Ingredients
- 1 oz Sweet Vermouth
- 2 oz Rye Whiskey
- 2-3 Dashes Bitters
- 1 Cherry
Instructions
Combine Ingredients:
- In a mixing glass, combine 1 oz of sweet vermouth, 2 oz of rye whiskey, and 2-3 dashes of bitters.
Add Ice and Stir:
- Add 2-3 ice cubes to the mixing glass. Stir gently to combine the ingredients without bruising the spirits or clouding the drink.
Prepare the Glass:
- Place a cherry in a chilled cocktail glass.
Strain and Serve:
- Strain the whiskey mixture into the prepared cocktail glass over the cherry.
Video
Notes
Tips for Making the Perfect Manhattan
- Use High-Quality Ingredients: Choose a rye whiskey or bourbon that you enjoy. The quality of the vermouth and bitters also plays a crucial role in the final flavor.
- Stir, Don't Shake: Stirring the drink gently ensures that the spirits blend smoothly without becoming cloudy.
- Experiment with Bitters and Vermouth: Try different types of bitters and vermouth to find the combination that suits your taste best.
Why Try the Manhattan?
The Manhattan is a staple in the cocktail world, known for its elegance and depth of flavor. Whether you're a seasoned whiskey drinker or new to the spirit, the Manhattan offers a perfect balance of sweetness, bitterness, and warmth. It's a versatile cocktail that can be enjoyed as a pre-dinner drink or a nightcap. The Manhattan cocktail is a classic for a reason. Its rich, complex flavors make it a favorite among whiskey lovers and a must-try for anyone looking to expand their cocktail repertoire. Follow this simple recipe to create a perfect Manhattan at home, and enjoy the sophistication and elegance of this timeless drink. Cheers!Estimated Nutrition:
Where it came from
The Manhattan dates to 1870s New York. The legend (probably apocryphal) is that it was invented at the Manhattan Club in the 1880s for a banquet hosted by Lady Randolph Churchill. The recipe, whiskey, sweet vermouth, bitters, cherry, has barely changed in 150 years.
It’s one of the original five ‘mother cocktails’ alongside the Old Fashioned, Daiquiri, Martini, and Sidecar. Bartender exam questions include the Manhattan because the technique (stirring, dilution, garnish) covers most of the fundamentals.
Rye vs bourbon
Original Manhattans used rye whiskey. Prohibition killed American rye production, bourbon stepped in, and the bourbon Manhattan became standard for 70 years. Modern bars have largely returned to rye because rye’s spice cuts the sweet vermouth better.
Order a ‘Manhattan’ at a craft bar today and you’ll usually get rye. Order at a steakhouse or older bar and you’ll usually get bourbon. Both are correct; pick by what you like.
The vermouth question
Sweet vermouth makes or breaks this drink. Cheap supermarket vermouth tastes thin and faintly metallic. Carpano Antica Formula is the gold standard, costs more, lasts months in the fridge, transforms the drink. Cinzano Rosso is the everyday option.
Vermouth is wine. It oxidises. Once opened, keep it in the fridge and use within 4-6 weeks. Old vermouth is the second-most-common reason a Manhattan tastes bad (after using cheap whiskey).
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Ingredient Spotlight
The bottles that make or break this drink.
The whiskey
- Use
- Rittenhouse Rye, Bulleit Rye, or Buffalo Trace bourbon
- Skip
- Anything under 80 proof or labelled blended
- Why
- You taste the whiskey directly. 90-100 proof is the sweet spot.
The sweet vermouth
- Use
- Carpano Antica Formula (premium) or Cinzano Rosso (everyday)
- Skip
- Cheap supermarket vermouth or vermouth open more than 6 weeks
- Why
- Vermouth makes or breaks this drink. Treat it like wine.
The bitters
- Use
- Angostura aromatic bitters
- Try
- Add a dash of orange bitters for more brightness
- Why
- Angostura is the canonical bitter. Orange bitters lift the drink slightly.
Variations
Other spirit-forward classics worth ordering after this one.
What if I don't have…
Quick substitutions for when the bottle shop is closed.
Bourbon is the standard substitute. The drink will be sweeter and rounder; less aggressive. Both are correct historical Manhattans.
Punt e Mes (more bitter), Cocchi Vermouth di Torino, or Carpano Antica. Cheap vermouth is meaningfully worse than no Manhattan.
Peychaud's makes it a Vieux Carré-leaning drink. Orange bitters make it brighter. Skip the bitters and the drink lacks structure.
Luxardo cherries are the upgrade. A lemon twist works as a garnish swap. Skip the cherry rather than use a neon-red supermarket one.
Use 22ml of vermouth instead of 30ml, or split it 1:1 dry:sweet vermouth (a Perfect Manhattan).
Frequently Asked Questions
Direct answers to what people search for after Googling this drink.
What is in a Manhattan?
A Manhattan is rye whiskey (or bourbon), sweet vermouth, Angostura bitters, and a maraschino cherry. Standard build is 60ml whiskey, 30ml sweet vermouth, 2 dashes Angostura, stirred and strained into a chilled coupe. Garnished with a Luxardo cherry.
Rye or bourbon for a Manhattan?
Rye is traditional and the modern craft-bar default. Bourbon is the steakhouse default. Rye gives a spicier, drier drink. Bourbon gives a sweeter, rounder drink. Both are correct historically; pick by taste.
How do you make a Manhattan?
Add 60ml rye whiskey, 30ml sweet vermouth, and 2 dashes Angostura bitters to a mixing glass with ice. Stir for 25-30 seconds to chill and dilute. Strain into a chilled coupe. Garnish with a Luxardo cherry on a pick.
Should you stir or shake a Manhattan?
Stir. Shaking aerates and clouds the drink. Stirring keeps it silky and clear. The general rule: stir cocktails that contain only spirits and bitters; shake cocktails with citrus or egg.
How strong is a Manhattan?
About 28-30% ABV, stronger than an Old Fashioned, weaker than a Martini. Whiskey is 40-50%, vermouth is 16-18%, the dilution from stirring brings the final drink down to roughly twice the strength of wine.
What's a Perfect Manhattan?
A Perfect Manhattan splits the vermouth 1:1 between dry and sweet (15ml each). Drier than a standard Manhattan, slightly more complex. The ‘perfect’ refers to the equal split, not the quality.
Why do you stir a Manhattan for so long?
Stirring chills and dilutes. 25-30 seconds gives roughly 20% dilution by volume, enough to take the bite off the whiskey without turning the drink to water. Under-stirred Manhattans taste hot. Over-stirred Manhattans taste flat.
What glass should I use?
A chilled coupe or a small Nick & Nora glass. Avoid V-shaped martini glasses, they spill, look dated, and don't hold the aroma. Coupe is the modern standard.
Can I batch Manhattans for a party?
Yes. Multiply by 4-8 servings, batch in a bottle, refrigerate. Add 15-20% water to account for the dilution you'd get from stirring. Pour over ice in a mixing glass to give a final stir before serving.
What food pairs with a Manhattan?
Steak, ribs, dark meat, charcuterie, aged cheese. The drink is heavy enough to handle heavy food. Skip with seafood or anything light.
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