
3 Dashes Angostura-Bitters,
1/2 Cocktailglas italienischen Vermouth,
1/2 ” guten amerikanischen Whisky.
Im übrigen verfahre wie bei Martini-Cocktail.
[Man mische gut mit einem Barlöffel, gebe eine Kirsche in ein Cocktail-
glas, seihe das Getränk hinein, presse das Öl aus einem Stück-
chen Zitronenschale hinein und serviere. Sollte dieser Cocktail trocken
(dry) verlangt werden, dann nehme man französischen Vermouth
anstatt italienischem und serviere mit einer Olive.]
1909 Carlos Golfrin: Manual del Cantinero. Manhatan cocktail.
Echese en un recipiente apropiado la necesaria can-
tidad de hielo en pedacitos para mediarle, y agrégue-
sele:
Jarabe de azúcar . . . . . . . . . . 2 cucharaditas
Bitter angostura . . . . . . . . . . 6 gotas
Whisky . . . . . . . . . . . . . . . . . . 1/3 de copa mediana
Vermouth de Marsella . . . . . 1/2 copa mediana
Mézclese bien todo, y sírvase la bebida como las an-
teriores.
1909 Charlie Paul: American and Other Iced Drinks. Seite 26. Fancy Manhattan Cocktail.
Half fill a half-pint tumbler with chipped ice;
add two dashes of curaçoa or maraschino; a pony
of rye whiskey; one wine-glass of vermouth; three
dashes Boker’s bitters; shake well; strain into a
claret glass, and add a small piece of lemon; if
required sweet add two dashes of gum syrup.
1909 Charlie Paul: American and Other Iced Drinks. Seite 39. Manhattan Cocktail.
Fill tumbler with chipped ice; put in three or
four drops of Angostura bitters, ditto of plain
syrup; add half a liqueur-glassful of vermouth
half wine-glassful of Scotch whiskey; stir well with
spoon and put small piece of lemon on top.
1909 George J. Kappeler: Modern American Drinks. Seite 30. Bottled Manhattan Cocktail.
One-third of a quart of whiskey, one-third
Italian vermouth, one-third water. Add one and
a half pony Peyschaud or Angostura bitters, one
pony gum-syrup. Mix well and bottle.
1909 George J. Kappeler: Modern American Drinks. Seite 38. Manhattan Cocktail.
Fill mixing-glass half-full fine ice, add two
dashes gum-syrup, two dashes Peyschaud or An-
gostura bitters, one half-jigger Italian vermouth,
one-half jigger whiskey. Mix, strain into cock
tail-glass. Add a piece of lemon-peel or a cherry.
1909 George J. Kappeler: Modern American Drinks. Seite 38. Manhattan Cocktail, Dry.
Prepare same as Manhattan Cocktail, leaving out
syrup and cherry.
1909 George J. Kappeler: Modern American Drinks. Seite 38. Manhattan Cocktail, Extra Dry.
Mix same as Manhattan cocktail. Leave out
syrup and cherry, and use French vermouth in
place of Italian.
1909 Jacob A. Didier: The Reminder. Seite 11. Manhattan Cocktail.
Use a mixing glass, half fill with
cracked ice.
1 dash of gum syrup.
1 dash of Aromatic bitters.
1/2 drink of Italian vermouth.
1/2 drink of whiskey.
Stir, strain into a cocktail glass,
twist lemon peel on top and serve.
(Add cherry or olive if desired).
1909 Jacob A. Didier: The Reminder. Seite 11. Manhattan Cocktail (Dry).
Use a mixing glass, half fill with
cracked ice.
2 dashes of orange bitters.
1/3 drink of French vermouth.
2/3 drink of whiskey.
Stir, strain into a cocktail glass,
and serve.
(Add cherry or olive if desired).
1909 Jacob A. Didier: The Reminder. Seite 108. Manhattan Cocktails.
(One Quart)
1/2 pony of curacoa (red).
1/2 pony of gum syrup.
1/2 pony of Angostura or Pey-
chaud bitters.
1/3 bottle of vermouth (Italian).
2/3 bottle of whiskey.
Mix the above in the same manner
as the bottle whiskey cocktails.
1909 Jacob A. Didier: The Reminder. Seite 138. Manhattan Cocktail.
(Five Gallons)
Made similar to whiskey cocktail,
using:
4 bottles of Italian vermouth.
3 gallons of whiskey
in place of four gallons of whiskey
called for in Whiskey Cocktail recipe.
1909 John Applegreen: Applegreen’s Bar Book. Seite 2. Manhattan Cocktail.
1 dash orange bitters
1 dash Peychaud bitters
1 dash syrup
1/2 jigger whisky
1/2 jigger Italian vermouth
Piece of lemon peel
Ice
Strain into cocktail glass.
1909 John Applegreen: Applegreen’s Bar Book. Seite 2. Manhattan Cocktail, Dry.
Same as above, except omit the syrup.
1909 John Applegreen: Applegreen’s Bar Book. Seite 7. Old-Fashioned Manhattan Cocktail.
Same as old-fashioned whisky cocktail, ex-
cept use
1/2 jigger of whisky and
1/2 jigger of Italian vermouth.
Seite 6. Old-Fashioned Whisky Cocktail.
Use a large cut glass
Put 1/2 lump of cut sugar in the glass,
dampen it slightly with water and crush well
with your muddler; then put in lemon peel
on the sugar, and the lump ice
1 dash Peychaud or Angostura bitters
1 jigger good whisky
Stir well and serve
Some people prefer to have their old-
fashioned cocktails strained, and it is well
to ask your customer if he so prefers it, and,
if so, strain into a whisky glass.
1909 Jorge Casparò: Guia practica del cantinero. Seite 44. Manhattan Cock-tail.
(Cock-tail de Whiskey Manhattan).
Llénese de hielo desmenuzado hasta sus dos
terceras partes, un vaso grande, y agrégue-
sele un chorro de amargos Angostura, otro
de Curaçao, media copa de Vermouth fran-
cés y otra media de Whiskey para cock-tail;
agítese el contenido, cuélese sobre una copa
especial, exprímasele una cáscara de limón,
y sírvase.
1910 Anonymus: 101 Drinks and How to Mix Them. Manhattan.
Simple:
Two parts Rye Whiskey Shake well with fine ice
One part Italian and strain
Vermouth
Not so simple:
One part Rye Whiskey Ice, shake and strain into
One part Italian a cocktail glass in which
Vermouth a maraschino cherry has
One jigger Curacao been dropped
Two dashes Bitters
1910 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 149. Southern Club Manhattan Cocktail.
Mixing glass.
Two-thirds full shaved ice.
One dash syrup.
Four dashes Curacoa.
Two dashes Maraschino.
Two dashes Peychaud Bitters.
One small jigger Italian Vermouth.
One small jigger rye whiskey.
Strain into cocktail glass, squeeze orange
peel on top and serve. Don’t put peel in glass.
1910 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 150. Manhattan Cocktail.
Use large bar glass.
Fill glass with ice.
One dash gum syrup.
One or two dashes orange bitters.
One dash Curacoa – absinthe, if asked for.
One-half wine-glass whiskey.
One-half wine-glass Vermouth.
Stir with spoon, strain into cocktail glass, and serve
after squeezing lemon peel on top.
1910 Jacob Abraham Grohusko: Jack’s Manual. Seite 50. Improved Manhattan Cocktail.
1 dash bitters
1 dash Maraschino
50% rye whiskey
50% Italian Vermouth
1/2 glass cracked ice.
Stir, strain and serve.
1910 Jacob Abraham Grohusko: Jack’s Manual. Seite 55. Manhattan Cocktail.
1 dash Boker’s bitters
1 dash Maraschino
50% Italian Vermouth
50% rye whiskey
1/2 glass cracked ice.
Stir, strain and serve.
1910? J. Rey: Guide du Maître d’Hôtel et du Restaurateur. Seite 266. Manhattan-Cocktail.
Mélangez dans un verre à
soda : 1/2 verre à Xérès de vermouth italien
(si le cocktail est demandé “dry” on emploie
du vermouth français), 1/2 do. de Scotch whisky;
1/2 verre à liqueur de curaçao Marnier; 4 gouttes
de Peach bitter; 2 cuillerées de glace pilée;
passez-le et servez-le avec un zeste de citron dans
le verre, ou une cerise cuite au sirop.
1910 Raymond E. Sullivan: The Barkeeper’s Manual. Seite 3. Manhattan Cocktail.
One dash Angostura Bitters,
One-fifth Italian Vermouth,
Four-fifths Wilson Whiskey.
Serve same as the above with the exception of
lining cocktail glass with Maraschino and serve
with Cherry.
1910 Rodolph Rose: Toasts Wines and how to serve them. Seite 7. Italian Manhattan Cocktail.
1 dash Angostura Bitters.
1 dash of Maraschino.
One-half Rye Whiskey.
One-half Italian Vermouth.
One-half glass of cracked ice; stir, strain and serve.
1911 George R. Washbourne & Stanley Bronner: Beverages De Luxe. Manhattan Cocktail.
(Use large bar glass.)
Fill the glass up with ice.
One or two dashes of gum syrup, very
carefully.
One or two dashes of bitters (orange
bitters).
One dash of Curacao or Absinthe if
required.
One-half wine glass of whisky.
One-half wine-glass of Vermouth.
Stir up well; strain into a fancy cock-
tail glass; squeeze a piece of lemon peel
on top, and serve.
1912 Anonymus: Dr. Siegert’s Angostura Bitters. Seite 33. Manhattan Cocktail.
Use mixing glass half full of ice.
1 piece of lemon peel.
1 dash syrup.
2 dashes Dr. Siegert’s Genuine Angostura
Bitters.
1 dash of orange bitters.
1/2 jigger of Vermouth,
1/2 jigger of whiskey.
Stir well; strain into cocktail glass and
serve.
1912 Anonymus: Wehman Bros.’ Bartenders’ Guide. Seite 17. Manhattan Cocktail.
(Use large bar glass.)
Fill the glass with ice,
Two or three dashes of gum syrup,
One or two dashes of bitters,
One dash of curacoa (or absinthe if required),
One-half wine-glass of whiskey,
One-haIf wine-glass of vermouth.
Stir up well, strain into a fancy cocktail glass, squeeze a
piece of lemon peel on the top and serve.
1912 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 149. Southern Club Manhattan Cocktail.
Mixing glass.
Two-thirds full shaved ice.
One dash syrup.
Four dashes Curacoa.
Two dashes Maraschino.
Two dashes Peychaud Bitters.
One small jigger Italian Vermouth.
One small jigger rye whiskey.
Strain into cool cocktail glass, squeeze orange
peel on top and serve. Don’t put peel in glass.
1912 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 150. Manhattan Cocktail.
Use large bar glass.
Fill glass with ice.
One dash gum syrup.
One or two dashes orange bitters.
One dash Curacoa — absinthe, if asked for.
One-half wine-glass whiskey.
One-half wine-glass Vermouth.
Stir with spoon, strain in cocktail glass, and serve
after squeezing lemon peel on top.
1912 Charlie Paul: American and Other Iced Drinks. Seite 26. Fancy Manhattan Cocktail.
Hall fill a half-pint tumbler with chipped ice;
add two dashes of curaçoa or maraschino; a pony
of rye whiskey; one wine-glass of vermouth; three
dashes Boker’s bitters; shake well; strain into a
claret glass, and add a small piece of lemon; if
required sweet add two dashes of gum syrup.
1912 Charlie Paul: American and Other Iced Drinks. Seite 39. Manhattan Cocktail.
Fill tumbler with chipped ice; put in three or
four drops of Angostura bitters, ditto of plain
syrup; add half a liqueur-glassful of vermouth,
half wine-glassful of Scotch whiskey; stir well with
spoon and put small piece of lemon on top.
1912 E.J.M.: The Great American Cocktail. Manhattan Cocktail.
Fill large mixing glass with ice Stir, strain,
Two dashes Angostura Bitters Squeeze Lemon
Two dashes Orange Bitters Peel on top,
Two thirds jigger 365 Rye Serve in
One third jigger M. & R. Vermouth Cocktail
. Glass
1912 Ignacio Doménech: El Arte del Cocktelero Europeo. Seite 9. Manhattan-cocktail.
(PREPARARLO EN UN ORAN VASO DE CRISTAL)
Llénese á la mitad con pedacitos de hielo pica-
do; añadir:
Dos cucharadas de las de café, de jarabe de azú-
car.
Seis gotas de angostura.
Un tercio de copa de las que se bebe el vino
Madera, de whisky.
Media copa de íd. íd. de vermut Noilly.
Mézclese todo, y se pasa á una copa ó vaso de
cocktail.
Sírvase con pequeñas pajas.
1912 John H. Considine: The Buffet Blue Book. #127. Manhattan Cocktail.
Use mixing glass half full of ice. 1 piece
of lemon peel, 1 dash of syrup, 1 dash of
Abbott’s Bitters, 1 dash of orange bit-
ters, 1/2 jigger of vermouth, 1/2 jigger of
whiskey. Stir well; strain Into cocktail
glass and serve.
1912 John H. Considine: The Buffet Blue Book. #321. Manhattan Cocktail.
2 Dashes plain Syrup, 2 or 3 dashes Ab-
bott’s Bitters. 1/2 jigger Italian Vermouth.
1/2 jigger Whiskey. After stirring well with
spoon or shaker add one Maraschino
Cherry, twist small bit of lemon peel to
top it off.
1912 Niels Larsen: 156 Recettes de Boissons Américaines. Seite 20. Manhattan Cocktail.
[A préparer dans un grand gobelet.]
Remplissez à moitié de petits morceaux de
glace. Ajoutez:
2 cuiliers à café de sirop de sucre;
6 gouttes d’angostura;
1/3 verre à madère de whisky;
1/2 – – vermout Noilly.
Mélangez le tout et passez dans un verre à
cocktail.
Servez avec de petites pailles.
1913 Bartender’s Association of America: Bartender’s Manual. Seite 24. Southern Club Manhattan Cocktail.
(Mixing
glass.) 2/3 full shaved ice; 1 dash syrup; 4 dashes
Curacoa; 2 dashes maraschino; 2 dashes Peychaud
bitters; 1 small jigger Italian vermouth; 1 small
jigger rye whisky. Strain into cool cocktail glass,
squeeze orange peel on top and serve. Don’t put
peel in glass.
1913 Bartender’s Association of America: Bartender’s Manual. Seite 34. Manhattan Cocktail No. 1.
In mixing glass 1/2 full
of fine ice; dash of syrup; dash of Angostura bit-
ters; 1/3 jigger of French vermouth, 2/3 whisky. Stir
and strain; serve with a cherry.
1913 Bartender’s Association of America: Bartender’s Manual. Seite 34. Manhattan Cocktail No. 2.
3 dashes of Curacoa;
2 dashes of Angostura bitters; 1/2 wineglass of
whisky; 1/2 wineglass of Italian vermouth; fine ice.
Stir well and strain into a cocktail glass.
1913 Carl A. Seutter: Der Mixologist. Seite 35. Manhattan-Cocktail.
3—4 Stückchen Kristalleis,
3 Dashes Angostura-Bitters,
1/2 Cocktailglas italienischen Vermouth,
1/2 „ guten amerikanischen Whisky.
Im übrigen verfahre wie bei Martini-Cocktail.
Seite 35. Martini-Cocktail.
Man mische gut mit einem Barlöffel, gebe eine Kirsche in ein
Cocktailglas, seihe das Getrànk hinein, presse den Saft aus einem
Stückchen Zitronenschale hinein und serviere. Sollte dieser Cocktail
trocken (dry) verlangt werden, dann nehme man französischen
Vermouth anstatt italienischem und serviere mit einer Olive.
1913 Hans Schönfeld & John Leybold: Lexikon der Getränke. Seite 138. Manhattan Cocktail I.
Mischglas mit 3—4 Stck. Eis, 3
Spritzer Angostura, 1/2 Cocktailglas Rye-Whisky, 1/2 Cock-
tailglas ital. Vermouth, rühren, in Cocktailglas seihen,
Kirsche, Citronenspirale.
1913 Hans Schönfeld & John Leybold: Lexikon der Getränke. Seite 138. Manhattan Cocktail II.
Ein Barglas mit 2—3 Stck. Eis,
1/2 Glas ital. Vermouth, 1 Likörglas Amerik.-Whisky,
4 Spritzer Bols-Bitter, rühren, in Cocktailglas seihen,
Citronenschale, Kirsche.
1913 Hans Schönfeld & John Leybold: Lexikon der Getränke. Seite 138. Manhattan Cocktail III, größere Quantitäten.
In ein Misch-
glas gebe: 1/2 Likörglas Angostura, 1 Likörglas Gum,
1/3 ital. Vermouth, 2/3 Fl. Rye-Whisky, gut rühren und
in Flaschen füllen, gut verkorken.
1913 Harry Montague: The Up-To-Date Bartender’s Guide. Seite 13. Manhattan Cocktail.
Fill mixing glass with fine ice.
2 dashes syrup.
1 dash Angostura bitters.
1/2 jigger vermouth.
1/2 jigger whiskey.
1 piece twisted lemon skin.
Stir; strain into cocktail glass and serve.
1913 Jacques Straub: A Complete Manual of Mixed Drinks. Seite 31. Manhattan Cocktail.
1 Dash Angostura Bitters.
1/3 Jigger Martini & Rossi Vermouth.
2/3 Jigger Green River Whiskey.
Stir.
1913 Jacques Straub: A Complete Manual of Mixed Drinks. Seite 31. Manhattan Jr. Cocktail.
Manhattan with Orange Peel.
Shake well.
1914 Anonymus (Charles S. Mahoney): New Bartender’s Guide. Seite 36. Manhattan Cocktail.
Use large bar-glass.
Fill up with shaved ice.
Two dashes of gum syrup.
Three dashes of Angostura bitters.
One-half wine-glass of Vermouth.
One-half wine-glass of whiskey.
Stir well; strain into cocktail-glass; twist a
piece of lemon peel on top and serve.
1914 Anonymus: The Art of Mixing Them. Seite 26. Manhattan Cocktail No. 1.
(A small wineglass.) 1 pony of French ver-
mouth; 1/2 pony of whisky; 3 or 4 dashes of
Angostura bitters; 3 dashes of gum syrup.
1914 Anonymus: The Art of Mixing Them. Seite 26. Manhattan Cocktail No. 2.
Two dashes of Curacoa; 3 dashes of Angostura
bitters; 1/2 wineglass of whisky; 1/2 wineglass of
Italian vermouth; fine ice. Stir well and strain
into a cocktail glass.
1914 Anonymus: The Art of Mixing Them. Seite 29. Southern Club Manhattan Cocktail.
(Mixing glass.) 2/3 full shaved ice; 1 dash
syrup; 4 dashes Curacoa; 2 dashes maraschino;
2 dashes Peychaud bitters; 1 small jigger Italian
vermouth; 1 small jigger rye whisky. Strain
into cool cocktail glass, squeeze orange peel on
top and serve. Don’t put peel in glass.
1914 Ernest P. Rawling: Rawling’s Book of Mixed Drinks. Seite 26. Manhattan Cocktail.
Fill the mixing glass with small
lumps of ice. Over this put
one-third measure French ver-
mouth
two-thirds measure Bourbon or
rye whiskey
three drops Angostura bitters
two dashes orange bitters;
stir thoroughly, working the spoon as
directed. Strain into a cocktail glass
and add a cherry in Maraschino.
This drink may be served dry or
sweet, by using either French or
Italian vermouth, the latter being
sweet. Great care must be used in the
handling of bitters, as only a few drops
are required to impart the desired
flavor.
1914 Harry Montague: The Up-To-Date Bartenders‘ Guide.Seite 13. Manhattan Cocktail.
Fill mixing glass with fine ice,
2 dashes syrup.
1 dash Angostura bitters.
1/2 jigger vermouth.
1/2 jigger whiskey.
1 piece twisted lemon skin.
Stir; strain into cocktail glass and serve.
1914 Jacques Straub: Drinks. Seite 31. Manhattan Cocktail.
1 dash Angostura bitters.
1/3 jigger Italian vermouth.
2/3 jigger bourbon. Stir.
1914 Jacques Straub: Drinks. Seite 31. Manhattan Jr. Cocktail.
Manhattan with orange peel. Shake well.
1915 John B. Escalante: Manual del cantinero. Seite 22. Manhattan Cocktail.
(Manjatan cockteil)
USE UN VASO DE LOS DE REFRESO
Echese la necesaria cantidad de hielo en pedacitos par[a]
mediar el vaso, y agréguese:
Sirope de goma . . . . . . . . . . . Unas gota[s]
Bitters de naranja . . . . . . . . . Unas gota[s]
Curaçao . . . . . . . . . . . . . . . . . Unas gota[s]
Whiskey (Rye) Americano . . . } Por partes iguales
Vermouth Torino . . . . . . . . .
Mézclese todo con una cuchara, cuélese en una copa [de]
las de cocktail, y sírvase con una corteza de limón reto[or-]
cida.
1916 Charlie Paul: Recipes of American and Other Iced Drinks. Seite 37. Manhattan Cocktail.
Fill tumbler with chipped ice; put in three
or four drops of Angostura bitters, ditto of
plain syrup; add half a liqueur-glassful of
vermouth, half wine-glassful of Scotch whiskey;
stir well with spoon and put small piece of lemon
on top.
1916 Count Benvenito Martini: Cocktail-ology. Manhattan (Dry).
3 parts Rye
1-2 part French vermouth
1-2 part Italian vermouth
Shake well; strain into cocktail glass,
and add cherry. We understand that
this recipe went along with the $24
that the Dutch paid to buy the island!
1916 Count Benvenito Martini: Cocktail-ology. Manhattan (Sweet).
2 parts Rye
1 part Italian vermouth
Shake well; strain into cocktail glass,
and add cherry. A nice, mild drink,
heartily NOT recommended for nursing
mothers or children under three!
1916 Jacob Abraham Grohusko: Jack’s Manual. Seite 53. Improved Manhattan Cocktail.
1 dash Bitters
1 dash Maraschino
50% Rye Whiskey
50% M. & R. Italian Vermouth
1/2 glass cracked ice.
Stir, strain and serve.
1916 Jacob Abraham Grohusko: Jack’s Manual. Seite 57. Manhattan Cocktail.
1 dash Angostura Bitters
50% M. & R. Italian Vermouth
50% Rye Whiskey
1/2 glass cracked ice.
Stir, strain and serve.
1916 Jacob Abraham Grohusko: Jack’s Manual. Seite 57. Manhattan Jr. Cocktail.
Manhattan Cocktail with Orange Peel.
Shake well.
1917 Hugo R. Ensslin: Recipes for Mixed Drinks. Seite 21. Manhattan Cocktail (Dry).
2/3 Whiskey
1/3 Italian Vermouth
2 dashes Angostura Bitters
Stir well in a mixing glass with cracked ice, strain and serve with an olive
in glass and a twist of lemon peel on top.
1917 Hugo R. Ensslin: Recipes for Mixed Drinks. Seite 22. Manhattan Cocktail (Sweet).
Made the same as Manhattan (dry) adding 2 dashes Gum Syrup and serve with
a cherry instead of an olive.
1917 Jacob A. Didier: The Reminder. Seite 11. Manhattan Cocktail.
Use a mixing glass, half fill with
cracked ice.
1 dash of gum syrup.
1 dash of Aromatic bitters.
1/2 drink of Italian vermouth.
1/2 drink of whiskey.
Stir, strain into a cocktail glass,
twist lemon peel on top and serve.
(Add cherry or olive if desired).
1917 Jacob A. Didier: The Reminder. Seite 11. Manhattan Cocktail (Dry).
Use a mixing glass, half fill with
cracked ice.
2 dashes of orange bitters.
1/3 drink of French vermouth.
1/3 drink of whiskey.
Stir, strain into a cocktail glass
and serve.
(Add cherry or olive if desired).
1917 Jacob A. Didier: The Reminder. Seite 108. Manhattan Cocktails.
(One Quart)
1/2 pony of curacoa (red),
1/2 pony of gum syrup,
1/2 pony of Angostura or Pey-
chaud bitters.
1/3 bottle of vermouth (Italian).
2/3 bottle of whiskey.
Mix the above in the same manner
as the bottle whiskey cocktails.
1917 Jacob A. Didier: The Reminder. Seite 138. Manhattan Cocktail.
(Five Gallons)
Made similar to whiskey cocktail,
using:
4 bottles of Italian vermouth.
3 gallons of whiskey
in place of four gallons of whiskey
called for in Whiskey Cocktail recipe.
1918 Anonymus: „Home Brewed“. Seite 26. Manhattan Cocktail.
(Use small wine-glass.)
One pony French vermouth; 1/2 pony
whiskey; 3 or 4 dashes Boker’s or An-
gostura bitters; 3 dashes gum syrup;
serve.
1919 Albert A. Hopkins: Home Made Beverages. Seite 206. Manhattan Cocktail.
Vermouth, 1/2 wineglassful; whiskey, 1/2 wineglassful;
simple syrup, 30 drops; Angostura bitters, 10 drops;
Curaçoa, 6 drops; a little shaved ice; lemon peel, 1 small
strip. Put all the ingredients, except the lemon rind, into
a large tumbler, cover the top closely, shake well, and
strain into a wineglass. Place the strip of lemon peel on
the top, and serve.
1920 Anonymus: Down the Hatch. Seite 14. Manhattan Cocktail.
(contents for one bottle)
Made just like recipe for Creole Cocktail, only it is divided
in this way:
5 ponies French 5 ponies Italian Martini
Vermouth Rossi
5 ponies Martini Rossi Sweet
Fill quart with good Whiskey
1920 Anonymus: Down the Hatch. Seite 14. Manhattan Cocktail.
1 tsp Natural Syrup 1 pony Italian Vermouth
3 drops Angostura Bitters 1 pony French Vermouth
1/2 tsp Peyschaud Syrup 1 pony Rye Whiskey
1/2 scoop broken Ice
Strain into a thin glass; flavor with Absinthe if desired.
1920 Anonymus: Good Cheer. Seite 16. Manhattan Cocktail.
1 dash Angostura bitters.
1/3 shot Italian vermouth.
2/3 shot bourbon. Stir.
1920 Anonymus: Gooderham & Worts Limited. Seite 22. Manhattan Cocktail.
Fill shaker 1/2 full cracked
ice
2/3 G & W “Four Roses”
Rye Whiskey
1/3 Italian Vermouth
dash of Angostura Bitters
Shake well, strain into
cocktail glass, with
cherry.
(Named after the island on
which stands New York City.)
1920 Anonymus: Metropolitain Club, Washington, D. C., Cocktails. Seite 12. Manhattan.
One-third Italian Ver-
mouth, two-thirds whiskey, four dashes
of orange or two dashes of Angostura
Bitters, if preferred.
1920 Carl A. Seutter: Der Mixologist. Seite 35. Manhattan-Cocktail.
3—4 Stückchen Kristalleis,
3 Dashes Angostura-Bitters,
1/2 Cocktailglas italienischen Vermouth,
1/2 „ guten amerikanischen Whisky.
Im übrigen verfahre wie bei Martini-Cocktail.
Seite 35. Martini-Cocktail.
Man mische gut mit einem Barlöffel, gebe eine Kirsche in ein Cock-
tailglas, seihe das Getränk hinein, presse den Saft aus einem Stück
chen Zitronenschale hinein und serviere. Sollte dieser Cocktail trocken
(dry) verlangt werden, dann nehme man französischen Vermouth
anstatt italienischem und serviere mit einer Olive.
1920 Ferruccio Mazzon: Guida del barman. Seite 15. Manhattan Cocktail.
Riempite per 1/3 il bicchierone di ghiaccio
sminuzzato, aggiungendovi:
1 cucchiaino di sciroppo di Gomma o
zucchero in polvere
5 goccie d’Angostura
1/4 bicchiere a marsala di whisky
1/2 bicchiere a marsala di vermouth di
Torino.
