Manhattan
A spirit-forward classic of rye or bourbon, sweet vermouth, and bitters served up with a cherry.
The Manhattan is a foundational whiskey-and-vermouth cocktail that showcases a base of rye or bourbon. Sweet vermouth adds herbal sweetness and depth, while aromatic bitters sharpen and lift the finish. Stirring with ice gives the drink clarity and a smooth, velvety texture, best served in a small coupe at a firm chill. The exact whiskey and vermouth pairing can push the drink drier, richer, or more spice-driven.
Ingredients
- • 2 oz rye or bourbon
- • 1 oz sweet vermouth
- • 2 dashes aromatic bitters
Did you know?
“The Manhattan emerged in New York in the late 19th century, with printed recipes appearing in the 1880s for whiskey, vermouth, and bitters mixes. Stories linking its creation to a specific banquet at the Manhattan Club are appealing but not well supported by primary documents. David Wondrich surveys early recipes and competing origin tales in Imbibe!, showing how the drink evolved alongside the rise of vermouth in American bars. Over time, variations like the Perfect Manhattan and Dry Manhattan appeared as bartenders experimented with vermouth ratios.”
Bartender's Note
Use a spicy rye for a drier, more aromatic Manhattan or a softer bourbon for a rounder profile; match with a quality Italian sweet vermouth.
How to make the Manhattan
- 1Add rye or bourbon, sweet vermouth, and bitters to a mixing glass filled with ice
- 2Stir until well chilled and properly diluted
- 3Strain into a chilled coupe or cocktail glass
- 4Garnish with a maraschino or brandied cherry and serve
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