How to Make a Classic Manhattan - part of the exotic cocktails video series by GeoBeats.
Hi I'm Scott Mayer. I'm the mixologist here at Miami's oldest bar in Cabaret, Tobacco Road.
Alright so this is another classic cocktail, classic, like as classic as it gets. This is the Manhattan, of course created in Manhattan in about 1908. Start off with a dash of Angostura bitters. I like a nice healthy dash in my Manhattan. And we start out with one part sweet vermouth, and two parts rye whiskey. The reason we use rye whiskey is because classically Manhattan was a rye town, not a bourbon town. Bourbon didn't really start making its way into the Northeast until after World War II. So most of the classic whiskey drinks are classically made with rye and not with bourbon.
It's a little known fact rye whiskey is now making quite a big come back in the market. So we're going to go ahead and ice the rye and the sweet vermouth and the bitters down. Give that a good stir. Get that nice and cold. The way we know that is we just hold the outside of the glass and when you can start feeling the glass feels cold to the touch, you know you've stirred it properly, and the drink's ready to go. We're going to go ahead and take a martini glass. Get our julep strainer. Go ahead and strain that into the martini glass. And then the classic garnish for a Manhattan is a maraschino cherry. You just take one, garnish it like so, and there you have it, my favorite cocktail, The Classic Manhattan.