Probably the most popular classic
Original Manhattan Cocktail Rezept
stark (über 20%)
Golden Age (1860 - 1920)
Erfunden von:

The Manhattan is considered one of the most famous cocktail classics in the world. It belongs to the group of short drinks or aperitifs and is therefore usually served before meals. It was most likely created in New York in the 1870s.

The preparation of a Manhattan is simple and poses no problem even for beginners. If you want to give your Manhattan a personal touch, you can substitute the usual rye whiskey*, play with the vermouth (e.g., dry, semi-dry, or sweet), or swap the Angostura bitters* for chocolate bitters, for example.

  • Prep Time2 min
  • Cook Time1 min
  • Total Time3 min
  • Yield1 jar
  • Serving Size75 ml
  • Energy110 cal
  • Cuisine
    • amerikanisch
  • Course
    • Getränk
  • Cooking Method
    • Stir


For the Manhattan

  • 40 ml rye whiskey
  • 20 ml red vermouth
  • 2-3 dashes Angostura bitters
  • Cracked Ice
  • Maraschino cherry


  • Martini glass
  • Stirring glass
  • Julep strainer*
  • Bar spoon


Pour whiskey, vermouth and bitters into a mixing glass and fill with cracked ice (coarsely crushed ice cubes).
Stir with a bar spoon for about 30 to 40 until the outside of the mixing glass fogs up and the Manhattan reaches the correct drinking temperature. Strain into a pre-chilled cocktail glass (e.g. martini glass) using a julep strainer. Garnish with a maraschino cherry. Your homemade Manhattan is ready.

If possible, always pour your Manhattan into a pre-chilled cocktail glass. It’s best to put the jars in the freezer a few hours beforehand. This way, the drink keeps its temperature and can be enjoyed slowly and in small sips.

  • Nährwerte

  • 1 servings per container
  • Serving Size75 ml
  • Amount per serving
  • Calories110
  • % Daily Value*Standard DV
  • Total Fat0.5 g78 g0.64%
  • Total Carbohydrate2 g275 g0.73%
  • Protein1.7 g50 g3.4%
  • Phosphorus0.1 mg1250 mg0.01%
  • Iodine0.045 mcg150 mcg0.03%
  • Magnesium0.2 mg420 mg0.05%
  • Chloride0.1 mg2300 mg0%
  • Alkohol16.2 g

At Churchill’s Mom’s! Or is it? The legend behind the Manhattan

When exactly the cocktail originated and whether the widespread story about this is true, can once again not be proven beyond doubt. The most common story, however, is that the cocktail was first created in 1874 by a certain Dr. Ian Marshall.

The latter is said to have mixed the now famous short drink on the occasion of a banquet given by Jennie Churchill, the mother of future Prime Minister Winston Churchill. Since the event was held at the New York Manhattan Club, guests associated the name with the location. When they later asked for the drink in other bars, they called it the “Manhattan Cocktail,” after which the cocktail rapidly gained popularity.

A beautiful story, if it were true. Because at the indicated time period Jennie Churchill was most of the time in France and gave birth to her son Winston on November 30 in Blenheim Palace (Great Britain). Improbably, she immediately embarked on a ship, crossed to America to hold a banquet in New York on December 29.How the cocktail probably really originated

The story with Churchill’s mother is super suitable to tell as a bartender to his guests. It opens a scene and paints a picture that you love to get into. But the more likely story of its origin is probably rather unspectacular.

Like most cocktails, the Manhattan may have been created by accident or by an experimental bartender. One may assume that at that time (1874) the cocktail was already the house drink of the New York Manhattan Club and it got its name from the bar itself, which thus wanted to market it as a signature drink.

It is certain that variations of the drink were known by the 1880s at the latest. As stated in the New and Improved Bartender’s Manual by Harry Johnson, the earlier recipe was still equal parts whiskey and vermouth*.

At that time it was common to prepare the aperitif with other ingredients such as absinthe or orange liqueur.

Popular variations

Thanks to its great popularity, there are now several variants of the classic. Mainly for them different whiskeys, vermouths and / or bitters are used and their mixing ratio is adjusted.

Rory O’More – The Irish Variant

For this version of Manhattan, Irish whiskey is used instead of rye and orange bitters are added.

Rob Roy or Affinity – The Drink for William Wallace

Instead of Rye whiskey*, the Scottish version relies on Scotch, of course, and another ingredient: 2-3 dashes of Bénédictine (herbal liqueur).

Brooklyn – The local derby of rivals

The Brooklyn is actually a regular Manhattan, but it gets a few splashes of cherry liqueur to give it a little more fruit.

Föhr: The Manhattan as a German national drink

If when you think of North Frisia you think mainly of harsh weather and strong black tea, you should do some more soul-searching. In fact, the Manhattan cocktail is the national drink of the North Frisian island of Föhr.

Returning emigrants from the U.S. brought the recipe back to the island, where the cocktail quickly found favor and is now considered the national drink of the Föhrer. So the next time you spend your summer vacation there: order a Manhattan!

But the North Frisians wouldn’t be the North Frisians if they hadn’t given the drink their own touch. Usually the aperitif on Föhr consists of one part each of rye whiskey, red and white vermouth.

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