A Perfect Manhattan isn’t better than a normal one. It’s just made with half sweet vermouth and half dry, and “perfect” is bartender-speak for that split. This Perfect Manhattan recipe is a little drier and more herbal than the standard version.
If you find a regular Manhattan too sweet, this is the fix. It’s the same drink, but with a more grown-up balance.
1
serving3
minutesRye, sweet vermouth, dry vermouth and bitters, stirred and served up. Drier and more herbal than a classic Manhattan.
Ingredients
60 ml (2 oz) rye whiskey
15 ml (½ oz) sweet vermouth
15 ml (½ oz) dry vermouth
2 dashes Angostura bitters
Ice
Lemon peel or cherry, to garnish
Method
- Chill a coupe glass.
- Add the rye, both vermouths and the bitters to a mixing glass filled with ice.
- Stir for about 30 seconds, until very cold.
- Strain into the coupe and garnish with a lemon peel or a cherry.
Thomas’s tip
- Use two good vermouths and keep both in the fridge. When half your drink is vermouth, the quality of it matters even more.
What does a Perfect Manhattan taste like?
Dry rye spice and herbal vermouth, with a hint of dark fruit from the sweet vermouth and a crisp, bitter finish. It’s lighter and more elegant than a classic Manhattan.
Tips for a better Perfect Manhattan
Stir for a full 30 seconds. The extra dilution mellows the dry vermouth and makes the drink silkier.
Garnish with a lemon peel rather than a cherry for a drier look and a fresher aroma.
Perfect Manhattan variations
Make it sweeter with an extra dash of sweet vermouth, or drier by going 10 ml sweet and 20 ml dry. For the standard version, make a Manhattan, or try the herbal Brooklyn.
Best whisky for a Perfect Manhattan
Rye is best, because the spice balances two vermouths. Pick something at 45% or above.
Perfect Manhattan: quick answers
What makes a Manhattan ‘perfect’?
The vermouth is split half sweet and half dry. It doesn’t mean it’s better, just a different balance.
Is a Perfect Manhattan drier than a regular one?
Yes. The dry vermouth takes some of the sweetness out.
Should I use rye or bourbon?
Rye is traditional and keeps it crisp. Bourbon makes a rounder, sweeter drink.
Use two good vermouths and keep both in the fridge. When half your drink is vermouth, the quality of it matters even more.
Thomas Grønvold is the founder of Caskable and a whisky enthusiast who believes the best way to learn about whisky is simply to drink it, compare it, and stay curious. From supermarket favourites to bottles from distilleries around the world, he writes about what he actually tastes and experiences, without pretending you need to be an expert to enjoy a good dram.
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