I don't know if it's because I'm writing this SBG post on an overcast day while listening to Tom Waits, or what... But I'm in the mood for a little whiskey. Now, whiskey isn't my usual summertime libation. Its warmth, and woodsy tones, make it what I crave as the leaves begin to turn. But at the same time, there are plenty of fine summery cocktails that use whiskey (mostly rye or bourbon) to great effect. My favorite is the Manhattan.

The Manhattan is an old drink. There is some question as to its origin. Yes, yes, I know the old saw about Samuel J. Tilden, but where cocktails are concerned everything is suspect. Like anything with questionable origin there is a distinct possibility that it will fuck you up, take your shoes, and leave you rubbing your head in the dawns light, wondering which armored truck had the audacity to run you over.

That being said, the Manhattan emerged sometime around the 1860's. At that time, it had not yet donned its sweet maraschino frock. It was a lean machine consisting of rye, vermouth, a dash of bitters and a lemon twist for garnish. It was also the drink of the mannered aristocratic man. Thank god those times are over.

The Manhattan has changed over the years. Mellower Bourbon has replaced its spicier step brother, rye. Maraschinos have become the standard garnish and there have been additions like Absinthe and Curacoa. Also, it's more common to have your Manhattan shaken—it was traditionally stirred.

But let's get to the recipe fer chrissakes... Alright, alright. Today I'm giving you my favorite Manhattan recipe. I first tried it at Savoy on Clinton Street several summers ago and I continue to make this particular version at home. It adds the amazing herbal kick of Chartreuse, which brightens everything right up.

"My" Manhattan *

2 oz Rye
1/2 oz dry vermouth
1/2 oz Chartreuse
2 Dashes Angostura bitters
1/4 tsp Maraschino cherry juice

Combine ingredients in a large mixing glass, fill with ice and stir until chilled. Strain into a pre-chilled martini glass, garnish with cherry.

*I say "my" Manhattan because this is how I make it. I'm sure there is someone else out there with claim to this little baby too...

And just so's you know the roots

Classic Manhattan

2 oz Rye
1 oz Vermouth
1 dash Angostura Bitters

Combine ingredients in a large glass, fill with ice, stir. Strain into a pre-chilled cocktail glass, garnish with a twist.

Enjoy the weekend! Take Manhattan! And e-mail me with your favorite cocktail recipe. You may see it in next weeks post.