“Manhattan” is a cocktail that was created more than a hundred years ago, but even today does not lose its leading position. Many professional bartenders advise newcomers to the cocktail business to begin their acquaintance with them with Manhattan. Simplicity of composition, excellent taste, fast and easy preparation made him a role model.
Options for preparing Manhattan
Traditional recipe The cocktail looks like this. You will need:
- 60 ml bourbon.
- 30 ml Rosso vermouth.
- 1 dash of Angostura.
- Cocktail garnish: cherry, cubed ice.
Technology:
- Place ice cubes in a mixing glass, add Angostura, bourbon, vermouth, stir with a bar spoon.
- Pre-chill the martini glass and carefully pour the resulting cocktail using a spoon with a hole (stainer).
- Garnish with a cherry and serve without ice, with a straw.
How to diversify Manhattan?
As everybody popular cocktails They are constantly trying to change the Manhattan recipe. Below is a list of the most famous modifications:
- “Dry Manhattan”, in which sweet is replaced with dry vermouth.
- The Manhattan Brandy recipe calls for brandy instead of whiskey.
- “Metropolitan” is made in the same way as “Brandy Manhattan”, but it takes 3 parts brandy and one part vermouth.
- In Cuban Manhattan, instead of whiskey, dark rum.
- "Black Manhattan". Its recipe includes Amaro Ramazzotti herbal liqueur with a rich bitter and at the same time sweet taste, with a strong citrus tone. Vermouth is replaced with liqueur. This cocktail is powerful and at the same time very elegant, considered the drink of true gentlemen.
- “Manhattan special” (special). Campari bitters are used instead of cocktail bitters. This cocktail will appeal to both the novice cocktail lover and the connoisseur looking for new strong sensations.
- "Perfect Manhattan" This recipe includes equal amounts of sweet and dry vermouth (20 ml each), 40 ml rye whiskey, 1 dash (2 or 3 drops) of Angostura bitter.
- “Naked Manhattan” – eliminates the addition of vermouth.
- Rum Manhattan is added to the cocktail with white rum.
The secret of the perfect Manhattan
It's very simple, it's all about choosing the right ingredients.
Whiskey
The recipe includes bourbon, which is an American corn whiskey, but is often substituted with Canadian rye whiskey. If you make your own cocktail at home, you can use Scotch or Irish whiskey. The first Manhattans were made only with American rye whiskey, which was gradually replaced by bourbon. When Prohibition was introduced in the United States, the production of whiskey was prohibited, which provoked a significant update of the drink. Canadian rye whiskey began to be used, and American whiskey was forgotten for a long time. Only now its production is gaining momentum. So, when making a cocktail, you can use both American and Canadian rye whiskey.
Vermouth
The best “Manhattan” must contain red sweet vermouth. Suitable: Cinzano Rosso, Salvatore, Martini.
Bitter
The classic option is “Angostura” - a strong (45 degrees) Venezuelan bitter created with the addition of ginger, cloves, cinnamon, cardamom, and oranges. It adds more than half of Manhattan's aromatic spice and complexity.
“Shake” or “stir”?
Mix the cocktail with a bar spoon (this method is called “stir”). Sometimes there is a Manhattan recipe, which is prepared using the shake method. But professional bartenders and drink connoisseurs are categorically against this. It is prepared only by stirring with a bar spoon. The fact is that whipping in a shaker destroys the subtle aromas of vermouth and the essential aromas of whiskey.
Decoration and snack
Dried fruits are served as a snack with the cocktail. You can decorate with a cherry or lemon zest.
A simple, light Manhattan cocktail with a century-old history will undoubtedly brighten up any celebration. You just need to choose the right ingredients, follow the preparation technology, and then the cocktail classic will not disappoint.
The Manhattan cocktail first appeared at the end of the 19th century in New York, USA. A mixture of bourbon and vermouth quickly gained fame far beyond the ocean, especially in Europe, where its popularity has not been lost to this day.
The ideal Manhattan is served without ice, in a Martini glass, and the cocktail ingredients are pre-mixed in a shaker, or directly into the glass with a bar spoon.
We will get acquainted with the recipes of the immortal cocktail classic and its variations in this article.
Manhattan cocktail recipe
Ingredients:
- vermouth – 20 ml;
- bourbon – 70 ml;
- Angostura bitter - 1 drop;
- cocktail cherry;
- lemon zest.
