Cocktail Atlas

Manhattan

Rye whiskey, sweet red vermouth and a dash of Angostura, stirred and served up with a cherry. Spirit-forward and smooth.

Cocktail Atlas · Updated

Spirit
Rye Whiskey
Glass
Cocktail glass
Method
Stirred
Difficulty
Intermediate

Spec source: IBA official cocktail list

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Manhattan

Ingredients

Ingredients for Manhattan. Tick each one as you add it.
AddedMeasureIngredient
1⅔ oz
⅔ oz
1 dash

Steps

  1. Pour the rye, vermouth and bitters into a mixing glass with ice cubes.
  2. Stir well.
  3. Strain into a chilled cocktail glass and garnish with a cocktail cherry.

Garnish Cocktail cherry

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Batch it For a party of 4–20

Makes 8 drinks, about 22½ oz · 670 ml before ice.

Manhattan batch
AmountIngredient
13⅓ oz · 400 mlRye whiskey
5⅓ oz · 160 mlSweet red vermouth
8 dashesAngostura bitters
3¾ oz · 110 mlCold water, for dilution (approx.)

The water stands in for the melt from stirring: about 20% for a stirred drink. It is an approximation, so taste and adjust. Chill the batch at least 2 hours and pour over fresh ice.

Fits one 750 ml bottle; a funnel helps.

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Why it works

Rye’s spice and dryness are what make the Manhattan work: the sweet vermouth adds body and a dark, wine-like sweetness, and the bitters tie the two together with clove and cinnamon notes. Stirring chills and dilutes without clouding the drink, keeping the texture silky. Served up, it stays cold, and the cherry gives the last sip a little extra sweetness.

Substitutions

  • Bourbon makes a softer, sweeter Manhattan; keep the same ratio.
  • Store vermouth in the fridge once opened; oxidized vermouth makes a flat drink.
  • Orange bitters in place of Angostura give a brighter, less spiced finish.

Variations

  • Midnight Manhattan: black cherry syrup deepens the fruit.
  • Perfect Manhattan: the vermouth split between sweet and dry.
  • Boulevardier: whiskey with Campari and sweet vermouth.

Questions

Should a Manhattan be stirred or shaken?
Stirred. Every ingredient is a spirit or fortified wine, and stirring keeps it clear with a silky texture.
Rye or bourbon?
The IBA spec uses rye. Bourbon is a common and good alternative with a rounder, sweeter result.
Which cherry?
A good cocktail cherry (brandied or Luxardo-style) rather than a bright red maraschino; it echoes the vermouth.

Making it: Manhattan

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