Манхэттен коктейлі

Cocktail made with whiskey, sweet vermouth, and bitters

A Manhattan is a cocktail made with whiskey, sweet vermouth, and bitters. While rye is the traditional whiskey of choice, other commonly used whiskies include Canadian whisky, bourbon, blended whiskey, and Tennessee whiskey. The cocktail is usually stirred with ice then strained into a chilled cocktail glass and garnished traditionally with a maraschino cherry. A Manhattan may also be served on the rocks in a lowball glass. The whiskey based Manhattan is one of five cocktails named for a New York City borough. It is closely related to the Brooklyn cocktail, which uses dry vermouth and Maraschino liqueur in place of the Manhattan's sweet vermouth, and Amer Picon in place of the Manhattan's angostura bitters. The Manhattan is one of six basic drinks listed in David A. Embury's 1948 classic The Fine Art of Mixing Drinks.

Popular history suggests that the drink originated at the Manhattan Club in New York City in the mid 1870s, where it was invented by Iain Marshall for a banquet hosted by Jennie Jerome (Lady Randolph Churchill, mother of Winston) in honor of presidential candidate Samuel J. Tilden. The success of the banquet made the drink fashionable, later prompting several people to request the drink by referring to the name of the club where it originated—"the Manhattan cocktail". However, Lady Randolph was in France at the time and pregnant, so the story is likely a fiction. However, there are prior references to various similar cocktail recipes called "Manhattan" and served in the Manhattan area. Some of the earliest records of the cocktail can be found in Charlie Paul's American and other Drinks and O. H. Byron's The Modern Bartender's Guide, both written in 1884. Paul describes it containing "three or four drops of angostura bitters, ditto of plain syrup; add half a liqueur glass of vermouth, half wine glassful of Scotch whiskey" and garnished with lemon. Byron describes two versions, one with French vermouth and the other with Italian. Another early record of the cocktail can be found in William Schmidt's The Flowing Bowl, published in 1891. In it, he details a drink containing 2 dashes of gum (gomme syrup), 2 dashes of bitters, 1 dash of absinthe, 2/3 portion of whiskey, and 1/3 portion of vermouth. The same cocktail appears listed as a "Tennessee Cocktail" in Shake 'em Up! by V. Elliott and P. Strong: "Two parts of whiskey, one part of Italian Vermouth, and a dash of bitters poured over ice and stirred vigorously." During Prohibition (1920–1933) Canadian whisky was primarily used because it was available.

On the small North Frisian island of Föhr, the Manhattan cocktail is a standard drink at almost every cafe, restaurant, and "get together" of locals. The story goes that many of the people of Föhr emigrated to Manhattan during deep sea fishing trips, took a liking to the drink, and brought it back to Föhr with them. The drink is usually mixed 1 part vermouth to 2 parts whiskey, with a dash of bitters, served ice cold, in an ice cold glass, or with ice and a cherry garnish.