Drinks

Mr. Manhattan

Mr. Manhattan.

The Mr. Manhattan is a drink that originated in the times of prohibition. A gin and sour with orange and mint that knows how to convince.

60 ml Hayman Royal Dock gin
15 ml orange juice
5 ml lemon juice
5 ml sugar syrup (2:1)
2 orange zests
5-6 mint leaves

Preparation: Shaken (including the orange zest and mint leaves). Double strain.

The Mr. Manhattan is a drink we first read about in Harry Craddock’s “Savoy Cocktail Book”. However, it is impossible to determine whether it originates from him or from the Savoy Hotel, because most of the recipes published in it come from other books.

Mr. Manhattan. Harry Craddock, 1930.

Crush 1 Lump of Sugar in
a little water.
Crush 4 Leaves of Fresh
Green Mint.
1 Dash Lemon Juice.
4 Dashes Orange Juice.
1 Glass Gin.
Shake well and strain into
cocktail glass.

Mr. Manhattan. Beitragsbild. © Le Lion - Swetlana Holz.
Mr. Manhattan. Beitragsbild. © Le Lion – Swetlana Holz.

We have modified the variant and use sugar syrup. We also find that shaken orange zest works wonders to refine the orange flavours and improve the mouthfeel, just as we know it from Blood and Sand.

Interestingly, the Mr. Manhattan is nothing other than a modified form of a gin smash, and so potential predecessor drinks can be traced far back. We give the exact recipes in the appendix.

In 1869, mint is included in the preparation of a gin smash. Also in 1869, there are two recipes for the preparation of a mint julep, in which orange slices are shaken along with the mint and orange juice is used respectively. In 1871, orange slices were also shaken for the Gin Punsh. In 1913, orange juice was shaken for a gin sour, and in 1922, mint was shaken for a gin sour. Finally, in 1925, a combination of gin, orange juice and mint is prepared, but not as a sour.

So we see that the combination on which the Mr. Manhattan is based is nothing really innovative, because there are numerous other drinks that have anticipated parts of the Mr. Manhattan. However, it was not until 1930 that all the building blocks came together in Mr. Manhattan to form a common whole. A comparable drink, the “Mint Spray Cocktail”, appeared in 1933, but can only be found in one publication.

Mr. Manhattan never really became well-known. Until 1940, Mr. Manhattan appears five more times. After that, nothing more is heard of it. That is astonishing and a pity, because it is a delicious drink and we do not understand why it was forgotten. In any case, it can’t have been due to ingredients that are no longer available.

We hope that this contribution may help to make Mr. Manhattan more popular again.

Mr. Manhattan.
Mr. Manhattan.

Historical preceding recipes

1869 Anonymus: Haney’s Steward & Barkeeper’s Manual. Seite 27. Gin Smash.

One wine glass gin two teaspoonfuls of sugar. A few
drops of water, some broken ice and a couple of sprigs of
mint. Add a slice of orange and a few berries.

1869 Anonymus: Haney’s Steward & Barkeeper’s Manual. Seite 25. Mint Julep.

Fill a large bar glass with thinly shaven ice; place on
top a few sprigs of fresh mint and a tablespoonful of white
sugar; pour in a wine glass and a half of the finest Cognac;
add a few berries and a couple of slices of orange. Shake
this well; dash with port wine or Jamaica rum. Sprinkle
some white sugar on top, and if ornamentation is desired
add a few more berries and a fresh slice of the orange, with
some additional mint in the center. Imbibe through a
straw.

1869 William Terrington: Cooling Cups and Dainty Drinks. Seite 192. Another Mint Julep.

Take 3 sprigs of fresh-
gathered mint; put them into a soda-water glass;
add 2 tablespoonfuls of sugar, glass of brandy,
juice of 1 orange; in ten minutes, fill the glass up
with shaven ice; draw the mint out, and re-arrange
them, stem upwards; lay the thin peel of orange
on top; pour on 1 tablespoonful of rum and 1 table-
spoonful of white sugar-candy, crushed; suck
through straws – let me add – devoutly.

