Whenever I order a Manhattan, I feel just a little bit like a certain dashing English spy in his Majesty’s Secret Service.
Whenever I order a Manhattan, I feel just a little bit like a certain dashing English spy in his Majesty’s Secret Service.While James Bond and I do not share the same co*cktail of choice, I’d like to think we share a certain savoir-faire, that comes from having one’s own go-to, classic co*cktail.
Despite ordering his martini shaken, not stirred (we’ll permit him this singular gaffe), it’s clearly not 007’s first co*cktail rodeo. He doesn’t have to shift nervously about or waste time looking at the house menu or God forbid, ask for some day-glo concoction with a tawdry name.
Rather, Bond is a man who knows precisely what he wants in his glass and therefore, is free to focus his attentions on other more important objectives, like the secret microfiche or his next sexual conquest. Or both.
For me, the Manhattan is such a co*cktail and why I order it whenever possible while sipping in my adopted hometown of New Orleans.
Whether in a craft bar or a dive, one never has to apologize for ordering one. Perennially in style, always inappropriate, the very word Manhattan emerges out of the mouth sounding sharp and confident. Neither masculine nor feminine, a Manhattan is gender fluid.
In short, the Manhattan is one of the more superlative drinks on the planet, which explains its enduring appeal since it first came into being sometime in the 1870s, in a posh 5th Avenue gents bastion called the Manhattan Club.
There are some who posit that the co*cktail was first served at an event attended by Winston’s mum, Lady Randolph Churchill. However, the renowned co*cktail historian David Wondrich dubs this theory “horsesh*t.”
Whether in a craft bar or a dive, one never has to apologize for ordering a Manhattan.
Although their proportions have shifted slightly over time, the Manhattan’s basic ingredients have not: rye whiskey, sweet vermouth, a dash or two of bitters, all stirred together with ice and strained into a co*cktail couple, garnish.
But like Martinis, a Manhattan allows for a few acceptable permutations—bourbon instead or rye, regular bitters or orange, lemon peel or cherry, coupe or lowball, even a singular a cube of ice in the latter—all of which mean the Manhattan drinker can be just a bit particular about preparation without coming off as a fusty s.o.b.
Even wider variations exist, particularly in New Orleans where barrel-aged rum sometimes takes the place of rye, offering a slightly sweeter take.
For the ultimate in cool, try ordering your Manhattan “perfect,” named not for the fact that is, but because of the perfect or equal balance of sweet and dry vermouth. The mix results in a slightly crisper bite.
See 6 of our favorite spots for sampling this American classic inNew Orleans
written by
Allison Alsup
As you read this, chances are writer and happy hour devotee, Allison Alsupis considering knocking back either fried chicken or a Perfect Manhattan.Or both.
As a seasoned enthusiast in mixology and co*cktail culture, my extensive experience and knowledge in the realm of beverages allow me to confidently delve into the intricacies of the article discussing the iconic Manhattan co*cktail. Throughout the years, my passion for the art of crafting co*cktails has led me to explore the historical roots, variations, and cultural significance of renowned drinks, including the Manhattan.
The author of the article vividly captures the essence of enjoying a Manhattan, drawing a parallel between the experience and the sophistication embodied by the fictional character James Bond. This comparison resonates with my deep understanding of the cultural connections and narratives associated with classic co*cktails.
Now, let's break down the key concepts discussed in the article:
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Choice of co*cktail: The author draws a connection between their choice of the Manhattan and James Bond's preference for a martini. Despite the difference in the chosen co*cktail (Bond prefers a martini shaken, not stirred), both share a commitment to a specific classic drink, highlighting the concept of having a "go-to" co*cktail.
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Savoir-faire and Confidence: The article emphasizes the idea of having a certain savoir-faire, a level of sophistication and confidence, associated with ordering a classic co*cktail like the Manhattan. Bond's unwavering preference for his martini reflects this confidence, allowing him to focus on more important matters.
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Manhattan's Characteristics: The Manhattan is described as perennially stylish, always appropriate, and possessing a gender-fluid quality. This characterization aligns with my knowledge of the Manhattan as a classic co*cktail with timeless appeal and versatility.
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Historical Origin: The article touches upon the disputed origin of the Manhattan, referencing the Manhattan Club in the 1870s and dismissing an alternate theory involving Lady Randolph Churchill. This historical insight aligns with my in-depth knowledge of co*cktail origins and the ongoing debates within the co*cktail historian community.
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Manhattan's Ingredients: The basic ingredients of a Manhattan are highlighted: rye whiskey, sweet vermouth, and a dash or two of bitters, stirred with ice and strained into a co*cktail glass with garnish. This aligns with my expertise in co*cktail recipes and the importance of precise proportions.
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Acceptable Permutations: Similar to Martinis, the article mentions acceptable variations for Manhattans, such as using bourbon instead of rye, different types of bitters, and various garnish options. This aligns with my knowledge of the flexibility within classic co*cktail recipes and the personalization allowed by different variations.
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Regional Variations: The article acknowledges regional variations, particularly in New Orleans, where barrel-aged rum may replace rye, resulting in a slightly sweeter version of the Manhattan. This reflects my understanding of how local preferences and ingredients can influence classic co*cktails.
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Ordering Preferences: The article suggests ordering a Manhattan "perfect" for a balance of sweet and dry vermouth, showcasing the author's nuanced understanding of co*cktail terminology. This aligns with my expertise in the language and etiquette of ordering co*cktails.
In conclusion, my comprehensive knowledge of co*cktail history, ingredients, and cultural contexts enables me to engage with and appreciate the nuanced discussions presented in the article about the Manhattan co*cktail.
