The Manhattan is the grown-up’s cocktail: whiskey, sweet vermouth and bitters, stirred cold and served up. This Manhattan recipe is the one I make most often, and if you learn only one stirred drink, it should be this one.
It’s simple, but it’s unforgiving. Cheap vermouth, warm glass or a lazy stir all show, and there’s nothing to hide behind.
1
serving3
minutesRye, sweet vermouth and Angostura bitters, stirred and served up with a cherry. Rich, spicy and perfectly balanced.
Ingredients
60 ml (2 oz) rye whiskey (or bourbon)
30 ml (1 oz) sweet vermouth
2 dashes Angostura bitters
Ice
1 cocktail cherry, to garnish
Method
- Chill a coupe or cocktail glass in the freezer.
- Add the whiskey, vermouth and bitters to a mixing glass filled with ice.
- Stir for about 30 seconds, until very cold.
- Strain into the chilled glass and garnish with a cherry.
Thomas’s tip
- Keep your vermouth in the fridge once opened. It’s a wine, and it goes off in a few weeks, which is why many Manhattans taste flat.
What does a Manhattan taste like?
Rich and spicy, with rye pepper and dark fruit up front, sweet vermouth in the middle, and a bitter, herbal finish from the Angostura. It’s dry-ish, warming and complex.
Tips for a better Manhattan
Stir, don’t shake. Shaking makes it cloudy and frothy, and a Manhattan should be silky and clear.
Use a good cherry, such as Luxardo or Amarena. The bright red supermarket ones taste like sweets.
Manhattan variations
Use bourbon for a softer, sweeter drink. Use half sweet and half dry vermouth for a Perfect Manhattan. Swap the vermouth for amaro and you get a Black Manhattan. For a drier relative, try the Brooklyn.
Best whisky for a Manhattan
Rye is traditional and gives the best result, because its spice balances the sweet vermouth. Aim for 45% or above.
Manhattan: quick answers
Should a Manhattan be made with rye or bourbon?
Rye is traditional and gives a spicier, drier drink. Bourbon gives a softer, sweeter result. Both are good.
Can I shake a Manhattan?
You can, but it will be cloudy and a bit frothy. Stirring gives a clearer, silkier drink.
How should I store vermouth?
In the fridge, with the cap on tight. It will last about a month before it starts to fade.
Keep your vermouth in the fridge once opened. It’s a wine, and it goes off in a few weeks, which is why many Manhattans taste flat.
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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