Agitate bene e versate col cucchiaio da
Bar in un bicchiere a cocktail spremete un
po’ di buccia di limone e, servite con paglie.
1920 Niels Larsen: 156 Recettes de Boissons Américaines. Seite 20. Manhattan Cocktail.
[A préparer dans un grand gobelet.]
Remplissez à moitié de petits morceaux de
glace. Ajoutez:
2 cuiliers à café de sirop de sucre;
6 gouttes d’angostura;
1/3 verre à madère de whisky;
1/2 – – vermout Noilly.
Mélangez le tout et passez dans un verre à
cocktail.
Servez avec de petites pailles.
1921 Adolphe Torelli: Guide du barman. Seite 73. Manhattan Cocktail.
Shaker avec glace pilée,
deux traits angustura, trois traits curaçao, deux
de noyau, un verre à liqueur Rye Whisky, un
demi-verre à madère de vermouth Martini et
Rossi, agiter et paser dans verre à cocktail, gar-
nir d’une cerise et zeste citron pressé.
1921 Victor Hugo Himmelreich: American Drinks. Seite 5. Manhattan I.
Gebe in das Mischglas einige Stückchen klares Eis,
1 Schuss Angostura, 1/2 Vermouth, 1/2 Whisky wird
mit Citronenschale, Olive oder Kirsche (d. i. Agrio
oder Sangrio) serviert.
1921 Victor Hugo Himmelreich: American Drinks. Seite 6. Manhattan II.
Gebe in das Mischglas einige Stückchen klares Eis,
3 Schuss Angostura und 1 Schuss Absinthe, 1/2 Ver-
mouth, 1/2 Whisky, wird mit Citronenschale, Olive oder
Kirsche serviert.
In der Č. S. R. wird in Ermangelung des franzö-
sischen Vermouth, italienischer verwendet.
1922 Anonymus: Quelques recettes pour boissons américaines. Seite 33. Manhattan Cocktail.
Verre no 5.
Prendre le verre à mélange n° 1, mettre quelques mor-
ceaux de glace:
3 traits d’ANGOSTURA-BITTER BOLS.
Finir avec RYE WHISKY et VERMOUTH TURIN,
quantités égales, bien remuer, passer dans le verre n° 5.
Servir avec un zeste de citron, une cerise ou une olive,
au goût du consommateur.
1922 Robert Vermeire: Cocktails. Manhattan Cocktail.
Fill a bar glass half full of broken ice and add:
1 or 2 dashes of Angostura Bitters.
2 or 3 dashes of Gum Syrup or Curacao.
1/4 gill of Rye Whisky.
1/4 gill of Italian Vermouth.
1 dash of Absinthe if required.
Stir up well, strain into a cocktail-glass, add cherry, and squeeze lemon-peel on top.
This is a very old, but still one of the best-known cocktails, called after the district in New
York.
When required dry, use French Vermouth instead of Italian Vermouth. When desired
medium, use:
1/4 gill of Rye.
1/8 gill of French Vermouth.
1/8 gill of Italian Vermouth.
1922 W. Slagter: Hoe maakt men american plainen fancy drinks. Seite 75. Manhattan Cocktail (algemeene).
Behandelen als recept No. 255. (Martinie.)
In plaats van Gin, neemt men Canadian-
club Whisky.
[Vult den Shaker met:
Eenige stukjes ijs
1/2 Cocktailglas London Gin
1/4 Cocktailglas Vermouth-Italie
1/4 Cocktailglas Vermouth-France
5 Druppen Angostura
Behandeling als recept No. 228. Als
vrucht een Olijf of Druif.]
1922 W. Slagter: Hoe maakt men american plainen fancy drinks. Seite 75. Manhattan Cocktail Dry.
Behandelen als recept No. 256. (Martinie.)
Echter in plaats van Gin, Canadianclub
Whisky.
[Doet in den Shaker:
Eenige stukjes ijs
1/2 Cocktailglas Old Tom Gin
1/2 Cocktailglas Vermouth-france.
Behandeling als recept No. 228.
Als vrucht een olijf.]
1922 W. Slagter: Hoe maakt men american plainen fancy drinks. Seite 76. Manhattan Cocktail Sweet.
Behandelen als recept No. 257. (Martinie).
In plaats vari Gin neemt men Canadian-
club Whisky.
[Doet in den Shaker:
Eenige stukjes ijs
1/2 Cocktailglas Vermouth- Italie
1/2 Cocktailglas London Gin.
4 Druppen Angostura
4 Druppen Curaçao
1 Koffielepel Gomsiroop.
Behandeling als recept No. 228. Vooraf
maakt men aan het Cocktailglas een
suikerrand. Deze suikerrand verkrijgt
men gemakkelijk. Men houdt het Cock-
tailglas met de rand een paar millimeter
onder water, en plaatst het daarna in
de poedersuiker. Als vrucht een paar
kersen.]
1923 Harry McElhone: „Harry“ of Ciro’s ABC of Mixing Cocktails. Seite 47. Manhattan Cocktail.
1 dash of Angostura Bitters, 2/3 Rye Whisky,
1/3 Italian Vermouth.
Shake well, strain into cocktail glass, with cherry.
(Named after the island on which stands New
York city.)
1923 P. Dagouret: Le Barman Universel. Seite 28. Manhattan Cocktail.
Gobelet n° 3, au 1/4 plein de petite glace.
3 traits angostura.
1 cuiller à café sirop de sucre.
1 verre à liqueur rye whisky.
1/2 verre à madère vermouth Noilly.
Remuer. Passer dans verre n° 8 où se trouve un
zeste de citron pressé. Courtes pailles.
1924 A. Brehmer: Das Mixerbuch. Seite 117. Fancy Manhattan Cocktail.
Man tue in ein zur Hälfte
mit geschabtem Eis gefülltes Glas 2 Spritzer Curaçao
oder Maraschino, 1/2 Glas voll Whiskey, 1 Weinglas voll
Wermutwein sowie 3 Spritzer Bokers Bittern, schüttle
gut durch, seihe die Mischung in ein Rotweinglas und
richte mit etwas Zitronenschale belegt an.
1924 A. Brehmer: Das Mixerbuch. Seite 119. Manhattan Cocktail.
Man menge in einem Becher voll
Eis 2—3 Spritzer Gum-Sirup, 1—2 Spritzer Bittern, je
1/2 Weinglas voll Whiskey und Wermutwein, seihe die
Mischung in ein Glas und richte mit einem Stückchen
Zitronenschale an.
1924 Anonymus: Angostura Bitters Centenary Recipe Book. Seite 7. Manhattan Cocktail.
One-third wineglass whisky; one-third wine-
glass Vermouth; three dashes Dr. Siegert’s Angos-
tura Bitters; one lump sugar, and serve with ice.
1924 Antonio Fernández: Manual del barman. Seite 29. Manhattan Cocktail.
Es un vaso de los usa-
dos para refrescos, mézclese lo que sigue: algunos
trozos de hielo, dos gotas de Bitter de Angostura,
un chorro de Curaçao, media copa de Vermouth
Torino y media copa de Whisky Americano.
Revuélvase con una cuchara de mango largo y
sírvase colado en una copa adecuada con una
guinda, frutilla u otra fruta disponibles y si se
desea, una corteza de limón exprimida por en-
cima.
Este “Cocktail” ha sido uno de los primeros
creados por los profesionales nortemareieanos,
llegando a ser uno de los favoritos de los bebedo-
res de buen gusto; su nombre lo toma del indí-
gena que lleva la isla en que se halla asentada la
eindad de New York.
1924 Carlo Beltramo: Carlo’s Cocktails. Seite 33. Manhattan cocktail.
Se prépare dans le tumbler rempli de glace
en morceaux: Quelques gouttes d’orange bit-
ter, quelques gouttes de curaçao, quelques
gouttes de sirop de sucre, 1/3 de Whisky ca-
nadien, 1/3 de vermouth italien. — Bien re-
muer et servir avec une cerise.
Ce drinks est un des plus anciens et des
plus recommandables. Il porte la nom d’un
quartier de New-York. Il peut se faire aussi
plus sec en ajoutant du vermouth français en
place du vermouth italien et quelques gouttes
d’absinthe.
1924 León Pujol & Oscar Muñez: Manual del Cantinero. Seite 24. Manhantan Dulce.
1/2 Vermouth Italiano.
1/2 Whisky Americano.
1 gota angostura.
Bátase en vaso y sirvase en copa cocktail con guinda
1924 León Pujol & Oscar Muñez: Manual del Cantinero. Seite 24. Manhantan Seco.
Lo mismo que el anterior poniendo vermouth Francés en
vez de Italiano, sírvase con aceituna en vez de ceresa.
1924 León Pujol & Oscar Muñez: Manual del Cantinero. Seite 42. Manhattan.
Jugo de 1 limón.
1/2 cucharadita azúcar, 3 gotas ron.
1 vaso de fizz de vino clarete.
Bátase y sirvase en vaso grande con hielo adornado con
frutas.
1924 M. E. Steedman & C. H. Senn: Home-Made Summer and Winter Drinks. Seite 143. Manhattan.
Put 1/2 a wineglassful each, of whisky and
vermouth into a glass, add a dash of Curaçao
and Angostura bitters, and sugar to taste.
Fill up with shaved ice, shake and serve with
a thin slice of lemon on the top.
1925 Anonymus: About Town Cocktail Book. Seite 17. Manhattan.
THIS is one of the very oldest cocktails and perhaps one of the
best. It is named, of course, after the Island of Manhattan and
probably originated in New York.
A dry Manhattan may be made with French Vermouth instead
of Italian.
Fill a bar glass half full of broken ice and add:
1 or 2 dashes of Angostura Bitters
1/4 gill of Rye Whisky
1/4 gill of Italian Vermouth
1 dash of Aniset if required
Stir up well, strain into a cocktail glass, add cherry and squeeze
lemon-peel on top.
1925 Carl A. Seutter: Der Mixologist. Seite 35. Manhattan-Cocktail.
3-4 Stückchen Kristalleis,
3 Dashes Angostura-Bitters,
1/2 Cocktailglas italienischen Vermouth,
1/2 ” guten amerikanischen Whisky.
Im übrigen verfahre wie bei Martini-Cocktail.
[Man mische gut mit einem Barlöffel, gebe eine Kirsche in ein Cocktail-
glas, seihe das Getränk hinein, presse das Öl aus einem Stück-
chen Zitronenschale hinein und serviere. Sollte dieser Cocktail trocken
(dry) verlangt werden, dann nehme man französischen Vermouth
anstatt italienischem und serviere mit einer Olive.]
1925 „Robert“ Buckby & George Stone: The Buckstone Book of Cocktails. Seite 41. Manhattan Cocktail.
1/2 Canadian Club Whisky, 1/4 Italian Ver-
mouth, 1/4 French Vermouth.
Stir
1926 Anonymus: The Cocktail Book. Seite 19. Manhattan Cocktail.
Use Mixing Glass.
TWO dashes gum syrup; two dashes
Boker’s bitters; one-half Italian ver-
mouth; one-half whiskey. Fill with ice,
mix, and strain. Add a small twist of
lemon peel.
1926 Anonymus: The Cocktail Book. Seite 20. Manhattan Cocktail Dry.
MAKE the same as a Manhattan cock-
tail, leaving out the syrup.
1926 Anonymus: The Cocktail Book. Seite 20. Manhattan Cocktail Extra Dry.
MAKE the same as the dry cocktail,
using French vermouth instead of
Italian.
1926 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 59. Manhattan Cocktail.
1 dash of Angostura Bitters, 2/3 Canadian Club
Whisky, 1/3 Ballor Italian Vermouth.
Shake well, strain into cocktail glass, with cherry.
(Named after the island on which stands New
York city.)
1926 W. Slagter: Cocktails. Seite 60. Manhattan Cocktail (Medium).
Behandelen als recept No. 167 (Martini).
lnplaats van Gin neemt men Whisky.
[Vult den Shaker met:
Eenigc stukjes ijs
1/2 Cocktailglas Gordon Dry of Old T om
Gin
1/4 Cocktailglas Vermouth-Italie
1/4 Cocktailglas Vermouth-France
5 Druppen Angostura.
Behandeling als recept No. 87.
Als vrucht een Olijf of Druif.]
1926 W. Slagter: Cocktails. Seite 60. Manhattan Cocktail Dry.
Behandelen als recept No. 168 (Martini).
Echter inplaats van Gin. Whisky.
[Doet in den Shaker:
Eenige stukjes ijs
1/2 Cocktatlglas Gordon Dry Gin
1/2 Cocktailglas Vermouth-France.
Behandeling als recept No. 87.
Als vrucht een Olijf.]
1926 W. Slagter: Cocktails. Seite 60. Manhattan Cocktail Sweet.
Behandelen als recept No. 169 (Martini).
lnplaats van Gin neemt men Whisky.
[Doet in den Shaker:
Eenige stukjes ijs
1/2 Cocktailglas Vermouth-Italie
1/2 Cocktailglas Gordon’s Old Tom Gin
4 Druppen Angostura
4 Druppen Curaçao
1 Koffielepel Gomsiroop.
Behandeling als recept No. 87.]
1927 Adolphe Torelli: American Drinks Dictionary. Seite 105. Manhattan Cocktail.
Dans un shaker
avec de la glace pilée, deux traits d’Angustura,
Curaçao et Noyau, un verre à liqueur de Rye-
Whisky , un demi-verre de Vermouth Italien, agi-
ter, passer dans un verre à cocktail. Garnir d’une
cerise, zeste de citron. Courtes pailles.
1927 Adolphe Torelli: American Drinks Dictionary. Seite 105. Manhattan Dry Cocktail.
Dans un
shaker avec de la glace pilée, deux traits d’An-
gustura et de Noyau, un verre à liqueur de Rye-
Whisky , un demi-verre de Vermouth Français.
Agiter, passer dans un verre à cocktail. Garnir
d’un zeste de citron pressé. Courtes pailles.
1927 Anonymus: El Arte de Hacer Un Cocktail. Seite 43. Manhattan.
Gota de Angostura bitters.
1/3 vermouth italiano.
2/3 whiskey americano.
Bátase y adórnese con una guinda.
1927 Anonymus: The Cocktail Book. Seite 19. Manhattan Cocktail.
Use Mixing Glass.
TWO dashes gum syrup; two dashes
Boker’s bitters; one-half Italian ver-
mouth; one-half whiskey. Fill with ice,
mix, and strain. Add a small twist of
lemon peel.
1927 Anonymus: The Cocktail Book. Seite 20. Manhattan Cocktail – Dry.
MAKEE the same as a Manhattan cock-
tail, leaving out the syrup.
1927 Anonymus: The Cocktail Book. Seite 20. Manhattan Cocktail – Extra Dry.
MAKE the same as the dry cocktail,
using French vermouth instead of
Italian.
1927 Frederick Davies & Seymour Davies: Drinks of All Kinds. Seite 27. Manhattan.
Put into a large tumbler half a wineglass of
vermouth, half a wineglass of whisky, thirty
drops of gum syrup, ten drops of Angostura
bitters, and six drops of curaçoa; add a little
shaved ice, shake well, strain into a wineglass,
and put a small piece of lemon-peel on the top.
1927 Harry McElhone: Barflies and Cocktails. Seite 43. Manhattan Cocktail.
1 dash of Angostura Bitters, 2/3 Rye Whisky, 1/3 Italian
Vermouth.
Shake well, strain into cockail glass, with cherry.
(Named after the island on which stands New York city.)
1927 Jean Lupoiu: 370 recettes de cocktails. Seite 63. Manhattan Cocktail.
2 jets Angostura, 1/3 Cinzano, 2/3 Rye
Whisky.
1927 Judge Jr.: Here’s How. Seite 56. Manhattan.
1 part rye;
1 part Italian vermouth;
a dash of grenadine;
cracked ice.
1927 Maraya Vélez de Sánchez: Cocktails bebidas heladas ponches de todas clases. Seite 25. Manhattan.
Se ponen en un vaso grande media copa de whiskey y
la misma cantidad de vermouth, se les añaden una cucha-
radita de curazao, unas gotas de amargo de Angostura y
azúcar según el gusto; se le pone hielo machacado, se
sacude bien y se sirve con una rebanada de limón por
encima.
1927 Marcel Requien & Lucien Farnoux Reynaud: L’Heure du Cocktail. Seite 63. Manhattan-Cocktail.
2 traits d’augns-
tura, 2/3 Rye Whisky, 1/3 Vermouth italien. Frapper
à la timbale. Une cerise.
1927 Nina Toye & A. H. Adair: Petits & grands verres. Seite 35. Le Manhattan. Manhattan Cocktail.
Frapper dans le gobelet trois verres de rye-wisky,
un verre et demi de vermouth italien et un verre et
demi de vermouth français.
1927 Paul E. Lowe: Drinks. Seite 64. Manhattan Cocktail.
Fill large bar glass with shaved ice.
3 dashes gum syrup.
3 dashes Angostura or Boker’s bit-
ters.
1/2 jigger French or Italian Ver-
mouth.
1/2 jigger whiskey.
Stir; strain into cocktail glass; twist
a piece of lemon peel on top and serve.
1927 Paul Fouassier: Pour le distillateur. Seite 88. Manhattan Cocktail.
Bien mélanger eri ajou-
tant un petit excès de glace pilée:
2 projections curaçao
2 projections amer angostura
3 projections sirop de gomme.
1/2 verre â madère de whisky.
1 verre à madère de vermouth.
On ajoute plus ou moins d’eau selon degré désiré.
1927 Pedro Chicote: El bar americano en España. Seite 63. Manhattann-Cocktail.
Prepárese en un gran vaso de cristal:
1 cucharada de hielo picado.
2 gotas de Angostura.
3 – de curaçao.
1/4 copita de vermut Noilly Prats.
3/4 – de whisky Canadian Club.
Agítese muy bien con una cucharilla larga de
las de refresco y sírvase en copa de cocktail,
agregándole una guinda.
1927 Piero Grandi: Cocktails. Seite 43. Manhattan Cocktail.
Une goutte d’Angoustura Bitters, 2/3 de Rye
Whisky, 1/3 de Vermouth Italien. Mélangez
bien et versez dans un verre à Cocktail, avec
Cherry.
1928 Anonymus: A.B.C. of Mixing Cocktails. Manhattan Cocktail.
Fill shaker 1/2 full cracked
ice
2/3 G & W “Four Roses”
Rye Whiskey
1/3 Italian Vermouth
dash of Angostura Bitters
Shake well, strain into
cocktail glass, with
cherry.
(Named after the island on
which stands New York City.)
1928 Anonymus: The Cocktail Book. Seite 19. Manhattan Cocktail.
Use Mixing Glass.
TWO Dashes gum syrup; two dashes
Boker’s bitters; one-half Italian ver-
mouth; one-half whiskey. Fill with ice,
mix, and strain. Add a small twist of
lemon peel.
1928 Anonymus: The Cocktail Book. Seite 20. Dry Manhattan Cocktail.
MAKE the same as a Manhattan cock-
tail, leaving out the syrup.
1928 Anonymus: The Cocktail Book. Seite 20. Extra Dry Manhattan Cocktail.
MAKE the same as the dry cocktail
using French vermouth instead of
Italian.
1928 Charles S. Warnock: Giggle Water. Seite 50. Manhattan Cocktail.
(Use small bar-glass)
Take 2 dashes of Curagoa or Maraschino
1 pony of rye whiskey
1 wine-glass of Vermouth
3 dashes of Boker’s bitters
2 small lumps of ice
Shake up well, and strain into a claret glass. Put a quarter
of a slice of lemon in the glass and serve. If the customer
prefers it very sweet use also two dashes of gum syrup.
1928 Charles S. Warnock: Giggle Water. Seite 91. Manhattan Cocktail.
Two-thirds Rye Whiskey
One-third Italian vermouth
Stirred
1928 Jerry Thomas: The Bon Vivant’s Companion. Seite 56. Manhattan Cocktail.
Use small bar glass
Two dashes of curaçao or One wineglass of vermouth.
maraschino. Three dashes of bitters.
One pony of rye whiskey. Two small lumps of ice.
Shake up well, and strain into a claret glass. Put a quarter
of a slice of lemon in the glass and serve. If the customer
prefers it very sweet use also two dashes of gum syrup.
1928 Pedro Chicote: Cocktails. Seite 181. Manhattan Cocktail.
Prepárese en un gran vaso de cristál:
1 cucharada de hielo picado.
2 gotas de Angostura.
3 – de curaçao.
1/4 de copita de vermut italiano.
3/4 – de whisky Canadian Club.
Agítesé muy bien con una cucharilla larga de
las de refresco y sírvase en copa de cocktail, agre=
gándole una guinda.
1929 Adolphe Torelli: American Drinks Dictionary. Seite 105. Manhattan Cocktail.
Dans un shaker
avec de la glace pilée, deux traits d’Angustura,
Curaçao et Noyau, un verre à liqueur de Rye-
Whisky, un demi-verre de Vermouth Italien, agi-
ter, passer dans un verre à cocktail. Garnir d’une
cerise, zeste de citron. Courtes pailles.
1929 Adolphe Torelli: American Drinks Dictionary. Seite 106. Manhattan Dry Cocktail.
Dans un
shaker avec de la glace pilée, deux traits d’An-
gustura et de Noyau, un verre à liqueur de Rye-
Whisky, un demi-verre de Vermouth Français.
Agiter, passer dans un verre à cocktail. Garnir
d’un zeste de citron pressé. Courtes pailles.
1929 Anonymus: Cocktails de Paris. Manhattan.
2 traits Angustura Focking
2 traits Cointreau
2/3 Johnnie Walker Whisky
1/3 Vermouth Noilly
Servir avec un zeste de citron.
1929 Anonymus: For Home Use. Seite 4. Manhattan Cocktail (Harveys).
Use shaker or mixing glass.
3 dashes of Syrup, 3 dashes Bitters, 1/2
wineglass Italian Vermouth, 1/2 wineglass
Harvey’s Whisky.
Fill with Ice, mix, strain; add a small twist
of Lemon Peel.
1929 Anonymus: For Home Use. Seite 5. Manhattan Dry.
Same as Manhattan, leaving out Syrup,
and serve with Olive.
1929 Anonymus: Life and Letters of Henry William Thomas. Seite 39. Manhattan.
Into the shaking glass were placed one part each of Italian
Vermouth and two parts Rye whiskey with a dash of Angostura. Well
shaken with crushed ice and strained into glass in which was placed a
Maraschino cherry. A twist of lemon peel on top was the last touch.
Price 15¢.
1929 Frank Shay: Drawn form the Wood. Seite 178. Manhattan Cocktail.
One part Rye Whiskey
One part French Vermouth
One jigger Curacoa
Two dashes Bitters
Ice, shake and strain into a cocktail glass in which a
maraschino cherry has been dropped
1929 Frank Shay: Drawn form the Wood. Seite 178. Simple Manhattan Cocktail.
Two parts Rye Whiskey
One part Italian Vermouth
Stir and serve as above
1929 Jerry Thomas: The Bon Vivant’s Guide. Seite 56. Manhattan Cocktail.
. Use small bar glass
Two dashes of curaçao or One wineglass of vermouth.
maraschino. Three dashes of bitters.
One pony of rye whiskey. Two small lumps of ice.
Shake up well, and strain into a claret glass. Put a quarter
of a slice of lemon in the glass and serve. If the customer
prefers it very sweet use also two dashes of gum syrup.
1929 Juan A. Laser: Libro de cocktail. The Cocktail Book. Seite 12. Manhattan Cocktail.
Use la copa fría
Mitad jugo de mandarina con una cucharaditat
de azúcar bien disuelta.
Mitad Old Tom Gin.
Bátalo en la cotelera con hielo bien picado, cué-
lelo y sírvalo en la copa de Cocktail fría.
1929 Juan A. Laser: Libro de cocktail. The Cocktail Book. Seite 12. Manhattan Cocktail (dulce).
Use la copa fría
Dos gotas Amargo Angostura.
Mitad vermouth italiano.
Mitad Whiskey.
Media cucharadita de azúcar.
Revuélvalo en un vaso con dos trozos de hielo
y sírvalo en la copa de Cocktail fría, con una casca-
rita de limón.
1929 Juan A. Laser: Libro de cocktail. The Cocktail Book. Seite 12. Manhattan Cocktail (seco).
Use la copa fría
Igual procedimiento que para el anterior, usando
vermouth francés Noilly Prat en vez de vermouth
italiano.
1929 Juan A. Laser: Libro de cocktail. The Cocktail Book. Seite 38. Manhattan Cocktail (Sweet).
Use a chilled glass
Two drops of Angostura Bitters.
One part Whiskey.
One parte Italian Vermouth.
1/2 Teaspoonful of sugar.
Stir in glass with two pieces of ice and serve
in chilled cocktail glass with small slice of lemon rind.
1929 Juan A. Laser: Libro de cocktail. The Cocktail Book. Seite 38. Manhattan Cocktail (Dry).
Use a chilled glass
Same as above using French Vermouth instead
of Italian.
1929 P. Dagouret: Le Barman Universel. Seite 29. Manhattan Cocktail.
Gobelet n° 3, au 1/4 plein de petite glace.
3 traits angostura.
1 cuiller à café sirop de sucre.
1 verre à liqueur rye whisky.
1/2 verre à madère vermouth Noilly.
Remuer. Passer dans verre n° 8 où se trouve un
zeste de citron pressé. Courtes pailles.
1929 Schürger Rezsö: A Mixer. Seite 15. Manhattan.
1/3 olasz Vermouth, 2/3 Whisky, 4 gyüszü
Orange Bitters, keverni.
1929 Schürger Rezsö: A Mixer. Seite 15. Manhattan (más).
1 hosszú pohár tele törött jéggel, 2 kávés-
kanál cukorlé, 1—2 csep Angostura, 1/2 pohár
Curacao vagy Absynt, 1/2 pohár Vermouth, 1
szelet citrom, felszolgálni.
1930 Anderson Fredericks: 100 Cocktails. Seite 20. The Manhattan.
1 part Rye Whisky 2 dashes Angostura
1 part Regular Vermouth Bitters
. 1/4 teaspoon Sugar
. Serve with a Cherry.
1930 Anderson Fredericks: 100 Cocktails. Seite 23. Improved Manhattan Cocktail.
1 part Rye Whisky 1 dash Maraschino
1 part Regular Vermouth 1/2 glass cracked ice
1 dash Bitters
1930 Anonymus: Cocktails by „Jimmy“ Late of Ciro’s London. Seite 53. Manhattan.
1 part Rye Whisky
1 part Italian Vermouth
2 dashes Angostura Bitters per cocktail
Squeeze a piece of lemon peel on top.
If required dry, substitute French for
Italian Vermouth.
1930 Anonymus: For Home Use. Seite 10. Manhattan Cocktail.
Use shaker or mixing glass.
3 dashes Syrup.
3 dashes Angostura Bitters.
1/2 wineglass Italian Vermouth.
1/2 wineglass Whisky.
Fill with ice, mix, and strain.
Add a small twist of lemon peel.
1930 Anonymus: For Home Use. Seite 10. Manhattan Cocktail (Dry).
Make the same as a Manhattan
Cocktail, leaving out the syrup,
and serve with an olive.
1930 Anonymus: For Home Use. Seite 10. Manhattan Cocktail (Extra Dry).
Make the same as the Dry Man-
hattan Cocktail, using French
Vermouth instead of Italian.
1930 Anonymus: Here’s How. Seite 13. Manhattan Cocktail.
1 dash Angostura bitters.
1/3 shot Italian vermouth.
2/3 shot bourbon. Stir.
