Make a Great Manhattan With These Tips

The Manhattan is a classic cocktail worth mastering. The simplicity of only three ingredients means it’s easy to mix up, but also relies heavily on those three ingredients and the details of how it's made.

While not entirely necessary, having a decent set of bar tools does make a difference. Not in the flavor of the drink (unless of course you’re winging your measurements) but in the ease of mixing up a cocktail. However, the tools you want for a Manhattan will serve you well for a variety of drinks. A mixing glass, bar spoon, jigger, and strainer cover the basics for cocktails.

Some will say a Manhattan needs to be made with American Rye, but as you know I’m not a fan of absolutes. I say you go with rye, bourbon, or whatever American whiskey you like best. Since the Manhattan is a spirit-forward drink, the quality of what you choose does matter. You don’t need to go top shelf, but your choice should definitely be better than a well whiskey.

By good I don’t necessarily mean expensive. For instance, Dolin makes a perfectly acceptable sweet vermouth that you can easily find. However, sweet vermouth doesn’t all taste the same. Carpano Antica, another easy to find brand, is bolder and preferred by some for its richflavor, but others may say it can overpower the whiskey. I recommend testing a few out over time to find what you like best.

Just like vermouth, the bitters you choose can make for subtle, but noticeable differences in the finished drink. An aromatic bitters, like our Old Fashioned Aromatic, will add cherry and baking spice flavors, while Orange Bitters will add a sweet, bright hint of citrus. You could also go for richer bitters like our Dead Guy Chicory or Barrel Aged Bitters. Again, I suggest you play around to find the combo you prefer.

It’s a classic because it works almost every time – 2 ounces of whiskey to 1 oz of sweet vermouth and a few dashes of bitters. Once you’ve made and consumed a number of Manhattans, then I encourage you to play around a little. If you use a lighter whiskey you may want to back off on the vermouth to ¾ or ½ an ounce. You could also try using ½ oz sweet vermouth and ½ of another liqueur or amaro for a different expression.

Stirring is gentle, doesn’t make your drink cloudy, and keeps you from having chips of ice in your drink. A Manhattan deserves the respect of a leisurely stir, 20-30 seconds.

You can garnish with a lemon peel or cocktail cherry, but I really think cherries are the way to go. However, please don’t use the dayglo red ones that almost crunch when you eat them. There are a number of high-quality cocktail cherries out there. Buy them, use them, and you will never go back.