For me, the Manhattan cocktail is the quintessential classic- strong, sophisticated, and utterly timeless. It stands proudly alongside the Old Fashioned and the Martini as one of the fundamental pillars of cocktail history. It’s a drink that proves that with just three high-quality ingredients, you can achieve complexity and depth that transcends simple mixing.
This cocktail is essentially the whiskey world’s answer to the Martini: a base spirit, a fortified wine, and a bittering agent, all working in perfect harmony. While the ingredients are few, getting the balance right is an art.
I’m here to guide you through mastering this iconic drink. We will explore the three essential ingredients, the all-important 2:1 ratio, and the stirring technique that ensures a smooth, velvety texture.
The Essential Ingredients of a Classic Manhattan
The enduring simplicity of the Manhattan recipe means that the quality of each component is magnified. Don’t skimp here- your final drink will only be as good as its weakest link.
1. The Base Spirit: Rye Whiskey or Bourbon?
This is the central debate in the world of the Manhattan, and my choice is always influenced by the flavor profile I’m aiming for. The classic, traditional choice is Rye Whiskey.
- Rye Whiskey (The Classic Choice): Rye is known for its spicy, dry, and sharp notes. When paired with the sweetness of the vermouth, the rye’s inherent spiciness provides a wonderful counterpoint, preventing the drink from becoming cloyingly sweet. For a truly authentic, complex, and spirit-forward Manhattan, I always reach for a high-proof rye.
- Bourbon Whiskey (The Smoother Choice): Bourbon is generally sweeter due to its higher corn content. Using bourbon results in a softer, richer, and decidedly sweeter Manhattan. If you or your guest prefers a milder, less aggressive cocktail, or if you are new to spirit-forward drinks, a smooth bourbon is a great starting point.
- Other Whiskeys: You may also encounter Manhattans made with Canadian Whisky (historically common during Prohibition) or even Scotch (creating a variation called a Rob Roy), but for the true classic experience, stick to American Rye or Bourbon.
2. The Modifier: Sweet Red Vermouth
The vermouth is the unsung hero, replacing the simple sugar used in an Old Fashioned to provide a more complex, herbal sweetness. It is a fortified wine infused with various botanicals, spices, and herbs.
- Sweet Vermouth (Italian Vermouth): This is the mandatory choice for a classic Manhattan. It’s rich, deep, and slightly bitter, adding a layer of spiced complexity that supports the whiskey beautifully.
- Quality Matters: I strongly recommend using a reputable brand like Carpano Antica, Cocchi Vermouth di Torino, or Dolin. Crucially, remember that vermouth is wine, and it must be refrigerated after opening. If left out, it will oxidize quickly and impart a flat, unpleasant taste to your cocktail.
3. The Bittering Agent: Angostura Bitters
Bitters are the seasoning of the cocktail world. They are concentrated herbal extracts used in very small quantities to knit the other ingredients together and add aromatic complexity.
- Angostura Bitters: This is the traditional, non-negotiable choice. Its unique blend of herbs and spices introduces a subtle, earthy bitterness that balances the sweetness of the vermouth and highlights the whiskey’s best qualities.
- Orange Bitters: While Angostura is essential, I sometimes add one dash of Orange Bitters alongside the Angostura. Orange bitters add a bright, citrus aroma that complements the cherry garnish and offers an extra dimension of flavor. This is optional, but highly recommended for an elevated experience.
How to Make a Classic Manhattan: The 2:1 Ratio
The structure of the Manhattan is deceptively simple and relies on a fundamental ratio that has stood the test of time. The standard recipe is a 2:1 ratio of whiskey to sweet vermouth.
| Ingredient | Classic Ratio | Metric Measure (IBA Standard) | US Measure (Common) |
| Whiskey (Rye or Bourbon) | 2 parts | 50 ml | 2 oz |
| Sweet Vermouth | 1 part | 20 ml | 1 oz |
| Bitters (Angostura) | 2 dashes | 1 dash (IBA) / 2 dashes | 2 dashes |
| Garnish | 1 Brandied Cherry | 1 Brandied Cherry | 1 Brandied Cherry |
The Technique: Stirred, Never Shaken
Like the Martini, the Manhattan is a spirit-forward cocktail, meaning it contains only spirituous, non-citrus ingredients. These cocktails must be stirred, not shaken, to achieve the optimal texture, dilution, and temperature.
Shaking introduces air and ice shards, creating a cloudy, aerated texture. Stirring with ice results in a perfectly clear, cold, and velvety sip.
Step-by-Step Instructions
- Chill Your Glass: Always start by placing your coupe or Nick & Nora glass in the freezer, or fill it with ice water, to ensure it is icy cold. This is critical for keeping the drink cold and preventing rapid dilution.
- Combine Ingredients: Pour the measured whiskey, sweet vermouth, and bitters into a mixing glass (or a pint glass) filled two-thirds of the way with large, dense ice cubes.
- Stir to Dilute: Stir firmly with a long bar spoon for 20 to 30 seconds. This process simultaneously chills the liquid and provides the necessary dilution (a small amount of melted ice water) to balance the flavors and soften the alcohol’s edge.
- Strain and Serve: Remove the chilling ice from your coupe glass. Using a julep or Hawthorne strainer, strain the cocktail directly into the chilled glass.
- Garnish: Garnish with a high-quality, brandied cherry (such as Luxardo). Avoid the cheap, bright red cherries. For an extra touch, I sometimes express the oils from a small lemon or orange twist over the drink before dropping it in or discarding it.
Popular Variations of the Manhattan Cocktail
Once you’ve mastered the classic recipe, you can explore the three major variations that modify the vermouth component. These all utilize the same 2:1 base ratio, with only the vermouth changing.
The Dry Manhattan
This variation is for the drinker who prefers a sharper, less sweet experience.
- Ingredients: Replace the sweet vermouth entirely with Dry Vermouth (French Vermouth).
- Garnish: Traditionally garnished with a lemon twist instead of a cherry, as the citrus complements the drier profile.
The Perfect Manhattan
This offers a wonderful midpoint between the sweet and dry versions, providing a balanced, nuanced flavor.
- Ingredients: Use equal parts of Sweet Vermouth and Dry Vermouth.
- Example: 2 oz Whiskey, 0.5 oz Sweet Vermouth, 0.5 oz Dry Vermouth, 2 dashes Bitters.
- Garnish: You can use either a cherry or a lemon twist for the garnish, depending on whether you want to emphasize the sweet or dry notes.
The Black Manhattan
A more modern, richer variation created by bartender Todd Smith in 2005, this recipe swaps vermouth for a bolder Italian amaro.
- Ingredients: Replace the sweet vermouth with an Amèro (a dark Italian herbal liqueur), most commonly Averna. I usually use a 2:1 ratio, but sometimes a slight reduction in the amaro is necessary to prevent it from overpowering the whiskey.
- Bitters: Often uses a combination of Angostura and Orange Bitters to brighten the dark, rich flavors.
The Manhattan is more than just a recipe- it’s an experience. Its longevity is proof of its flawless structure. By focusing on the quality of your rye whiskey, the freshness of your sweet vermouth, and the precise stirring technique, you can bring this true piece of New York bar history into your own home. Which whiskey will you choose for your first perfect Manhattan- the spicy bite of rye or the rich sweetness of bourbon?