Spirit-forward · Whiskey · IBA official
Manhattan
Spicy rye and sweet vermouth, stirred silky and crowned with a cherry
Rye whiskey, sweet vermouth and a dash of bitters, stirred and served up. Spicy rye meets the vermouth's dark fruit and herbs for a rich, warming drink with a long, dry finish. An evening classic for whiskey lovers.
- Glass
- Coupe
- Ice
- Up (no ice)
- Technique
- Stirred · Strained
- Difficulty
- Intermediate
- Time
- 3 min
- Strength
- ≈ 31% ABV
Ingredients
- 50 mlRye whiskey1¾ oz
- 20 mlSweet vermouth¾ oz
- 1 dashAromatic bitters
- GarnishCocktail cherry
≈ 85 ml served · 2.1 standard drinks
Substitutes: Bourbon whiskey can stand in for Rye whiskey.
Method
- 1
Chill a coupe.
- 2
Add the rye, sweet vermouth and bitters to a mixing glass and fill with ice.
- 3
Stir for about 30 seconds, until well chilled.
- 4
Strain into the chilled coupe and drop in a cocktail cherry.
History
The Manhattan appears in print in the 1880s and almost certainly comes from New York. The popular story that it was invented at the Manhattan Club for a banquet hosted by Jennie Jerome, Winston Churchill's mother, doesn't hold up – she was in England at the time.
- Origin
- New York, USA
- First recorded
- 1880
Bartender's notes
- Bourbon makes a rounder, sweeter Manhattan; rye keeps it spicy and dry.
- Use a dark cocktail cherry preserved in syrup rather than a bright red candied one.
- Dry vermouth and a lemon twist make a Dry Manhattan; split the vermouth half sweet, half dry for a Perfect Manhattan.
If you like this
Boulevardier
The Negroni's whiskey-warmed cousin – bittersweet, rich and autumnal
WhiskeyStirred
Old Fashioned
Bourbon, demerara and bitters – stirred slow, served over one big cube
WhiskeyStirred
Whiskey Sour
Bourbon and lemon under a velvet cap of foam
WhiskeyShaken
Negroni
Equal parts gin, Campari and vermouth – bitter, bright, ruby red
GinStirred