This cocktail is one of the classics that all cocktail enthusiasts should know. It is the whiskey martini, it is a staple that constitutes the basics of cocktails. It truly is one of the fundamental cocktails. With this cocktail I can describe one of the reasons for my preference of the imperial units of measurement with regards to cocktails. But first I need to tell a story that makes you remember the recipe of the Manhattan. The recipe is given by the area code, historically, there are more area codes today, if you want to call someone in Manhattan, 212. The recipe is 2 oz rye, 1 oz vermouth and 2 dashes of Angostura Bitters. In the recipe bit of this post I will show the metric (derivative) units, but the imperial units are nice when you want to remember the recipe of the Manhattan. The reason which I prefer the imperial units is that one cocktail is usually 2 oz (6 cl) of spirit, there are some exceptions. While the exceptions exist, most of the time I will break a cocktail down to a quarter of a unit. To add to this, a table spoon is ½ oz, that means my smallest unit is ½ table spoon. Generally, I think the 2.25 cl, that is ¾ of a fluid oz makes for a lot of nicer calculations. For me one cocktails usually has a base of 2 oz of the spirit then using full unit increments to balance the cocktails makes it easier to remember many recipes. When I use my rules or guidelines such as 2:1:1 for sours the imperial units are easier to deal with since 2 oz of spirit, 1 oz of sweet and 1 oz of sour makes a cocktail the right size without the need for scaling. I am generally a proponent of the SI system, however, in the world of cocktails I do think the imperial system is superior.

This cocktail, as stated in the opening lines is one that should be known by enthusiasts, and perhaps also the majority of cocktail consumers. It is a staple. There are different ideas about the base spirit whether it should be bourbon or rye, historically, the cocktail comes from a time when rye was the favoured whiskey in America. Using old cocktail books rye is the whiskey that is usually stated. The flavour is mainly the one of rye, with the bitters and vermouth adding some herbalness and spiciness to the cocktail. Like always it is important to use quality ingredients, especially when it is such a simple cocktail like this one. I use a rye whiskey I like to use in mixing cocktails and my favourite vermouth, Carpano Antica Formula. For me this is a good choice of ingredients, however, my recommendation would be to experiment. I think some vermouths have a metallic flavour and tend to avoid those. To conclude, while this is not a cocktail that allows for experimentations and can be used to learn more about yourself and cocktails through experimentations. I highly recommend anybody interested in cocktails to try this one if they have not already tried it.

My Recipe

• 2 oz (6 cl) Rye Whiskey
• 1 oz (3 cl) Sweet Vermouth
• 2 dashes Angostura Bitters

Add the ingredients to a mixing glass with ice and stir. Strain into a chilled Nick and Nora glass, garnish with a maraschino cherry.