Preparation
In a shaker, combine vermouth, whiskey and bitters with a couple of ice cubes and mix carefully. Place a cocktail cherry in a Martini glass and pour Manhattan on top. Serve garnished with a strip of lemon zest.
"Naked Manhattan"
The Manhattan cocktail, the composition of which is now presented in many variations, will certainly find its lover not only among the fairer sex. For example, “Naked Manhattan” is a very masculine cocktail, differing from the original in the absence of vermouth.
Ingredients:
- whiskey – 100 ml;
- Angostura bitters - 3-4 drops;
- cocktail cherry.
Preparation
Cool the glass in which the cocktail will be served by filling crushed ice. Place a few ice cubes in a shaker, pour in whiskey and Angostura, and shake quickly. Remove the ice from the serving glass, put a couple of cocktail cherries on the bottom and fill with Manhattan.
Rum "Manhattan"
Rum, or Cuban Manhattan, differs from its predecessors by the addition white rum, instead of bourbon.
Ingredients:
- white rum – 100 ml;
- red vermouth – 50 ml;
- Angostura bitter - 5-6 drops;
- cocktail cherry.
Preparation
Shake all ingredients in a shaker with a glass of ice. Serve in a chilled glass with a few cocktail cherries at the bottom.
"Perfect Manhattan"
“Perfect Manhattan” got its name thanks to equal proportions light and red vermouth in the drink.
Ingredients:
- red vermouth – 12 ml;
- white vermouth (dry) – 12 ml;
- whiskey – 50 ml;
- Angostura bitter - 2 drops;
- cherries and zest - for decoration.
Preparation
Quickly shake both parts of vermouth and whiskey in a shaker with crushed ice, add bitters and serve in a chilled glass. Decorate as usual with stripes orange zest and a couple of cocktail cherries.
"Martinez"
Ingredients:
- gin – 80 ml;
- white vermouth – 80 ml;
- cherry liqueur– 2 tbsp. spoons;
- orange liqueur– 2 tbsp. spoons.
Preparation
Shake all ingredients with ice in a shaker, strain and serve in a chilled glass.
"Rob Roy" is another variation of the "Manhattan", the basis of which, instead of bourbon, is scotch. The cocktail was named after the Scottish “Robin Hood”, who helped the poor, robbed the rich and drank a lot of scotch.
Ingredients:
Opinions differ about who and when invented the Manhattan cocktail. Thus, there is a story that such a cocktail was first invented by Winston Churchill’s mother, Jenny Churchill, and the first person to appreciate it was Governor Samuel Tildon.
The fact is that Mr. Tildon then won the election for governor, so the lively American decided to surprise him with something. There is another version that it was invented in a New York club with the same name already in the 1920s. The plausibility of this version can be doubted. The fact is that this cocktail was first mentioned in The Democrat newspaper in the 1880s. In any case, it was included in the collection of the International Bartenders Association only in 1961. By the way, it is an aperitif.
One way or another, but this drink popular in both England and the USA. However, there are differences in the recipe. The traditional recipe includes rye whiskey, but in Minnesota and Wisconsin bourbon is added, and in the southern states corn whiskey is also added to the cocktail, changing the proportions slightly.
Recipe
So, classic cocktail Manhattan has the following composition:
- Canadian rye whiskey – 60 ml;
- red sweet vermouth - 30 ml;
- Angostura bitters a couple of drops;
- maraschino (or any other cocktail) cherry or citrus zest.
In addition, you need a small cocktail glass, a bar spoon, a jigger (measuring cup), a mixing glass, a strainer (strainer) and 300 grams of ice cubes.
1. Combine all the vermouth and whiskey in a mixing glass, add a couple drops of Angostura, add ice and stir well.
This method is also called Stir, that is, simply stirring. The peculiarity is that traditionally, components with a lower alcohol content are first poured into a mixing glass. The ice should slide along the walls of the glass. Stir the ingredients for 20 seconds. This technique allows you to make perfectly clear drinks.
2. Now all that remains is to pour the drink using a strainer into a small chilled glass.
3. Decorate with a cherry or zest and proceed to tasting.
Other options
This cocktail comes in several variations.
