Devised in New York in the late 19th century, the Manhattan is the second star of the cocktail world (the first being the Martini). Despite the fact that it centres upon just two ingredients – bitters and whiskey – opinion is sharply divided as to it

I would argue for American rye whiskey, as was distilled in New York state widely until prohibition. It is far spicier, more fusil and rougher than any Irish whiskey or bourbon, and a true Manhattan needs that contrast between the rough and the sophisticated.

Angostura bitters provide a gorgeously complex botanical cut that keeps any tendency to smoothness in check, as well as adding to the amber colour of the rye.

55ml rye whiskey (not...

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