Everyone has the recipe that transports them back to their childhood. Mine is a Manhattan. And before you get concerned, no, I wasn’t drinking them. But every time my grandma made a Manhattan, I got to have a cherry. And what kid wouldn’t be excited about that?!
I actually can’t remember when I had my first Manhattan, but my grandma recalls having hers at 18. (Again, don’t worry. That was the legal drinking age in New York back in 1965!) “Manhattans were always part of a family gathering, whether it was a wedding, a birthday, a funeral, whatever,” she tells me. “The bar opened, and Manhattans were always on the docket. It seemed to be a tradition. It was like, ‘oh, we’re going to be together. We’re going to have a Manhattan.'”
My grandma with her signature Manhattan last October.Katelyn Lunders – Hearst Owned
My family cookbook even has a recipe for a “Hannon Manhattan” (my grandma’s maiden name). It doesn’t specifically call for Maker’s Mark, but I’ve never seen my grandma make a Manhattan without it. When I ask her why, she says the “best Manhattan” she ever had was in St. Louis in the ’90s. The bartender gave her his recipe and told her to always use Maker’s Mark, and she has ever since.
Like my grandma’s, the best Manhattan I’ve ever had calls for Maker’s Mark. She raised me on Maker’s Mark Classic, but my perfect Manhattan uses Maker’s Mark 46. Try both and let me know which one you prefer in the comments below!
Why I Love A Manhattan
You could say I was genetically programmed to love Manhattans, but to be honest, I didn’t really get the hype until recently. I visited the Maker’s Mark Distillery with my dad earlier this year and tried the secret ingredient to my perfect Manhattan recipe: Maker’s Mark 46. The classic 2:1 cocktail is two parts bourbon and one part sweet vermouth. This French-oaked bourbon has rich notes of vanilla and baking spices, with a milder sweetness that perfectly balances the sweet vermouth.
My dad (left) taking a selfie with Bill Samuels Jr. (right) and me at the Maker’s Mark Distillery in Kentucky.Tyler Stewart / Stewart Photography
Bill Samuels Jr., son of Maker’s Mark founders Bill and Margie, created 46 with his team back in 2010, and it’s the first new major expression since classic Maker’s was released in 1958. His family’s recipe inspired him to create something new for future generations to enjoy, and as a result, I found my own way to enjoy our family tradition of drinking Manhattans.
Now, whenever I make my Manhattan recipe, it reminds me of my grandma and my dad. And what’s not to love about that?
How To Make A Manhattan
Add 2 ounces of bourbon, 1 ounce of sweet vermouth, and 2 dashes of Angostura bitters to a mixing glass with ice, and stir until well chilled. I stop whenever I feel the glass get cold, but 20 to 30 seconds should do the trick. Then strain into a chilled coupe glass. I always garnish my Manhattan with a Luxardo cherry (or two!), and if I have it on hand, I’ll add an orange twist. The Maker’s Mark recipe calls for rinsing the Luxardo cherry, but to honor my original family recipe, which calls for a splash of cherry juice, I add it straight from the jar. One less step and a little extra sweetness never hurt anyone!
Katelyn Lunders – Hearst Owned
My Tips For Making A Manhattan
Always use Maker’s Mark. It’s the best, and I’m not just saying that because my grandma believes it—though she’s always right. The best Manhattan I’ve ever had (this one) is made with Maker’s Mark 46.
Splurge for the Luxardo cherries. Growing up, my grandma always used maraschino cherries, but nothing, I repeat, nothing, beats a Luxardo cherry. I sometimes opt for two instead of the typical one because they’re that good.
Don’t forget to chill your glass. I’m normally one to skip an extra step, but you only need a few minutes for a coupe glass to turn frosty. Place it in the freezer before you start making your cocktail, and you’re set.
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