1930 Charles Nicholas Reinhardt: „Cheerio!“. Seite 39. Manhattan Cocktail.
To one part Rye whiskey add an equal amount of
Italian Vermouth (French if dry is preferred), add two
dashes bitters, two dashes gum, crushed ice, shake well
and serve with a Maraschino cherry.
1930 Charlie Roe & Jim Schwenck: The Home-Bartender’s Guide. Seite 46. Simple Manhattan.
Two parts Rye Whiskey
One part Italian Vermouth
Shake well with fine ice and strain
Ah, those marvelous Manhattans! Favorite of all
the clubs – joy of every well-managed house party,
they have maintained their popularity ever since
cocktails came in vogue. Here’s to you, Manhat-
tan, may your towers ever pierce the sky, and may
your cellars never quite run dry!
1930 Charlie Roe & Jim Schwenck: The Home-Bartender’s Guide. Seite 46. Manhattan.
One part Rye Whiskey
One part Italian Vermouth
One jigger Curacao
Two dashes Bitters
Ice, shake and strain into a cocktail glass
in which a Maraschino Cherry has been
dropped
Slightly more fancy than the simple Manhattan,
and the Italian Vermouth makes it a bit sweet.
As we understand it, this one was named after the
Manhattan Club in New York.
1930 Charlie Roe & Jim Schwenck: The Home-Bartender’s Guide. Seite 47. Manhattan Extra Dry.
Mix same as Manhattan Cocktail
Use French Vermouth instead of ltalian
One of the best before-dinner appetizers in the
whole book. A real favorite with experienced
quaffers everywhere.
1930 Dexter Mason: The Art of Drinking. Seite 52. Manhattan.
1 part whiskey
1 part vermouth
1/4 part sugar syrup or powdered sugar
A dash of Angostura bitters.
1930 Edgar Baudoin: Les Meilleurs Cocktails. Seite 21. Manhattan Cocktail.
2 jets Angostura, 1/3 Cinzano, 2/3 Rye Whisky.
1930 F. Koki: Cocktails. Manhattan Cocktail.
Barglas mit Eis.
3 Dashes Angostura Bitters,
1/2 Cocktailglas ital. Vermouth,
1/2 ” guten amer. Whisky.
Im übrigen verfahre man wie bei Martini Cocktail.
[Mische mit einem Barlöffel, lege ins Cocktailglas eine Kirsche,
presse den Saft aus einem Stückchen Zitronenschale hinzu
und servire.]
1930 Gerardo Corrales: Club de Cantineros. Seite 48. Manhattan Cocktail (dulce).
Gotas Angostura.
1/3 vermouth Italiano.
2/3 whiskey Bourbon. Revuélvase.
1930 Gerardo Corrales: Club de Cantineros. Seite 48. Manhattan Cocktail (seco).
1/2 vermouth Francés.
1/2 whiskey Rye. Revuélvase.
1930 Gerardo Corrales: Club de Cantineros. Seite 48. Manhattan Jr. Cocktail.
Igual al Martini dulce, con cáscara de naranja,
y bien batido.
1930 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 57. Manhattan Cocktail.
1 dash of Angostura Bitters, 2/3 Canadian Club
Whisky, 1/3 Ballor Italian Vermouth.
Shake well, strain into cockail glass, with
cherry.
(Named after the island on which stands New
York city.)
1930 Jere Sullivan: The Drinks of Yesteryear. Seite 23. Manhattan.
1/3 Italian Vermouth
2/3 Rye Whiskey
Stir and strain into cocktail glass
Add cherry.
1930 Judge Jr.: Noble Experiments. Seite 60. Manhattan.
2/3 jigger Bourbon
1/3 jigger Italian Vermouth
1 dash Angostura Bitters
Stir.
1930 Knut W. Sundin: Two Hundred Selected Drinks. Seite 23. Manhattan Cocktail.
Fill a bar glass half full of broken ice and add:
1 or 2 dashes of Angostura bitter
2/3 of Rye Whisky
1/3 of Italian Vermouth.
Stir well, strain into a cocktail glass and add
a cherry.
1930 Miguel R. Reguera: Cocktails. Seite 44. Manhatan Cocktail.
En una cocktelera, con hielo picado:
Unas gotas de Angostura.
1/2 copa de whisky canadiense
1/2 » de vermouth francés.
Agítese y sírvase con corteza de limón.
1930 Pedro Chicote: Le ley mojada. Seite 185. Manhattann-Cocktail.
Prepárese en un gran vaso de cristal:
1 cucharada de hielo picado.
2 gotas de Angostura.
3 — de curaçao.
1/4 de copita de vermut italiano.
3/4 — de whisky Canadian Club.
Agítese muy bien con una cucharilla larga de
las de refresco y sírvase en copa de cocktail, agre-
gándole una guinda.
1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 54. Manhattan.
Whisky . . . . . . . . . . . . . 2/3 jigger Orange Bitters . . . . . . 2 dashes
It. Vermouth . . . . . . . 1/3 jigger Angostura . . . . . . . . . . 2 drops
Stir well with ice, strain into chilled cocktail glass, add Maraschino cherry
or pickled hazelnut and serve.
1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 54. Manhattan No. 2.
Whisky . . . . . . . . . . . . . 1/2 jigger Curacoa . . . . . . . . . . . . 1 dash
It. Vermouth . . . . . . . 1/2 jigger Angostura . . . . . . . . . . 2 drops
Stir well with ice, strain into chilled cocktail glass, add Maraschino cherry
or pickled hazelnut and serve.
1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 54. Manhattan No. 3.
Whisky . . . . . . . . . . . . . 1 jigger It. Vermouth . . . . . . . 1/3 jigger
Absinthe . . . . . . . . . . . 1 dash Curacoa . . . . . . . . . . . . 2 dashes
. Angostura . . . . . . . . . . . 2 drops
Stir well with ice, strain into chilled cocktail glass, add Maraschino cherry
twist lemon peel over and serve.
1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 54. Manhattan No. 4.
Whisky . . . . . . . . . . . . . 1/3 jigger It. Vermouth . . . . . . . 1/3 jigger
Gum Syrup . . . . . . . . . 2 dashes Angostura . . . . . . . . . . 2 drops
Shake well with ice, strain into chilled cocktail glass, add Maraschino
cherry, twist lemon peel over and serve.
1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 55. Boothby Manhattan.
Whisky . . . . . . . . . . . . . 2/3 jigger Orange Bitters . . . . . . 2 dashes
It. Vermouth . . . . . . . 1/3 jigger Angostura . . . . . . . . . . 2 drops
Stir well with ice, strain into chilled cocktail glass, add Maraschino cherry,
float on 1 spoon of champagne and serve.
1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 55. Dry Manhattan.
Whisky . . . . . . . . . . . . . . 1/2 jigger Orange Bitters . . . . . . 2 dashes
Fr. Vermouth . . . . . . . 1/2 jigger Angostura . . . . . . . . . . 2 drops
Stir well with ice, strain into chilled cocktail glass, add pimola or pickled
hazelnut, twist lemon peel over and serve.
1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 55. Medium Manhattan.
Whisky . . . . . . . . . . . . . . 1/4 jigger Fr. Vermouth . . . . . . . 1/4 jigger
It. Vermouth . . . . . . . . 1/4 jigger Curacoa . . . . . . . . . . . . . 2 drops
. Angostura . . . . . . . . . . . 2 drops
Stir well with ice, strain into chilled cocktail glass, add Maraschino cherry,
twist lemon peel over and serve.
1931 Albert Stevens Crockett: Old Waldorf Bar Days. Seite 147. Manhattan.
Origin somewhat obscure. Probably first called after a
well known club of that name, and not after an island to
which previous reference has been made.
Dash of Orange Bitters
One-half ltalian Vermuth
One-half Whiskey
Stir; strain
1931 Anonymus: ABC of Mixing Cocktails. Seite 3. Manhattan Cocktail No. 2.
A few dashes of Angos- Quelques traits de Bit-
tura Bitters. 1/2 Italian ter Angostura. 1/2 Ver-
Vermouth. 1/2 Walk- mouth italien. 1/2
ker’s Imperial Rye Walker’s “Imperial”
Whisky. Fill with ice, Rye Whisky. Remplir
shake well and strain. de glace, bien agiter et
Add a small slice of couler. Garnier d’un
lemon peel. petit morceau de pe-
. lure de citron.
1931 Blanche Z. De Baralt: Cuban Cookery. Seite 123. Manhattan Cocktail.
One dash Orange Bitters
One dash Peychaud Bitters
One dash syrup
1/2 jigger Whisky
1/2 jigger Italian Vermouth
Piece of lemon peel.
Shake with cracked ice and strain
into well chilled glass.
1931 Dominique Migliorero: L’art du shaker. Seite 41. Manhattan Cocktail.
2 traits d’Angostura, 1/2 Rue Whisky, 1/2 Vermouth Tu-
rin.
Bien glacer dans un verre à mélanges. Passer dans un
verre à cocktail. Presser un zeste de citron par-dessus. Servir
avec une cerise.
1931 Ignacio Domenech: El arte del cocktelero europeo. Seite 20. Manhattan-Cocktail.
(PREPARARLO EN UN GRAN VASO DE CRISTAL)
Llénese a la mitad con pedacitos de hielo picado; anadir:
Dos cucharadas de las de café, de jarabe de azúcar, seis gotas
de angostura, un tercio copa de las que se bebe el vino Ma-
dera, de whisky, media copa de íd. íd. de vermouth Noilly; méz-
clese todo, y se pasa a una copa o vaso de cocktail. Sírvase con
pequeñas pajas.
1931 John: „Happy Days!“. Seite 49. Improved Manhattan Cocktail.
One dash Bitters
One dash Maraschino
50 per cent Rye Whiskey
50 per cent M&R Italian Vermouth
One-half glass cracked ice.
Stir, strain and serve.
1931 John: „Happy Days!“. Seite 53. Manhattan Jr. Cocktail.
Manhattan Cocktail with Orange Peel.
Shake well.
1931 Louis Leospo: Traité d’industrie hotelière. Seite 631. Manhattan-cocktail.
3 gouttes d’angostura-bitter.
1/2 verre à madère de whisky.
1/2 verre à madère de vermouth de Turin.
1932 Al Hirschfeld: Manhattan Oases. Seite 38. Manhattan Cocktail.
One dash of Angostura bitters, 2/3
Rye whiskey, 1/3 Italian Vermouth.
Shake well and strain into cocktail
glass with a cherry.
1932 Anonymus – Sloppy Joe’s Cocktails Manual 1931-1932. Seite 36. Manhattan.
1 Teaspoonful of
Sugar.
1 Part of
Canadian Club
Whiskey.
1 part of Martini
& Rossi Vermouth.
Drops of Créme de Cocoa.
Stir up, and serve with a
cherry.
1932 Anonymus – Sloppy Joe’s Cocktails Manual 1932-1933. Seite 37. Manhattan.
1 Part of Canadian
Club Whiskey.
1 Part of Martini
& Rossi Vermouth.
Drop Angostura.
Stir up, and serve with a cherry
in Manhattan glas.
1932 James A. Wiley: The Art of Mixing. Seite 24. Manhattan Cocktail.
With 1 dash of Angostura bitters put 2/3 Rye
Whiskey and 1/3 Italian Vermouth.
Ice well, shake well, pour well, drink-well,
as few as you care to. Serve with cherry.
1932 Jimmi: The Green Cocktail Book. Seite 53. Manhattan.
1 part Rye Whisky
1 part Italian Vermouth
2 dashes Angostura Bitters per cocktail
Squeeze a piece of lemon peel on top.
If required dry, substitute French for
Italian Vermouth.
1932 Niels Larsen: 156 Recettes de Boissons Américaines. Seite 20. Manhattan Cocktail.
[A préparer dans un grand gobelet.]
Remplissez à moitié de petits morceaux de
glace. Ajoutez:
2 cuillers à café de sirop de sucre;
6 gouttes d’angostura;
1/3 verre à madère de whisky;
1/2 — — vermout Noilly.
Mélangez le tout et passez dans un verre à
cocktail.
Servez avec de petites pailles.
1932 William C. Feery: Wet Drinks. Seite 39. Manhattan Cocktail.
1/2 ounce whisky.
1/2 ounce Vermouth syrup (dark or
Italian preferably).
1 dash Angostura bitters.
Shake vigorously with ice,
strain, pop a maraschino cherry
in, and serve.
(Two of these and you think
your mother-in-law is a pretty
good scout after all!)
1933 Anonymus: 300 Drinks and How to Mix’em. Seite 11. Manhattan Cocktail No. 1.
(A small wine-glass)
1 pony French vermouth.
1/2 pony whisky.
3 or 4 dashes Angostura bitters.
3 dashes gum syrup.
1933 Anonymus: 300 Drinks and How to Mix’em. Seite 11. Manhattan Cocktail No. 2.
2 dashes Curacoa.
2 ” Angostura bitters.
1/2 wine-glass whisky.
1/2 ” Italian vermouth.
Fine ice; stir well and strain into cocktail glass.
1933 Anonymus: Cocktail Parade. Seite 14. Manhattan.
1 part American Whisky
1 part French Vermouth
2 drops Angostura Bitters
Juice 1/4 orange
1933 Anonymus: Cocktails. Their Kicks and Side-Kicks. Seite 8. Manhattan.
Bourbon, 4 parts Italian Vermouth, 1 part
. Orange Bitters, 12 dashes
. Angostura Bitters, 12 drops
Stir well with ice, strain into glasses, add maraschino
cherry; serve. This one appeals to feminine taste. The
above makes 6.
As a side-kick, cut diamond shaped pieces of bread and
spread after toasting with smoked sturgeon; sprinkle with
grated egg and garnish with a dash of Chili Sauce.
1933 Anonymus: Cocktails. Their Kicks and Side-Kicks. Seite 8. Manhattan, Dry.
Bourbon, 2 parts Orange Bitters, 8 dashes
Italian Vermouth, 1 part Angostura Bitters, 8 drops
This one is prepared and served exactly as is the pre-
ceding, except that a pickled hazel-nut is used as the
flourish instead of the maraschino. The above makes 4
portions.
1933 Anonymus: Here’s How to Mix ‘Em. Seite 11. Manhattan Cocktail, No. 1.
(A small wine-glass)
1 pony French vermouth.
1/2 pony whisky.
3 or 4 dashes Angostura bitters.
3 dashes gum syrup.
1933 Anonymus: Here’s How to Mix ‘Em. Seite 11. Manhattan Cocktail, No. 2.
2 dashes Curacoa.
2 ” Angostura bitters.
1/2 wine-glass whisky.
1/2 ” Italian vermouth.
Fine ice; stir well and strain into cocktail glass.
1933 Anonymus: Hollywood’s Favorite Cocktail Book. Seite 26. Manhattan Cocktail No. 1.
Use small Bar Glass
2 Dashes Curacao or Maraschino
1 Poney Rye Whisky
1 Wineglass Vermouth (mixed)
3 Dashes Angostura Bitters
2 Small lumps of Ice
Shake up well, and strain into a
claret glass. Put a quarter of a
slice of lemon in the glass and
serve. If preferred very sweet
add two dashes of gum syrup.
1933 Anonymus: Hollywood’s Favorite Cocktail Book. Seite 26. Manhattan Cocktail No. 2.
1 Dash Angostura Bitters
2/3 Canadian Club Whisky
1/3 Italian Vermouth
Shake well and strain into cock-
tail glass, with cherry.
1933 Anonymus: Hollywood’s Favorite Cocktail Book. Seite 26. Manhattan Cocktail Dry.
1/4 French Vermouth
1/4 Italian Vermouth
1/2 Rye or Canadian Club Whisky
Stir well and strain into cock-
tail glass.
1933 Anonymus: Lest We Forget. Seite 14. Southern Club Manhattan Cocktail.
Mixing glass
Two-thirds full shaved ice.
One dash syrup.
Four dashes Curacoa.
Two dashes Maraschino.
Two dashes bitters.
One small jigger Italian Vermouth.
One small jigger rye whiskey.
Strain into cool cocktail glass, squeeze
orange peel on top and serve. Don’t put peel
in glass.
1933 Anonymus: Lest We Forget. Seite 16. Manhattan Cocktail.
Use large bar glass.
Fill glass with ice.
One dash gum syrup.
One or two dashes orange bitters.
One dash Curacoa — absinthe, if asked for.
One-half wine-glass whiskey.
One-half wine-glass Vermouth.
Stir with spoon, strain in cocktail glass,
and serve after squeezing lemon peel on top.
1933 Anonymus: O’Dell’s Book of Cocktails and Fancy Drinks. Seite 88. Manhattan Cocktail.
Dash of Angostura Bitters,
2/3 Canadian Club Whisky,
1/3 Italian Vermouth.
1933 Anonymus: Sloppy Joe’s Cocktails Manual. Seite 37. Manhattan.
1 Part of Canadian
Club Whiskey.
1 Part of Martini
& Rossi Vermouth.
Drop Angostura.
Stir up, and serve with a cherry
in Manhattan glass.
1933 Anonymus: The Bartender’s Friend. Seite 43. Bottled Manhattan Cocktail Essence.
Rye Whiskey Mix 1 qt. of whiskey, 1 qt. of Ver-
Vermouth mouth, 2 jiggers of bitters, and 1 1/2
Angostura Bitters jiggers of syrup. Bottle.
Syrup, Plain
1933 Anonymus: The Bartender’s Friend. Seite 67. Dry Manhattan Cocktail.
Rye Whiskey Shake up equal parts of whiskey and
French Verrnouth Vermouth, 2 dashes of bitters, and
Angostura Bitters plenty of ice. Strain into cocktail glass.
Ice
1933 Anonymus: The Bartender’s Friend. Seite 99. Manhattan Cocktail.
Rye Whiskey Into a mixer put equal parts of whiskey
Italian Vermouth and Vermouth, 2 dashes of bitters, 2
Angostura Bitters dashes of syrup, and plenty of fine ice.
Gum Syrup Shake well, and strain into a cocktail
Ice glass. glass. Add 1 cherry.
Cherry
1933 Anonymus: The Cocktail Book. Seite 19. Manhattan Cocktail.
Use Mixing Glass.
dashes gum syrup; two dashes
Boker’s bitters; one-half Italian ver-
mouth; one-half whiskey. Fill with ice,
mix, and strain. Add a small twist of
lemon peel.
1933 Anonymus: The Cocktail Book. Seite 20. Manhattan Cocktail – Dry.
MAKE the same as a Manhattan cock-
tail, leaving out the syrup.
1933 Anonymus: The Cocktail Book. Seite 20. Manhattan Cocktail – Extra Dry.
MAKE the same as the dry cocktail,
using French vermouth instead of
Italian.
1933 Antonio Josa: Cocktelera universal. Seite 32. Manhatan Cocktail dulce.
1/2 de vermouth Italiano.
1/2 de Whisky Canadian Club.
1933 Antonio Josa: Cocktelera universal. Seite 32. Manhatan Cocktail seco.
1/4 de vermouth Italiano.
1/4 de vermouth Francés.
1/2 de Whisky Canadian Club.
1933 Fred W. Swan: When Good Fellows Get Together. Vorsatzblatt. Manhattan.
1/3 French Vermouth
2/3 Whiskey
Dash Bitters
Cherry
Frappe
1933 Fred W. Swan: When Good Fellows Get Together. Seite 23. Manhattan Cocktail.
(use large bar glass)
Partly fill glass with shaved ice.
2 or 3 dashes gum syrup.
1 or 2 dashes orange hitters.
1 dash of Curacoa; or Absinthe, if re-
quested.
1/2 wineglass of Whiskey.
1/2 wineglass of Vermouth.
Stir well. Strain into fancy cocktail glass.
Twist a piece of lemon peel on top, and
serve.
1933 George A. Lurie: Here’s How. Seite 50. Manhattan, No. 1.
Whisky . . . . . . . . . . 2/3 jigger Orange Bitters . . . . 2 dashes
It. Vermouth . . . . . . 1 pony Angostura . . . . . . . 2 drops
Stir well with ice, strain into chilled cocktail glass, add
Maraschino cherry or pickled hazelnut and serve.
1933 George A. Lurie: Here’s How. Seite 50. Manhattan, No. 2.
Whisky . . . . . . . . . . 1 pony Curacoa . . . . . . . . . . 1 dash
It. Vermouth . . . . . . 1 pony Angostura . . . . . . . . 2 drops
Stir well with ice, strain into chilled cocktail glass, add
Maraschino cherry or pickled hazelnut and serve.
1933 George A. Lurie: Here’s How. Seite 50. Manhattan, No. 3.
Whisky . . . . . . . . . . 1 jigger It. Vermouth . . . . . . . . 1/3 jigger
Absinthe . . . . . . . . . 1 dash Curacoa . . . . . . . . . . . . 2 dashes
. Angostura . . . . . . . 2 drops
Stir well with ice, strain into chilled cocktail glass, add
Marascino cherry, twist lemon peel over and serve.
1933 George A. Lurie: Here’s How. Seite 51. Manhattan, No. 4.
Whisky . . . . . . . . . 1/3 jigger It. Vermouth . . . . . . 1/3 jigger
Gum Syrup . . . . . . 2 dashes Angostura . . . . . . . . 2 drops
Shake well with ice, strain into chilled cocktail glass, add
Maraschino cherry, twist lemon peel over and serve.
1933 George A. Lurie: Here’s How. Seite 51. Manhattan, No. 5.
Whisky . . . . . . . . . 2/3 jigger Orange Bitters . . . . 2 dashes
It. Vermouth . . . . . 1/3 jigger Angostura . . . . . . . 2 drops
Stir well with ice, strain into chilled cocktail glass, add
Maraschino cherry, float on 1 spoon of champagne and
serve.
1933 George A. Lurie: Here’s How. Seite 51. Manhattan, Dry.
Whisky . . . . . . . . . . 1 pony Orange Bitters . . . 2 dashes
Fr. Vermouth . . . . . 1 pony Angostura . . . . . . 2 drops
Stir well with ice, strain into chilled cocktail glass, add
pimola or pickled hazelnut, twist lemon peel over and serve.
1933 George A. Lurie: Here’s How. Seite 51. Manhattan, Medium.
Whisky . . . . . . . . . . 1/4 jigger Fr. Vermouth . . . . . 1/4 jigger
It. Vermouth . . . . . . 1/4 jigger Curacoa . . . . . . . . . 2 dashes
. Angostura . . . . . . 2 drops
Stir well with ice, strain into chilled cocktail glass, add
Maraschino cherry, twist lemon peel over and serve.
1933 George Albert Zabriskie: The Bon Vivant’s Companion. Seite 13. Manhattan Cocktail.
1 dash Boker’s bitters
1 dash maraschino
1/2 jigger rye whiskey
1/2 jigger Martini Russie vermouth (Italian)
1/2 glass cracked ice
Stir, strain, and serve with piece of
twisted lemon peel.
1933 George Albert Zabriskie: The Bon Vivant’s Companion. Seite 13. Manhattan Cocktail (Dry).
1 dash Boker’s bitters
1/2 jigger French vermouth
1/2 jigger rye whiskey
1/2 glass cracked ice
Stir, strain, and serve with piece of twisted lemon peel.
1933 Harry Craddock: The Savoy Cocktail Book. Seite 100. Manhattan Cocktail (No. 1.).
Use small Bar glass.
2 Dashes Curacao or Maras-
chino.
1 Pony Rye Whisky.
1 Wineglass Vermouth
(Mixed).
3 Dashes Angostura Bitters.
2 Small Lumps of Ice.
Shake up well, and strain into a
claret glass. Put a quarter of a
slice of lemon in the glass and
serve. If preferred very sweet
add two dashes of gum syrup.
1933 Harry Craddock: The Savoy Cocktail Book. Seite 100. Manhattan Cocktail (No. 2.).
1 Dash Angostura Bitters.
2/3 Canadian Club Whisky.
1/3 Bailor Italian Vermouth.
Shake well, strain into cocktail
glass, with cherry.
(Named after the island on which
New York City Stands.)
1933 Harry Craddock: The Savoy Cocktail Book. Seite 101. Manhattan Cocktail (Sweet).
1/2 Italian Vermouth.
1/2 Rye or Canadian Club
Whisky.
Stir well and strain into
cocktail glass.
1933 Harry Craddock: The Savoy Cocktail Book. Seite 101. Manhattan Cocktail (Dry).
1/4 French Vermouth.
1/4 Italian Vermouth.
1/2 Rye or Canadian Club
Whisky.
Stir well and strain into
cocktail glass.
1933 Harry Todd: Mixer’s Guide. Seite 29. Improved Manhattan Cocktail.
One dash bitters.
One dash Maraschino.
One-half jigger Rye Whisky.
One-half jigger Italian Vermouth.
One-half glass cracked ice.
Stir, strain and serve.
1933 Harry Todd: Mixer’s Guide. Seite 34. Manhattan Cocktail.
Use large bar glass.
Fill up with shaved ice.
Two dashes of gum syrup.
Three dashes of Angostura bitters.
One-half wine glass of Vermouth.
One-half wine glass of whisky.
Stir well; strain into cocktail glass; twist a piece of lemon peel
on top and serve.
1933 Harry Todd: Mixer’s Guide. Seite 34. Manhattan Jr. Cocktail.
Manhattan Cocktail with Orange peel.
Shake well.
1933 Jacob Abraham Grohusko: Jack’s Manual. Seite 72. Improved Manhattan Cocktail.
1 dash bitters
1 dash maraschino
50% rye whisky
50% regular vermouth
1/2 glass cracked ice
Stir, strain, and serve.
1933 Jacob Abraham Grohusko: Jack’s Manual. Seite 79. Manhattan Cocktail.
1 dash angostura bitters
50% regular vermouth
50% rye whisky
1/2 glass cracked ice
Stir, strain, and serve.
1933 Jacob Abraham Grohusko: Jack’s Manual. Seite 80. Manhattan Jr. Cocktail.
Manhattan Cocktail with orange peel.
Shake well.
1933 John F. Driscoll: The Home Bartender. Seite 12. Manhattan Cocktail.
2/3 jigger Bourbon Whiskey, 1/3 jigger of Italian Ver-
mouth. A dash of Angostura Bitter, Ice, mix, strain and
serve.
1933 Joseph P. Santana & Charles A. Sasena: Fine Beverages. Seite 13. Manhattan Cocktail.
Fill mixing glass with fine ice
Three dashes Angostura Bitters
1 1/3 oz. Whiskey
2/3 oz. Italian Vermouth
Stir, and strain into cocktail glass
Add a cherry
1933 Julien J. Proskauer: What’ll You Have. Seite 74. The Manhattan.
1 part Rye Whiskey
1 part Regular Vermouth
2 dashes Angostura Bitters
1/4 teaspoon Sugar
Serve with a Cherry.
1933 Julien J. Proskauer: What’ll You Have. Seite 74. Improved Manhattan Cocktail.
1 part Rye Whiskey
1 part Regular Vermouth
1 dash Bitters
1 dash Maraschino
1/2 glass cracked ice
1933 P. Dagouret: Le Barman Universel. Seite 29. Manhattan Cocktail.
Gobelet n° 3, au 1/4 plein de petite glace.
3 traits angostura.
1 cuiller à café sirop de sucre.
1 verre à liqueur rye whisky.
1/2 verre à madère vermouth Noilly.
Remuer. Passer dans verre n° 8 où se trouve un
zeste de citron pressé. Courtes pailles.
1933 R. C. Miller: The American Bar Guide. Seite 37. Manhattan Cocktail.
1/2 wine-glass whiskey.
1/2 do. vermouth.
2 dashes bitters.
3 dashes gum syrup.
Strain in cocktail glass.
1933 Virginia Elliott: Quiet Drinking. Seite 48. Manhattan.
Two parts rye, one part Italian vermouth and
one dash of angostura bitters to each cocktail. Shake
with ice until very cold. A maraschino cherry in each
glass.
