Manhattan Cocktail Recipe

Before you start

The Manhattan pairs American whiskey with sweet vermouth in a 2:1 ratio, seasoned with aromatic bitters. Rye is the traditional base and gives a spicy, dry edge that keeps the vermouth from making the drink heavy. Bourbon makes a softer, rounder version that many people prefer.

This is a stirred, served-up drink, so texture is everything. Stir with plenty of good ice until it is very cold and silky, then strain into a chilled coupe. Vermouth is half the character here: use a bottle that has been opened recently and refrigerated. A dark brandied cherry is the usual garnish; a lemon or orange peel makes the drink lighter.

Ingredients

• 60 ml (2 oz) rye whiskey — or bourbon
• 30 ml (1 oz) sweet vermouth
• 2 dashes Angostura bitters
• 1 cup (about 150 g) ice cubes — for stirring
• 1 brandied cherry — or an orange peel

Method

1. Put the coupe in the freezer for at least 10 minutes. A served-up drink warms quickly without ice in the glass.
2. Add the rye, sweet vermouth and bitters to the mixing glass.
3. Fill the mixing glass about three-quarters full with cold, dry ice.
4. Stir steadily for about 30 seconds. You want the drink very cold, slightly lighter in color, and smooth enough that the whiskey no longer burns.
5. Strain into the chilled coupe, leaving the ice behind.
6. Spear the cherry on a pick and lay it in the glass, or express an orange peel over the surface and discard or drop it in.

Tips for success

• Never shake a Manhattan. Shaking clouds the drink with tiny air bubbles and makes it thin.
• Brandied cherries in syrup give a deep, tart fruit note. Neon red cherries add little but sugar.
• A dash of orange bitters alongside the Angostura brightens a bourbon Manhattan.

Substitutions

Rye whiskey

Bourbon makes a sweeter, mellower drink. Canadian whisky is lighter still and benefits from an extra dash of bitters.

Sweet vermouth

Use 15 ml sweet and 15 ml dry vermouth for a Perfect Manhattan, which is drier and more herbal.

Angostura bitters

Any aromatic bitters works. Peychaud's adds anise and a lighter, floral note.

Variations

Perfect Manhattan

Split the vermouth into 15 ml sweet and 15 ml dry. Garnish with a lemon peel.

Black Manhattan

Replace the vermouth with 30 ml of a dark, bittersweet amaro and add a dash of orange bitters.

Troubleshooting

It tastes hot

Stir longer. A Manhattan served up needs more dilution than many people expect, often 25 to 30 percent water.

It tastes medicinal or sour

The vermouth has oxidized. Replace it and keep the new bottle refrigerated.

It looks cloudy

It was shaken or poured with ice chips. Stir and strain with a julep strainer.

Storage

Serve immediately. A batched Manhattan with about 20 percent added water keeps in a sealed bottle in the freezer for several weeks; keep opened vermouth in the fridge.

Safety notes

Contains 60 ml of whiskey and 30 ml of vermouth, roughly 1.8 U.S. standard drinks with a 45% ABV rye (one standard drink is about 14 g of pure alcohol). For adults of legal drinking age; do not drink and drive.