Thursday, October 7, 2010 
By Brian Lindamood

You'd think there's no room for improvement: Whiskey, sweet vermouth, a dash of bitters, shake, strain, enjoy. It's not simple, exactly, but there is something wonderfully understated about a well-made Manhattan. I mean, what else does it need?

Well, that hasn't kept creative barkeeps from adding their own twists to the cocktail. We took a world tour of Manhattan recipes without leaving Columbus and discovered three European versions of the American classic. We also tried one traditional recipe to see how the new drinks stacked up.
Milan Manhattan from Marcella's

The Scene: Marcella's is always high-energy and fun. Even on a Tuesday evening, it took some work to elbow our way to the bar through the trendy crowd.

The Mix: Woodford Reserve bourbon, Amaretto Disaronno, vanilla-infused syrup, Disaronno-soaked cherry

The Twist: The Disaronno and sweet vanilla made it taste almost like an amaretto sour but whiskier. It's probably not the best use of a top-shelf bourbon.

The Verdict: My Milan Manhattan was well-made - ice-cold and topped with a tongue-tickling froth from being properly shaken. The fancy cherry was a nice touch, too. But I'll probably stick to the wine bar's sangria and shrimp-pesto pizza.