1933 William Guyer: The Merry Mixer. Seite 42. Manhattan.
Dash of Orange Bitters
1/2 Golden Wedding Whiskey
1/2 Italian Vermouth
Stir; strain
1934 American Traveling Mixologists (Charles C. Mueller, Al Hoppe Sr., A. V. Guzman & James Cunningham): Pioneers of Mixing at Elite Bars 1903-1933. Manhattan Dry.
2/3 Rye
1/3 French Vermouth
Glass No. 1. Stir. Red Cherry.
1934 American Traveling Mixologists (Charles C. Mueller, Al Hoppe Sr., A. V. Guzman & James Cunningham): Pioneers of Mixing at Elite Bars 1903-1933. Manhattan Sweet.
2/3 Rye
1/3 Italian Vermouth
Dash Angostura Bitters
Glass No. 1. Stir. Red Cherry
1934 American Traveling Mixologists (Charles C. Mueller, Al Hoppe Sr., A. V. Guzman & James Cunningham): Pioneers of Mixing at Elite Bars 1903-1933. Manhattan Medium.
1/2 Rye
1/4 French Vermouth
1/4 Italian Vermouth
Dash Angostura Bitters
Red Cherry in Glass
Dash Maraschino
Glass No. 1. Twist Lemon Peel on
Top.
1934 American Traveling Mixologists (Charles C. Mueller, Al Hoppe Sr., A. V. Guzman & James Cunningham): Pioneers of Mixing at Elite Bars 1903-1933. Manhattan [Highball].
Jigger Four Roses Rye
Fill White Rock. Glass No. 11.
1934 Anonymus: 100 Famous Cocktails. Seite 28. Manhattan.
One dash Angostura Bitters
One-third jigger Italian Vermuth
Two-thirds jigger Park & Tilford Rye Whiskey
One lump ice, stir or shake as requested
One cherry
1934 Anonymus: A Life-Time Collection of 688 Recipes. Seite 34. Manhattan Cocktail.
1 dash Angostura Bitters 2/3 jigger Whisky. Stir.
1/3 jigger Italian Vermouth
1934 Anonymus: A Life-Time Collection of 688 Recipes. Seite 34. Manhattan Jr. Cocktail.
Manhattan with orange Shake well
peel
1934 Anonymus: Jayne’s Bartender’s Guide. Seite 85. Manhattan Cocktail.
2 dashes syrup.
2 dashes angosture bitters.
1 dash curacoa.
One-half wine glass whisky.
One-half wine glass vermouth.
Shake with ice. Serve over red cherry.
1934 Anonymus: Jayne’s Bartender’s Guide. Seite 85. Manhattan Cocktail No. 2.
2 dashes Angostura bitters.
2 dashes Maraschino.
One part rye whisky.
One part Italian vermouth.
Shake with crushed ice. Pour over cherry in cocktail glass.
1934 Anonymus: Sloppy Joe’s Cocktails Manual. Seite 38. Manhattan.
1/2 of Canadian
Club Whiskey.
1/2 of Martini
& Rossi Vermouth.
Drop Angostura.
Stir up, and serve with a cherry
in Manhattan glass.
1934 Anonymus: The Cocktail Hour. Seite 17. Manhattan Cocktail.
1/2 “Canadian Club” Whisky
1/2 Vermouth
3 or 4 drops Angostura Bitters
Shake well with crushed Ice and serve
with a Maraschino Cherry.
For Sweet Cocktail use Italian Vermouth;
for Dry Cocktail use French Vermouth.
1934 Anonymus: The Complete Bartender’s Guide. Seite 21. Manhattan Cocktail No. 1.
(Use small wine-glass.)
1 pony French vermouth.
1/2 pony whisky.
3 or 4 dashes Boker’s or Angostura bitters.
3 dashes gum syrup; serve.
1934 Anonymus: The Complete Bartender’s Guide. Seite 21. Manhattan Cocktail No. 2.
2 dashes Curacoa.
2 dashes Angostura or Boker’s’ bitters.
1/2 wine-glass whisky.
1/2 wine-glass Italian vermouth.
Shaved ice; stir well and strain into a cocktail
glass; serve.
1934 Anonymus: The Masterly Touch. Seite 9. Manhattan.
1 dash Orange Billers
1 jigger Cinzano Vermouth
1 jigger Cedarbrook Whiskey • a little ice
stir, strain, and serve with cherry
1934 Anonymus: The Mixer of Beverages. Seite 18. Manhattan Cocktail (No. 1).
2 dashes of Curacoa or Maraschino
1 pony of Whiskey
1 wine glass of Vermouth
3 dashes of (Angostura) Bitters
2 small lumps of ice
Shake well, and strain. Put one-quarter slice of
lemon in glass and serve. If preferred sweeter add
2 dashes of Gum syrup.
1934 Anonymus: The Mixer of Beverages. Seite 18. Manhattan Cocktail (No. 2).
2 dashes of Gum syrup
3 dashes of (Angostura) Bitters
1/2 pony of Whiskey
1 pony of Vermouth
Shake well, and serve as in Manhattan No. 1
1934 Anonymus: What goes with what. Seite 4. Manhattan Cocktail.
Fill large mixing glass with ice, two dashes
Angostura Bitters, two dashes Orange Bitters,
two thirds Whiskey, one third Italian Vermouth.
Stir, strain, squeeze Lemon Peel on top.
1934 A. T. Neirath: Rund um die Bar. Seite 197 Manhattan-Cocktail I.
Rezept aus dem Jahre 1860
nach alter Herstellungsart.
(Old fashioned)
Der Manhattan-Cocktail, be-
nannt nach der Halbinsel
Manhattan, auf der die Stadt
New York erbaut ist, ist einer
der ältesten und beliebtesten
„Vor dem Essen“-Cocktails.
Er wird heute nicht mehr
nach der ursprünglichen Zu-
sammensetzung hergestellt.
2 D. [Dash] Curaçao od. Mara-
schino
3 D. [Dash] Bokers Bitter
1/3 Rye Whisky
2/3 Ital. Vermouth
im M-Gl. [Mischglas] rühren, i. Cock-
tailglas seihen und mit
einer viertel Scheibe Zi-
trone garnieren.
1934 A. T. Neirath: Rund um die Bar. Seite 197 Manhattan-Cocktail II.
(Neuzeitliche Herstel-
lungsart). Wenn trocken
(oder herb) verlangt, franz.
Vermouth an Stelle des ita-
lienischen verwenden
1 D. [Dash] Angostura
1/3 Ital. Vermouth
2/3 Canadian Club-
Whisky
M-Gl. [Mischglas] K. [Kirsche] Z. [Zitronenspirale]
1934 Bernard: 100 Cocktails. Seite 43. Manhattan Cocktail – 1.
1/4 gill of Canadian Club Whisky.
1/4 gill of Italian Vermouth.
1 or 2 dashes of Angostura Bitters.
1 Cherry.
1/2 tumblerful of broken Ice.
Half fill a tumbler with broken ice and first
add the Canadian Club Whisky, then the Italian
Vermouth and the Angostura Bitters. Stir
well and pass through a strainer into a cocktail
glass. Serve with a cherry.
One of the best-known cocktails: it deserves
to be a favourite.
1934 Bernard: 100 Cocktails. Seite 44. Manhattan Cocktail – 2 (Dry).
1/4 gill of Canadian Club Whisky.
1/4 gill of French Vermouth.
1 or 2 dashes of Angostura Bitters.
1 Cherry.
1/2 tumblerful of broken Ice.
This cocktail is prepared as in the previous
case, but French Vermouth is used instead of
Italian Vermouth. A much drier cocktail
is the result.
1934 Bernard: 100 Cocktails. Seite 44. Manhattan Cocktail – 3 (Medium).
1/4 gill of Canadian Club Whisky.
1/8 gill of Italian Vermouth.
1/8 gill of French Vermouth.
1 or 2 dashes of Angostura Bitters.
1 Cherry.
1/2 tumblerful of broken Ice.
Make up as before, but in this case a blend of
both Italian Vermouth and French Vermouth
is used.
1934 Bernard: 100 Cocktails. Seite 44. Manhattan Cocktail – 4.
1/4 gill of Canadian Club Whisky.
1/4 gill of Italian Vermouth.
1 dash of Angostura Bitters.
1 dash of Absinthe.
2 dashes of Brown Curaçao.
1 small piece of Orange or Lemon Peel.
1 Cherry.
1/2 tumblerful of broken Ice.
Make up as before and serve with a piece of
orange or lemon peel on top. This cocktail
has a good deal more “kick” in it than the
other Manhattans.
1934 Charles Nicholas Reinhardt: Punches and Cocktails. Seite 39. Manhattan Cocktail.
To one part Rye whiskey add an equal amount of
Italian Vermouth (French if dry is preferred) , add two
dashes bitters, two dashes gum, crushed ice, shake well
and serve with a Maraschino cherry.
1934 G. F. Steele: My New Cocktail Book. Seite 76. Manhattan.
1/3 Italian Vermouth
2/3 Bourbon Whiskey
dash Angostura bitters
1934 Harry Jerrold Gordon: Gordon’s Cocktail and Food Recipes. Seite 63. Dry Manhattan Cocktail.
2 Rye or Irish Wiskey
1 Italian Vermouth
Angostura Bitters, 2 Dashes
Ice. – Stir. Strain and serve in a glass with
an Olive and add a Lemon Twist.
1934 Harry Jerrold Gordon: Gordon’s Cocktail and Food Recipes. Seite 63. Sweet Manhattan Cocktail.
2 Rye or Irish Whiskey
1 Italian Vermouth
1 French Vermouth
Gum Syrup, 2 Dashes
Ice. – Stir. Strain and serve in a glass with
a Cherry and add a Lemon Twist.
1934 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 67. Manhattan Cocktail.
1 dash of Angostura Bitters, 2/3 “Canadian Club”
Whisky, 1/3 Bailor Italian Vermouth.
Shake well, strain into cocktail glass, with Cherry.
(Named after the island on which stands New
York city.)
1934 Ira A. Altschul: Drinks as They Were Made Before Prohibition. Seite 10. Manhattan.
(As served at the famous Potter Hotel at Santa Barbara, Calif.)
Use a small mixing glass.
Two or three small lumps of ice.
One-half jigger GOOD Rye Whiskey.
One-half jigger Italian Vermuth.
Two dashes Angostura bitters.
Stir well, strain, add a small cherry and squeeze the oil from a
strip of lemon rind.
1934 Ira A. Altschul: Drinks as They Were Made Before Prohibition. Seite 10. Manhattan.
Use a small mixing glass.
Half fill with shaved ice.
Two dashes gum syrup.
One-third Italian Vermuth.
Two-thirds whiskey.
Stir and strain.
Add a cherry and a strip of lemon rind.
1934 Ira A. Altschul: Drinks as They Were Made Before Prohibition. Seite 10. Dry Manhattan.
Use a small mixing glass.
Half fill with shaved ice.
One-half jigger Whiskey.
One-half jigger French Vermuth.
Stir and strain.
Add an olive and a strip of lemon rind.
1934 Irvin S. Cobb: Irvin S. Cobb’s Own Recipe Book. Seite 41. Dry Manhattan.
2/3 Four Roses or Paul Jones Whiskey, 1/3 Italian
Vermouth, dash of Angostura Bitters. Stir well with cracked ice, strain, and
serve with Cherry. One of America’s greatest contributions to civilization.
If you like your Manhattan still dryer, substitute French Vermouth for Italian,
and twist of Lemon Peel instead of Cherry. If recipe given is too dry for you,
make the drink half and half, whiskey and Italian Vermouth.
1934 Jean Robert Meyer: Bottoms Up. Seite 30. Manhattan.
2 Parts Rye – 1 Part Italian Vermouth
1 Dash Angostura Bitters
Add ice and maraschino cherry and
shake well.
1934 Jean Robert Meyer: Bottoms Up. Seite 30. Manhattan Cocktail No. 2.
One or two dashes of bitters, one jigger
of rye, one-half jigger of Italian vermouth,
one dash of Curacao. Ice, stir and strain
into cocktail glas containing a maraschino
cherry.
1934 Magnus Bredenbek: What Shall We Drink. Seite 9. Mixing a Manhattan for two.
First, have at hand a shaker containing cracked or cubed
ice sufficient to chill thoroughly the ingredients. Into this
pour a cocktail glass three quarters full of Rye Whisky
(don’t use Scotch).
Add an equal portion of Italian Vermouth (not the “dry”
type). Sweeten to taste with “gum”. Into this mixture
squirt two dashes of Angostura Bitters. (If your bitters
bottle isn’t equipped to use this dash method, measure out
not more than ten drops of its contents).
These are all the ingredients you need for a perfect Man-
hattan Cocktail. Curacao or Absinthe dashes appear in many
formulas, but they are not necessary. Some persons add a bit
of lemon peel, but it were best left out.
For the uninitiated, it might be well to explain that
“gum”, a term that will be frequently used, is merely granu-
lated or powdered sugar brought to a boil, but not allowed to
boil, in enough water to make a moderately thick syrup.
And now that we have everything necessary in the shaker,
close it tightly and shake thoroughly, remembering that the
colder the cocktail the better its flavor.
Pour into two cocktail glasses—(your guest’s first, yours
second). Stab a Maraschino cherry with a toothpick and
place it in your guest’s glass. Then stab another and place in
your own.
The little rite of toasting each other now is in order—and
if your home-made Manhattan doesn’t tickle the palate, add
zest to the appetite and make your meal more delightful, the
fault lies with your physical condition, not the cocktail.
If you wish to make a single Manhattan, just take half the
ingredients, approximately a pony each of Rye and Ver-
mouth, a dash of bitters and gum. But how many drink
alone of cocktails? If you wish to mix more than two, add
proportionate amounts of the ingredients. Some shakers can
hold up to two quarts.
These same suggestions for one or many apply to all the
cocktails whose preparation will be discussed as we proceed.
1934 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 119. Manhattan Cocktail (Dry).
2/3 Whiskey
1/3 Italian Vermouth
2 Dashes Angostura Bitters
Stir well with cracked ice, strain and serve
with an Olive and a twist of Lemon Peel
on top.
Use glass number 2
1934 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 119. Manhattan Cocktail (Sweet).
Made same as Manhattan (dry) adding 2
dashes Gum Syrup and serve with a Cherry
instead of an Olive.
Use glass number 2
1934 Tom & Jerry: Bartender’s Guide. How to Mix Drinks. Seite 21. Manhattan Cocktail, No. 1.
(Use small wine-glass.)
1 pony French vermouth.
1/2 pony whisky.
3 or 4 dashes Boker’s or Angostura bitters.
3 dashes gum syrup; serve.
1934 Tom & Jerry: Bartender’s Guide. How to Mix Drinks. Seite 21. Manhattan Cocktail, No. 2.
2 dashes Curacoa.
2 dashes Angostura or Boker’s bitters.
1/2 wine-glass whisky.
1/2 wine-glass Italian vermouth.
Shaved ice; stir well and strain into a cocktail
glass; serve.
1934 Tom and Jerry: How to Mix Drinks. Seite 4. Manhattan Cocktail.
1/2 Rye Whiskey
1/2 Vermouth, Italian
1 Dash Angostura Bitters
2 Dashes Maraschino
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 108. Manhattan.
Whisky . . . . . . . . . . . . . 2/3 jigger Orange Bitters . . . . . . 2 dashes
It. Vermouth . . . . . . . 1/3 jigger Bitters . . . . . . . . . . . . . 2 drops
Stir well with ice, strain into chilled cocktail glass, add Maraschino cherry
or pickled hazelnut and serve.
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 108. Manhattan No. 2.
Whisky . . . . . . . . . . . . . 1/2 jigger Curacoa . . . . . . . . . . . . 1 dash
It. Vermouth . . . . . . . 1/2 jigger Bitters . . . . . . . . . . . . . 2 drops
Stir well with ice, strain into chilled cocktail glass, add Maraschino cherry
or pickled hazelnut and serve.
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 108. Manhattan No. 3.
Whisky . . . . . . . . . . . . . 1 jigger It. Vermouth . . . . . . . 1/3 jigger
Absinthe . . . . . . . . . . . 1 dash Curacoa . . . . . . . . . . . . 2 dashes
. Bitters . . . . . . . . . . . 2 drops
Stir well with ice, strain into chilled cocktail glass, add Maraschino cherry
twist lemon peel over and serve.
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 108. Manhattan No. 4.
Whisky . . . . . . . . . . . . . 1/3 jigger It. Vermouth . . . . . . . 1/3 jigger
Sugar Syrup . . . . . . . . 2 dashes Bitters . . . . . . . . . . . . . 2 drops
Shake well with ice, strain into chilled cocktail glass, add Maraschino
cherry, twist lemon peel over and serve.
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 108. Boothby Manhattan.
Whisky . . . . . . . . . . . . . 2/3 jigger Orange Bitters . . . . . . 2 dashes
It. Vermouth . . . . . . . 1/3 jigger Bitters . . . . . . . . . . . . . 2 drops
Stir well with ice, strain into chilled cocktail glass, add Maraschino cherry,
float on 1 spoon of champagne and serve.
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 108. Dry Manhattan.
Whisky . . . . . . . . . . . . . . 1/2 jigger Orange Bitters . . . . . . 2 dashes
Fr. Vermouth . . . . . . . 1/2 jigger Bitters . . . . . . . . . . . . . 2 drops
Stir well with ice, strain into chilled cocktail glass, add pimola or pickled
hazelnut, twist lemon peel over and serve.
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 108. French Manhattan.
Whisky . . . . . . . . . . . . . . 1/2 jigger Fr. Vermouth . . . . . . . 1/4 jigger
Cointreau . . . . . . . . . . . 1 spoon Bitters . . . . . . . . . . . . . 2 drops
Stir well with ice, strain into chilled cocktail glass, add Maraschino
cherry, twist lemon peel over and serve.
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 109. Medium Manhattan.
Whisky . . . . . . . . . . . . . . 1/4 jigger Fr. Vermouth . . . . . . . 1/4 jigger
It. Vermouth . . . . . . . . 1/4 jigger Curacoa . . . . . . . . . . . . . 2 drops
. Bitters . . . . . . . . . . . 2 drops
Stir well with ice, strain into chilled cocktail glass, add Maraschino cherry,
twist lemon peel over and serve.
1935 Adrian: Cocktail Fashions of 1936. Seite 51. Manhattan (sweet) Cocktail.
1 part Italian vermouth.
2 parts rye.
Shake and strain into cocktail glass.
Add cherry
1935 Adrian: Cocktail Fashions of 1936. Seite 52. Manhattan (medium) Cocktail.
1/2 part French vermouth.
1/2 part Italian vermouth.
3 parts rye.
Shake and strain into cocktail glass.
Add cherry.
1935 Albert Stevens Crockett: The Old Waldorf-Astoria Bar Book. Seite 58. Manhattan.
Dash of Orange Bitters
One-half Italian Vermouth
One-half Rye Whiskey (Stir)
Serve with Maraschino Cherry
Origin somewhat obscure. Probably first called after a
well known club of that name, and not after an island
famed for many years as the abode and domain of a
certain “Tiger.”
1935 Albert Stevens Crockett: The Old Waldorf-Astoria Bar Book. Seite 58. Manhattan No. 2.
Two dashes Orange Bitters
Two pinches Sugar
One-half Italian Vermouth
One-half Irish Whiskey
1935 Albert Stevens Crockett: The Old Waldorf-Astoria Bar Book. Seite 58. Manhattan Junior.
One-half Vermouth
One-half Whiskey
Piece of Orange Peel
1935 Anonymus: Bar La Florida Cocktails. Manhattan (Secco).
1/2 Nolly Prat Vermouth.
1/2 Rye Whiskey.
1 Dash Angostura.
Cracked Ice.
Do not shake. Let it
become very cold,
strain and serve.
1935 Anonymus: Bar La Florida Cocktails. Manhattan (Medio Dulce).
1/2 Martini Rossi Vermouth.
1/2 Rye Whiskey.
1 Dash Angostura.
Cracked Ice.
Do not shake. Let it become
very cold, strain and serve.
1935 Anonymus: Bar La Florida Cocktails. Seite 35. Manhattan (Dulce).
1/2 Martini Rossi Vermouth.
1/2 Rye Whisky.
1/2 Teaspoonful Curacao.
Cracked Ice.
Do not shake. Let it get
very cold and strain.
Serve with two cherries.
1935 Anonymus: Cocktails Recommended. Manhattan Cocktail.
1 jigger CALVERT Whiskey
1/2 jigger Italian (sweet) Vermouth
1 dash Bitters
Stir with cracked ice, strain, and serve with
Cherry. This one, too, to put it mildly, has
Authority.
1935 Anonymus: Fancy Drinks. Seite 22. Manhattan Cocktail.
1 dash Angostura, Old Fashion or Aromatic Bitters
1/2 jigger of Italian Vermouth
1/2 jigger of Whiskey
Stir and strain into cocktail glass. Add cherry.
1935 Anonymus: Fancy Drinks. Seite 22. Manhattan Cocktail.
2 long dashes Angostura, Old Fashion or Aromatic Bitters
1/2 Italian Vermouth
1/2 Special Rye
Stir in ice and serve with a cherry.
1935 Anonymus: Fancy Drinks. Seite 23. Manhattan Cocktail.
Dash of Angostura or Old Fashion Bitters
1/3 Italian Vermouth
2/3 Rye Whiskey
A quick, short shake with large ice.
1935 Anonymus: For Home use. Seite 10. Manhattan Cocktail.
Use shaker or mixing glass.
3 dashes Syrup.
3 dashes Angostura Bitters.
1/2 wineglass Italian Vermouth.
1/2 wineglass Whisky.
Fill with ice, mix, and strain.
Add a small twist of lemon peel.
1935 Anonymus: For Home use. Seite 10. Manhattan Cocktail (Dry).
Make the same as a Manhattan
Cocktail, leaving out the syrup,
fine ice. and serve with an olive.
1935 Anonymus: For Home use. Seite 10. Manhattan Cocktail (Extra Dry).
Make the same as the Dry Man-
hattan Cocktail, using French
Vermouth instead of Italian.
1935 Anonymus: Sloppy Joes Cocktail Manual. Seite 38. Manhattan.
1/2 of Canadian Club
Whisky.
1/2 of Martini &
Rossi Vermouth.
Drops Angostura.
Stir and serve with a cherry
in Manhattan glass.
1935 Anonymus: The Art of Mixing Drinks. Seite 57. Manhattan Cocktail No. 1.
1 Pony French Vermouth
1 Pony whisky
3 or 4 dashes Angostura bitters
3 Dashes gum syrup
1935 Anonymus: The Art of Mixing Drinks. Seite 57. Manhattan Cocktail No. 2.
2 Dashes Curacoa
1 Dashes Angostura bitters
1 Pony whisky
1 Pony Italian Vermouth
1935 George Pillaert: Le Bar Américan. Seite 17. Manhattan.
1/2 Whisky Canadian
1/4 Noilly Prat
1/4 Vermouth Martini
1 Trait angostura
. Zeste de citron – Tumbler
1935 Gustav Selmer Fougner: Along the Wine Trail. Seite 198. Manhattan.
There is only one real way to make a Manhattan: Equal parts of
Italian Vermouth and Rye Whisky, and a dash of orange bitters; ice
and stir, and serve with a Maraschino cherry.
1935 Gustav Selmer Fougner: Along the Wine Trail. Seite 199. Another Manhattan.
Two parts Rye, one part Italian Vermouth, one dash Angostura
(not orange) bitters, and of course the ever-present cherry.
1935 John Held: Peychaud’s New Orleans Cocktails. Peychaud’s Manhattan.
2 Dashes Simple Syrup or
1 Cube of Sugar, dissolved in water.
2 Dashes Peychaud’s Bitters.
2/3 Italian Vermouth.
1/3 Rye Whiskey.
1 Cube of Ice.
Stir well and strain into cocktail glass,
Serve with Cherry.
“East-side-west-side and all around the
town” to be sung by mixed quartette.
1935 Leo Cotton: Old Mr. Boston. Seite 80. Manhattan Cocktail.
1/3 Italian Vermouth
2/3 Old Mr. Boston Whiskey
2 Dashes Bitters
2 Dashes Gum Syrup
Stir well with cracked ice and strain
into 3 oz. Cocktail glass. Serve
with a Cherry.
1935 Leo Cotton: Old Mr. Boston. Seite 80. Manhattan Cocktail (Dry).
2/3 Old Mr. Boston Whiskey
1/3 French Vermouth
2 Dashes Bitters
Stir well with cracked ice and
strain into 3 oz. Cocktail glass.
Serve with a Cherry.
1935 O. Blunier: The Barkeeper’s Golden Book. Seite 115. Manhattan.
2/3 Rye Whisky
1/3 Italian Vermouth
2 ds. Angostura
1935 O. Blunier: The Barkeeper’s Golden Book. Seite 115. Old fashioned Manhattan.
2 ds. Gomme Syrup
2 ds. Angostura
2 ds. Curaçao or Maraschino
2 ds. Absinthe
1/2 Rye Whisky
1/2 Italian Vermouth
slice of Lemon and Orange
decorated, old fash. glass
1936 Anonymus: Cocktails and Appetizers. Seite 11. Manhattan Cocktail.
1 jigger Whiskey
1/2 jigger Italian Vermouth
1 dash Bitters
Stir with cracked ice, strain, and serve with Cherry.
1936 Anonymus: Cocktails, Drinks and Snacks. Seite 16. Manhattan Cocktail (Dry).
2 oz. Rye
1 oz. Italian Vermouth
2 dashes Angostura Bitters
Ice, stir, strain into cocktail glas. add one olive
and lemon twist.
1936 Anonymus: Cocktails, Drinks and Snacks. Seite 16. Manhattan Cocktail (Sweet).
2 oz. Rye
1 oz. French Vermouth
1 oz. Italian Vermouth
2 dashes simple syrup
Ice, stir, strain into cocktail glass, add one cherry
and lemon twist.
1936 Bill Edwards: Drinks. Seite 49. Manhattan.
1 part Rye Whisky
1 part Italian Vermouth
2 dashes Angostura Bitters per cocktail
Squeeze a piece of lemon peel on top
If required dry, substitute French for Italian Ver-
mouth.
1936 Elvezio Grassi: 1000 Misture. Seite 74. Manhattan Cocktail.
Vo-
glio dire due parole in me-
rito a questo Cocktail. Nella
mia carriera l’ho servito mol-
tissimo, avendo sempre se-
guita la vecchia ricetta di
Crosley. Ho avuto afferma-
zioni lusinghiere di molti
buongustai di miscele. –
Ecco la ricetta Crosley:
Agitare nel shaker con ghiac-
cio:
25% Vermouth secco
25% Vermouth Torino
50% Whisky Canadian Club
2 spruzzi Angostura bitter.
Servite con buccia limone.
Con la stessa ricetta di Crosley
sono d’accordo: Reuss, Lar-
sen, Sanminiatelli, Mendoz-
za, Barclay, Rodriguez, Rich-
mond, Trigo, San Romàn,
Pereda, Legrand, Perier, Du-
val, Roice, ecc.
1936 Elvezio Grassi: 1000 Misture. Seite 74. Manhattan Cocktail (Serie Bisinger).
Agitare nel shaker con ghiac-
cio;
1 cucchiaino Curaçao oran-
ge
1 cucchiaino Cointreau
5 spruzzi Angostura
40% Vermouth Torino
40% Whisky
Servite con buccia limone.
1936 Elvezio Grassi: 1000 Misture. Seite 75. Manhattan Cocktail (Serie Brehmer).
Agitare in un bicchiere con
ghiaccio:
2 o 3 spruzzi sciroppo di gom-
ma
1 o 2 spruzzi Angostura.
50% Vermouth Torino
50% Whisky
Servite con buccia limone.
