Manhattan (dry)
A dry and bitter whiskey cocktail ∙ Stir ∙ 3 min ∙ 29.4% ABV ∙
The Manhattan (dry) is a Manhattan made with dry vermouth instead of sweet: bourbon, dry vermouth and Angostura bitters, stirred and served up.
Ingredients
1
Servings
Garnish
Instructions for 1 serving
- Pre-chill a glass
- Stir all ingredients with ice: Bourbon 60 mlDry vermouth 25 mlAngostura aromatic bitters 2 dashes
- Fine strain into the chilled glass
- Express an orange twist over the cocktail and use as garnish
Tips
- Stir over ice for about 30 seconds; dry vermouth has no sweetness to soften the bourbon, so the drink needs that chill and water.
History
The Dry Manhattan takes its name from the vogue for "dry" cocktails that swept New York bars around the turn of the 20th century. Newspaper accounts of the period described bartenders substituting the newly fashionable French dry vermouth for the standard Italian sweet vermouth in the Manhattan. By the time Harry Craddock published the Savoy Cocktail Book in 1930, the Savoy's bar listed several Manhattan variants side by side, including one labeled Dry. That version actually split the vermouth between sweet and dry, the formula now called the Perfect Manhattan. The naming has stayed loose ever since, with some bartenders reserving "Dry Manhattan" for a full swap to dry vermouth only.
The Dry Manhattan is a direct offshoot of the Manhattan, a whiskey-vermouth-bitters cocktail generally traced to New York in the 1870s or 1880s. Its exact creator is disputed among several claimants, including a Manhattan Club banquet story and an account crediting a bartender named Black.
FAQ
What is a dry Manhattan?
A Manhattan with dry vermouth in place of the usual sweet. This one is bourbon, dry vermouth and Angostura bitters, stirred with ice, fine-strained into a chilled coupe and finished with an expressed orange twist.
What is the difference between a dry Manhattan and a regular Manhattan?
Mainly the vermouth. Dry vermouth shifts the drink from rich and slightly sweet to crisp and less sugary. This version is also made with bourbon, while the classic usually takes rye. The Angostura bitters stay the same.
What is the difference between a Perfect Manhattan and a dry Manhattan?
A Perfect Manhattan splits the vermouth between equal parts sweet and dry, landing between the two styles, while a dry Manhattan uses only dry vermouth. The Perfect version keeps some of the classic's sweetness; the dry version drops it entirely.
Can you order a Manhattan dry at a bar?
Yes. It is a recognized variation, not a custom modification, and usually means dry vermouth in place of sweet. The name has stayed loose, though. Some bartenders mean a full swap to dry vermouth, while the Dry Manhattan in the 1930 Savoy Cocktail Book split the vermouth between sweet and dry. So say which one you want.
Is a dry Manhattan stronger than a regular Manhattan?
No, they are about the same. This dry Manhattan comes in at around 29.4% ABV once stirred and diluted, close to a standard Manhattan. Dry vermouth has no sweetness to soften the bourbon, so it can taste stronger.
What are common mistakes when making a Manhattan?
Under-stirring, which leaves the drink warm and harsh instead of chilled and diluted, and overpouring the vermouth or bitters, which should season the bourbon rather than compete with it.
Why not shake a Manhattan?
Because it has no juice. A Manhattan is all spirit and vermouth, so there is nothing that needs the aeration of a shake. Shaking would cloud it with ice shards and water it down; stirring chills it and keeps it clear.