So, Manhattan brandy includes the mentioned drink. The Manhattan recipe also includes cognac, the Rob Roy includes scotch, and the Cuban version includes dark rum. There is also a Latin American version called Pedro, which features Pedro Ximenez sherry and bourbon. Another bitter, Pichot, is dripped into it, and the cherry is placed on a skewer.
Another interesting version of the drink is Manhattan Perfect (aka Perfect Manhattan). His recipe includes dry and sweet vermouth in equal proportions. Why he received the epithet “perfect”, apparently, can be said only after trying the drink.
So, it includes these ingredients:
- quality whiskey – 50 ml;
- red vermouth – 10 ml;
- dry vermouth – 10 ml;
- cherry.
Simply mix ice and all drinks in a special glass with a bar spoon, then pour through a strainer into a chilled glass, garnish with a cherry and serve.
This page is dedicated to the Manhattan cocktail - in my opinion, the most significant cocktail of our time. Not many cocktails in this world can compete for the crown of the King of all cocktails with such a mega icon as the Martini. Yes, probably no one. Except Manhattan. And the winner in this case is absolutely not obvious to me.
Manhattan cocktail
What is a Manhattan cocktail?
The Manhattan cocktail is a famous cocktail based on American whiskey, vermouth and bitters. Obviously, there is no better cocktail on earth for a connoisseur than a properly prepared Manhattan. The Manhattan is the true measure of a person's involvement in the cocktail world. If you love Martini, no one will argue with your good taste, but admit it - you are just a consumer. If you also love Manhattan, that’s it, then you’re involved :)
Harry Regan classifies the Manhattan as a French-Italian, with the Manhattan being the parent cocktail of this group.
My Manhattan cocktail is an elegant combination of Canadian whiskey or American whiskey (bourbon or rye), sweet vermouth and cocktail bitters, mixed in a cocktail glass, garnished with a cocktail cherry.
Manhattan cocktail ingredients.
The Manhattan cocktail was one of the first mixed drinks, which used vermouth as a modifier and was revolutionary. Nowadays, the composition of Manhattan can be considered exemplary simple - whiskey, vermouth, bitter. Manhattan is essentially a further development cocktail like a mixture of strong alcoholic drink, sugar, bitters and water. Only sugar is replaced with another sweetener - vermouth.
In fact, it is easier to describe the composition of the Manhattan cocktail in English than in Russian. The fact is that in Russian the word whiskey generally refers to all the whiskey that is produced in the world. But not every whiskey can become the basis of Manhattan. IN English language There are two words for whiskey - whiskey (to indicate scotch whiskey, as well as Canadian and Japanese) and whiskey (to refer to American whiskey, as well as Irish), which are spelled and pronounced differently. So Manhattan, as a truly American invention, is a cocktail on whiskey , i.e. on American whiskey. Moreover, of all the types of American whiskey, which in turn is also quite diverse, in Manhattan they use only bourbon or rye whiskey (straight bourbon whiskey / straight rye whiskey). As a substitute, blended whiskey (I belittle you, do not confuse it with blended scotch, this is an American blended whiskey) or Canadian whiskey (Canadian Rye Whiskey) can be used in Manhattan. Well, the last nuance is in the names of specific brands words whiskey And whiskey can be used contrary to what was described in a couple of sentences above (you don’t have to go far, look at the spelling of the word whiskey on the Maker’s Mark bourbon label in the photo at the beginning of the section), don’t be alarmed, this is a tribute to certain traditions.
The original proportion of the Manhattan cocktail was 1:1 or even went towards vermouth. Generally recognized classic proportion Currently it is considered to be 2 parts whiskey and 1 part vermouth. This proportion first appeared in the book of Louis Mackensturm Louie's Mixed Drinks with Hints for the Care and Service of Vines 1906 (according to other sources in The Flowing Bowl William Schmidt in 1892). Over time, the regular version of the Manhattan has not been “shrinked” as much as the Martini, but from time to time some bartenders and authors dry it out too. For example, the most authoritative David Embury, a great lover of strong and dry, in his famous Big Six lists Manhattan with a whiskey: vermouth ratio of 5:1. Manhattan cocktail served staight up and garnished with a cherry, swirl lemon peel or both, depending on the version.
History of the Manhattan Cocktail.