1936 Elvezio Grassi: 1000 Misture. Seite 75. Manhattan Cocktail (Serie Craddock).
Agitare nel shaker con ghiac-
cio:
40% Vermouth secco
40% Vermouth Torino
20% Rye Whisky
2 spruzzi Curaçao o Maraschi-
no
2 spruzzi Angostura.
Servite con buccia limone.
1936 Elvezio Grassi: 1000 Misture. Seite 75. Manhattan Cocktail (Serie Melegari e Torelli)
Agitare nel shaker con ghiac-
cio:
2 spruzzi Angostura
3 spruzzi Curaçao
2 spruzzi Noyau
40% Vermouth Torino
40% Rye Whisky
Servite con buccia limone.
1936 Frank A. Thomas: Wines, Cocktails and other Drinks. Seite 162. Manhattan Cocktail.
4 glasses rye whisky 2 glasses Italian vermouth
. 1/2 teaspoon bitters
Serve with a cherry in each. One of the most popular
of whisky cocktails.
1936 Frank A. Thomas: Wines, Cocktails and other Drinks. Seite 163. Dry Manhattan Cocktail.
3 glasses rye whisky 1 1/2 glasses Italian vermouth
1 1/2 glasses French vermouth Few drops of bitters
1936 Raymond Porta Mingot: Gran manual de cocktails. Seite 281. Manhattan (dulce) Cocktail.
Usese el vaso de composición.
Unos pedacitos de hielo.
4 gotas de Curacao Marie Brizard.
1/4 parte de Whisky Canadian.
3/4 parte de Vermouth Torino Cinzano.
Revuélvase, cuélese y sírvase en copa de
90 gramos con una corteza de limón
retorcida.
1936 Raymond Porta Mingot: Gran manual de cocktails. Seite 281. Manhattan (demisec) Cocktail.
Usese el vaso de composición.
Unos pedacitos de hielo.
4 gotas de Curacao Marie Brizard.
1/3 parte de Whisky Canadian.
1/3 parte de Vermouth Torino Cinzano.
1/3 parte de Vermouth Rrancés Noilly
Prat.
Revuélvase, cuélese y sírvase en copa de
90 gramos con una cascarita de limón
retorcida.
1936 Raymond Porta Mingot: Gran manual de cocktails. Seite 281. Manhattan (seco) Cocktail.
Usese el vaso de composición.
Unos pedacitos de hielo.
1/4 parte de Whisky Canadian.
1/3 parte de Vermouth Francés Noilly
Prat.
Revuélvase, cuélese y sírvase en copa de
90 gramos con una cascarita de limón
retorcida.
1936 Raymond Porta Mingot: Gran manual de cocktails. Seite 282. Manhattan (extra sec) Cocktail.
Usese el vaso de composición.
Unos pedacitos de hielo.
1/2 parte de Vermouth Francés Noilly
Prat.
1/2 parte de Whisky Canadian.
Revuélvase, cuélese y sírvase en copa de
90 gramos con una corteza de limón
retorcida.
1937 Anonymus: Bar Florida Cocktails. Seite 38. Manhattan (Seco).
1/2 Nolly Prat Vermouth.
1/2 Rye Whiskey.
1 Dash Angostura.
Cracked Ice.
Do not shake. Let it become
very cold, strain and serve.
1937 Anonymus: Bar Florida Cocktails. Seite 38. Manhattan (Dulce).
1/2 Martini Rossi Vermouth.
1/2 Rye Whiskey.
1/2 Teaspoonful Curacao.
Cracked Ice.
Do not shake. Let it get
very cold and strain.
Serve with two cherries.
1937 Anonymus: Bar Florida Cocktails. Seite 38. Manhattan (Medio Dulce).
1/2 Nolly Prat Vermouth.
1/2 Rye Whiskey.
1 Dash Angostura.
Cracked Ice.
Do not shake. Let it become
very cold, strain and serve.
1937 Anonymus: Here’s How. Seite 24. Manhattan.
2 Dashes Angostura Bitters
2 Dashes Curaçao or
Maraschino
1/2 Rye or Scotch Whisky
1/2 Italian Vermouth
Squeeze Lemon Peel on
top
1937 Anonymus: Hotel „Lincoln“ Cock-tail Book. Seite 45. Manhattan Cocktail (sweet).
Drops of Angostura.
1/3 CORA vermouth.
2/3 Bourbon whiskey.
Stir well and serve.
1937 Anonymus: Hotel „Lincoln“ Cock-tail Book. Seite 45. Manhattan Cocktail (dry).
1/2 PICARD vermouth.
1/2 Rye whiskey.
Stir and serve.
1937 Anonymus: Hotel „Lincoln“ Cock-tail Book. Seite 45. Manhattan Jr. Cocktail.
The same as the sweet Martini,
with orange peel and shaked.
1937 John R. Iverson: Liquid Gems. Seite 55. Manhattan Cocktail.
Bar glass—Ice
1 oz. Whiskey (Bourbon)
3/4 oz. Italian Vermouth
Two or three drops of Angostura
Bitters
Twist of lemon peel
Stir, strain and serve In cocktail
glass.
Decoration: cherry on toothpick.
Observations
This cocktail is just as famous throughout the
United States as in the metropolis after which it
has been named. It is immensely popular, and
justly so, because it is difficult to devise a drink
that can match this cocktail in bouquet, taste,
and all-around excellence as an appetizer.
1937 R. de Fleury: 1800 – And All That. Seite 54. Fancy Manhattan.
Half fill 1/2 pint tumbler
with chipped Ice
2 Dashes Curacao or
Maraschino
1 1/2 oz. Rye Whisky
1 Wineglass Vermouth
3 Dashes Boker’s Bit-
ters
Shake well, strain into
a Claret glass and add
a small piece of Lemon.
If required Sweet, add
2 dashes Gum Syrup.
1937 R. de Fleury: 1800 – And All That. Seite 91. Princetown Club Manhattan.
1 Dash Bitters
1/4 Italian Vermouth
3/4 Seagram’s V.O.
Whisky
Stir, and twist of Lemon
Peel.
1937 R. de Fleury: 1800 – And All That. Seite 93. Reuben’s Seagram Manhattan.
1/3 Italian Vermouth
2/3 Seagram’s V.O.
Whisky
2 Dashes Jamaica Rum
Shake with Sprig of
Mint in Shaker. Strain
and serve.
1937 R. de Fleury: 1800 – And All That. Seite 94. Roosevelt Seagram Manhattan.
2/3 Seagram’s V.O. or
Crown Whisky
1/3 Italian Vermouth
1 Dash Bitters
Stir. Twist of Lemon
Peel.
1937 R. de Fleury: 1800 – And All That. Seite 106. Special Manhattan.
2/3 Seagram’s V . O .
Whisky
1/3 Italian Vermouth
2 Dashes Maraschino
1 Dash Bitters
Twist Orange Rind
Serve with a Cherry.
1937 R. de Fleury: 1800 – And All That. Seite 115. Uptown Seagram Manhattan.
2/3 Seagram’s V.O.
Whisky
1/3 Italian Vermouth
1 Dash Lime Juice
1 Dash Bitters
Stir and strain.
1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 107. Manhattan Cock-Tail (Dulce).
Gotas angostura.
Tercera parte vermouth FERRERO.
Dos terceras partes whiskey OLD CROW.
Revuélvase.
1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 107. Manhattan Cock-Tail (seco).
Media parte vermouth CAZALIS &
PRATS.
Media parte whiskey MONT VERNON.
Revuélvase.
1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 107. Manhattan Jr. Cock-Tail.
Igual al Martini dulce, con cáscara de na-
ranja y bien batido.
1938 Anonymus: Cocktails. Seite 12. Manhattan Cocktail.
2/3 Jigger Rye Whiskey
1/3 Jigger Italian Vermouth
Stir, serve with a cherry.
1938 Anonymus: Sloppy Joe’s Cocktail Manual. Seite 38. Manhattan.
1/2 of Canadian Club
Whisky.
1/2 of Martini &
Rossi Vermouth.
Drops Angostura.
Stir and serve with a cherry in
Manhattan glass.
1938 Anonymus: The Merry Mixer. Manhattan Cocktail.
1/3 Italian Vermouth
2/3 of any Schenley Brand of Whiskey
Stir; strain, serve with cherry.
1938 Bud Caroll: Popular Drinks of Today. Seite 17. Manhattan.
Whisky . . . . . . . . . . . . . 2/3 jigger Peychaud’s Bitters . . . 3 drops
It. Vermouth . . . . . . . . 1/3 jigger Gum Syrup . . . . . . . . . 1 dash
Stir will with ice, strain into chilled cocktail glass.
Add maraschino cherry, and serve.
1938 Bud Caroll: Popular Drinks of Today. Seite 17. Manhattan No. 2.
Whisky . . . . . . . . . . . . . 1/2 jigger Curacao . . . . . . . . . . . 3 drops
It. Vermouth . . . . . . . . 1/2 jigger Angostura . . . . . . . . . 1 dash
Stir well with ice, strain into chilled cocktail glass.
Add maraschino cherry, and serve.
1938 Bud Caroll: Popular Drinks of Today. Seite 17. Manhattan, Dry.
Whisky . . . . . . . . . . . . . 1/2 jigger Fr. Vermouth . . . . . . . 1/2 jigger
. Orange Bitters . . . . . . 1 dash
Stir well with ice, strain into chilled cocktail glass.
Add pimola or pickled hazelnut, twist lemon peel over
and service.
1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 124. Manhattan Cocktail – No. 1.
1 dash Orange Bitters
1/2 Italian Vermouth
1/2 Rye Whisky
Stir well
Serve with Cherry
1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 124. Manhattan Cocktail – No. 2.
2 dashes Curacao
1 pony Whisky
1 jigger Vermouth
3 dashes Angostura Bitters
Shake well
Strain into Claret Glass
Serve with slice of Lemon
1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 124. Manhattan Cocktail – No. 3.
1 dash Angostura Bitters
2/3 Whisky
1/3 Italian Vermouth
Shake well
Strain into Cocktail Glass
Serve with Cherry
1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 124. Manhattan Cocktail – (Sweet).
1/2 Italian Vermouth
1/2 Whisky
Stir well
Strain into Cocktail Glass
1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 124. Manhattan Cocktail – (Dry).
1/4 French Vermouth
1/4 Italian Vermouth
1/2 Whisky
Stir well
Strain into Cocktail Glass
1938 Jean Lupoiu: Cocktails. Seite 98. Manhattan Cocktail.
Dans le verre à mélange:
1 jet d’Angustura, 1/3 de Martini Ver-
mouth doux, 2/3 Schenley’s Golden Wed-
ding Rye Whiskey.
Mélanger et servir.
1938 Jean Lupoiu: Cocktails. Seite 98. Manhattan Cocktail (sec).
Dans le verre à mélange:
1/6 Martini Vermouth sec, 1/6 Martini
Vermouth doux, 2/3 Seagram’s V. O.
Whisky.
Mélanger et servir.
1938 Krönlein-Beutel: Das Getränkebuch. Seite 61. Manhattan.
In ein Mischglas
4—6 Eisstückchen (Walnußgröße)
2 Spritzer Angostura 2 ccm
Whisky 35 ccm
Italian Vermouth 30 ccm
Kirsche
(bestäuben)
1938 Robert Vermeire: L’art du cocktail. Seite 32. Manhattan.
Ces deux cocktails, indiscutablement les
plus répandus dans le monde entier, diffèrent
parfois légèrement; ce d’après les habitudes
du barman, le goût du consommateur, les
usages du pays ou de la ville où ces drinks
se consomment.
Il y a de nombreuses années, on préparait
habituellement ces cocktails dans le verre à
mélange, c’est-à-dire «à la cuiller». La mode
de les faire au shaker, introduite en ces der-
nières années par les Américains du Nord,
a sa vogue maintenant un peu partout.
Personnellement, je suis partisan du shaker
quand il fait très chaud, mais pour les pays
centraux et ceux du nord de l’Europe, je pré-
fère la préparation de ces cocktails au verre à
mélange. Mais «goûts et couleurs ne se
discutent pas». Les barmen de divers pays
rivalisent en opinions diverses, les consom-
mateurs discutent leurs préférences, donc
inclinons-nous et voici mon Manhattan:
Verre à mélange :
1 ou 2 traits d’angostura bitter.
2 ou 3 traits de sirop de sucre ou de
curaçao.
1/2 rye whisky.
1/4 vermouth italien.
1/4 vermouth français.
Remuer à la cuiller. Passer dans le verre.
Ajouter olive ou cerise de préférence et presser
pelure de citron dessus. Ce cocktail est demi-
sec; si on le désire sec, employer 1/2 rye whisky
et 1/2 vermouth français; si on le préfère doux,
1/2 rye whisky et 1/2 vermouth italien.
La recette officielle de la Gilde des barmen
d’Angleterre est la même, mais sans bitter et
sans sirop ou curaçao.
Harry Mac Elhone, du Harry’s New-
York Bar, à Paris, préfère ce cocktail au
shaker et avec un trait d’angostura seule-
ment.
Manhattan est le nom de l’île sur laquelle
la ville de New-York est bâtie.
1938 Stanley Clisby Arthur: Famous New Orleans Drinks. Seite 22. Manhattan Cocktail.
1 lump sugar
1 dash Peychaud bitters
1 dash Angostura bitters
1/2 jigger rye whiskey
1/2 jigger Italian vermouth
1 slice lemon peel
Drop a lump of sugar in a barglass, moisten with a very little
water, dash on it the two bitters and crush with a barspoon. Add
the rye whiskey (don’t use Bourbon) and then the vermouth.
Drop several lumps of ice into the glass and stir. After straining
into the cocktail glass, twist a bit of lemon peel over the mixture
to extract the atom of oil, drop in a maraschino cherry with a
very little of the sirup.
There are almost as many recipes for a real Manhattan
cocktail as there are skyscrapers in Little Old New York,
or ways of getting into heaven. The Manhattan, origi-
nated at the old Delmonico Restaurant in New York
during the bibulous 90’s, was composed of one-third
Italian vermouth, and two-thirds Bourbon whiskey. Nat-
urally, the formula has been improved upon in New
Orleans; you’ll note we always improve upon things to
eat and drink in this New Orleans. Just an old Southern
custom!
The Manhattan as served over the better New Orleans
bars has always had that certain something it lacks else-
where. Reason: in first-class establishments the mixol-
ogists use rye for the whiskey and the drink is stirred —
never shaken. Properly mixed with good brands of
liquor, the Manhattan is one of the finest drinks that
flourishes under the name of cocktail, and well deserves
the reputation that “it is the most popular cocktail in
the world.”
1938 Stanley Clisby Arthur: Famous New Orleans Drinks. Seite 23. Dry Manhattan.
1 lump sugar
1 dash Peychaud bitters
1 dash Angostura bitters
1/3 jigger rye whiskey
1/3 jigger Italian vermouth
1/3 jigger French vermouth
1 slice lemon peel
This is mixed exactly as is the Manhattan. Must not be shaken —
a brisk stirring with large lumps of ice is the proper procedure.
Fine or crushed ice has a tendency to make drinks cloudy and
whiskey cocktails should have a clear amber color. Put a cherry
in the cocktail glass before straining in the mixture.
There are cocktail quaflers who object to the sweet-
ness of the Manhattan made in the orthodox manner and
prefer a dry Manhattan. The dryer drink is made by
using a third of a jigger each of the rye, the Italian, and
the French vermouths. When dropping the cherry into
the cocktail glass do not include any of the sirup.
1939 Ambrose Heath: Good Drinks. Seite 31. Manhattan. Sweet.
1/2 Canadian Club or Rye Whisky
1/2 Italian Vermouth
1939 Ambrose Heath: Good Drinks. Seite 31. Manhattan. Dry.
1/2 Canadian Club or Rye Whisky
1/4 French Vermouth
1/4 Italian Vermouth
1939 Anonymus: Bar la Floridita Cocktails. Seite 39. Manhattan (Seco).
1/2 Noilly Prat Vermouth.
1/2 Schenley Whiskey.
1 Dash Angostura.
Cracked ice.
Do not shake. Let it become
very cold, strain and serve.
1939 Anonymus: Bar la Floridita Cocktails. Seite 39. Manhattan (Dulce).
1/2 Martini Rossi Vermouth.
1/2 Scheniey Whiskey.
1/2 Teaspoonful Curacao.
Cracked ice.
Do not shake. Let it get
very cold and strain.
Serve with two cherries.
1939 Anonymus: Bar la Floridita Cocktails. Seite 40. Manhattan (Medio dulce).
1/2 Noilly Prat Vermouth.
1/2 Schenley Whiskey.
1 Dash Angostura.
Cracked ice.
Do not shake. Let it become
very cold, strain and serve.
1939 Anonymus: Cuna del Daiquiri Cocktail. Seite 35. Manhattan (Bacardí).
Two parts Bacardí Gold Label.
One Part Italian Vermouth.
A few drops of Angostura bitters
Cracked ice. Do not shake.
Strain and serve with a Ma-
raschino cherry.
1939 Anonymus: Cuna del Daiquiri Cocktail. Seite 35. Manhattan (Rolls Royce).
1/2 Vermouth.
1/2 Scotch Whiskey.
1 Dash Angostura.
Cracked ice.
Do not shake. Let it get very
cold and strain. Serve with
two cherries.
1939 Anonymus: Cuna del Daiquiri Cocktail. Seite 36. Manhattan (Dulce).
1/2 Vermouth.
1/2 Canadian Whiskey.
1/2 teaspoonful Curacao.
Cracked ice.
Do not shake. Let it get very
cold and strain. Serve with
two cherries.
1939 Anonymus: Cuna del Daiquiri Cocktail. Seite 36. Manhattan (Seco).
1/2 Vermouth.
1/2 Canadian Whiskey.
1 Dash Angostura.
Cracked ice.
Do not shake. Let it become
very cold, strain and serve.
1939 Anonymus: Floridita Cocktails. Seite 40. Manhattan (Rolls Royce).
1/2 Brochi Vermouth.
1/2 White Label Whiskey.
1 Dash Angostura.
Cracked ice.
Do not shake. Let it become
very cold and strain.
1939 Anonymus: Floridita Cocktails. Seite 41. Manhattan (Dulce).
1/2 Martini Rossi Vermouth.
1/2 Canadian Club Whiskey.
1/2 Teaspoonful Curacao.
Cracked ice.
Do not shake. Let it get very
cold and strain.
Serve with two cherries.
1939 Anonymus: Floridita Cocktails. Seite 41. Manhattan (Seco).
1/2 Noilly Prat Vermouth.
1/2 Canadian Club Whiskey.
1 Dash Angostura.
Cracked ice.
Do not shake. Let it become
very cold, strain and serve.
1939 Bar la Floridita: Cocktails. Seite 41. Manhattan (Seco).
1/2 Noilly Prat Vermouth
1/2 White Label Whiskey.
1 Dash Angostura.
Cracked ice.
Do not shake. Let it become
very cold, strain and serve.
1939 Bar la Floridita: Cocktails. Seite 41. Manhattan (Dulce).
1/2 Martini Rossi Vermouth.
1/2 White Label Whiskey.
1/2 Teaspoon Curacao.
Cracked ice.
Do not shake. Let it become
very cold and strain.
Serve with two cherries.
1939 Bar la Floridita: Cocktails. Seite 43. Manhattan (Medio dulce).
1/2 Noilly Prat Vermouth.
1/2 Canadian Club Whiskey.
1 Dash Angostura.
Cracked ice.
Do not shake. Let it become
very cold, strain and serve.
1939 Charles Browne: The Gun Club Drink Book. Seite 83. Manhattan Cocktail.
The essential materials in a Manhattan cocktail
are rye or bourbon whiskey, Italian or sweet ver-
mouth, and a dash of bitters. Originally (and even
now recommended by some experts) the whiskey
and vermouth were of equal proportions. Now the
tendency leads toward dryer drinks, and in some bars
the proportion is one part of vermouth to three or
even four of whiskey. Angostura bitters are generally
used, but experiments with Orange, Fischer’s, or
Peychaud’s Bitters are quite in order and might give
the host a reputation. At the moment the Gun Club
mixer uses about one part of Italian vermouth to
two and one-half parts of whiskey and a good dash
of Peychaud’s Bitters.
If a dryer drink is wanted, the use of French ver-
mouth is allowable but is not orthodox. Some con-
noisseurs or poseurs contend that in mixing a Man-
hattan cocktail, the whiskey must always be put into
the mixing glass before the vermouth but just why,
deponent sayeth not. Also most bar books say that
cocktails should be stirred in the ice but never shak-
en, but after all, a vigorous stir or a gentle shake
could hardly make much difference in the physio-
logical or psychological effect in or of a drink. The
use of Scotch whiskey instead of rye changes the name
from “Manhattan” to “Rob Roy.” Presumably, if
a green gage or a small stewed prune were used in
stead of the conventional Maraschino cherry to gar-
nish the Manhattan, another name would grace the
mixture. The modern cocktail cherry has its stem
attached; this is either to be used as a handle or to
prove that it is a real cherry.
1940 Anonymus: Libro de cocina. Seite 148. Manhattan.
4 gotas de Angostura Bitter
1/2 Whisky Canadien
1/2 Vermouth Italiano
1940 Anonymus: Professional Mixing Guide. Seite 40. Manhattan Cocktail.
2/3 Rye Whiskey, 1/3 Sweet Ver-
mouth, 3 generous dashes Angostura
Bitters. Put ingredients in a mixing
glass filled with cracked ice, and
stir until thoroughly blended. Strain
into cocktail glass and serve. (Other
popular versions are the Rob Roy,
made with Scotch, and the Pirate’s
Prize, made with Rum.)
1940 Anonymus: Recipes. Seite 21. Manhattan Cocktail.
Use mixing glass 2 cubes ice
1 dash Angostura Bitters
1 jigger Italian Vermouth
1 jigger Whiskey
Stir. Strain into cocktail glass. Twist lemon
peel over top and serve with cherry.
1940 Anonymus: Recipes. Seite 22. Dry Manhattan Cocktail.
Use mixing glass 2 cubes ice
1 dash Angostura Bitters
1/2 jigger French Vermouth
1 jigger Whiskey
Stir. Strain into cocktail glass. Twist
lemon peel over top and serve with cherry.
1940 Anonymus: Recipes. Seite 22. Manhattan Cocktail (Southern Style).
Use mixing glass 2 cubes ice
2 dashes Gum Syrup
2 dashes Curacoa
2 dashes Angostura Bitters
1/2 jigger Italian Vermouth
1 jigger Rye Whiskey
Stir. Strain into cocktail glass. Twist orange
peel over top and serve.
1940 Charles: The Cocktail Book. Seite 66. Manhattan Cocktail (dry).
2 dashes of Angostura bitters,
2 dashes of curaçao,
1/4 gill of French vermouth,
1/4 gill of Canadian Club whisky.
Use the mixing glass. Serve with an olive and a little
lemon-peel juice squeezed on top.
1940 Charles: The Cocktail Book. Seite 66. Manhattan Cocktail (medium).
2 dashes of Angostura bitters,
2 dashes of curaçao,
1/8 gill of French vermouth,
1/8 gill of Italian vermouth,
1/4 gill of Canadian whisky.
Use the mixing glass. Serve with a cherry and a little
lemon-peel juice squeezed on top.
1940 Charles: The Cocktail Book. Seite 67. Manhattan Cocktail (sweet).
Prepare as for Manhattan Cocktail (Dry), using Italian
vermouth instead of French vermouth, and serving with
a cherry instead of an olive.
1940 Crosby Gaige: Crosby Gaige’s Cocktail Guide. Seite 29. Manhattan.
2/3 part Rye Whiskey
3 dashes Angostura Bitters
1/3 part Sweet Vermouth
Stir until thoroughly blended with
cracked ice and strain into cocktail glass. A cherry or
some other pantry waif may be added if desired.
SAVE THE CHERRY. IT MAY BE USED AGAIN AND AGAIN.
1940 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 119. Manhattan Cocktail (Dry).
2/3 Whiskey
1/3 Italian Vermouth
2 Dashes Angostura Bitters
Stir well with cracked ice, strain and serve
with an Olive and a twist of Lemon Peel
on top.
Use glass number 2
1940 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 119. Manhattan Cocktail (Sweet).
Made same as Manhattan (dry) adding 2
dashes Gum Syrup and serve with a Cherry
instead of an Olive.
Use glass number 2
1940 Pedro Talavera: Los secretos del cocktail. Seite 154. Mannhatan cocktail.
En un gran vaso de cristal, unos pedacítos da híelo.
4 gotas de Angostura.
6 ídem de Curaçao La Campana.
6 ídem de Jarabe de Goma.
1/2 copa de Vermouth Martini Rossi.
1/2 ídem de Whisky Canadian Clup.
Agítese bien y se pasa al vaso núm. 3 con una
guinda y una corteza de limón.
1941 W. C. Whitfield: Here’s How. Seite 53. Manhattan.
1/2 Rye whiskey
1/2 Italian vermouth
1 dash orange bitters
Serve with a maraschino cherry
1943 Jacinto Sanfeliu Brucart: Cien Cocktails. Seite 44. Manhattan-Cocktail.
Póngase en el vaso mezclador unos pe-
dacitos de hielo y añadir:
2/3 Whisky canadiense
1/3 Vermut Italiano
1 golpe de Angostura
Agítese bien y sírvase en copa de cocktail
con una guinda.
«DRY MANHATTAN» se prepara susti-
tuyendo el Vermut Italiano por Francés.
— Después del «Martini», es éste el cocktail más cono-
cido. El nombre se deriva de la isla en que se fundó
la ciudad de Nueva York. —
1943 J. Roldán: Recetario moderno del licorista y barman. Seite 218. Manhattan Cocktail.
Amargo angostura . . . . . . 2 chorritos
Curasao . . . . . . . . . . . . . . 2 ”
Jarabe de goma . . . . . . . . 3 ”
Whiski . . . . . . . . . . . . . . . . 1/2 vasito
Vermut . . . . . . . . . . . . . . . 1 “
1943 Oscar Haimo: Cocktail Digest. Seite 51. Manhattan Cocktail.
2 oz. Rye
3/4 oz. Itailian Vermouth
Decorate with cherry
Stir.
1943 Stanley Clisby Arthur: Famous New Orleans Drinks. Seite 22. Manhattan Cocktail.
1 lump sugar
1 dash Peychaud bitters
1 dash Angostura bitters
1/2 jigger rye whiskey
1/2 jigger Italian vermouth
1 slice lemon peel
Drop a lump of sugar in a barglass, moisten with a very little
water, dash on it the two bitters and crush with a barspoon. Add
the rye whiskey (don’t use Bourbon) and then the vermouth.
Drop several lumps of ice into the glass and stir. After straining
into the cocktail glass, twist a bit of lemon peel over the mixture
to extract the atom of oil, drop in a maraschino cherry with a
very little of the sirup.
There are almost as many recipes for a real Manhattan
cocktail as there are skyscrapers in Little Old New York,
or ways of getting into heaven. The Manhattan, origi-
nated at the old Delmonico Restaurant in New York
during the bibulous 90’s, was composed of one-third
Italian vermouth, and two-thirds Bourbon whiskey. Nat-
urally, the formula has been improved upon in New
Orleans; you’ll note we always improve upon things to
eat and drink in this New Orleans. Just an old Southern
custom!
The Manhattan as served over the better New Orleans
bars has always had that certain something it lacks else
where. Reason: in first-class establishments the mixol
ogists use rye for the whiskey and the drink is stirred —
never shaken. Properly mixed with good brands of
liquor, the Manhattan is one of the finest drinks that
flourishes under the name of cocktail, and well deserves
the reputation that “it is the most popular cocktail in
the world.”
