The Manhattan cocktail is a liquid ode to New York City’s gilded age, a blend of history, sophistication, and personal taste. Born in smoky 19th-century Manhattan parlors, origins are shrouded in myth (some credit Jennie Jerome, mother of Winston Churchill, for its debut at the Manhattan Club) . Its enduring appeal lies in its simplicity: whiskey, vermouth, and bitters. Over the years, the Manhattan has spawned some variations, each mixing the drinker’s palate and the bartender’s creativity. Below, we present three iconic renditions—the **Classic Manhattan**, the **Perfect Manhattan**, and the **Black Manhattan**—comparing their flavors, and reviewing their backstories.
## 1. **The Classic Manhattan**
*Recipe*:
- 2 oz rye whiskey (or bourbon)
- 1 oz sweet vermouth
- 2 dashes Angostura bitters
- Garnish: Luxardo cherry or orange twist
The original Manhattan, this Rye whiskey’s peppery bite cuts through the caramelized sweetness of vermouth, while bitters add a botanical complexity. As John Szarkowski, the late MoMA photography director, insisted, the drink should be "cold, bracing, and downright perfect," though he favored a drier ratio (4:1 whiskey-to-vermouth) and a scorn for maraschino cherries .
*Why It Works*: The Classic Manhattan is a gateway to cocktail craftsmanship. Its elegance lies in its restraint—no fancy infusions or obscure liqueurs, just three ingredients harmonizing in a chilled coupe. For purists, rye is non-negotiable (try Rittenhouse or Wild Turkey), but bourbon offers a softer alternative .
## 2. **The Perfect Manhattan**
*Recipe*:
- 2 oz rye whiskey
- ½ oz sweet vermouth
- ½ oz dry vermouth
- 2 dashes bitters
- Garnish: Lemon twist
The "Perfect" Manhattan splits the vermouth between sweet and dry, creating a cocktail that’s neither too cloying nor too austere. This variation emerged in the early 20th century, appealing to drinkers who found the classic version overly saccharine .
*Compare & Contrast*:
- **Flavor**: The dry vermouth introduces herbal notes (think thyme or chamomile) that temper the sweetness, making it ideal for martini converts.
- **Debate**: Some argue the "perfect" name refers to balance, not superiority—though Robert Simonson notes its fanbase is niche .
## 3. **The Black Manhattan**
*Recipe*:
- 2 oz rye whiskey
- 1 oz amaro (e.g., Averna or Foro)
- 2 dashes chocolate or sassafras bitters
- Garnish: Orange peel and star anise
A modern riff, the Black Manhattan replaces vermouth with amaro, an Italian bitter liqueur. This creates a deeper, more contemplative drink—think espresso meets dark chocolate, with a whiskey backbone. The Contessa cocktail blog praises Foro amaro’s "mocha notes" paired with Michter’s rye .
*Compare & Contrast*:
- **Flavor**: Where the Classic Manhattan is bright and spicy, the Black Manhattan is rich and brooding. Amaro’s bitterness lingers, appealing to fans of Negronis.
- **Innovation**: Unlike the rigid ratios of the Classic, this version invites experimentation (e.g., swapping in different amari or bitters) .
## The Manhattan’s Legacy
These three versions exemplify the cocktail’s adaptability. The Classic honors tradition; the Perfect negotiates between extremes; the Black Manhattan reimagines the template entirely. As Douglas Sheehan of the Waverly Inn observes, even slight tweaks—Peychaud’s bitters, a Grand Marnier rinse—can transform the drink .