As with many drinks, the origin of this cocktail will vary based on where you hear it. The most popular account has the drink originating at the Manhattan Club in New York City in the 1870’s. The credited inventor is Dr. Iain Marshall who developed the cocktail for a banquet hosted by Jennie Jerome, or Lady Randolph Churchill (Winston Churchill’s mother) for the presidential candidate Samuel J. Tilden. Many experts have picked apart the story rendering much of it untrue. Whatever the actual origin is, most can agree that the cocktail has built a reputation for its self as one of New York’s borough cocktails – drinks that has come to represent each of New York’s five distinctive regions.

The notoriously robust cocktail also has numerous variations including the Brandy Manhattan, Rob Roy (Scotch Whisky), Ruby Manhattan (port rather than vermouth) and Cuban Manhattan (dark rum), among others.

Ted Perez Variation:

5 parts Rye Whiskey
2 parts Red Vermouth
1 dash Angostura Bitters

(Ri)1, Russell's Reserve, High West, Sazerac and Michter's Rye whiskey were sampled. 

(Ri)1 Rye (92proof)

Aroma was candy-like. First impressions included very strong, peppery flavor with a little bit of spice. The drink had a moderately syrupy body with a fruity uptake and dry finish. Medium drinkability. Not your typical rye whisky.

High West Rye (92 proof)

Mildly sweet nose with hints of spice. Predominate flavor was very similar to a Bourbon whisky. While overall this was the smoothest of the week, this version wasn’t too dynamic in it’s flavor profile, however, some spiciness on the backend helped.

Russell’s Reserve Rye (90 proof)

Sweet nose. This version was spicier than the first with a similar level of sweetness, however, it was significantly smoother with a nice strong long-lasting flavor in the aftertaste.

High West Rye (92 proof)

Mildly sweet nose with hints of spice. Predominate flavor was very similar to a Bourbon whisky. While overall this was the smoothest of the week, this version wasn’t too dynamic in it’s flavor profile, however, some spiciness on the backend helped.

Sazerac Rye (90 proof)

Another sweet, smooth version of the cocktail contained the thickest body. Mouth feel was very syrupy and sweet, allowing the vermouth’s flavors to come through. Finish was moderately smooth with a warming sensation.

Michter’s (85 proof)

Rich vanilla-like almond nose. Taste and mouth feel was light and very well rounded with vanilla-like sweetness balanced off by the spicy grain. There was a tingling sensation on the palette with a warming sensation but no burn in the finish. Overall, it’s a smooth and balanced combination.

Verdict

Every version of the cocktail tested had their strengths in different aspects. For a heavier body with stronger flavor, the Sazerac Rye stood out. A very nice syrupy body complimented the vermouth while the whiskey worked to cut out some of the sweetness. The best choice for a lighter version is the Michter’s. The mixture yielded a light, crisp body while not sacrificing on flavor. Vanilla sweetness was well complimented the spicy and tingly backend.