1943 Stanley Clisby Arthur: Famous New Orleans Drinks. Seite 23. Dry Manhattan.
1 lump sugar
1 dash Peychaud bitters
1 dash Angostura bitters
1/3 jigger rye whiskey
1/3 jigger Italian vermouth
1/3 jigger French vermouth
slice lemon peel
This is mixed exactly as is the Manhattan. Must not be shaken —
a brisk stirring with large lumps of ice is the proper procedure.
Fine or crushed ice has a tendency to make drinks cloudy and
whiskey cocktails should have a clear amber color. Put a cherry
in the cocktail glass before straining in the mixture.
There are cocktail quaffers who object to the sweet
ness of the Manhattan made in the orthodox manner and
prefer a dry Manhattan. The dryer drink is made by
using a third of a jigger each of the rye, the Italian, and
the French vermouths. When dropping the cherry into
the cocktail glass do not include any of the sirup.
1944 Crosby Gaige: The Standard Cocktail Guide. Seite 38. Manhattan Cocktail.
2 ounces Rye
3/4 ounce Sweet Vermouth
3 dashes Angostura Bitters
Stir with cracked ice. Serve with a Cherry.
1944 Harmann Burney Burke: Burke’s Complete Cocktail & Drinking Recipes. Seite 63. Dry Manhattan Cocktail.
2 Rye or Irish Wiskey
1 Italian Vermouth
Angostura Bitters, 2 Dashes
Ice. — Stir. Strain and serve in a glass with
a Cherry and add a Lemon Twist.
1944 Harmann Burney Burke: Burke’s Complete Cocktail & Drinking Recipes. Seite 63. Sweet Manhattan Cocktail.
2 Rye or Irish Whiskey
1 Italian Vermouth
1 French Vermouth
Gum Syrup, 2 Dashes
Ice. — Stir. Strain and serve in a glass with
a Cherry and add a Lemon Twist.
1944 Nick Thomas: Bartender’s Friend. Manhattan.
1 oz. Italian Vermouth
1 oz. Rye Whiskey
1 Dash Angostura
1944 Oscar Haimo: Cocktail Digest. Seite 62. Manhattan Cocktail.
3/4 oz. Sweet Vermouth
2 oz. Rye
Dash Angostura Bitters
Stir
Decorate with cherry.
1944 Oscar Haimo: Cocktail Digest. Seite 62. Manhattan (Dry) Cocktail.
3/4 oz. Dry Vermouth
2 oz. Rye
Dash Angostura Bitters
Stir
Decorate with twist of Lemon Peel.
1945 Anonymus: 25 recetas selectas para cocktails. Manhattan.
Una parte de Vermouth dulce, dos partes
del suave y gustoso whiskey, Four Roses. Unas gotas de Amargo
de Angostura. Añádale hielo picado y revuélvalo bien con una
cuchara (¡no lo agite!). Cuele la mezcla y sírvala con una cereza
marrasquino.
P. D. Al conocedor: Si le gusta el Manhattan seco, sistituya el
Vermouth seco por el dulce, y en vez de una cereza marrasquino,
añádale una corteza de limón después de exprimirla en el vaso.
P. D. D. Al conocedor: Si para su gusto el segundo es myu seco,
hágalo mitad y mitad, Four Roses y Vermouth dulce.
1945 George Gardner: How to be a bartender. Seite 21. Manhattan Cocktail.
Use mixing glass.
Ice, fine, fill glass.
Syrup, 1/2 barspoonful.
Angostura bitters, 1 dash.
Vermouth, 1/2 jigger.
Whiskey, 1/2 jigger.
Lemon peel, 1 piece twisted.
Stir and strain into cool cocktail
glass.
1945 R. M. Barrows & Betty Stone: 300 Ways to Mix Drinks. Seite 13. Manhattan Cocktail Rye.
2/3 Rye Whiskey
1/3 Italian Vermouth
1/3 Teaspoon Angostura
Bitters
Stir well with ice and strain.
1 Maraschino Cherry
1946 Bill Kelly: The Roving Bartender. Seite 36. Manhattan Cocktail.
1 dash Angostura Bitters
1/2 oz. Italian Vermouth
1 oz. Whiskey (Rye or Bour-
bon)
Stir. Cherry and twist of lem-
on peel.
1946 Bill Kelly: The Roving Bartender. Seite 36. Manhattan Cocktail (Dry).
1 dash Angostura Bitters
1/2 oz. French Vermouth
1 oz. Whiskey
Stir. Olive and twist lemon
peel.
1946 Lucius Beebe: The Stork Club Bar Book. Seite 19. Manhattan Cocktail.
Because of its unrivaled tonic qualities as a restorative
and element for firming the moral fiber, as well as because of the
prevailing American taste for drinks with whisky bases at this time,
the classic and standard Manhattan cocktail, precisely as it is served
at this red hot minute at the Stork Club, was an almost universal
rite until the end of the nineteenth century.
Manhattan Cocktail:
2/3 oz. rye whisky
1/3 oz. Italian vermouth
Decorate with maraschino cherry, stir, and
serve in 3 oz. cocktail glass.
Whatever may be the present vogue for Martinis, a drink which
became firmly established as Londons type gin became more widely
available in the United States, make no mistake about it: the Man-
hattan was the archetypal short mixed drink and blazed a trail for
all others to follow. Nor, accomplished bartenders will point out, is
it necessary or even advisable to use the finest and oldest proof
spirits in making the most acceptable Manhattan. The smoother and
sweeter the whisky, the less volume or incisiveness will he possessed
by the finished cocktail and it has often been remarked that the most
exciting Manhattan is one compounded with ordinary quality bar
whisky rather than the rarest overproof article. It is perhaps the only
mixed drink where this generality obtains.
1946 Oscar Haimo: Cocktail and Wine Digest. Seite 68. Manhattan Cocktail.
3/4 oz. Sweet Vermouth
2 oz. Rye
Dash Angostura Bitters Stir
Decorate with cherry.
1946 Oscar Haimo: Cocktail and Wine Digest. Seite 68. Manhattan (Dry) Cocktail.
3/4 oz. Dry Vermouth
2 oz. Rye
Dash Angostura Bitters Stir
Decorate with twist of Lemon Peel.
1947 A. Vermeys: Cocktails. Seite 58. Manhattan Cocktail Doux.
1 trait Angustura; 1/3 Cinzano; 2/3 Whisky.
1947 A. Vermeys: Cocktails. Seite 58. Manhattan Cocktail Sec.
1/6 Cinzano Dry; 1/6 Cinzano doux; 2/3
Whisky.
Autre recette:
1/2 Whisky; 1/4 Noilly Pratt; 1/4 Cinzano;
1 trait Angustura, zeste de citron.
1947 Karl Büskens: Mixbuch für Jedermann. Seite 44. Manhattan.
1 Spritzer Orange Bitter
1 Spritzer Augostura Bitter
1/3 Ital. Vermouth
2/3 Canadian Club Whisky
Stückchen Zitronenschale
über dem Glas auspressen
Kirsche
1 dash of Orange Bitters
1 dash of Augostura Bitters
1/3 Italian Vermouth
2/3 Canadian Club Whisky
squeeze on top a piece of
lemon peel
Cheery
1947 Pedro Chicote: Cocktails mundiales. Seite 188. Manhattan-Cocktail.
Prepárese en un gran vaso de cristal:
Una cucharada de hielo picado.
2 gotas de Angostura.
3 gotas de curaçao.
1/4 de copita de vermouth italiano.
3/4 de copita de whisky Canadian Club.
Agítese muy bien con una cucharilla larga de las
de refresco y sírvase en copa de cocktail, agregándole
una guinda.
1948 Adolphe Torelli: 900 Recettes de Cocktails et Boissons Américaines. Seite 105. Manhattan Cocktail.
Dans un shaker
avec de la glace pilée, deux traits d’Angustura,
Curaçao et Noyau, un verre à liqueur de Rye-
Whisky, un demi-verre de Vermouth Italien, agi-
ter, passer dans un verre à cocktail. Garnir d’une
cerise, zeste de citron. Courtes pailles.
1948 Adolphe Torelli: 900 Recettes de Cocktails et Boissons Américaines. Seite 106. Manhattan Dry Cocktail.
Dans un
shaker avec de la glace pilée, deux traits d’An-
gustura et de Noyau, un verre à liqueur de Rye-
Whisky, un demi-verre de Vermouth Français.
Agiter, passer dans un verre à cocktail. Garnir
d’un zeste de citron pressé. Courtes pailles.
1948 David Embury: The Fine Art of Mixing Drinks.Seite 103. The Manhattan.
I list the Manhattan second among our six basic cock-
tails because, of all the hundreds of so-called cock-
tails listed in recipe books and the dozens listed on
the liquor cards of hotels and restaurants, more Mar-
tinis and Manhattans are sold than any other kind.
In fact, if we leave out Daiquiris and Old-Fashioneds,
there are more Martinis and Manhattans sold than all
other kinds put together.
Just as in the case of Martinis, you will find Man-
hattan recipes varying all over the lot in their propor-
tions. In fact, there are recipes that even suggest two
parts of vermouth to one part of whisky. The usual
recipe, however, is one part vermouth and two parts
whisky.
A further complication enters the Manhattan field
that is not found with Martinis. With Martinis it is
recognized that, irrespective of the proportions of ver-
mouth and gin, a Sweet Martini is made with Italian
vermouth, a Dry Martini with French vermouth,
and a Medium Martini with a combination of the two
types of vermouth. The same distinction is usually
made in the case of Manhattans. However, the
combination of French vermouth and whisky is not
pleasing to most palates and, accordingly, on the as-
sumption that a Manhattan is always made with
Italian vermouth only, some people now use the terms
Dry, Sweet, and Medium to designate the proportions
of vermouth and whisky, a Sweet Manhattan being
one made with 50 per cent or more of vermouth, a
Medium Manhattan with about two parts of whisky
to one of vermouth, and a Dry Manhattan with three
or four parts of whisky to one of vermouth.
Both the Manhattan and the Old-Fashioned are
usually made with rye whisky. I have already pointed
out the fact that rye and bourbon can be used more or
less interchangeably in most drinks and that they can
be used in combination in most drinks. Many people —
and I am one of them — prefer the flavor of bourbon
to that of rye. If you are ordering one of these drinks
at a bar and want it made with bourbon, you should
specify “Bourbon Manhattan” or “Bourbon Old-
Fashioned.” Also, you should specify a bonded
whisky. Otherwise the bartender will probably use a
blended whisky — and whatever blend gives the pro-
prietor the greatest margin of profit.
In all recipes in this book where either rye or bour-
bon can be used according to individual taste, I shall simply
use the word “whisky.” Scotch, however, is not inter-
changeable with American whiskies. Therefore,
in recipes calling for the use of Scotch, the word
“Scotch” will be used instead of “whisky.”
Let us now return to our three types of Manhattans
as set forth in most recipe books. They are as follows:
1948 David A. Embury: The Fine Art of Mixing Drinks. Seite 105. Manhattan (Sweet).
1 part Italian Vermouth
2 parts Whisky
1 dash Angostura to each drink4
As above noted, some recipes call for equal parts of
whisky and vermouth and some for other proportions.
4 The Sweet Manhattan made without bitters but with both
orange peel and lemon peel in the mixture and shaken in-
stead of stirred is called the ARMY.
The plain Sweet Martini, made half and half, is sometimes
called the NAVY.
See also the Virgin, page 261.
1948 David A. Embury: The Fine Art of Mixing Drinks. Seite 105. Manhattan (Medium).
1 part Italian Vermouth
1 part French Vermouth
4 parts Whisky
1 dash Angostura to each drink
Here again the relative proportions of whisky and the
vermouths vary with different authors. Also, some
recipes call for orange bitters as well as Angostura.
1948 David A. Embury: The Fine Art of Mixing Drinks. Seite 105. Manhattan (Dry).
1 part French Vermouth
2 parts Whisky
1 dash Angostura to each drink
The comments respecting proportions as well as those
respecting the use of orange bitters set forth above for
the Medium Manhattan also apply to the Dry Man-
hattan. It is also quite common to add a twist of lemon
and drop the peel into the Dry Manhattan.
1948 David A. Embury: The Fine Art of Mixing Drinks. Seite 106. Manhattan de Luxe.
As in the case of the usual Martini recipes, the above
Manhattan recipes are given for general information
only. Once again I recommend that you forget them
all and that, in your own home, you serve the follow-
ing:
1 part Cinzano Italian Vermouth
3 parts Bonded Whisky
1 dash Angostura to each drink
Stir well in a bar glass or Martini pitcher with large
cubes of ice and pour into chilled cocktail glasses. Add
a maraschino cherry to each glass. Unless the cherries
have stems attached, spear each cherry on a toothpick
or use glass fruit spears.
1948 George Albert Zabriskie: The Bon Vivant’s Companion. Seite 19. Manhattan Cocktail.
1 dash Boker’s bitters
1 dash maraschino
1/2 jigger rye whiskey
1/2 jigger Martini Russie vermouth (Italian)
1/2 glass cracked ice
Stir, strain, and serve with piece of twisted lemon peel.
1948 George Albert Zabriskie: The Bon Vivant’s Companion. Seite 19. Manhattan Cocktail (Dry).
1 dash Boker’s bitters
1/2 jigger French vermouth
1/2 jigger rye whiskey
1/2 glass cracked ice
Stir, strain, and serve with piece of twisted lemon peel.
1948 Hilario Alonso Sanchez: El arte del cantinero. Seite 359. Manhattan Dry (Seco) No. 1.
2 partes de whisky Rye o
irlandés.
1 parte de vermouth italia-
no.
2 chroros de Angostura Bi-
tters.
Hielo. Revolverlo, colar-
lo y servirlo en su copa con
una aceituna y cascara de li-
món retorcido.
1948 Hilario Alonso Sanchez: El arte del cantinero. Seite 359. Manhattan Seco No. 2.
1/2 de vermouth francés.
1/2 de whisky Rye.
Hielo. Revuélvase, cuéle-
se y sírvase.
1948 Hilario Alonso Sanchez: El arte del cantinero. Seite 359. Manhattan Dulce No. 1.
2 partes de whisky Rye o
irlandés.
1 parte de vermouth italia-
no.
1 parte de vermouth fran-
cés.
2 chorlitos de jarabe de
sorgo.
Hielo. Revuélvase y sír-
vase en su copa con una ce-
reza y un cascara de limón
retorcida.
1948 Hilario Alonso Sanchez: El arte del cantinero. Seite 359. Manhattan Dulce No. 2.
Gotas de Angostura.
1/3 de vermouth italiano.
2/3 de whisky Bourbon.
Hielo. Revuélvase, cuéle-
se y sírvase.
1948 Jean Lupoiu: Cocktails. Seite 73. Manhattan Cocktail.
Dans le verre à mélange:
1 jet d’Angustura, 1/3 de Martini Ver-
mouth doux, 2/3 Schenley’s Golden Wed-
ding Rye Whiskey.
Mélanger et servir.
1948 Jean Lupoiu: Cocktails. Seite 73. Manhattan Cocktail (sec).
Dans le verre à mélange:
1/6 Martini Vermouth sec, 1/6 Martini
Vermouth doux, 2/3 Seagram’s V. O.
Whisky.
Mélanger et servir.
1948 Maurice Bonnet: Le livre d’or du bar americain. Seite 72. Manhattan-Cocktail.
Dans un shaker :
1 cuiller à café glace pilée,
2 traits d’Angustura,
2 traits de Noyau,
2 traits de curaçao,
1 verre à liqueur de Wisky,
1 verre à vermouth italien.
Agiter; passer dans verre a cocktail. 1 ce-
rise, 1 zeste de citron, paillettes.
1948 P. Dagouret: Le Barman Universel 10. Seite 31. Manhattan Cocktail.
Gobelet n° 3, au 1/4 plein de petite glace.
3 traits angostura.
1 cuiller a café sirop de sucre.
1 verre à liqueur rye whisky.
1 /2 verre à madère vermouth Noilly.
Remuer. Passer dans verre n° 8 où se trouve
zeste de citron pressé. Courtes pailles.
1948 P. Dagouret: Le Barman Universel 11. Seite 31. Manhattan Cocktail.
Gobelet n° 3, au 1/4 plein de petite glace.
3 traits angostura.
1 cuiller à café sirop de sucre.
1 verre à liqueur rye whisky.
1/2 verre à madère vermouth Noilly.
Remuer. Passer dans verre n° 8 où se trouve un
zeste de citron pressé. Courtes pailles.
1948 René Bresson: Le barman moderne. Seite 150. Manhattan (demi-sec).
Dans un verre à mélange, avec deux ou trois mor-
ceaux de glace gros comme une noix, mettre:
60 % Whisky «Canadian Club».
40 % Cinzano.
Une olive au fond du verre.
1948 René Bresson: Le barman moderne. Seite 150. Manhattan (sec).
60 % Whisky «Canadian Club».
40 % Vermouth Noilly.
Une olive au fond du verre.
1948 Trader Vic: Bartender’s Guide. Seite 275. Manhattan Cocktail 1.
3/4 oz. rye. 3/4 oz. Italian vermouth
. 1 dash orange bitters
Stir with cracked ice; strain into chilled cocktail glass.
1948 Trader Vic: Bartender’s Guide. Seite 276. Manhattan Cocktail 2.
1 oz. rye or bourbon 1/2 oz. Italian vermouth
. 1 dash Angostura bitters
Stir with cracked ice; strain into chilled cocktail glass. Serve
with maraschino cherry.
1948 Trader Vic: Bartender’s Guide. Seite 276. Manhattan Cocktail 3.
1 oz. bourbon 1/4 oz. French vermouth
. 1/4 oz. Italian vermouth
Stir with cracked ice; strain into chilled cocktail glass. Serve
with maraschino cherry
1948 Trader Vic: Bartender’s Guide. Seite 276. Manhattan Cocktail, French.
1 oz. bourbon 1 dash Cointreau
1/2 oz. French vermouth 1 dash Angostura bitters
Stir with cracked ice; strain into chilled cocktail glass. Serve
with maraschino cherry.
1949 Anonymus: Bottoms Up. Seite 20. Manhattan Cocktail.
1 Dash Bitters
3/4 oz. Italian Vermouth
1 1/2 oz. Rye or Bourbon Whiskey
Stir well with cracked Ice, strain
into 3 oz. Cocktail glass. Serve with
a Cherry.
1949 Anonymus: Bottoms Up. Seite 20. Manhattan (Dry).
1 Dash Bitters
3/4 oz. French Vermouth
1 1/2 oz. Rye or Bourbon Whiskey
Stir with cracked Ice, strain
into 3 oz. Cocktail glass. Serve with
an Olive.
1949 Anonymus: Bottoms Up. Seite 20. Manhattan (Sweet).
1 Dash Bitters
1/4 Teaspoon Powdered Sugar
3/4 oz. Italian Vermouth
1 1/2 oz. Rye or Bourbon Whiskey
Stir well with cracked Ice, strain
into 3 oz. Cocktail glass. Serve with
a Cherry.
1949 Anonymus: Professional Mixing Guide. Seite 42. Manhattan Cocktail.
3 generous dashes ANGOSTURA
aromatic bitters, 2/3 Rye Whisky,
1/3 Sweet Vermouth. Put ingredi-
ents in a mixing glass filled with
cracked ice, and stir until thor-
oughly mixed. Strain into cock-
tail glass and serve.
(To make 1 quart of Manhattan
Cocktail, use 1/2 oz. ANGOSTURA
aromatic bitters; for 1 gallon use
2 oz. ANGOSTURA; for 5 gallons
use 10 oz. ANGOSTURA).
1949 Emile Bauwens: Livre de Cocktails. Seite 53. Manhattan Cocktail (Doux).
1 Trait Angostura Bitter –
2/3 Whisky Canadian Club –
1/3 Vermouth Italien –
Frapper au shaker et passer dans un
verre à cocktail.
1949 Emile Bauwens: Livre de Cocktails. Seite 54. Manhattan Cocktail (sec).
2 Traits Angostura Bitter –
1/2 Whisky Canadian Club –
1/4 Vermouth Français –
1/4 Vermouth Italien –
Remuer au verre à mélange et
passer dans un verre à cocktail;
avant de servir, ajouter une cerise.
(Recette Emil’s « Saint-James »
Bruxelles).
1949 Emile Bauwens: Livre de Cocktails. Seite 55. Manhattan Cocktail (Doux).
1/2 Whisky Canadian Club –
1/2 Vermouth Italien –
Remuer au verre à mélange et passer
dans un verre à cocktail.
1949 Emile Bauwens: Livre de Cocktails. Seite 55. Manhattan Cocktail (Sec).
1/2 Whisky Canadien Club –
1/4 Vermouth Français –
1/4 Vermouth Italien –
Remuer au verre à mélange et passer
dans un verre à cocktail.
1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 341. Dry Manhattan.
Ein «Manhattan»-Cocktail mit franz. Vermouth, anstatt
italienischem.
1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 394. Manhattan-Cocktail (Original).
1 d. Angosturabitter, 1/3 ital. Vermouth, 2/3 Canadian-
Club-Whisky. Rühren. Kirsche ins Glas.
Wichtig: Dieser Cocktail darf auf keinen Fall ge-
schüttelt werden.
1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 395. Manhattan-Cocktail, dry.
1 d. Angosturabitter, 1/3 franz. Vermouth, 2/3 Canadian-
Club-Whisky. Rühren.
1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 472. Manhattan-Cocktail (Bottled Cocktail).
1/4 Glas Angosturabitter, 9 Glas Canadian-Club-Whisky,
4 1/4 Glas ital. Vermouth, 1 1/2 Glas frisches Wasser.
1949 P. Dagouret: Le barman universel. Seite 31. Manhattan Cocktail.
Gobelet no 3, au 1/4 plein de petite glace.
3 traits angostura.
1 cuiller à café sirop de sucre.
1 verre à liqueur rye whisky.
1/2 verre à madère vermouth Noilly.
Remuer. Passer dans verre no 8 où se trouve un
zeste de citron pressé. Courtes pailles.
1949 Wilhelm Stürmer: Cocktails by William. Seite 56. Manhattan Cocktail Nr. 1.
2/3 Whisky (Rye),
1/3 Italienischer Vermouth,
3 oder 4 Spritzer Bitter.
Garniere mit Kirsche.
1949 Wilhelm Stürmer: Cocktails by William. Seite 57. Manhattan Cocktail Nr. 2.
1/2 Whisky,
1/2 Italienischer Vermouth,
2 Spritzer Curaçao,
2 Spritzer Angosturabitter.
Garniere mit Kirsche.
1949 Wilhelm Stürmer: Cocktails by William. Seite 57. Manhattan Dry.
Verfahre wie bei Manhattan Nr. 1,
verwende aber an Stelle von ita-
lienischem Vermoufh französischen
Vermoufh.
Merke Dir: Manhattans gut um-
rühren, nie schütteln.
1949 Wilhelm Stürmer: Cocktails by William. Seite 72/73. Manhattan Cocktail.
1950 Anonymus: Host’s Handbook. Manhattan.
3/4 G&W Old Rye Whisky
1/4 Martini & Rossi Italian Vermouth
Small dash Angostura Bitters
Stir with ice and serve in cocktail glass with
maraschino cherry.
1950 Julio Cesar Clave: El barman pratico. Manhattan.
1 Chs. Angostura, 50 Grs. Vermouth
(dulce), 30 Grs. Whisky Americano, 1 cascarita de li-
món exprimida. Revuelto. Copa No 1.
1950 Julio Cesar Clave: El barman pratico. Manhattan seco.
igual al antreior, cambia Ver-
mouth seco.
1950 Ted Shane: Authentic and Hilarious Bar Guide. Seite 28. Manhattan No. 1.
1⁄2 jigger Italian Vermouth 1 dash Orange Bitters
. 1⁄2 jigger Rye
Stir with cracked ice and strain.
1950 Ted Shane: Authentic and Hilarious Bar Guide. Seite 28. Manhattan No. 2.
1⁄4 oz. Italian Vermouth 1 dash Angostura Bitters
. 1 oz. Rye or Bourbon
Stir with cracked ice and strain. Serve with
Maraschino Cherry.
1950 Ted Shane: Authentic and Hilarious Bar Guide. Seite 28. Manhattan No. 3.
1 part French Vermouth 1 part Italian Vermouth
. 4 parts Bourbon
Stir with cracked ice and strain. Serve with
Maraschino Cherry.
1950 Ted Shane: Authentic and Hilarious Bar Guide. Seite 29. French Manhattan.
1/2 oz. French Vermouth 1 dash Angostura Bitters
1 dash Cointreau 1 oz. Bourbon
Stir with cracked ice, strain, and serve with
Maraschino Cherry.
Manhattan connoisseurs will not tolerate a ratio of
under 4 parts whiskey to 1 part Vermouth. Reverse is for
weaklings.
1951 Anonymus: The Holiday Drink Book. Seite 15. Manhattan Cocktail.
Dash or 2 of bitters
1/3 sweet vermouth
2/3 whiskey
Put ingredients in a mixing glass filled
with cracked ice, stir until thoroughly
mixed, strain and serve. (To make a
quart of manhattan cocktails, use 1/2 oz.
bitters; for 1 gallon use 2 oz.)
1951 Ted Saucier: Ted Saucier’s Bottoms Up. Seite 40. Bern’s Manhattan (dry).
By Charles Berns, “21” Brands, Inc., New York City
1 part Tribuno dry vermouth
2 or 3 parts “21” Brands Club Special
blended whisky
Stir in mixing glass with ice. Strain into
glass. Twist and drop lemon peel into cocktail.
1951 Ted Saucier: Ted Saucier’s Bottoms Up. Seite 83. Dearborn Inn Manhattan.
Courtesy, The Dearborn Inn, Dearborn, Michigan
1 dash bitters
1 oz. Italian vermouth
2 oz. Canadian Club
Stir well with cracked ice. Strain into 3-oz. cock-
tail glass. Serve with maraschino cherry.
1951 Ted Saucier: Ted Saucier’s Bottoms Up. Seite 117. Griff Williams Manhattan.
By Griff Williams, Orchestra Leader
3 oz. bourbon
1 oz. Italian vermouth
2 dashes Angostura bitters
Stir with cracked ice and 2 good-sized pieces of
cinnamon bark. Let stand for a few minutes and
serve in cocktail glass. Decorate with maraschino
cherry.
1951 Ted Saucier: Ted Saucier’s Bottoms Up. Seite 163. Manhattan (dry).
1/3 French vermouth
2/3 rye whisky
Ice
Stir. Strain into cocktail glass. Add maraschino
cherry.
1951 Ted Saucier: Ted Saucier’s Bottoms Up. Seite 163. Manhattan (sweet).
The Manhattan is a preprohibition cocktail, and the original recipe called
for dash orange bitters. Today bitters are not used.
1/3 jigger Italian vermouth
2/3 jigger rye whisky
Ice
Stir well. Strain into cocktail glass. Decorate with
maraschino cherry.
1951 Ted Saucier: Ted Saucier’s Bottoms Up. Seite 164. Manhattan Noonday.
Courtesy, Noonday Club, St. Louis
1 1/2 oz. bourbon whisky
Dash bar sirup
Dash Angostura bitters
1 oz. Italian vermouth
Stir in cocktail shaker with ice. Strain into cock-
tail glass, and serve with a cherry.
1952 Anonymus: Cocktails. Seite 72. Dry Manhattan Cocktail.
Dans le verre à mélange:
Deux traits angustura,
1/2 Martini Dry,
1/2 Canadian Rye whisky,
Ajouter un zeste de citron.
1952 Anonymus: Cocktails. Seite 81. Manhattan.
Dans le verre à mélange:
1/4 de vermouth italien,
1/4 de vermouth français
1/2 de Rye whisky,
remuer et servir.
1952 Anonymus: Cocktails. Seite 95. Special Dry Manhattan Noilly Prat.
Dans le verre à mélange.
