Manhattan
Rye and sweet vermouth, stirred cold — the template for every spirit-and-wine cocktail.
- Brandied cherrydropped in
- Stirred 25–30s on ice
- Rye + vermouth + bittersin mixing glass
- Chilled coupepre-frozen
How to make it
- Combine rye, vermouth, and bitters in a mixing glass with ice.
- Stir for 25–30 seconds against a full glass of ice.
- Strain into a chilled coupe.
- Garnish with a brandied cherry.
The history
The Manhattan first appears in the historical record in the 1870s in New York City. The apocryphal origin at the Manhattan Club during a party for Winston Churchill's mother is charming but disproved by chronology — Lady Randolph Churchill was in England at the alleged date.
What is certain is that by 1884 the Manhattan appears in print (in O.H. Byron's The Modern Bartender's Guide) and by 1887 in Jerry Thomas's revised Bartender's Guide. It is the first widely-published cocktail to sweeten with vermouth instead of sugar, and it opens the door to the Martini, Rob Roy, Bobby Burns, and every stirred spirit-and-wine drink that followed.
Rye was the whiskey of 19th-century America; Prohibition wiped out the rye industry and pushed the drink toward bourbon. The rye revival of the 2000s brought the original spec back to bar menus.
Common mistakes
- Old vermouth
The vermouth is 33% of the drink. Oxidized vermouth turns the Manhattan flat and vinegary. Keep it refrigerated; replace every 4–6 weeks.
- Shaking
Same rule as the Martini: no citrus, no dairy, no egg — no shake. Stirring keeps the drink clear and silky.
- Maraschino syrup cherries
The neon red cherries in high-fructose syrup are wrong. Use Luxardo maraschino cherries or homemade brandied cherries.
Variations
- Perfect Manhattan
Split the vermouth 50/50 between sweet and dry (15 ml each). Drier, more herbal, garnish with a lemon twist.
- Rob Roy
Same recipe, Scotch instead of rye. A blended Scotch works better than a heavily peated one.
- Bourbon Manhattan (Sweet Manhattan)
Bourbon in place of rye. Softer, sweeter, more approachable — a fine drink, just not the original.
Frequently asked
- Why rye and not bourbon?
- Historical accuracy: 19th-century Manhattans were made with rye because rye was the dominant American whiskey. Rye also plays better against sweet vermouth's sugar.
- What's a good vermouth?
- Carpano Antica, Cocchi Vermouth di Torino, and Punt e Mes are the workhorse Italian sweet vermouths for a Manhattan.
- How long to stir?
- 25–30 seconds against a full mixing glass of ice, or until the outside of the glass is frosted.
- Up or on the rocks?
- Historically up in a coupe. On the rocks is acceptable but changes the drink — the ongoing dilution mutes the vermouth quickly.