A common legend for the creation of this cocktail is the story of Lady Randolph Churchill, née Jeannette Jerome, the daughter of the famous New York stockbroker Leonard Jerome, the mother of the famous Winston Churchill, who in 1874 gave a dinner party in honor of one of the candidates for the American presidential race and her potential, of this race, the winner, insidiously further pumped up by the electors, the newly elected governor of New York, and at the same time her father’s old friend Samuel James Tilden in the famous Manhattan Club of New York. In honor of this event, a certain Dr. Ian Marshall invented a cocktail of whiskey, Italian vermouth and Angostura bitters, which was named after the club in which it was invented.
Potentially, Jenny Jerome, a representative of the high society of New York at that time, a famous beauty and clever woman, of course, could and even deserved, like perhaps no other person, to be the godmother of the King of Cocktails. However, there are some well-known facts that, although indirectly, testify with a high degree of probability that Lady Randolph Churchill could not have hosted (at least personally) a dinner party in New York at the end of 1874. The fact is that the most important fact in Jeannette’s biography, namely the birth of Winston Churchill, took place on November 30, 1874. It was on November 30, 1874, in Blenheim Palace, Oxfordshire, UK, that Winston Leonard Spencer Churchill, the greatest Briton of all time, was born. Moreover, he was born premature, which suggests that the birth could not have been easy. And a dinner party in honor of Samuel J. Tilden, elected governor, at the New York Manhattan Club took place on December 29, 1874 (according to unverified data by me, this, by the way, was also the day of Churchill’s christening). Of course, by modern standards there is no visible contradiction here. But, I dare to remind you, at the end of the 19th century, the only transport capable of crossing the Atlantic was a steamship and the most famous scientific and technological competition of that time, the so-called Blue Ribband Prize, which was awarded to the fastest passenger ship to cross the Atlantic for the fastest time. short term. The 1872 record (closest to the 1874 under discussion) belonged to the Adriatic steamship and was slightly less than eight days. It is clear that it seems extremely doubtful that Jeannette, who had suffered a difficult birth within a month, would travel 3,000 miles to New York and organize a dinner party there.
On the other hand, the place where the cocktail was invented is the Manhattan Club, most likely reliable. At least according to cocktail historian William Grimes in his work Straight Up or On the Rocks: The Story of American Cocktail, in the club records of those times this cocktail is mentioned more than once, but without indicating dates. Most likely, this cocktail was invented at a slightly earlier mentioned dinner party, which only contributed to its popularity or, due to the historical significance of the event, simply documented the fact.
Among other theories of the invention of the Manhattan cocktail, a story told by a certain William F. Mulhall, a bartender at the New York restaurant Hoffman House from 1882 to 1915, stands out, in which he claimed that the Manhattan cocktail was invented by a bartender named Black, who ran an establishment on the corner of Houston Street and Broadway (this is right in Manhattan) in the 1860s.
The priority of the printed mention of the Manhattan cocktail in specialized literature (here this reservation is important; there is information that the very name of the cocktail was mentioned in journalism and fiction somewhat earlier) belongs to Harry Johnson (in a book of 1882 New and Improved Bartender's Manual), five years later, Manhattan appeared in the posthumous reprint of Jerry "Professor" Thomas's famous work entitled The Bar-Tender's Guide, or How to Mix All Kinds of Plain and Fancy Drinks(1887). On the other hand, there is information that, in fact, the Manhattan cocktail was first published in The Modern Bartender's Guide: How to Mix Fancy Drinks O. G. Biron in 1884. This book, by the way, contains two different recipes Manhattan with French and Italian vermouth. This confusion of dates is explained by the fact that many researchers use various reprints and reprints, but no one actually held the originals in their hands.
Secrets of the Manhattan Cocktail.
