Manhattan
The Manhattan is rye stirred with sweet vermouth and aromatic bitters, strained up and finished with a cherry. Rye brings spice, the vermouth brings vanilla and dark fruit, and the bitters pull the two together. It is the stirred cocktail most bartenders measure themselves by, and a fine one for Christmas Day.
- GlassMartini
- MethodStirred
- Ingredients4
Directions
- Stir the rye, vermouth and bitters in a mixing glass with ice until well chilled.
- Strain into a chilled coupe or Nick & Nora glass.
- Garnish with the Luxardo maraschino cherry.
ToolsJiggerMixing glassBar spoonJulep strainerMartini glass
Don't have these? Build a drink from your shelf →History
The Manhattan appeared in New York in the 1870s and 1880s, as sweet vermouth arrived from Italy and bartenders started pairing it with American whiskey. Rye was the standard before Prohibition. Bourbon took over afterward, and the craft revival brought rye back. It is the parent of dozens of drinks, from the Rob Roy to the Brooklyn.
Making a batch? Scale it for a crowd, add dilution water, and see how many bottles to buy.
What you'll need to buy
Based on 750ml bottles (25.4 oz), rounded up.
Bottle math, generally
Batching dilution
When you batch, there's no ice melting in a shaker, so you add the water yourself: 18% for spirit-forward drinks, 25% for shaken ones.
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