Message 8805 of 22774 in Behind the Bar

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> Hi, I am a new bartender, and have seen several different versions of 
> a Manhattan.  I've seen a recipe for a "traditional" manhattan, where 
> you muddle the cherry and bitters,  a regular manhattan where the 
> recipe just consists of sweet vermouth and whiskey, no bitters.  And 
> still others where the recipe calls for a dash of bitters added to 
> the whiskey and sweet vermouth.  I've also seen extreme variations in 
> the amount of vermouth used, anywhere from a "dash" to an ounce of 
> vermouth.  Ok, so I'm confused...
> 
> So my question is, if a customer orders a manhattan, what would be 
> the correct recipe to make?  or is it dictated by region, bartenders' 
> preference, or what?
> 
> Terry in San Antonio, TX

This is the recipe taken from the International Bartenders Association site :
http://www.iba-world.com/english/cocktails/

MANHATTAN Pre dinner (martini glass )
5.0 cl Rye or Canadian whiskey
2.0 cl Red Vermouth
1 Dash Angostura Bitter
Pour all ingredients into mixing glass with ice cubes. Stir well. Strain into 
chilled martini glass. Garnish with maraschino cherry.

happy Mixing
Dom