How to Make a Seattle Manhattan

with Jonathon Stewart

Transcript: How to Make a Seattle Manhattan

Hi! I'm Jonathon Stewart for About.com Food, and today, it's all about the Seattle Manhattan... So it's Friday night, you've gotten your butt kicked all week at work, and just as you're about to settle into the recesses of your couch with a nice glass of Bordeaux, it hits you: about a dozen of your closest friends are on their way over to your house for cocktails. What do you do? Whip up one of these coffee-flavored bad boys and you'll be good to go.

Seattle Manhattan Ingredients

For today's recipe, here's what you'll need - check it out:

• 2-3 ounces of top shelf whisky or bourbon
• 1-2 ounces of coffee liqueur or espresso-infused vodka
• 1/2 ounce to an ounce of Kahlua
• 1/2 ounce to an ounce of sweet Vermouth
• a martini shaker and glass
• a few espresso or coffee beans
• ice

Traditional Seattle Manhattans

A traditional Manhattan is typically two parts to one, American whisky to sweet or "red" Vermouth, with a dash of bitters and a cherry. Legend has it that the cocktail was born in the 1870s at the Manhattan club in New York at a party hosted by Winston Churchill's mom. You go, Mrs. Churchill!

Mix the Seattle Manhattan

Since gauging the size of your cocktail can be a little tough on your first try, it can be helpful to measure the volume of your martini glass before getting started. Fill your glass with water, nearly up to the brim but leaving enough room that you can easily handle the glass without spilling, then pour the water into a measuring cup to find your target volume.

Five ounces is a pretty good ballpark, although oversized glasses have become extremely popular in recent years. Just remember that since there are no true mixers in a Manhattan, these suckers can be pretty potent. And, with large, decorative glasses like these, you don't have to fill them all the way to the brim.

Next, fill your shaker nearly to the top with ice, and add in your liquor - two or three parts whiskey to about one part each of coffee-flavored liqueur, Kahlua, and sweet Vermouth.

Origins of the Seattle Manhattan

You may want to play with this balance a bit to your taste. The whisky is the base of the Manhattan, but don't forget about the Seattle part. Inspired by a shop-owner named Alfred Peet from Berkley, CA, two Seattleites opened their own bean-only coffee store at Pike's Place in 1971. Unfortunately, they didn't think that going into the coffeehouse business was such a great idea, and in 1987 sold their trademark name to a guy named Howard Shultz, who put it to good use. Do you really think there would be 7500 stores worldwide and virtually one on every corner of America if it were called Shultzbucks?

Shake your Manhattan gently for about 30 seconds, pour into your glass, and float a few espresso or coffee beans on the surface for an extra dash of flavor and classy presentation. Mmm. Good to the last drop!

Thanks for watching. To learn more, visit us on the Web at food.about.com.

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