1871 Anonymus: Barkeepers’ Ready Reference. Seite 16. Gin Punch.

1 wine glass of good gin.
1 teaspoonful syrup, (raspberry.)
2 ” ” white sugar.
1/2 small lemon.
2 slices of orange.
Fill with ice, and shake well. Use
straw.

1913 Jacques Straub: A Complete Manual of Mixed Drinks. Seite 100. Special.

1 Jigger Orange Juice.
1 Jigger Lemon Juice.
1 Jigger Dry Gin.
1 Barspoon Sugar.
Shake well and pour ice and all into
Goblet and serve.

1922 Robert Vermeire: Cocktails. Sensation.

Fill the shake half full of broken ice and add:
3 dashes of Maraschino.
3 sprigs of fresh mint.
1/6 gill of Lemon Juice.
2/6 gill of Dry Gin.
Shake well and strain into a cocktail-glass.
(Recipe by James Berkelmans, Paris.)

1925 Anonymus: About Town Cocktail Book. Seite 20. Sensation.

3 dashes of Juice of Bottled Cherry
1 sprig of fresh Mint
30% Lemon Juice
70% Gin
Serve with lemon peel on top.

1925 „Robert“ Buckby & George Stone: The Buckstone Book of Cocktails. Seite 54. Seymour Hicks Cocktail.

1/2 Gin, 1/2 orange juice, sprig of mint.
Shake gently and strain.

Historical recipes

1930 Harry Craddock: The Savoy Cocktail Book. Seite 185. Mr. Manhattan.

Crush 1 Lump of Sugar in
a little water.
Crush 4 Leaves of Fresh
Green Mint.
1 Dash Lemon Juice.
4 Dashes Orange Juice.
1 Glass Gin.
Shake well and strain into
cocktail glass.

1933 Anonymus: The Cocktail Book. Seite 32. Mint Spray Cocktail.

ONE dash of lemon juice; half teaspoon
powdered sugar; one good-sized spray
fresh mint; one portion gin; one portion
orange juice. Fill with ice, shake very
thoroughly, and strain into a cocktail glass.

1933 Harry Craddock: The Savoy Cocktail Book. Seite 106. Mr. Manhattan Cocktail.

Crush one lump of sugar in
a little water.
Then crush four leaves of
fresh green mint, and add —
1 Dash Lemon Juice.
4 Dashes Orange Juice.
1 Glass Gin.
Shake well and strain into
cocktail glass.

1934 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 58. Mr. Manhattan Cocktail.

1 Lump of Sugar crushed in a little water
4 Leaves of Fresh Green Mint, crushed
1 Dash Lemon Juice
4 Dashes Orange Juice
1 Glass Gin
Shake well and strain.
Use glass number 2.

1935 Anonymus: Cocktails Recommended. Mr. Manhattan Cocktail.

1 glass Gin
1 lump of Sugar
5 leaves Fresh Mint
1/2 teaspoonful Fresh Mint
1 teaspoonful Orange Juice
Crush Mint and Sugar in a little Water,add
the rest of the makings, shake with cracked
ice, and strain into glass. A jovial gent is
Mr. Manhattan, though no relation to the
whiskeyish Manhattan Cocktail.

1935 O. Blunier: The Barkeeper’s Golden Book. Seite 118. Mr. Manhattan, old fashioned.

Old fashioned glass, little
Water, Lump of Sugar,
crush fresh green Mint, all
in the shaker and add:
1/1 Gin
4 ds. Lemon Juice
Barspoon of Orange Juice

1935 Anonymus: Cocktails Recommended. Mr. Manhattan Cocktail.

1 glass Gin
1 lump of Sugar
5 leaves Fresh Mint
1/2 teaspoonful Fresh Mint
1 teaspoonful Orange Juice
Crush Mint and Sugar in a little Water, add
the rest of the makings, shake with cracked
ice, and strain into glass. A jovial gent is
Mr. Manhattan, though no relation to the
whiskeyish Manhattan Cocktail.

