How it tastes
Rye up front, vermouth wrapping it in herbs and slight bitterness, the Angostura adding clove and cinnamon notes in the nose. The cherry sits at the bottom, half forgotten until the last sip. The drink is short, cold, and not sweet despite what the vermouth might suggest. A well-made Manhattan is one of the best examples of how three ingredients can produce something that tastes like dozens.
Why we built it
The Manhattan was created in 1870s New York, possibly at the Manhattan Club, possibly elsewhere. It's been on every cocktail menu in every century since. We pour it the way the 1880s books call for it (rye, not bourbon; 2:1 ratio, not the 3:1 most modern bars use; up, not on the rocks). The result is sharper and more complex than the lounge-bar version most people have had.
Where to drink it
On request at Dissolved Solids in Damansara Kim, Petaling Jaya. We always have rye and a good sweet vermouth ready. Reserve a table for the easiest seat.