1. Proper whiskey in a Manhattan cocktail.
Manhattan was absolutely invented in New York in the second half of the 19th century and among imbuers of all stripes Big Apple The common, preferred and beloved whiskey of those times was the historically first American rye whiskey. We can safely say that the first Manhattans were prepared exclusively on it. Gradually, the relatively young bourbon, which quickly gained popularity in the late 19th and early 20th centuries, became an equal ingredient in Manhattan. In the “French” states, fashionable Manhattan was (and is) often prepared with brandy. With the introduction of Prohibition, the production of American whiskey was practically stopped, while the cocktail culture not only did not die, but also received a fantastic influx of fresh blood. The northern neighbor of American whiskey, Canadian whiskey (or Canadian rye whiskey, which is the same thing), became such a lifeblood for Manhattan. In fact, American and Canadian whiskey are technologically and historically two very different drinks, but thanks to many of the same raw materials (corn, rye, malted and unmalted barley, wheat), they also have something in common. During Prohibition, Canadian whiskey won the hearts of Americans thoroughly and for a long time. In Europe, local bartenders also easily switched to Canadian rye whiskey. In Europe, most bartenders still understand rye whiskey as Canadian whiskey, while its American namesake remains relatively uncommon. Thus, the Prohibition made Canadian whiskey an absolutely equivalent ingredient in Manhattan, no matter how disgusting it was for American purists :) In fact, on the scale of the world of Manhattans, no more people drink Canadian whiskey than American whiskey, and certainly much more than Manhattans on American rye whiskey, the production of which is only now beginning to gain momentum again (after the repeal of Prohibition, the revival of American whiskey was extremely uneven; rye whiskey was forgotten for a long time).
Summary: The correct whiskey for a Manhattan cocktail is American rye whiskey, or bourbon, or Canadian whiskey. With an equal sign between all three types of whiskey.
2. Which vermouth should you use in a Manhattan cocktail?
In my humble opinion, enough for a beautiful Manhattan is Cinzano vermouth Rosso. Other thoroughbred Italians, such as Gancia or, theoretically, Martini also work well, although I don’t like the last one at all. Quite possibly, this is a matter of taste.
There is an opinion that vermouth does not last long. It's true, vermouth is fortified wine, infused with herbs or with the addition of tinctures of herbs and spices. Vermouth has a low strength of about 15%. But how long vermouth can be stored is a second question. In fact, relatively rapid organoleptic changes are characteristic of dry vermouth, which is stored at room temperature Within a month the aroma noticeably changes. Sweet vermouth remains practically unchanged six months after opening, provided, of course, that the bottle is at least half full and the vermouth has not been exposed to direct sunlight. In my opinion, storing red vermouth in the refrigerator is not necessary (unlike dry vermouth, which should be stored only in the refrigerator after opening). However, in any case, I recommend buying vermouth in small bottles (0.5 liters, for example) and storing it as little as possible.
3. Is it possible to make a Manhattan cocktail using the shake method?
No. The Manhattan cocktail should always be prepared using the stir-fry method. Categorically. It’s not clear why (most likely due to illiteracy? although sometimes very respected people freeze such nonsense) sometimes Manhattan’s method of making shakes suddenly pops up. No no and one more time no. Active aeration of the cocktail during shaking is the death of the subtle herbal aromas of vermouth. The ethereal aromas of the whiskey are also instantly killed by the shake. In order to get a wonderful, moderately cold, silky or velvety Manhattan, you must mix it. And the point here is not the cloudiness of the finished cocktail, it’s no secret that a cocktail shaken in a shaker will be cloudy for a couple of minutes, then it will become transparent again, the point is that these miniature bubbles of beaten air will take away a good half of the aroma of your Manhattan to the angels.
4. What bitters should you use in a Manhattan cocktail?
The traditional bitter for the Manhattan cocktail is Angostura bitter. However, it can be safely replaced with other aromatic cocktail bitters, including Pesho or orange bitters.
I am one of those Manhattanophiles who, not unreasonably, believe that a Manhattan cocktail is absolutely impossible without bitters. Bitters provide Manhattan with a good third of its aromatic complexity and spice. However, note that I say bitter, not cocktail bitter. I admit that in some cases, a Manhattan can remain a Manhattan without a cocktail bitter, but something else bitter should take on its role.
5. Manhattan cocktail garnish.
In the 20th century classic decoration The Manhattan cocktail became a cocktail cherry (the cocktail was originally garnished with a curl of lemon peel, which is still used to decorate the Dry and Perfect Manhattan). Like no other cocktail, the question of the quality of the cocktail cherry is important and debated in Manhattan. Because you can take a completely ordinary, accessible and inexpensive Chinese plastic pseudomaraschino cherry with a huge amount artificial colors and identically natural flavors and easily make it into a “flag” to decorate a Bahama Mama cocktail, but if you try to stick such a cherry in Manhattan, many connoisseurs and purists will frown and look at you with undisguised condemnation, indignation or even contempt. To garnish this cocktail, it is desirable to have high-quality cherries, but, on the other hand, they do not necessarily have to be high-end, handcrafted from organically grown raw materials. Such maximalism, in my opinion, is also abnormal. In fact, a normal quality maraschino cherry rinsed and dried with a napkin will not change anything in the flavor profile of your magnificent Manhattan (which does not mean that self-production natural cherries preserved in alcohol (in cognac, for example) for your beloved Manhattan - this is an action only for fans).