1935 Anonymus - Cocktails Recommended. Mr. Manhattan Cocktail.
1935 Anonymus – Cocktails Recommended. Mr. Manhattan Cocktail.

1935 Leo Cotton: Old Mr. Boston. Seite 86. Mr. Manhattan Cocktail.

1 Lump of Sugar crushed in a
little water
4 Leaves of Crushed Fresh Green
Mint
1 Dash Lemon Juice
4 Dashes Orange Juice
1 Jigger Old Mr. Boston Dry
Gin
Shake well with cracked ice and
strain into 3 oz. Cocktail glass.

1940 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 58. Mr. Manhattan Cocktail.

1 Lump of Sugar crushed in a little water
4 Leaves of Fresh Green Mint, crushed
1 Dash Lemon Juice
4 Dashes Orange Juice
1 Glass Gin
Shake well and strain.
Use glass number 2.

1948 Trader Vic: Bartender’s Guide. Seite 156. Mister Manhattan.

1 1/2 oz. gin 4 mint leaves
1 lump sugar 1 dash lemon juice
. 4 dashes orange juice
Crush sugar with a dash of charged water in mixing glass
and muddle with mint leaves; add rest of ingredients and shake
with cracked ice; strain into chilled cocktail glass.

1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 102. Mr. Manhattan Cocktail.

Muddle Lump of Sugar and
4 Sprigs of Mint
1/4 Teaspoon Lemon Juice
1 Teaspoon Orange Juice
1 1/2 oz. Old Mr. Boston Dry Gin
well with cracked Ice and strain
into 3 oz. Cocktail glass.

1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 54. Mr. Manhattan.

2 Jiggers Dry Gin
4 Dashes Orange Juice
1 Dash Lemon Juice
4 Crushed Mint Leaves
1 Lump Sugar moistened with
Water
Shake well with ice and strain
into glass.

1972 Leo Cotton: Old Mr. Seite 65. Mr. Manhattan Cocktail.

Muddle lump of sugar and
4 Sprigs of Mint
1/4 Teaspoon Lemon Juice
1 Teaspoon Orange Juice
1 1/2 oz. Old Mr. Boston Dry Gin
Shake well with cracked ice and
strain into 3 oz. cocktail glass.

1972 Trader Vic: Trader Vic’s Bartender’s Guide. Seite 97. Mister Manhattan Cocktail.

4 mint sprigs
1 cocktail sugar cube
1/4 teaspoon lemon juice
1 teaspoon orange juice
1 1/2 ounces gin
Muddle all ingredients. Shake with ice cubes. Strain into
chilled cocktail glass.

1976 Harry Craddock: The Savoy Cocktail Book. Seite 106. Mr. Manhattan Cocktail.

Crush one lump of sugar in
a little water.
Then crush four leaves of
fresh green mint, and add —
1 Dash Lemon Juice.
4 Dashes Orange Juice.
1 Glass Gin.
Shake well and strain into
cocktail glass.

1976 Harry Craddock: The Savoy Cocktail Book. Seite 185. Mr. Manhattan Cocktail.

Crush 1 Lump of Sugar in
a little water.
Crush 4 Leaves of Fresh
Green Mint.
1 Dash Lemon Juice.
4 Dashes Orange Juice.
1 Glass Gin.
Shake well and strain into
cocktail glass.

1977 Stan Jones: Jones’ Complete Barguide. Seite 341. Mister Manhattan.

Cocktail Glass Shake
Muddle 1 tsp sugar with
4 sprigs mint
1-1/2 oz gin
1/2 oz orange juice
1/4 oz lemon juice
Variation
1-3/4 oz gin
1/2 oz orange juice
1/4 oz lemon juice

explicit capitulum
*

About

Hi, I'm Armin and in my spare time I want to promote bar culture as a blogger, freelance journalist and Bildungstrinker (you want to know what the latter is? Then check out "About us"). My focus is on researching the history of mixed drinks. If I have ever left out a source you know of, and you think it should be considered, I look forward to hearing about it from you to learn something new. English is not my first language, but I hope that the translated texts are easy to understand. If there is any incomprehensibility, please let me know so that I can improve it.

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