Manhattan

Manhattan (pronounced man-hat-n or muhn-hat-n)

(1) An island in New York City (NYC) surrounded by the Hudson, East and Harlem rivers, 13½ miles (22 km) in length, 2½ miles (4 km) across at its widest and 22¼ square miles (58 km² in area).  Technically, it’s an ellipsis of Manhattan Island and in certain legal documents, cartography and for formal purposes it’s described also as Manhattan Island.

(2) One of the five boroughs of New York City, approximately co-extensive with Manhattan Island and coterminous with New York County.  It contains the business district of NYC, its financial centre (Wall Street, the New York Stock Exchange (NYSE) etc and many of the businesses associated with the fashion industry (Fifth Avenue and environs) and the art business (Greenwich Village).

(3) A cocktail drink consisting of four parts whisky, one part vermouth, and a dash of bitters.

Pre 1600: From the earlier Manna-hata (recorded by Dutch settlers & military personnel), from its name in Unami, the Algonquian language of the Lenape people (self-described as Lenni-Lenape (the original people)) who were the island’s inhabitants when European settlement began.  The research by linguistic anthropologists was inconclusive and there are a number of suggestions regarding the origin of the name: (1) a compound of the Unami mënatay (island) or the Munsee munahan + another element; (2) because the island was once a wooded area with Hickory trees yielding timber suitable for making bows, the early forms Manna-hatta & Mannahachtink were spellings of manaháhtaan (place for gathering the wood to make bows) with the related locative form being manaháhteenk, the construct thus Munsee manah- (gather) + -aht (bow) + -aan (place); (3) the “island of many hills” & (4) “the island where we all became intoxicated”.  Manhattan is a noun & proper noun, manhattanite & manhattanese are adjectives, manhattanism is a noun, manhattanize manhattanizing & manhattanized are verbs and manhattanism & manhattanism are nouns; the noun plural is manhattans.  Modern style guides suggest that even when forms are derived from the proper noun, there’s no need for an initial capital although traditionalists will insist.

What is now New York’s borough of Manhattan was in 1626 named New Amsterdam by colonists from the Dutch Republic who, two years earlier, had established a trading post (in what is now Lower Manhattan).  After some of the squabbles and negotiations during which Europeans re-drew the maps which reflect their arrangements even today, the territory and its surroundings in 1664 came under English control in 1664 and the city, based on Manhattan, was the capital of the United States between 1785-1790.  Although the exact date on which “Manhattan” became the common descriptor for the island among Europeans, the consensus is it would have been sometime in the mid-seventeenth century.  The cocktail named Manhattan was certainly being served in the 1870s but why it gained the name or just when the first was mixed isn’t known although there are a number of imaginative tales, none supported by evidence.  What is thought most likely is that it was either served in an establishment in the locality or somewhere close seeking to trade of the association with the name.

Lilo in Soho: The Manhattan apartment where Lindsay Lohan lived in 2013, Mercer Street, Soho.

The standard adjective is Manhattanite (of or from, Manhattan) which replaced the earlier Manhattanese which, although obsolete, is sometime still used as a jocular term (to describe a certain style of speck thought associated with financial traders although it was a hardly distinct form).  The noun Manhattanism (the style of architecture and urban design associated with skyscrapers to enable high population densities in a limited space) was a coining of architectural criticism, the companion verbs being Manhattanize, Manhattanizing & Manhattanized; the process was Manhattanization.  In architectural criticism, Manhattanization was something neither wholly good or bad and depended for its reception on where it was used.  Where it was appropriate and added to urban utility, it would be praised if done well but where it destroyed something of social or architectural value, it was derided.

The Manhattan Project's second detonation of an atomic bomb: the mushroom cloud over Hiroshima, 6 August 1945.

The Manhattan Project which developed the first atomic weapons was so-named because the army component of the operation was under the control of the engineering branch and it was the army which was most involved in the initial planning stages which involved the acquisition of land and the physical building of the facilities which would house the research and production staff.  The army’s original project name was “Manhattan Engineer District” simply because that was where their offices were located and, apparently because the US Postal Service used the same name for the workshops of its telephone technicians, it was decided was “Manhattan Engineer District” would be a suitably vague codename and one unlikely to attract attention.  It thus replaced the earlier US A-bomb code name (Development of Substitute Materials) and absorbed the earlier British research project (Tube Alloys).

The Manhattan cocktail

Some cocktails are intimidating not because of what they are but because of what’s involved in their preparation, thus the attraction of the Manhattan cocktail which is easy-to-make drink and needs but three ingredients: whiskey, sweet Vermouth and aromatic bitters.

Ingredients

(1) 2 oz Whiskey: A Manhattan can be made with either Rye or Bourbon, most historically preferring Rye Whiskey because it’s thought to be “spicier”.

(2) 1 oz Sweet Vermouth: Vermouth has something of an aura because it’s vital to both Manhattans and Martinis but it’s just a flavored and fortified wine and it’s the harmonious interaction Rye and Sweet Vermouth which accounts for most choosing Rye.  The garnishing of a Manhattan with a brandied or Maraschino cherry is optional.

(3) 2 dashes Angostura aromatic bitters: A timeless classic and an aromatic, alcoholic infusions of various herbs and spices, neither the recipe or the distinctive oversized label have changed for well over a century.  One drop is so potent it can alter the character of anything to which it’s added and some even recommend a dash in fruit salad (the other faction advocating a few drops of Tabasco sauce for “sharpness”).

Instructions

(1) Chill a champagne coupe, martin glass or a lowball in the freezer or fill it with ice.

(2) Add all ingredients into a mixing glass filled with ice and stir until the drink is chilled. Typically, that takes no more than 20-30 seconds depending on the temperature of the ingredients and the nature of the ice.  A Manhattan must only ever be stirred; they are never shaken.

(3) Strain the drink into the chilled (and empty) Nick & Nora glass and (optionally) garnish the drink with a Maraschino cherry speared on a cocktail stick.

Purists like to stick to the classics but variations of the Manhattan have over the years been concocted:

A Black Manhattan replaces the Sweet Vermouth with Averna Amaro, a complex liqueur which delivers an aromatic experience.  It’s one of those drinks which need to be breathed in for some time before drinking.

In a Dry Manhattan, Dry Vermouth is used.  Most find it an acquired taste and described it as a “harder” drink,

The Rob Roy is known by some as the Scotch Manhattan and obviously, instead of Bourbon or Rye, it’s made on a Scotch Whisky base.  The aficionados of this kink seem all to recommend a blended Scotch rather than a pure malt.

The “perfect” in a Perfect Manhattan uses the word in its mathematical sense, the recipe calling for a 50/50 split between Dry & Sweet Vermouth.  The difference is said to be “very nuanced” and the choice of whiskey will notably change the experience.