The Manhattan is one of the oldest cocktails still ordered by name, and one of the best. Rye whiskey, sweet vermouth, and a couple of dashes of bitters, stirred cold and served up with a cherry. It emerged in New York around 1880 and set the template for an entire family of stirred, vermouth-laced drinks.
Rye or Bourbon
The original Manhattan was built on rye, and rye is still the better choice — its dry, peppery spine keeps the sweet vermouth honest. Bourbon makes a rounder, softer, sweeter Manhattan; it is not wrong, simply a different drink.
Whichever you choose, vermouth quality matters as much as the whiskey. It is half the drink's flavour and nearly all of its texture — a tired, oxidised bottle will sink the whole cocktail.
The Build
Two parts whiskey to one part sweet vermouth, two dashes of Angostura bitters, stirred long and cold and strained into a chilled coupe. Garnish with a proper brandied cherry, never the radioactive supermarket kind.
A lemon twist in place of the cherry gives a brighter, drier drink. Split the vermouth half-and-half with dry vermouth and you have a Perfect Manhattan.
Variations
Blended Scotch for the rye — a Manhattan with gentle malt sweetness and soft smoke.
- 2 ozBlended Scotch
- 1 ozSweet vermouth
- 2 dashesAngostura
Dry vermouth for sweet — paler and crisper, finished with a lemon twist instead of a cherry.
- 2 ozRye whiskey
- 1 ozDry vermouth
- 2 dashesAngostura
Equal parts sweet and dry vermouth — the balanced middle path between the two.
- 2 ozRye whiskey
- 1/2 ozSweet vermouth
- 1/2 ozDry vermouth
The forgotten borough cocktail — a drier Manhattan with maraschino and Amer Picon.
- 2 ozRye whiskey
- 3/4 ozDry vermouth
- 1/4 ozAmer Picon