But Bourbon…
In the mid-1930’s Manhattans began to include bourbon instead of rye, because bourbon was more readily available after prohibition. Post-prohibition, Bourbon distilleries were able to increase production quite quickly because many bourbon distilleries remained open for “medical purposes” during prohibition. In fact, over a million gallons of whiskey were prescribed for consumption per year. bourbon also takes significantly less time to age then Rye, giving bourbon the edge it needed to out produce rye after 1933.
The 1930’s Manhattan
- 2.5 oz Bourbon
- 1 oz Vya sweet vermouth
- 2 dashes orange bitters
Stir well with cracked ice:
Strain into a chilled cocktail coupe and garnish with an Orange zest.