The Port Manhattan cocktail is a robust and complex sipper, perfect for those long, relaxing nights.
I have a question and I’m not sure how to put it. Like, say for example, when was the first time you realized coffee was a thing? Some of you may have a vivid memory of discovery, but for most of us, java has always been there, even before we started drinking it. Tonight’s cocktail, the Port Manhattan, immediately reminded me of the first time I ran across one of its main components, the port from the drink’s name.
Being a child of the eighties and a huge movie nerd, I of course had tons of Star Wars stuff all over my room, from bedsheets to action figures and t-shirts. In fact, not much has changed over the decades. Back then, I soaked up every tidbit of information I could get my hands on regarding my favorite things, and one of my prized possessions was a “making of” documentary about the original trilogy of the space fantasy. In that, a stagehand remarked his job was smoking a cigar that would trickle out of Jabba the Hutt’s mouth while the character smoked his hookah. The fella then quipped, “If I was drinking port, it’d be a perfect job.”
I had always wondered about port and what it was like ever since seeing that irreverent comment. It also made movie-making look incredibly fun. Years later, Australian friends gifted us a bottle of said liquor that we polished off with a couple of steaks. Robust and thicker than wine, the use of it in today’s recipe gives the classic Manhattan cocktail a full-bodied bouquet, as well as a rich and warm finish.
Elegant, strong, and it pairs nicely with one of Jabba’s cigars.
What is the best alcohol to use in a Port Manhattan?
Port is sweet, fortified and has a strong flavor with a slightly viscous texture. My first time sipping on some had me thinking it was a little syrupy, but nowhere near as thick. I’m still a novice when it comes to this libation, and I discovered that either a ruby port, which is fruity, or a tawny port, which is tinged with vanilla, nuts and caramel, are both excellent options to start exploring with. Either will pair nicely with the spiced warmth of a rye whiskey of your choosing.
Ingredients
- 2 ounces rye whiskey
- 1 ounce port wine
- 2 dashes Angostura bitters
- Maraschino cherry for garnish, optional
Instructions
- Fill a mixing glass with ice. Pour in the rye whiskey and port wine, followed by the Angostura bitters.
- Stir gently for about 12 seconds to properly chill.
- Strain into a rocks glass with a large ice cube or serve straight up in a coupe glass. Garnish with a maraschino cherry if desired.
Nutrition
What glassware and garnish are used?
Serve your cocktail in a long-stemmed coupe, garnished with a maraschino cherry on a skewer, draped gently across the top of the glass. Alternatively, you can opt for a rocks glass instead.
What bitters are best for this recipe?
While the classic Angostura is the recommended choice for this dram, you can try other flavors as well to subtly change the profile of your drink. Chocolate, cherry and even orange can play well in the Port Manhattan.
Other Manhattan variations worth trying
While the classic Big Apple-inspired cocktail is a monument in the mixed drink community, it naturally inspired almost as many variants, riffs and offshoots to match the number of skyscrapers in the city itself. That, of course, is a wild exaggeration, but the more you search, the more Manhattans you find.
- Rum Manhattan – Bring some tropical vibes to this version with a spiced, dark rum.
- Dry Manhattan – Vermouth and bourbon make this a crisp cocktail.
- Black Manhattan – Amaro helps make this Manhattan mysterious and bittersweet.
- Perfect Manhattan – This tipple isn’t just good, it’s perfect.
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