Make Mine A Manhattan

Cocktail hour is sacred in our house. There comes a point in the day when it is time to finally stop and (try) to forget about the stressors in our lives. At the end of a particularly long and grueling day, nothing gives me that soothing, slightly burning feeling, which blissfully blurs the edges, like a Manhattan. Very Mad Men of us, no?

It is debated how and for whom the Manhattan cocktail originated, but most historians agree it was created in the Manhattan area of New York City and dates back as early as the 1870s.

There are many variations on how to properly mix a Manhattan. Some use bourbon. Others like Canadian whiskey, the brown liquor of choice during Prohibition when that could be obtained. Some prefer their Manhattan to be sweet with cherry juice poured into the mix while others like a lemon garnish for a little bit of tartness. Some drink it straight up without ice, but I like mine icy cold. However, one prefers their Manhattan, it is always a cocktail for those who like to give a nod to that old New York cocktail hour.

Our recipe is made by my in-house mixologist (the hubs), and it is foolproof. Try it one day when a weaker drink just will not do.

• 2 Shots Bourbon (Woodford Reserve is our go-to)

• 1 Shot Sweet Vermouth

• 1 Maraschino Cherry (slightly muddled)

• 4 Dashes of Orange Bitters