The gets its name from a club of the same name in New York City, where it has been said to have originated way back in 1870. That’s more than 150 years of history for one of the world’s most enduring whisky cocktails.

In fact, the whiskey cocktail ended up being so successful that numerous interpretations of the drink were created over the years. These include the Blonde made with Moonshine, the Cuban made with dark rum and a Rob Roy, which is a version of the made exclusively with Scotch whisky.

What makes the such a popular whiskey cocktail all over the world? It is the easy availability of the drink in pretty much any bar you go to, whether it’s a high-end gourmet restaurant, or the shadiest nightclub in your vicinity. The other factor of course is the immense richness of its flavours and the wonderful harmony between Bourbon, sweet Vermouth and the bitters.

Not to forget that this is a particularly simple recipe to follow, and can be the star of your house party as it takes only a couple minutes to prepare. It could easily be the comfort waiting for you at your humble abode, the perfect cocktail to sip on as you unwind. Here’s what you need to make the .


  • Rabbit Hole Cavehill Bourbon – 60 ML
  • Angostura Bitters – 2 dashes
  • Orange Bitters – 1 dash
  • Sweet Vermouth – 30 ML
  • Maraschino Cherry or Orange peel for garnish

The Process

Preparing the Manhattan is a fairly simple process. It requires minimal equipment and expertise which explains why it is so much fun to make and to enjoy. Here is how you can easily make yourself a Manhattan in three easy steps.

Step 1: Add the ingredients into a cocktail shaker filled with ice. Do not shake, but stir the mixture for a minute until it is mixed well and has become chilled.

Step 2: Strain the mixture into a chilled Champagne coupe.

Step 3: Drop a Maraschino Cherry, or a slice of Orange peel for garnish and your drink is ready!

Also Read About: Whisky Brands.


There’s just one word for Sam Ross-prodigy. Ross started off at a vulnerable age of 15 in a café. While he worked the coffee machine day in, day out, he slowly fell in love with the antics of mixing a cocktail. The ever-smiling boy with an unmatched love for hustling bars counters grew up into a dashing man with charming eyes. But, what sets him apart is his undying passion for cocktails. No wonder he came up with a unique one, a cocktail that’s easy to mix and easier to remember, courtesy its unmistakable taste and robust flavours. As if paying a tribute to the carefree days of a childhood long gone, Sam name his signature cocktail Paper plane. Wait, wondering who Sam Ross is? Why, he’s the barman extraordinaire behind The Penicillin, the shining star of New York’s Milk & Honey. Inspired by the complex herbal drink The Last Word, Sam’s Paper Plane is deceptively simple yet extremely endearing a drink. One of those that stays with you long after the party has ended, the light dimmed, and the room emptied. Here’s a drink that can give you company on days both hot and cold. And, here’s how you can

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Eclairs with Whiskey Filling and Whiskey Dip

Pâte à choux (pronounced paht-ah-shoe) can be a versatile, if slightly formidable, pastry – from profiteroles and cream puffs, to crullers and now, éclairs. The humble éclair evokes all the truant delight of childhood – sneaking a bite before dinner, or on a sunny Sunday morning following a hearty plate of sausages and eggs. A generous dash of whiskey only adds to the layers of mischief – crisp on the outside with a soft, hollow center, the éclair is the perfect vehicle for a filling that packs a punch.

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