While the era of the Martini lunch is long gone, the classic American Manhattan will always be in style. Served up in a stylish coupe or on the rocks, this cocktail oozes glamour and sophistication and most importantly, it’s delicious. As the days get shorter, the light thinner and the air colder, it's a lovely way to usher in the season of darkness. It's the perfect cocktail for pretty much any thing but it pairs especially well with our post on Philip Johnson's legendary 1959 restaurant The Four Seasons, birthplace of the power lunch. Did you miss the post about this glamorous watering hole? You can find it here.
Although the original restaurant is gone, most of the landmarked interior is still there. So if you're feeling flush you can still belly up to the bar, plop yourself down on a Mies van der Rohe barstool and enjoy a frosty Manhattan. Or you can enjoy one at home while reading about the restaurant in the post on The Four Seasons. Classic Manhattan
2 oz. Bourbon
.5 oz. Sweet Vermouth
a few dashes of Angoustura bitters
Pour ingredients into a mixing glass containing ice. Stir the ingredients until well-chilled.
Pour into a chilled coup or over the rocks in an Old Fashioned glass. Garnish with a cherry. We at the MGTC prefer our Manhattans booze forward. This recipe makes a strong drink with a hint of sweetness. If you like your cocktails on the sweet side, add more sweet Vermouth.
For those who prefer a drier Manhattan we recommend:
The Perfect Manhattan
2 oz. Bourbon
.5 oz. Sweet Vermouth
.5 oz. Dry Vermouth
a few dashes of Angoustura bitters
Follow directions above but garnish with a lemon twist.
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