Manhattan
Stir ∙ 3 min ∙ 27.9% ABV ∙
The Manhattan is a classic whiskey cocktail of bourbon (or rye), sweet vermouth, and aromatic bitters, stirred and served up — one of the original spirit-forward cocktails. Rich and spirit-forward, with warm bourbon backed by the rounded sweetness of vermouth and a spiced bitters edge — a smooth, classic before- or after-dinner sipper.
Ingredients
1
Servings
Garnish
Instructions for 1 serving
- Pre-chill a glass
- Stir all ingredients with ice: Bourbon 60 mlRosso vermouth 30 mlAngostura aromatic bitters 2 dashes
- Strain into the chilled glass
- Express an orange twist over the cocktail and use as garnish
Tips
- Stir for about 30 seconds over ice — long enough to chill and dilute a strong, all-spirit build without watering it down.
- The classic ratio is two parts bourbon to one part vermouth; use fresh vermouth, as oxidized vermouth is the most common flaw.
- For a Perfect Manhattan, split the vermouth half sweet and half dry for a drier, more balanced finish.
- Express an orange twist over the surface to release citrus oils before dropping it in.
History
The Manhattan emerged in New York in the early 1880s, and a popular story credits its creation to a banquet at the Manhattan Club, supposedly held in honor of Samuel J. Tilden around 1874. That tale is doubted, since Tilden was reportedly not present, but the club is still widely linked to the drink. Early printed references to a whiskey-and-vermouth cocktail by this name appear by the mid-1880s. The original recipe leaned on rye whiskey, the dominant American style of the era; bourbon became a common modern choice as rye declined. The Manhattan is one of the foundational cocktails that defined the spirit-vermouth-bitters template.
FAQ
What are the ingredients in a Manhattan?
A Manhattan is made with bourbon or rye whiskey, sweet (rosso) vermouth, and a couple of dashes of aromatic bitters such as Angostura. It is stirred over ice and served up, garnished with an orange twist or a cocktail cherry. This recipe uses bourbon at roughly a two-to-one ratio of whiskey to vermouth.
Is a Manhattan shaken or stirred?
Stirred. Because a Manhattan contains no juice or egg, it should be stirred over ice for about 30 seconds, then strained. Shaking would aerate and cloud the drink, while stirring keeps it clear, silky, and spirit-forward.
What's the difference between a Manhattan and an Old Fashioned?
A Manhattan combines whiskey with sweet vermouth and bitters, stirred and served up. An Old Fashioned has no vermouth — it is whiskey, sugar, and bitters built over ice in a rocks glass. The vermouth makes a Manhattan smoother and more wine-like.
What is a dirty Manhattan?
A dirty Manhattan adds a small splash of brine, traditionally from a jar of cocktail cherries (or sometimes olive brine), to the standard whiskey, sweet vermouth, and bitters build. The brine adds a savory, slightly salty edge that softens the sweetness.
What is a Perfect Manhattan?
A Perfect Manhattan splits the vermouth equally between sweet and dry, rather than using all sweet vermouth. The result is drier and more balanced, with a lighter finish, usually garnished with a lemon twist instead of a cherry.
What are common mistakes when making a Manhattan?
The most common mistake is using old, oxidized vermouth — keep it refrigerated and replace it within a few weeks of opening. Other errors include over-diluting by stirring too long and skewing the ratio too sweet; two parts whiskey to one part vermouth is the reliable starting point.
