CHAPTER FOUR
From Bourbon Street to Broadway:
The Manhattan Cocktail’s Southern Charm
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The Manhattan cocktail, a classic mix of whiskey, sweet vermouth, and bitters, has long been associated with the glitz and glamour of New York City. However, the drink's influence spread beyond the Big Apple, and by the early 20th century, it had found a place in Southern bars and lounges. In the Southland, the Manhattan became a symbol of refinement and cosmopolitan taste, served in elegant hotels and speakeasies during Prohibition. The deep, rich flavors of rye whiskey paired with the sweetness of vermouth aligned with the South's penchant for bold, comforting drinks, making the Manhattan an ideal fit for the Southern palate. Southern variations also began to emerge, often incorporating local spirits like bourbon to add a regional twist.
The Manhattan's popularity in the South continued to rise throughout the 20th century, as the drink was embraced by both the old guard of Southern society and the new wave of cocktail culture that emerged in the post-World War II era. The drink became a fixture in Southern cities like New Orleans, Atlanta, and Charleston, where sophisticated bars and fine dining establishments began to serve it alongside other classic cocktails. The Southern version of the Manhattan often featured bourbon instead of rye, reflecting the region's deep roots in bourbon production. Today, the Manhattan remains a staple of Southern cocktail menus, celebrated for its timeless appeal and its ability to evoke a sense of tradition and elegance.
Black Manhattan
Rye, Averna, Fernet
13
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Classic Manhattan
Rye, Sweet Dolin, Angostura bitters
13
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Italian Manhattan
Rye, Amaro Nonino, Fernet
14