Un trait d’angustura,
1/2 Noilly Prat,
1/2 whisky,
Ajouter un zeste de citron.
1952 Charles: The Cocktail Bar. Seite 66. Manhattan Cocktail (Dry).
2 dashes of Angostura bitters,
2 dashes of curaçao,
1/4 gill of French vermouth,
1/4 gill of Canadian Club whisky.
Use the mixing glass. Serve with an olive and a little
lemon-peel juice squeezed on top.
1952 Charles: The Cocktail Bar. Seite 66. Manhattan Cocktail (Medium).
2 dashes of Angostura bitters,
2 dashes of curaçao,
1/8 gill of French vermouth,
1/8 gill of Italian vermouth,
1/4 gill of Canadian whisky.
Use the mixing glass. Serve with a cherry and a little
lemon-peel juice squeezed on top.
1952 Charles: The Cocktail Bar. Seite 67. Manhattan Cocktail (Sweet).
Prepare as for Manhattan Cocktail (Dry), using Italian
vermouth instead of French vermouth, and serving with
a cherry instead of an olive.
1953 Anonymus: Esquire’s Handbook for Hosts. Seite 112. 2-1 Manhattan.
3 dashes Orange Bitters
1/3 Italian Vermouth
2/3 Rye or Bourbon
Pour over ice cubes in tall glass, stir
clockwise, chuck in a square piece of
lemon rind, stir some more, then pour
into chilled glass — with or without
maraschino cherry.
1953 Anonymus: Esquire’s Handbook for Hosts. Seite 112. 4-1 Manhattan.
4 parts Rye or Bourbon
1 part Italian Vermouth
Stir, don’t shake, with ice and pour into
glass holding the proverbial cherry or,
preferably, a twist of lemon peel.
1953 Anonymus: Esquire’s Handbook for Hosts. Seite 112. Dry Manhattan.
2 parts Rye or Bourbon
1 part French Vermouth
Stir gently with ice and pour into
chilled cocktail glass. No cherry with
this one.
1953 Anonymus: Manual del bar. Seite 217. Manhattan.
. 1 golpe de Bitter Angostura.
Refrescado. 35 gramos de Whisky Ameri-
Servido en una copa de cano.
80 gramos. 35 gramos de Vermouth To-
. rino.
1953 Anonymus: Manual del bar. Seite 217. Manhattan (Demi Sec).
. 1 golpe de Bitter Angostura.
. 30 gramos de Whisky Ameri-
Refrescado. cano.
Servido en una copa de 20 gramos de Vermouth To-
80 gramos. rino.
. 20 gramos de Vermouth Fran-
. cés.
1953 Anonymus: Manual del bar. Seite 217. Manhattan (Seco).
. 1 golpe de Bitter Angostura.
. 35 gramos de Whisky Ameri-
Refrescado. cano.
Servido en copa de 80 35 gramos de Vermouth Fran-
gramos. cés.
1953 Anonymus: The ABC of Cocktails. Seite 41. Manhattan.
3 parts Whiskey
1 part Italian (sweet) Vermouth
1 dash Bitters per drink
Stir with ice, strain into cocktail
glass containing cherry with stem
or toothpick.
MANHATTAN VARIATIONS
You can add some lemon or pine-
apple juice to an ordinary Manhat-
tan, and get a pleasant cocktail, or
you can add almost any of the pun-
gent liqueurs (in very small quanti-
ties) for aromatic variations. And of
course Brandy, Rum or other liquors
can substitute for Rye or Bourbon.
1953 Anonymus: The U.K.B.G. Guide to Drinks. Seite 72. Manhattan.
2/3 Rye Whisky
1/3 Sweet Vermouth.
Dash of Angostura Bitters.
Stir and Strain.
Add Cherry.
1953 Anonymus: The U.K.B.G. Guide to Drinks. Seite 72. Manhattan (Dry).
Use Dry Vermouth instead
of Sweet.
1953 Anonymus: The U.K.B.G. Guide to Drinks. Seite 72. Manhattan (Medium).
Use 1/6 Dry, 1/6 Sweet
Vermouth.
1953 David A. Embury: The Fine Art of Mixing Drinks. Seite 111. The Manhattan.
I list the Manhattan second among our six basic cocktails because, of
all the hundreds of so-called cocktails listed in recipe books and the
dozens listed on the liquor cards of hotels and restaurants, more Mar-
tinis and Manhattans are sold than any other kind. In fact, if we leave
out Daiquiris and Old-Fashioneds, there are more Martinis and Man-
hattans sold than all other kinds put together.
Just as in the case of Martinis, you will find Manhattan recipes
varying all over the lot in their proportions. In fact, there are recipes
that even suggest two parts of vermouth to one part of whisky. The
usual recipe, however, is one part vermouth and two parts whisky.
A further complication enters the Manhattan field that is not found
with Martinis. With Martinis it is recognized that, irrespective of the
proportions of vermouth and gin, a Sweet Martini is made with Italian
vermouth, a Dry Martini with French vermouth, and a Medium
Martini with a combination of the two types of vermouth. The same
distinction is usually made in the case of Manhattans. However, the
combination of French vermouth and whisky is not pleasing to most
palates and, accordingly, on the as sumption that a Manhattan is always
made with Italian vermouth only, some people now use the terms
Dry, Sweet, and Medium to designate the proportions of vermouth and
whisky, a Sweet Manhattan being one made with 50 per cent or more of
vermouth, a Medium Manhattan with about two parts of whisky to
one of vermouth, and a Dry Manhattan with three or four parts of
whisky to one of vermouth.
Both the Manhattan and the Old-Fashioned are usually made with
rye whisky. I have already pointed out the fact that rye and bourbon can
be used more or less interchangeably in most drinks and that they can
be used in combination in most drinks. Many people — and I am one of
them — prefer the flavor of bourbon to that of rye. If you are ordering
one of these drinks at a bar and want it made with bourbon, you should
specify “Bourbon Manhattan” or “Bourbon Old-Fashioned.” Also, you
should specify a bonded whisky. Otherwise the bartender will prob-
ably use a blended whisky — and whatever blend gives the proprietor
the greatest margin of profit.
In all recipes in this book where either rye or bourbon can be used
according to individual taste, I shall simply use the word “whisky.”
Scotch, however, is not interchangeable with American whiskies.
Therefore, in recipes calling for the use of Scotch, the word “Scotch”
will be used instead of “whisky.”
Let us now return to our three types of Manhattans as set forth in
most recipe books. They are as follows:
1953 David A. Embury: The Fine Art of Mixing Drinks. Seite 112. Manhattan (Sweet).
1 part Italian Vermouth
2 parts Whisky
1 dash Angostura to each drink4
As above noted, some recipes call for equal parts of whisky and
vermouth and some for other proportions.
4 The Sweet Manhattan made without bitters but with both orange peel and
lemon peel in the mixture and shaken instead of stirred is called the ARMY.
The plain Sweet Martini, made half and half, is sometimes called the NAVY.
See also the Virgin, page 261.
1953 David A. Embury: The Fine Art of Mixing Drinks. Seite 112. Manhattan (Medium).
1 part Italian Vermouth
1 part French Vermouth
4 parts Whisky
1 dash Angostura to each drink
Here again the relative proportions of whisky and the vermouths vary
with different authors. Also, some recipes call for orange bitters as well
as Angostura.
1953 David A. Embury: The Fine Art of Mixing Drinks. Seite 113. Manhattan (Dry).
1 part French Vermouth
2 parts Whisky
1 dash Angostura to each drink
The comments respecting proportions as well as those respecting the
use of orange bitters set forth above for the Medium Manhattan also
apply to the Dry Manhattan. It is also quite common to add a twist of
lemon and drop the peel into the Dry Manhattan.
1953 David A. Embury: The Fine Art of Mixing Drinks. Seite 113. Manhattan de Luxe.
As in the case of the usual Martini recipes, the above Manhattan recipes
are given for general information only. Once again I recommend that
you forget them all and that, in your own home, you serve the
following:
1 part Cinzano Italian Vermouth
3 parts Bonded Whisky
1 dash Angostura to each drink
Stir well in a bar glass or Martini pitcher with large cubes of ice and
pour into chilled cocktail glasses. Add a maraschino cherry to each
glass. Unless the cherries have stems attached, spear each cherry on a
toothpick or use glass fruit spears.
1953 „Kappa“: Bartender’s Guide to Mixed Drinks. Seite 74. Manhattan Cocktail.
1 Dash Bitters
3/4 oz. Sweet Vermouth
1 1/2 oz. Rye or Bourbon Whiskey
Stir well with cracked Ice and strain into 3 oz. Cock-
tail glass. Serve with a Cherry.
1953 „Kappa“: Bartender’s Guide to Mixed Drinks. Seite 74. Manhattan Cocktail (Dry).
1 Dash Bitters
3/4 oz. Dry Vermouth
1 1/2 oz. Rye or Bourbon Whiskey
Stir well with cracked Ice and strain into 3 oz. Cock-
tail glass. Serve with an Olive.
1953 „Kappa“: Bartender’s Guide to Mixed Drinks. Seite 75. Manhattan Cocktail (Sweet).
1 Dash Bitters
1/4 Teaspoon Powdered Sugar
3/4 oz. Sweet Vermouth
1 1/2 oz. Rye or Bourbon Whiskey
Stir well with cracked Ice and strain into 3 oz. Cock-
tail glass. Serve with a Cherry.
1953 „Kappa“: Bartender’s Guide to Mixed Drinks. Seite 75. Manhattan, French Cocktail.
1/2 oz. Sweet Vermouth
1 Dash Angostura Bitters
1 Dash Cointreau
1 oz. Bourbon Whiskey
Stir well with cracked Ice, strain into 3 oz. Cocktail
glass and serve with Maraschino Cherry.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 96. Manhattan Cocktail.
1 Dash Bitters
3/4 oz. Italian Vermouth
1 1/2 oz. Old Mr. Boston Rye or
Bourbon Whiskey
Stir well with cracked Ice and strain
into 3 oz. Cocktail glass. Serve with
a Cherry.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 96. Manhattan Cocktail (Dry).
1 Dash Bitters
3/4 oz. French Vermouth
1 1/2 oz. Old Mr. Boston Rye or
Bourbon Whiskey
Stir well with cracked ice and strain
into 3 oz. Cocktail glass. Serve with
an Olive.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 96. Manhattan Cocktail (Sweet).
1 Dash Bitters
1/4 Teaspoon Powdered Sugar
3/4 oz. Italian Vermouth
1 1/2 oz. Old Mr. Boston Rye or
Bourbon Whiskey
Stir well with cracked Ice and strain
into 3 oz. Cocktail glass. Serve with
a Cherry.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Darin: Become a Perfect Host in 12 Easy Lessons, nach Seite 112. Manhattan.
Each serving requires 3/4 ounce Italian Vermouth, 1 1/2 ounces Old
Mr. Boston Rye or Bourbon Whiskey and a dash of Bitters. Stir
well in a mixing glass with a few pieces of Cracked Ice. Strain into
3 ounce Cocktail Glass and drop in a Cherry. The pre-dinner cocktail
par excellence.
1953 Marcel et Roger Louc: Cocktails et Grand Crus. Seite 72. Manhattan Cocktail No. 1.
Un trait Angostura
1/3 Vermouth Italien
2/3 Whisky Rye
Un bigarreau.
1953 Marcel et Roger Louc: Cocktails et Grand Crus. Seite 72. Manhattan Cocktail No. 2.
Un trait Angostura
1/3 Vermouth Français
2/3 Whisky Rye
Une olive verte ou un zeste
de citron.
1953 Marcel et Roger Louc: Cocktails et Grand Crus. Seite 109. Manhattan Cinzano.
Deux traits Angostura
2/3 Whisky
1/3 Cinzano
Zeste de citron.
1953 S. S. Field: The American Drinking Book. Seite 216. Manhattan.
1/4 Sweet Vermouth, 3/4 Rye, dash of Bitters. Stir
with cracked ice, strain and serve with cherry.
For a dry Manhattan — a superior and much
neglected drink — use dry Vermouth and serve
with a twist of lemon peel.
1954 Eddie Clark: King Cocktail. Seite 31. Manhattan Cocktail.
2/3 Rye Whisky
1/3 Sweet Vermouth
Dash of Angostura Bitters
Stir well and strain into a
cocktail glass. Serve with a
cherry.
1954 Marcel Pace: Nos Meilleures boissons. Manhattan.
Dans le verre à mélange In mixing-glass
2/3 FOUR ROSES
1/3 CINZANO
garnir d’une cerise decorate with cherry
1954 Robert H. Loeb, Jr.: Nip Ahoy. Seite 35. Manhattan Cocktail.
1955 Anonymus: The U.K.B.G. Guide to Drinks. Seite 72. Manhattan.
2/3 Rye Whisky
1/3 Sweet Vermouth.
Dash of Angostura Bitters.
Stir and Strain.
Add Cherry.
1955 Anonymus: The U.K.B.G. Guide to Drinks. Seite 72. Manhattan (Dry).
Use Dry Vermouth instead
of Sweet.
1955 Anonymus: The U.K.B.G. Guide to Drinks. Seite 72. Manhattan (Medium).
Use 1/6 Dry, 1/6 Sweet
Vermouth.
1955 Jean Lupoiu: Cocktails. Seite 80. Manhattan Cocktail.
Dans le verre à mélange:
1 jet d’Angustura, 1/3 de Martini, 2/3
Rye Whiskey.
Mélanger et servir. Ajouter une cerise.
1955 Jean Lupoiu: Cocktails. Seite 80. Manhattan Cocktail (sec).
Dans le verre à mélange:
1/6 Martini dry, 1/6 Martini, 2/3 Rye
Whisky.
Mélanger et servir. Ajouter une cerise.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 100. Manhattan (Dry).
4 Parts Whiskey
1 Part Dry Vermouth
1 Dash Bitters
Stir very well with ice and strain
into glass. Add a twist of Lemon
Peel or a Cherry.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 101. Manhattan (Sweet).
2/3 Whiskey
1/6 Sweet Vermouth
1/6 Dry Vermouth
1 Dash Bitters
Stir well with ice and strain into
glass. Serve with a Cherry
(optional).
1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 59. Manhattan (sec).
Timbale à mélange, glace
3/4 Vermouth français
2 traits Curaçao
2 traits Angostura
Bien remuer en timbale et
passer dans verre à cocktail.
Cerise ou spiralette d’écorce
de citron.
Mélangeur électr. : voir note.
1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 60. Manhattan (moyen).
Timbale à mélange, glace
2/3 Canadian Club Whisky
1/6 Vermouth italien
1/6 Vermouth français
2 traits Curaçao
2 traits Angostura
Bien remuer en timbale et
passer dans verre à cocktail.
Servir avec cerise.
Essence de citron.
Mélangeur électr. : voir note.
1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 60. Manhattan (doux).
Timbale à mélange, glace
2/3 Canadian Club Whisky
1/6 Vermouth italien
1/6 Vermouth français
1 trait Orangebitter
Bien remuer en timbale et
passer dans verre à cocktail.
Servir avec cerise.
Mélangeur électr. : voir note.
1957 Lawrence Blochman: Here’s How. Seite 19. Manhattan Cocktail.
2 parts rye or blended whisky 1 dash Angostura
. 1 part Italian-type vermouth
Stir with ice, strain into a cocktail glass, serve with
a cherry.
The Manhattan is one of the eight basic cocktails (six if
you question the right to the Sidecar and the Stinger to be
called “basic”). There are many variations on the basic
theme, perhaps the most popular of which is the dry
Manhattan. Thirty years ago if you asked for a dry Man-
hattan you would probably get half whisky and half mixed
vermouth. The atomic-age version is quite different.
According to Joe Peters, who used to roam the Balkans
and Central Europe for the AP and INS, the modern dry
Manhattan was born (by accident) at Shanley’s, the hang-
out of the New York Daily News staff on East Forty-first
Street in Manhattan. The date: one day in the late ’30s
when the joint was owned by Joe Cavanaugh and his sister
Mary Shanley. But let Joe Peters tell it:
“Warren Hall, then star writer for the News, was lunch-
ing at Shanley’s and ordered a Manhattan as usual. He told
the new bartender to make it ‘very dry.’ The new man used
only dry vermouth and very little of that. Warren took one
sip—and loudly proclaimed it to be the best cocktail he
had ever tasted.
“The dry Manhattan soon became the favorite of the
News staff, who have since spread its fame around the
world. A group of News men, incidentally, now own
Shanley’s and have given it the brilliantly original name of
‘The Fourth Estate.'”
1957 Lawrence Blochman: Here’s How. Seite 20. Dry Manhattan.
5 parts rye
1 part dry vermouth
Twist of lemon peel
Stir with plenty of ice until frigid, strain into a cock-
tail glass, and serve with lemon peel. Use American dry
vermouth instead of imported French, Joe Peters ad-
vises, because the strong aromatics of the imported
will kill the flavor of good rye.
1958 G. Bernard De Ferrer: Los combinados. Seite 32. Combinado Manhattan (Fuerte).
Prepárese en coctelera:
Unos trocitos de hielo picado y limpio.
Unas gotas de angostura,
1/2 copita de whisky de marca,
1/4 botellín vermut color,
Unas gotas de Curasao rojo.
Agítese y sírvase en copa de coctel con una corteza
de limón.
1959 Anonymus: Claudia Cocktail. Manhattan.
Preparar en el vaso mezclador
1 cucharada de hielo picado
2 gotas de angostura
3 gotas de Marie Brizard
1/4 de medida de Cinzano
3/4 de medida de whisky
americano
Agitar muy bien y, luego de helar,
servir con una guinda.
1959 Anonymus: Manual de cocteleria. Manhattan dulce.
Gotas de Angostura Bitter
1/2 onza de Vermouth Italiano
1 1/2 onza de Whiskey Rye
Revuelto y servido en copa de cocktail
con una cereza.
1959 Anonymus: Manual de cocteleria. Manhattan seco.
Gotas de Angostura Bitter
1/2 onza de Vermouth Francés
1 1/2 onza de Whiskey Rye
Revuelto y servido en copa de cocktail,
con una aceituna.
1959 Anonymus: Manzarbeitia y Compagnia. Manhattan Cocktail.
2/3 SEAGRAM’S V. O.
1/3 vermouth
Un golpe de angostura
Sírvase con una guinda
1959 Anonymus: Manzarbeitia y Compagnia. Manhattan Cocktail 1-A.
2/3 de whisky SEAGRAM’S V. O.,
1/2 de vermouth dulce GANCIA,
un golpe de angostura, unas ra-
mitas de hierba buena. Sírvase
con una guinda.
1959 Anonymus: Manzarbeitia y Compagnia. 2-1 Manhattan.
3 gotas Orange Bitters
1/3 Vermouth GANCIA
2/3 Rye o Bourbon
Viértalo sobre cubitos de hielo
en un vaso alto. Revuélvalo.
Echele un pedazo de corteza de
limón y revuélvalo de nuevo.
Viértase en un vaso frio con o
sin marrasquino de cereza.
1959 Anonymus: Manzarbeitia y Compagnia. Dry Manhattan.
2 partes Bourbon
1 parte Vermouth NOILLY PRAT
Revuélvase suavemente con hie-
lo y viértase en una copa de
cocktail fría. No lleva cereza.
1959 Fernando Gaviris: El coctel y sus derivados. Seite 47. Manhatan.
Prepárese en cocktelera:
Unos pedacitos de hielo.
Unas gotas de Curaçao rojo.
Una parte de Vermout italiano.
Tres partes de Whisky canadiense.
Bien batido, sírvase en copa de cocktail,
con una guinda.
1960 Anonymus: Recetas para cocteles. Seite 40. Manhattan Dulce.
Gotas de Angostura Bitter
1/2 onza de Vermouth italiano
1 1/2 onza de Whiskey Rye
Revuelto y servido en copa de cocktail con
una cereza.
1960 Anonymus: Recetas para cocteles. Seite 40. Manhattan Seco.
Gotas de Angostura Bitter
1/2 onza de Vermouth Francés
1 1/2 onza de Whiskey Rye
Revuelto y servido en copa de cocktail, con
una aceituna.
1960 Anonymus: The U.K.B.G. Guide to Drinks. Seite 72. Manhattan.
2/3 Rye Whisky
1/3 Sweet Vermouth.
Dash of Angostura Bitters.
Stir and Strain.
Add Cherry.
1960 Anonymus: The U.K.B.G. Guide to Drinks. Seite 72. Manhattan (Dry).
Use Dry Vermouth instead
of Sweet.
1960 Anonymus: The U.K.B.G. Guide to Drinks. Seite 72. Manhattan (Medium).
Use 1/6 Dry, 1/6 Sweet
Vermouth.
1960 Anonymus: Tout les cocktails et les boissons rafraichissante. Seite 75. Manhattan.
2/3 Scotch
1/3 Noilly
2 traits angustura
2 traits Cointreau
1 zeste de citron
1 cerise
1960 Anonymus: Tout les cocktails et les boissons rafraichissante. Seite 75. Manhattan dry.
1/6 Martini Dry
1/6 Martini blanc
4/6 Whisky
1960 Mapie de Toulouse-Lautrec & Robert J.-Courtine: A boire, a boire. Seite 49. Manhattan.
1/3 DE CINZANO
2/3 DE WHISKY
1 JET D’ANGUSTURA
1 CERISE PAR PERSONNE
GLACE
Mettez de la glace pilée dans le fond d’un verre
à mélange. Versez dessus le Cinzano et le whisky,
ajoutez l’angustura et servez dans des verres à
cocktail. Mettez une cerise dans chaque verre.
1961 Anonymus: Cocktails y bocaditos. Seite 41. Manhattan.
(Para 1 porción)
Whisky, 2 medidas – Vermouth dulce, 1 medida – Angostura, 3
gotas – Hielo granizado, 3 cucharadas.
• Poner los ingredientes en el vaso mezclador.
• Mezclar, helar y servir colado en copa de 100
gramos.
1961 Pedro Chicote – El bar en el mundo. Seite 167. Manhattan Cocktail.
Prepárese en un gran vaso
de cristal:
Una cucharada de hielo pi-
cado.
2 gotas de angostura.
3 gotas de curaçao.
1/4 de copita de vermouth
italiano.
3/4 de copita de whisky Ca-
nadian Club.
Agítese muy bien con una
cucharilla larga de las de
refresco y sírvase en copa
de cocktail, agregándole
una guinda.
1963 Eddie Clarke: Shaking in the 60’s. Seite 97. Manhattan Cocktail.
1 1/2 measures Rye whisky
1/2 measure sweet Vermouth
dash of Angostura bitters
Stir well and strain into a cocktail glass. Serve
with a cherry.
1963 Luigi Veronelli: I cocktails. Seite 35. Manhattan Cocktail.
3 parti di rye whisky
1 parte di vermouth dry
1 goccia, per ciascun drink, di angostura bitter
1 scorzetta di limone senza nulla del bianco interno,
per ciascun drink.
1963 Luigi Veronelli: I cocktails. Seite 187. Manhattan Cocktail.
1 bicchiere e 1/2 di rye whisky
1/2 bicchiere di vermouth dry
2 gocce di angostura bitter
2 scorzette di limone senza nulla del bianco interno
ghiaccio a cubetti
Introdurre qualche cubetto di ghiaccio nel mixer. Versare
il rye ed il vermouth dry e mescolarli usando l’apposito
cucchiaio; aggiungere l’angostura. Mescolare piuttosto for-
te, lasciar riposare uno o due secondi, riprendere infine
a mescolare ma lentamente. Servire subito in bicchieri
guarniti con una scorzetta di limone.
1963 Luigi Veronelli: I cocktails. Seite 187. Manhattan Medium Cocktail.
1 bicchiere e 1/4 di rye whisky
3/4 di bicchiere di vermouth classico e vermouth
dry in parti uguali
2 gocce di angostura bitter
2 scorzette di limone senza nulla del bianco interno
ghiaccio a cubetti
Introdurre qualche cubetto di ghiaccio nel mixer. Versare
il rye, il vermouth classico e il vermouth dry e mescolarli
usando l’apposito cucchiaio; aggiungere l’angostura. Me-
scolare piuttosto forte, lasciar riposare uno o due se-
condi, riprendere infine a mescolare ma lentamente. Ser-
vire subito in bicchieri guarniti con una scorzetta di limone.
1963 Luigi Veronelli: I cocktails. Seite 188. Manhattan Sweet Cocktail.
1 bicchiere di rye whisky
1 bicchiere di vermouth classico
2 gocce di angostura bitter
ghiaccio a cubetti
Introdurre qualche cubetto di ghiaccio nel mixer. Versare
il rye ed il vermouth classico e mescolarli usando l’ap-
posito cucchiaio; aggiungere l’angostura. Mescolare piut-
tosto forte, lasciar riposare uno o due secondi, riprendere
infine a mescolare ma lentamente. Servire subito.
1964 Anonymus: Manual del bar. Seite 139. Manhattan.
2/3 Whisky Rye.
1/3 Vermouth dulce.
1 golpe de Bitter Angos-
tura.
1 cereza.
Vaso mezclador.
1964 Anonymus: Manual del bar. Seite 217. Manhattan.
. 1 golpe de Bitter Angostura.
Refrescado. 35 gramos de Whisky Ameri-
Servido en una copa cano.
de 80 gramos. 35 gramos de Vermouth To-
. rino.
. 1 cereza.
1964 Anonymus: Manual del bar. Seite 217. Manhattan (Demi Sec).
. 1 golpe de Bitter Angostura.
. 30 gramos de Whisky Ameri-
Refrescado. cano.
Servido en una copa 20 gramos de Vermouth Tori-
de 80 gramos. no.
. 20 gramos de Vermouth Fran-
. cés.
1964 Anonymus: Manual del bar. Seite 217. Manhattan (Seco).
. 1 golpe de Bitter Angostura.
. 35 gramos de Whisky Ameri-
Refrescado. cano.
Servido en copa de 80 35 gramos de Vermouth Fran-
gramos. cés.
1964 Anonymus: Peter Pauper’s Drink Book. Seite 14. Manhattan.
3 parts Rye Whiskey
1 part Italian (sweet) Vermouth
1 dash Bitters per drink
Serve with maraschino cherry with stem or
on toothpick. Like the Martini, this is all
liquor.
1965 Aladar von Wesendonk: 888 Cocktails. Seite 66. Manhattan Nr. 1 dry.
4/5 Canadian Club Whiskey
1/5 Carpano Punt & Mes
Vermouth dry
1 dash Angostura
im Mixglas mit Eis rühren, ab=
seihen, mit Zitronenschale ab=
spritzen, servieren Sie dazu Ha=
selnüsse!
1965 Aladar von Wesendonk: 888 Cocktails. Seite 67. Manhattan Medium.
2/3 Rye Whiskey
1/6 Cinzano extra dry
1/6 Cinzano rot
1 dash Orangenbitter
im Mixglas mit Eis rühren,
1 Maraschinokirsche dazu
1965 Aladar von Wesendonk: 888 Cocktails. Seite 67. Manhattan Sweet.
2/3 Old Crow Bourbon Whiskey
1/3 Martini Rosso
2 dashes Cointreau Triple sec
1 dash Orangenbitter
im Mixglas mit Eis rühren, ab=
seihen und 1 Maraschinokirsche
dazu
1965 Anonymus: John de Kuyper’s Complete Guide to Cordials. Seite 13. Manhattan.
2 ounces Kentucky Straight Bourbon
1 ounce sweet vermouth
Dash of De Kuyper Orange Bitters
Stir with ice, strain into cocktail glass.
Garnish: Stemmed maraschino cherry.
1965 Anonymus: John de Kuyper’s Complete Guide to Cordials. Seite 13. Dry Manhattan.
Use dry vermouth.
Garnish:Twist of lemon peel.
