Manhattan
Spicy rye whiskey meets sweet vermouth and a hint of Angostura in this taut, silky classic.
Ingredients
- Rye whiskey, a good rye, ideally50 ml
- Sweet vermouth, fresh, from a recently opened bottle25 ml
- Aromatic bitters (Angostura)e.g. Angostura2 dashes
- Cocktail cherry, to garnish (optional)1 whole
Method
- Fill a mixing glass with ice cubes.
- Add the rye whiskey, sweet vermouth and Angostura bitters.
- Stir calmly for 30–45 seconds, until the drink is ice-cold and lightly diluted.
- Strain into a cold glass.
- Garnish with a cocktail cherry.
About this drink
The Manhattan is thought to date from 1870s New York and is one of the oldest cocktails we still drink in its original spirit. Legend has it that it was invented at the Manhattan Club, possibly for a party thrown by Winston Churchill's mother; the story is probably more myth than fact, but the name stuck. The balance between rye's spicy bite and vermouth's sweet herbal notes has made it bartenders' favourite test of good craft.
Questions and answers
Can you make a Manhattan with bourbon instead of rye?
Yes, it is a fully recognised variation: bourbon gives a sweeter, rounder Manhattan, while rye keeps it drier and spicier. Both are right; choose to taste.
Which vermouth should you use for a Manhattan?
A good, fresh sweet vermouth such as Carpano Antica or Cocchi di Torino makes a surprisingly big difference. Vermouth loses flavour once opened, so keep it in the fridge and use it within a couple of months.
Can you batch Manhattans for a party?
It is perfect for it. Stir the whiskey, vermouth and bitters together in the right proportions ahead of time, keep chilled, and pour over ice when your guests arrive.