I would also like to point out that the Dry Manhattan is garnished with a lemon peel twist. Those. not just a strip of peel, but always with a drop squeezed out essential oil onto the surface of the cocktail. But I recommend decorating the Perfect version with both a cherry and a curl, while pressing the peel, in my opinion, is not necessary, it’s a matter of taste.
Manhattan cocktail on the Science of Drink blog.
The Manhattan cocktail is a milestone that I have not yet passed. At the dawn of my cocktail hobby, the real Manhattan was the first to be tried after purchasing Angostura, although before that I was familiar with this cocktail, having tried with a mixture of Canadian whiskey and vermouth Cinzano Campari, German Underberg bitter and even Valuysky balsam. This was the beginning of a path that I still have to go on and on. This has never happened with any cocktail; even the great Martini, it seems, I sorted out and honed to perfection in six months. But that's not the case in Manhattan. This cocktail, for all its simplicity, is very diverse. And he alone can be an independent subject of hobby.
Popular variations of the Manhattan cocktail.
Of course, Manhattan has a lot of interesting variations. On my blog you can find the following interesting and more or less popular variations of Manhattan:
- - one of the most popular variations of Manhattan, which uses blended scotch instead of American whiskey. Like the classic Manhattan, it has three standard versions, including Dry Rob Roy and Perfect. The main popularizer of the Rob Roy cocktail was once the famous Tommy Dewar, and now his mission has been taken over by the modestly educated bartenders from the Soviet Union who confuse whiskey and whiskey.
– – an interesting variation of Manhattan, in which sweet vermouth is used instead Italian variety herbal liqueurs– amaro, namely Amaro Ramazzotti, which has a rich sweet-bitter taste with a citrus dominant. A very thoroughbred and correct Manhattan. A cocktail for real men – complex, powerful and elegant.
– – in fact, this cocktail cannot be called a direct variation of the Manhattan, however, in the version with rye whiskey, this cocktail is similar to the Manhattan, in which instead of sweet vermouth the strongest and most bitter variety of amaro is used - fernet. Don't try this cocktail if you don't know what fernet is. This is only for the initiated, involved and involved;)
- - an interesting variation of the Manhattan, in which the traditional sweet vermouth is replaced by the French cinchona-based wine aperitif - Dubonnet. The second option, which uses dry vermouth and Dubonnet Rouge instead of sweet vermouth (changing the Italians for the French, so to speak), is much more balanced. Recommended for sophisticated connoisseurs and fans.
– – this variation, in which Campari bitters are used instead of traditional cocktail bitters, will suit both the sophisticated connoisseur who is looking for novelty and fresh emotions, and the fledgling neophyte who does not yet have Angostura bitters. In any case, this is a quality, thoroughbred Manhattan.
– – a modern interpretation of Manhattan from cocktail encyclopedist David Wondrich. This cocktail replaces the bitters with fernet, another equally powerful bitterness - not as extreme as the Fernet Cocktail, but still in style. Another example of velvety bitterness in my collection of beautiful Manhattans.
– soon! – Rat Pack Manhattan cocktail – the name is puzzling if you don’t know the history. The Rat Pack is a community of famous figures of American pop culture from the middle of the last century, led by the famous lover of Dry Manhattan, Frank Sinatra. And this variation of the Perfect Manhattan from London is dedicated to them.
– soon! – ‘Sweet’ Manhattan cocktail (according to Harry Jonson’s recipe) – yes, once it was the most authentic Manhattan, now it’s a vintage variation for an in-depth study of the issue. The first printed mention of the Manhattan cocktail was in a cocktail book from 1882, a sweet and complex Manhattan in the style of the second half of the 19th century. Time machine in a glass.
– soon! – Cocktail Satin Manhattan – in principle, at first glance, this cocktail has only the name in common with the classic Manhattan. From the point of view of mixological dogma, this cocktail cannot be called a Manhattan. But if you take the pure spirit of Manhattan, with its belonging to high society, to the world of luxury, then you cannot say that Satin Manhattan is not Manhattan.
