Like many classic cocktails, the history of the Manhattan cocktail is a heady brew of facts and fiction, legend and lore. Though its recipe wasn’t codified until 1948, when the Manhattan was featured in David A. Embury’s foundational bartending manual The Fine Art of Mixing Drinks, the cocktail had already been many a socialite’s libation of choice 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 also known as 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 heyday, a superstar emerged and the Manhattan became a cocktail for the ages. From the ballrooms of the gilded age to the Prohibition-era speakeasies to the craft cocktail bars of the new millennium, the Manhattan has endured.

The beauty of a Manhattan cocktail can be found in its balance. Composed of whiskey, sweet vermouth, and Angostura bitters, the Manhattan cocktail is both distinctive and easy to make. Like all cocktails of its caliber, the Manhattan reflects the quality of its ingredients, so don’t shy away from using a favorite whiskey–it’s worth it. To expertly craft a Manhattan, blend 2 oz. of rye or bourbon whiskey with 1 oz. of sweet red vermouth, two dashes of Angostura bitters, and ice. Stir well and strain into a chilled coupe or Old Fashioned glass and garnish with a Luxardo cherry.

Like all great cocktails, the Manhattan has inspired many variations of the original recipe. Bourbon is a popular substitute for rye due to its mellower flavor and warm hints of vanilla. Orange bitters can take the place of Angostura, and some mixologists sweeten the cocktail with Maraschino liqueur. Many variations of the Manhattan are so well-received that they become beloved cocktails in their own right.

One popular variation is the Cuban Manhattan, which is crafted with dark rum in place of whiskey. Drinkers without a sweet tooth may prefer the Dry Manhattan, which features dry vermouth instead of sweet and a lemon garnish. To make a Rob Roy, swap rye for Scotch. For a true blast from the past, try your hand at crafting The Fourth Regiment. This 1889 twist on a Manhattan calls for one part whiskey, one part vermouth, and three dashes each of orange bitters, celery bitters, and Peychaud’s. Or with Woodford Spiced Cherry Bitters, you can make a Spiced Cherry Manhattan for a super simple variation of the classic. One sip of this, and you’ll be ready to take Manhattan by storm.