Like many classic cocktails, the history of the Manhattan is a curious narrative of fact and fiction, legend and lore. Though the recipe made its first appearance in 1948, when it was one of six basic cocktails featured in David A. Embury’s foundational manual The Fine Art of Mixing Drinks, the Manhattan was already beloved by socialites’ for more than a century. Early references attribute the creation of the Manhattan to a party hosted by New York society maven Jennie Jerome, the American-born mother of Winston Churchill.

Interestingly, early on, the Manhattan was one part of a quintet of cocktails, each named after one of New York City’s five boroughs. Though the Brooklyn and Bronx cocktails were also popular in their time, a superstar emerged from the crowd and the Manhattan has endured ever since. From the ballrooms of the Gilded Age to the Prohibition-era speakeasies to the modern resurgence of craft cocktail bars and the years ahead, the Manhattan will weather it all.

The resplendent beauty of a Manhattan can be found in its polished balance. Comprised of whiskey, sweet vermouth, and Angostura bitters, the Manhattan is an easy cocktail to build. Like many spirit forward drinks, the Manhattan reflects the quality of its ingredients — there’s no place for a less-than ingredient to hide, so don’t hesitate to use a favorite or top-shelf whiskey. To build a Manhattan, stir 2 oz of rye whiskey with ¾ oz sweet red vermouth and two dashes of Angostura bitters over ice. Stir well until gently diluted and chilled then strain into a chilled coupe, or Old Fashioned glass, and garnish with a Luxardo cherry.

Over time, the Manhattan has inspired many crafty and worthwhile deviations. Bourbon is a popular swap for rye due to its mellower flavor with warm hints of vanilla or oak. Orange bitters can take the place of Angostura bitters, and some mixologists sweeten the cocktail with Maraschino liqueur. Some members of the Manhattan family are so well-received that they have become beloved cocktails in their own right.

One popular variation is the Cuban Manhattan– a Manhattan crafted with dark rum in place of whiskey. Drinkers without a sweet tooth may prefer the Dry Manhattan, which features dry vermouth instead of its sweet counterpart, finished with a lemon peel garnish. The Rob Roy, uses blended Scotch in place of rye for a richer, deeper Manhattan. For a true blast from the past, The Fourth Regiment is an 1889 twist on a Manhattan that calls for one part whiskey, one part vermouth, and three dashes each of orange bitters, celery bitters, and Angostura bitters. One sip of this, and you’ll be ready to take the night, or Manhattan, by storm.