hapney studio
Manhattan
Bourbon, Sweet Vermouth, Bitters
NYC's soul in a glass: big, bold and sophisticated.
Acrylic on canvas 100 x 100 cm / 39.2 x 39.2 in
It is but a short time ago that a mixture of whiskey, vermouth, and bitters came into vogue.
New York's Olean Democrat, September 1882
In the bustling New York of the 1880s, the cocktail culture was a vibrant and dynamic scene. As the city rapidly expanded and transformed post-Civil War, its bar culture flourished. With the proliferation of towns, saloons, bars, and hotels, competition among bartenders reached a fever pitch. Each establishment aimed to outdo the others by concocting the most innovative and enticing drinks, showcasing their skill and creativity.
Amid this landscape emerged the Manhattan cocktail, a product of this era's experimental spirit. It embodied the innovative ethos of the time, combining robust whiskey, sweet vermouth, and aromatic bitters to create a harmonious and bold libation. This drink captured the essence of New York's ambition, bridging old-world elegance and modern energy.
What truly distinguishes the Manhattan is its unshakable devotion to a recipe that's stood tall for 150 years, unaltered and untamed. This resolute commitment to the original concoction speaks volumes about the cocktail's ageless charm and unending allure
Preparation:
2 dashes of Angostura bitters
1.0oz / 30ml Sweet vermouth
2.0oz / 60ml Rye or bourbon whiskey
Amarena cherry (rinsed & on a cocktail stick)
Orange twist (discard)
Prepare the garnishes. Fill a nick & nora with cubed ice and put it to one side. Add all the ingredients into a mixing glass and fill with cubed ice. Stir for 15-20 seconds. Discard the cubed ice from the nick & nora and pour the cocktail into it. Position the amarena cherry in the cocktail. Express the orange oils over the top and discard.