Manhattan: Drink it in, it goes down smooth

The upheaval in the bitters market, combined with the desire of a new generation to change everything the old generation loves, means there are now some very interesting alternatives to the Manhattan.

As American as apple pie, the Manhattan is rooted in U.S. whiskey. A traditional cocktail would call for two parts rye whiskey, one part sweet vermouth, and a dash or two of aromatic bitters. The drink then needs to be stirred over ice (the same progressives looking to update the classic might say shaken) and strained into a cocktail glass. 
 
The simplest changes to the Manhattan basically substitute rum for whiskey. The Sevilla Cocktail calls for Bacardi rum and orange peel (in lieu of bitters). A rum Manhattan might also add a touch of maraschino cherry juice or liqueur — see, it’s not just for Rob Roys and Shirley Temples.