ECHAEno. 3

Places & Things

Manhattan cocktail

Autumn is perhaps my most favourite of seasons. The cold, crisp air, the brilliant colours of changing leaves and the anticipation of holidays, like Thanksgiving and Christmas, that tend to bring friends and families together at least once a year. It is also the best time of year to enjoy a little bit of potable perfection, the Manhattan.

The Manhattan is not really a summer drink and they don't taste their best when the weather is warm, but its the perfect antidote to the chill of a late autumn evening. You can get them at a bar but bartenders never seem to get the proportions right; I've had a few that tasted downright awful. Do yourself a favour and make yourself one at home. Turn the lights down low, put some warm lounge music on the stereo and snuggle up with someone special. Now that's the perfect setting to enjoy a Manhattan.


The exact origin of the Mahattan is unknown, although it probably dates back to the late 1800s. A classic cocktail, its heyday was in the 1930s, but it has experienced waves of popularity over the years, most lately with the resurgence of swing and lounge music in the 1990s.


  • 1 1/2 oz. Rye (or Bourbon)
  • 3/4 oz. Sweet vermouth
  • Dash of bitters

Garnish with a cherry and serve on the rocks or stirred over ice and strained. Commonly served in a Martini glass, but I prefer it in a lowball.

Bryce Ashdown