1965 Anonymus: John de Kuyper’s Complete Guide to Cordials. Seite 13. Perfect Manhattan.
Use half dry, half
sweet vermouth. Garnish: Lemon twist.
1965 Anonymus: The U.K.B.G. Guide to Drinks. Seite 76. Manhattan.
2/3 Rye Whisky.
1/3 Sweet Vermouth.
Dash of Angostura Bitters.
Stir and Strain.
Add Cherry.
MIXING GLASS.
1965 Anonymus: The U.K.B.G. Guide to Drinks. Seite 76. Manhattan (Dry).
Use Dry Vermouth instead
of Sweet.
1965 Anonymus: The U.K.B.G. Guide to Drinks. Seite 76. Manhattan (Medium).
Use 1/6 Dry, 1/6 Sweet
Vermouth.
1965 Harry Schraemli: Manuel du bar. Seite 365. Bourbon Manhattan (cocktail).
On prépare un Manhattan cocktail mais au lieu du Canadian whisky
habituel on utilise un whisky américain.
1965 Harry Schraemli: Manuel du bar. Seite 394. Dry Manhattan.
Un Manhattan-Cocktail avec vermouth sec au lieu de vermouth doux.
1965 Harry Schraemli: Manuel du bar. Seite 432. Manhattan Cocktail (original).
Mettre dans le verre à mélange 3 dés de glace, 1 dash angostura,
1/3 vermouth rouge, 2/3 Canadian Club whisky. Remuer fortement.
Passer dans un verre à cocktail, ajouter une cerise. Important: Ce
cocktail ne doit en aucun cas être agité.
1965 Harry Schraemli: Manuel du bar. Seite 432. Manhattan Cocktail, dry.
1/3 vermouth sec, 2/3 Canadian Club whisky. Remuer. Olive dans le
verre.
1965 Harry Schraemli: Manuel du bar. Seite 489. Manhattan Cocktail [(Bottled Cocktail)].
1/4 verre angostura, 9 verres Canadian-Club-Whisky, 4 1/4 verres ver-
mouth rouge, 1 1/2 verre eau fraîche.
1965 Robert London & Anne London: Cocktails and Snacks. Seite 52. Manhattan.
2 ounces rye 2 dashes Angostura bitters
3/4 ounce sweet vermouth
Pour over cracked ice in mixing glass. Stir well to blend and dilute
slightly. Strain into cocktail glass. Serve with cherry.
Rum or Scotch Manhattan: Use gold label rum or Scotch instead of
rye.
1965 Robert London & Anne London: Cocktails and Snacks. Seite 52. Manhattan (Dry).
2 ounces rye 1/2 ounce dry vermouth
Pour whisky and vermouth over cracked ice in mixing glass. Stir well
to blend and dilute slightly. Strain into cocktail glass. Serve with twist
of lemon peel.
1966 Harry Schraemli: Le roi du bar. Seite 49. Bourbon Manhattan (cocktail).
Manhattan Cocktail préparé avec «Bour-
bon».
1966 Harry Schraemli: Le roi du bar. Seite 81. Dry Manhattan.
Un Manhattan-Cocktail avec vermouth sec
pas de vermouth doux.
1966 Harry Schraemli: Le roi du bar. Seite 119. Manhattan Cocktail, dry.
Mixingglass. 1/3 vermouth sec, 2/3 Cana-
dian Club whisky. Olive.
1966 Harry Schraemli: Le roi du bar. Seite 119. Manhattan Cocktail (original).
Dans le verre à mélange 3 dés de glace,
1 d [dash] angostura, 1/3 vermouth rouge, 2/3 Ca-
nadian Club whisky. Remuer fortement.
Passer dans un verre à cocktail, ajouter
une cerise. Important: Ce cocktail ne doit
en aucun cas être agité. Voir aussi «Bour-
bon Manhattan».
1966 John Doxat: Booth’s Handbook of Cocktails and Mixed Drinks. Seite 76. Manhattan.
1 oz. Bourbon Whiskey
1/2 oz. Dry Vermouth
1/2 oz. Sweet Vermouth
Dash of Angostura
Stir, strain into cocktail-glass. Serve with Cocktail Cherry.
1966 Mario Kardahi: Tratado practico de coctelería, pastelería y afines. Seite 163. Manhattan.
. 1 golpe de Bitter Angostu-
Refrescado. ra.
Servir en copa cam- 35 grs. de whisky Amrerica-
pana. no.
. 35 grs. de Vermouth Torino.
. 1 cereza.
1966 Mario Kardahi: Tratado practico de coctelería, pastelería y afines. Seite 163. Manhattan (Seco).
. 1 golpe de Bitter Angostu-
Refrescado. ra.
Servir en copa cam- 35 grs. de whisky Amrerica-
pana. no.
. 35 grs. de Vermouth Seco.
1966 Oscar Haimo: Cocktail and Wine Digest. Seite 68. Manhattan Cocktail.
3/4 oz. Sweet Vermouth
2 oz. Rye
Aromatic Bitters (optional). Stir with Ice & Strain.
Decorate with cherry.
1966 Oscar Haimo: Cocktail and Wine Digest. Seite 68. Manhattan (Dry) Cocktail.
3/4 oz. Dry Vermouth
2 oz. Rye
Stir with Ice & Strain. Decorate with twist of Lemon Peel.
1968 Anonymus: The Dieter’s Drink Book. Seite 16. Manhattan.
1 1/2 oz. whiskey, 86 proof
1/2 oz. sweet vermouth
dash Angostura bitters
Stir ingredients vigorously with cracked ice.
Strain into chilled cocktail glass. Serve with a
maraschino cherry.
1968 Anonymus: The Dieter’s Drink Book. Seite 16. Dry Manhattan.
Follow directions above, but
use dry vermouth in place of sweet vermouth.
Serve with an olive.
1969 Mario Kardahi & Raul Echenique: El arte de la exquisitez y del buen beber. Seite 358. Manhattan.
Refrescado. Servir en copa Campana.
1 golpe de Bitter Angostura,
35 gramos de Whisky Americano,
35 ” ” Vermouth Torino,
1 Cereza.
1969 Mario Kardahi & Raul Echenique: El arte de la exquisitez y del buen beber. Seite 358. Manhattan (seco).
Refrescado. Servir en copa Campana.
1 golpe de Bitter Angostura,
35 gramos de Whisky Americano,
35 ” ” Vermouth Seco.
1 Cereza.
1972 Anonymus: Recipes – Wines and Spirits. Seite 5. Manhattan.
To make 1 cocktail
3/4 ounce sweet vermouth
2 1/2 ounces blended whiskey
A dash of Angostura bitters
2 to 3 ice cubes
1 maraschino cherry
1 strip orange peel
A 4-ounce cocktail glass, chilled
Combine the vermouth, whiskey, bitters and ice cubes in a mixing glass.
With a bar spoon, stir gently, or you will “bruise” the spirits and cloud
the drink. Place the cherry in the chilled cocktail glass, put a strainer on
top of the mixing glass, and pour into the chilled glass. Twist the orange
peel over the drink to release its oil, and rub the cut edge of the peel
around the inner rim of the glass, but do not drop it in.
1972 Anonymus: Recipes – Wines and Spirits. Seite 5. Dry Manhattan.
To make 1 cocktail
1/2 ounce dry vermouth
3 ounces blended whiskey
3 to 4 ice cubes
1 strip lemon peel or a pitted green
olive
A 4-ounce cocktail glass, chilled
Combine the vermouth, whiskey and ice cubes in a mixing glass and stir
gently so as not to “bruise” the alcohol. Place a strainer over the mixing
glass, pour into the chilled cocktail glass, and add the lemon peel (twist-
ed to release the oil) or olive.
1972 Anonymus: Recipes – Wines and Spirits. Seite 6. Perfect Manhattan.
To make 1 cocktail
1/2 ounce sweet vermouth
1/2 ounce dry vermouth
2 ounces blended whiskey
3 to 4 ice cubes
1 strip orange or lemon peel
A 4-ounce cocktail glass, chilled
Combine the sweet and dry vermouths, the whiskey and the ice cubes in
a mixing glass and stir together gently. Place a strainer over the top of
the mixing glass and pour into the chilled cocktail glass. Twist the or-
ange or lemon peel over the glass to release its oil, and add it to the drink.
1972 Leo Cotton: Old Mr. Seite 62. Manhattan Cocktail.
1 Dash Bitters
3/4 oz. Sweet Vermouth
1 1/2 oz. Old Mr. Boston Whiskey *
Stir well with cracked ice and strain
into 3 oz. cocktail glass. Serve with a
cherry.
* Bourbon, Blended, Rye or Canadian.
1972 Leo Cotton: Old Mr. Seite 62. Manhattan Cocktail (Dry).
1 Dash Bitters
3/4 oz. Dry Vermouth
1 1/2 oz. Old Mr. Boston Whiskey *
Stir well with cracked ice and strain
into 3 oz. cocktail glass. Serve with
an olive.
* Bourbon, Blended, Rye or Canadian.
1972 Leo Cotton: Old Mr. Seite 62. Manhattan Cocktail (Sweet).
1 Dash Bitters
3/4 oz. Sweet Vermouth
1 1/2 oz. Old Mr. Boston Whiskey *
Stir well with cracked ice and strain
into 3 oz. cocktail glass. Serve with a
cherry.
* Bourbon, Blended, Rye or Canadian.
1972 Trader Vic: Trader Vic’s Bartender’s Guide. Seite 235. Manhattan – 1.
1 ounce Bourbon
1/2 ounce Italian vermouth
1 dash Angostura bitters
1 dash maraschino cherry juice
Stir well with ice cubes. Strain into chilled cocktail glass or
small pilsener glass. Decorate with a cherry.
1972 Trader Vic: Trader Vic’s Bartender’s Guide. Seite 236. Manhattan – 2.
1 ounce rye or Bourbon
1/2 ounce Italian vermouth
1 dash Angostura bitters
Stir with ice cubes. Strain into chilled cocktail glass. Decorate
with a cherry.
1972 Trader Vic: Trader Vic’s Bartender’s Guide. Seite 236. Manhattan – 3.
3/4 ounce rye
3/4 ounce Italian vermouth
1 dash orange bitters
Stir with ice cubes. Strain into chilled cocktail glass.
1972 Trader Vic: Trader Vic’s Bartender’s Guide. Seite 236. Manhattan (Dry).
Same as Manhattan except use French vermouth instead of
Italian vermouth.
1972 Trader Vic: Trader Vic’s Bartender’s Guide. Seite 236. Manhattan (Perfect).
1 ounce Bourbon
1/4 ounce Italian vermouth
1/4 ounce French vermouth
Stir well with ice cubes. Strain into chilled cocktail glass.
Add a twist of lemon peel.
1972 Trader Vic: Trader Vic’s Bartender’s Guide. Seite 236. Manhattan Cocktail, French.
1 ounce Bourbon
1/2 ounce French vermouth
1 dash cointreau
1 dash Angostura bitters
Stir with ice cubes. Strain into chilled cocktail glass. Add a
cherry.
1972 Trader Vic: Trader Vic’s Bartender’s Guide. Seite 237. Manhattan on the Rocks (Sweet).
1 1/2 ounces Bourbon
1/3 ounce Italian vermouth
1 dash bitters
Stir with ice cubes. Strain into old fashioned glass over ice
cubes. Add a cherry.
1972 Trader Vic: Trader Vic’s Bartender’s Guide. Seite 237. Manhattan on the Rocks (Dry).
1 1/2 ounces Bourbon
1/3 ounce French vermouth
1 dash bitters
Stir with ice cubes. Strain into old fashioned glass over ice
cubes. Add a cherry.
1973 Anonymus: 500 Ways to Mix Drinks. Seite 39. Manhattan Cocktail Rye.
1 jigger rye whiskey
1 pony Italian vermouth
1 dash Angostura bitters
Stir well with ice and strain in
a cocktail glass. Add a mara-
schino cherry and a slice of
orange. This drink may also
be served on the rocks in an
old-fashioned glass.
1973 Oscar Haimo: Cocktail and Wine Digest. Seite 68. Manhattan Cocktail.
3/4 oz. Sweet Vermouth
2 oz. Rye
Aromatic Bitters (optional). Stir with Ice & Strain.
Decorate with cherry.
1973 Oscar Haimo: Cocktail and Wine Digest. Seite 68. Manhattan (Dry) Cocktail.
3/4 oz. Dry Vermouth
2 oz. Rye
Stir with Ice & Strain. Decorate with twist of Lemon Peel.
1976 Anonymus: International Guide to Drinks. Seite 57. Manhattan.
2/3 rye
1/3 sweet vermouth
Dash of Angostura bitters
Add cherry
Mixing glass
1976 Anonymus: International Guide to Drinks. Seite 57. Manhattan (dry).
Use dry vermouth instead of
sweet
Add twist of lemon peel instead
of cherry
1976 Anonymus: International Guide to Drinks. Seite 57. Manhattan (medium).
2/3 rye
1/6 dry vermouth
1/6 medium vermouth
1976 Brian F. Rea – Brian’s Booze Guide. Seite 47. Dry Manhattan.
a basic Manhattan made
with Dry Vermouth instead of Sweet. Garnish with
olive.
1976 Brian F. Rea – Brian’s Booze Guide. Seite 64. Manhattan.
Stir/strain into pre-chilled cocktail glass
2 ounces Bourbon or Blended Whiskey
3⁄4 ounce sweet Vermouth (use less if desired)
Garnish with cherry
Lady Randolph Churchill, mother of Sir Winston, gave
a banquet in 1874 at the Manhattan Club in honor of
Samuel J. Tilden. The bartender combined Bourbon,
Sweet Vermouth and Bitters into a special drink for the
occasion, and gave birth to the now famous “Manhattan.”
1976 Brian F. Rea – Brian’s Booze Guide. Seite 71. Perfect Manhattan.
Stir/strain into pre-chilled cocktail glass
1⁄4 ounce dry Vermouth
1⁄4 ounce sweet Vermouth
2 ounces Bourbon or Blended Whiskey
Twist of lemon
1976 Harry Craddock: The Savoy Cocktail Book. Seite 100. Manhattan Cocktail (No. 1).
Use small Bar glass.
2 Dashes Curacao or Maras-
chino.
1 Pony Rye Whisky.
1 Wineglass Vermouth
(Mixed).
3 Dashes Angostura Bitters.
2 Small Lumps of Ice.
Shake up well, and strain into a
claret glass. Put a quarter of a
slice of lemon in the glass and
serve. If preferred very sweet
add two dashes of gum syrup.
1976 Harry Craddock: The Savoy Cocktail Book. Seite 101. Manhattan Cocktail (No. 2).
1 Dash Angostura Bitters.
2/3 Canadian Whisky.
1/3 Italian Vermouth.
Shake well, strain into cocktail
glass, with cherry.
1976 Harry Craddock: The Savoy Cocktail Book. Seite 101. Manhattan Cocktail (Sweet).
1/2 Italian Vermouth.
1/2 Rye or Canadian
Whisky.
Stir well and strain into
cocktail glass.
1976 Harry Craddock: The Savoy Cocktail Book. Seite 101. Manhattan Cocktail.
1/4 French Vermouth.
1/4 Italian Vermouth.
1/2 Rye or Canadian
Whisky.
Stir well and strain into
cocktail glass.
1977 Stan Jones: Jones’ Complete Barguide. Seite 191ff. Manhattan.
Well, here we go. In the East you will invariably have the manhattan served to you
made with a blended whiskey while in the West Bourbon will automatically be used unless
otherwise specified. Back in 1846 it is said that a bartender in Maryland quickly stirred up
some whiskey, sugar syrup and bitters for a wounded dualist. Both the drink and the patient
survived presumably to move on to New York where vermouth was added and the drink took
on the name of the center of the metropolis. Manhattan before becoming the commercial
center of New York was the name of an Algonquin Indian people who probably needed a
drink after unloading some real estate on the guy with the beads.
A more reliable source for the Manhattan is the celebration party at the Manhattan Club in
New York for a reform candidate, Samuel Tilden. The drink fared much better than the
candidate who eventually lost the most controversial election in the history of Presidential
politics. Hayes became the “winner’, but only after a lot of ballot box stuffing AND
unstuffing. Many contend that Tilden won the election but then both sides were stretching the
laws. Corruption is nothing new.
In the old days you usually find ail sorts of goodies in the cocktails that you would never
dream of using today. Syrups, liqueurs, and various other spices and aromatic flavorings were
ail widely used, perhaps to cover the roughness of some of the whiskey of days gone by,
similar to the times of Prohibition and “bathtub” gin when ail sorts of juices, etc. were used to
create cocktails which would mask the harsh moonshine. Here is one old recipe for the
Manhattan:
2 dashes curaçao or maraschino
1 pony rye whiskey
1 wine glass of vermouth (type not specified)
3 dashes bitters
2 small lumps of ice
shake up well
serve with a slice of lemon!
for sweeter drink add 2 dashes sugar syrup
From then on you will usually find some type of whiskey mixed with some kind of vermouth,
usually with bitters of some sort and occasionally a drop or two of a sweetener and a garnish
anywhere from a twist of lemon to a cherry. Which leaves a lot of room for, “What’s a real
Manhattan?” In the beginning it is a little confusing but after a while it gets much worse. The
nomenclature isn’t much help, either. The usual specifications of “dry,” “medium,” or
“sweet,” can mean several things. If we take a regular manhattan to mean a certain portion of
whiskey and sweet vermouth (with or without bitters) then a DRY MANHATTAN could mean
the use of dry vermouth OR less sweet vermouth! A SWEET MANHATTAN on the other hand
could mean the use of more sweet vermouth and/or the addition of a sweetener such as cherry
juice.
And of course there is the “perfect” manhattan, another way of describing one made with 1/2
sweet and 2/2 dry vermouth. I would think that most restaurants and bars use the idea that a
manhattan is made with sweet vermouth, a dry manhattan is made with dry vermouth and that
a perfect manhattan is made with half sweet and half dry vermouth. So much for that. If I get
a call for a SWEET manhattan I usually add a little cherry juice, if I get a call for an EXTRA
dry manhattan I will check to see if the customer wants less sweet or less dry vermouth while
if I get a call for a dry manhattan I simply use dry vermouth.
The proportions that can be used are legion. Two parts whiskey and one part vermouth is
probably most universal. Unfortunately, the use of bitters and other additives have falllen into
disuse. I say unfortunately because these little extras can make a world of difference in the
drink itself. And then there is always the type of drinker who ts not looking for a cocktail but
rather how much he can get in a glass and resents anything but the basic liquor going into bis
glass. He is not interested in a manhattan cocktail but rather a glass of whiskey. Here are some
basic recipes:
cocktail glass stir
1 1/2 oz whiskey (Bourbon or blend)
3/4 oz sweet vermouth
1 dash Angostura bitters When scotch is used as the
garnish with cherry basic whisky, the drink is
. known as a ROB ROY.
Sweet When Irish Whiskey is used,
1 1/2 oz whiskey see Paddy or Rory O’More.
3/4 oz sweet vermouth
touch of cherry juice
garnish with cherry
with or without bitters
Dry
1 1/2 oz whiskey
3/4 oz dry vermouth
try orange bitters
try an olive while you are at it
Perfect
1 1/2 oz whiskey
1/4 oz sweet vermouth
1/4 oz dry vermouth
try a different bitters (i.e. Peychauds) or none at ail
garnish with lemon twist
You can reinvent ail sorts of drinks by adding a touch of your favorite liqueur such as a dash
of Bénédictine, Grand Marnier, curaçao, maraschino, etc. Or use a different modifier in place
of the vermouth such as sherry, or other aperitifs, i.e., Dubonnet, etc.
1977 Stan Jones: Jones’ Complete Barguide. Seite 271. Dry Manhattan.
Cocktail Glass Stir
1-3/4 oz Bourbon or blend
3/4 oz dry vermouth
Olive
1977 Stan Jones: Jones’ Complete Barguide. Seite 334. Manhattan.
Cocktail Glass Stir
1-3/4 oz Bourbon or blend
3/4 oz sweet vermouth
(Optional – 1 dash bitters)
Cherry
1977 Stan Jones: Jones’ Complete Barguide. Seite 334. Manhattan (Dry).
Cocktail Glass Stir
1-3/4 oz Bourbon or blend
3/4 oz dry vermouth
Olive
1977 Stan Jones: Jones’ Complete Barguide. Seite 334. Manhattan (Perfect).
Cocktail Glass Stir
1-3/4 oz Bourbon or blend
1/4 oz dry vermouth
1/4 oz sweet vermouth
Lemon twist
1980 Anonymus: Manual del bar. Seite 137. Manhattan.
. 1 golpe de bitter angostura
Refrescado. 50 gramos de whisky Rye
Copa de cóctel. 30 gramos de vermouth
. Torino
. 1 cereza
2009 Ted Haigh: Vintage Spirits and Forgotten Cocktails. Seite 294. The Manhattan. 7,5 cl rye or bourbon; 3 cl sweet vermouth (or, for a so-called Perfect Manhattan, 1,5 cl each dry and sweet vermouth); 2 dashes Angostura bitters; garnish: cherry or a twist, or both.
2010 Colin Peter Field: The Ritz Paris. Seite 68 & 93. Manhattan. 6/10 Rye; 3 drops Angostura bitters; 4/10 Martini Rosso.
2010 Jason Kosmas & Dushan Zaric: Speakeasy, Classic Cocktails reimaged, from New York’s Employees Only Bar. Seite 34. Manhattan Cocktail. 1 1/2 ounces Rittenhouse 100-proof rye whiskey; 1 3/4 ounces Dolin Rouge sweet vermouth; 1/2 ounce Grand Marnier; 3 dashes Angostura bitters: garnish: lemon twist.
2010 Jason Kosmas & Dushan Zaric: Speakeasy, Classic Cocktails reimaged, from New York’s Employees Only Bar. Seite 36. Contemporary Manhattan. 3 ounces Woodford Reserve 90-proof bourbon; 1 1/2 ounces Dolin Rouge sweet vermouth; 3 dashes Angostura bitters; garnish: 3 brandied cherries.
2011 Helmut Adam, Jens Hasenbein, Bastian Heuser: Cocktailian 1. Seite 452. Manhattan. 6 cl Bourbon oder Rye Whiskey; 3 cl roter Wermut; 2 Dashes Angostura Bitters. Garnierung: Zitronenzeste.
2011 Jim Meehan: Das Geheime Cocktail-Buch. Seite 171. Manhattan. 6 cl Wild Turkey Rye Whiskey; 3 cl Martini Rosso; 2 Spritzer Angostura; Garnierung: drei eingelegte Kirschen.
2013 Tristan Stephenson: The Curious Bartender. Seite 165. Manhattan. 50 ml Woodford Reserve bourbon; 25 ml Martini Rqosso vermouth; 2 dashes Bob’s Abbotts bitters; garnish: maraschino cherry.
2013 Victoria Bar: Die Schule der Trunkenheit. Seite 241. Manhattan. 6 cl Rye; 2 cl Vermouth; 2-3 dash Angostura; Garnierung: Cocktailkirsche.
2014 Dave Arnold: Liquid Intelligence. Seite130. Manhattan with rye. 60 ml rye; 26,66 ml sweet vermouth; 2 dashes Angostura bitters; garnish: cherry or orange twist.
2014 Dave Arnold: Liquid Intelligence. Seite130. Manhattan with bourbon. 60 ml bourbon; 30 ml sweet vermouth; 2 dashes Angostura bitters; garnish: cherry or orange twist.
2014 David Kaplan, Nick Fauchald, Alex Day: Death & Co. Seite 145. Manhattan. 2 1/2 ounces Rittenhouse 100 rye; 3/4 ounce house sweet vermouth; 2 dashes Angostura bitters; garnish: 1 brandied cherry. House Sweet Vermouth, Seite 284: 1 part Dolin rouge vermouth; 1 part Punt e Mes.
2014 Stephan Hinz: Cocktailkunst. Die Zukunft der Bar. Seite 328f. Manhattan. 60 ml Rye Whiskey, 30 ml süßer Wermut, 1 Dash Angostura Bitters, 1 Dash Orange Bitters. rühren, abseihen; Garnitur: Zitronenzeste.
2015 Duggan McDonnell: Drinking the devil’s acre. Seite 100. The Manhattan. 45 ml Old Potrero rye whiskey; 20 ml Italian vermouth; 3 dashes aromatic bitters. Garnish: brandied cherry or expressed orange peel.
2016 André Darlington & Tenaya Darlington: The New Cocktail Hour. Seite 41. Manhattan. 60 ml rye whiskey; 30 ml sweet Italian vermouth (Carpano Antica or Vya); 2 dashes Angostura bitters (or other aromatic bitters); garnish: cherry.
2016 Brian Silva: Mixing in the Right Circles at Balthazar London. Seite 39. Manhattan. 60 ml rye whiskey or bourbon; 10-15 ml Martini Rosso Sweet Vermouth; 2-3 drops Angostura bitters (optional); lemon peel; garnish: lemon peel or cocktail cherry or both.
2016 Mixology (Stefan Adrian, Helmut Adam, Jens Hasenbein, Nils Wrage): Cocktails. Geschichte – Barkultur – Rezepte. Seite 47. Manhattan. 6 cl Bourbon oder Rye Whiskey; 2 cl roter Wermut; 2 Dashes Angostura Bitters. Garnitur: Zitronenzeste.
2016 Philip Greene: The Manhattan. Seite 17. Traditional Manhattan. 2 ounces bourbon or rye whiskey; 1 ounce sweet vermouth; 2 dashes aromatic bitters; garnish: lemon peel or cherry.
2016 Philip Greene: The Manhattan. Seite 17. Dry Manhattan. 2 ounces bourbon or rye whiskey; 1 ounce dry vermouth; 2 dashes aromatic bitters; garnish: lemon peel or cherry.
2016 Philip Greene: The Manhattan. Seite 17. Perfect Manhattan. 2 ounces bourbon or rye whiskey; 1/2 ounce dry vermouth; 1/2 ounce sweet vermouth; 2 dashes aromatic bitters; garnish: lemon peel or cherry.
2017 Dr. Adam Elmegirab: Book of Bitters. Seite 62. Martinez. 60 ml Cocchi vermouth di Torino; 30 ml rye whiskey; 3 dashes aromatic bitters (Angostura, The Bitter Truth Old Time or Dr. Adam Elmegirab’s Orinoco aromatic bitters); 1 dash Luxardo maraschino liqueur or Pierre Ferrand orange curaçao; garnish: cocktail cherry or citrus zest (lemon or orange).
2017 Gary Regan: The Joy of Mixology. Seite 238. Manhattan. 2 ounces bourbon or straight rye whiskey; 1 ounce sweet vermouth; 2 to 3 dashes Angostura bitters; garnish: 1 maraschino cherry. Seite 239. Bottled Manhattan. 12 ounces bourbon; 4 ounces sweet vermouth; 5 ounces bottled water; 1 teaspoon Angostura bitters; garnish: Maraschino cherries.
2017 Jim Meehan: Meehan’s Bartender Manual. Seite 327. Manhattan. 2 oz. Buffalo Trace bourbon whiskey; 1 oz. Martini Rosso vermouth; 2 dashes Angostura bitters; garnish: 3 brandied cherries.
2018 Alex Day, Nick Fauchald, David Kaplan: Cocktail Codex. Seite 84. Manhattan. 2 ounces Rittenhouse rye; 1 ounce Cocchi Vermouth di Torino; 2 dashes Angostura bitters; garnish: 1 brandied cherry.
2018 Alex Day, Nick Fauchald, David Kaplan: Cocktail Codex. Seite 86. Prtfect Manhattan. 2 ounces Rittenhouse rye; 1/2 ounce Cocchi Vermouth di Torino; 1/2 ounce Dolin dry vermouth; 2 dashes Angostura bitters; garnish: 1 lemon twist.
explicit capitulum
*