The History of the Manhattan, Why its Legacy Endures and Choosing the Right Whiskey

The Manhattan and its origins are somewhat contentious - which, let’s be honest, only adds to the allure and legend of the drink.

A widely shared story suggests that the cocktail dates back to the 1870s, and despite being named after the New York City borough, there’s actually a connection to the United Kingdom. This story has it that one Dr Iain Marshall came up with the classic Manhattan recipe while attending a party that was held at the Manhattan Club for Lady Randolph Churchill, the mother-to-be of the not-yet-born Winston Churchill.

Some dispute this and believe that a bartender going by the name of ‘Black’ invented the cocktail at the famed Hoffman House in New York City.

Either way. All roads lead to NYC. Today, the Manhattan is a pop culture icon in itself. Like people flocking to taste a French 75 from the Hemingway Bar at the Paris Ritz, tastemakers and spirit savants seek out legendary Manhattan cocktails served directly from some of Manhattan’s most prestigious and legendary venues, including the Oak Room at the Algonquin Hotel and the 21 Club.

The reputation of these bars have helped continue the enduring cultural legacy of a classic Manhattan, bridging the trends of today with the legend of New York’s past.

The whiskey you use for your Manhattan can have a great impact on its flavour - and even its name!

If it’s a classic Manhattan you're making, you want to stick with something like Bulleit bourbon or a rye whiskey. This is because the spiciness and robust character perfectly balance the sweetness of the vermouth.

If, like whisky and spirits expert Charlotte Barker, you like to use a Scotch, you're technically enjoying a Rob Roy instead. Charlotte likes to use a Scotch in her Manhattan/Rob Roy cocktail, telling us "I love to use The Singleton 15 for my Manhattan as I want the toffee, espresso, nuttiness that this whisky can bring to a glass."

If you don't have a bourbon or rye to hand but still want to enjoy a traditional Manhattan, luxury whisky ambassador Herman van der Meij likes to use a smoky whisky, like Lagavulin. While not the traditional bourbon or rye, the smokiness complements the sweetness of the vermouth in a similar way.

We've already shared the little secret that a Rob Roy is actually just a Manhattan made with a Scotch, but what are some other ways you can put a twist on the legendary cocktail?

Before we launch into some alternative recipes, there are some easy additions you can sprinkle in that our whisky experts swear by.

Herman van der Meij likes to add a summery, sweeter feel by adding just a touch of blackberry purée to his Manhattans over the summer months. The added sweetness works well with the vermouth, and it turns the Manhattan - most associated with cold nights and warm fires - into a year-round treat.

For Charlotte, she likes the intensity of adding coffee flavours. She explains, "My favourite twist on the Manhattan is adding a splash - just 5ml (0.15oz) is all it takes - of good coffee liqueur. Mr. Black's goes fantastically here, especially if you switch out the bitters for chocolate ones."