drink · Drink

How to Make a Manhattan

Name: How to Make a Manhattan
Yield: 1
Ingredients: 2 oz rye whiskey; 1 oz sweet vermouth; 2-3 dashes Angostura bitters; 1 maraschino cherry; 1 orange peel

A proper Manhattan needs just three ingredients: 2 oz rye whiskey, 1 oz sweet vermouth, and 2-3 dashes of Angostura bitters. Stir with ice until cold, strain into a chilled coupe glass, and garnish with a maraschino cherry. The key is stirring, not shaking — you want silk, not foam.

Total time: 10 min
Hands-on: 10 min
Serves: 1
Difficulty: Easy

Ingredients

2 oz rye whiskey
1 oz sweet vermouth
2-3 dashes Angostura bitters
1 maraschino cherry
1 orange peel

Step by step

Chill your glass. Put a coupe or martini glass in the freezer for 10 minutes. A cold glass keeps your drink at the right temperature longer.
Add ingredients to mixing glass. Pour 2 oz rye whiskey, 1 oz sweet vermouth, and 2-3 dashes of Angostura bitters into a mixing glass. Use a jigger for accuracy — eyeballing leads to unbalanced drinks.
Fill with ice. Add enough ice to fill the mixing glass three-quarters full. Large cubes work best because they melt slower and won't water down your drink as quickly.
Stir properly. Stir with a bar spoon for 20-30 seconds. Hold the spoon between your thumb and first two fingers, rotating your wrist smoothly. You'll feel the glass get cold when it's ready.
Strain and garnish. Strain into your chilled glass using a Hawthorne strainer. Drop in a maraschino cherry — the real kind, not the neon ones. Express the oils from an orange peel over the surface, then discard the peel.

Tips & troubleshooting

Rye whiskey is traditional, but bourbon works if that's what you have — it just makes a sweeter drink
Store your vermouth in the refrigerator once opened — it's fortified wine and will spoil
The cherry juice adds subtle flavor, so don't skip it even if you don't eat the cherry
Never shake a Manhattan — stirring keeps it crystal clear and properly textured
Taste your vermouth before using — if it smells like vinegar, replace it

Variations

Perfect Manhattan. Use half sweet vermouth and half dry vermouth for a less sweet, more complex flavor.
Dry Manhattan. Replace sweet vermouth with dry vermouth and garnish with an olive or lemon twist instead of cherry.
Rob Roy. Use Scotch whisky instead of rye for a smokier, Scottish take on the classic.
Black Manhattan. Substitute Averna amaro for the sweet vermouth to create a darker, more bitter profile.

Questions

What's the difference between sweet and dry vermouth?: Sweet vermouth is red and has added sugar and herbs, giving it a rich, slightly sweet taste. Dry vermouth is clear and much more herbal and bitter. Sweet is traditional for Manhattans.
Can I make this without bitters?: You can, but bitters are what tie the whiskey and vermouth together. Without them, you just have whiskey and vermouth sitting next to each other in a glass. Angostura is standard, but orange bitters work too.
How do I know when I've stirred enough?: The mixing glass will feel noticeably cold against your hand, and you'll have stirred for about 25-30 seconds. Under-stirred Manhattans taste harsh; over-stirred ones get watery.
Should I use whiskey or bourbon?: Rye whiskey is the classic choice because its spice complements the vermouth. Bourbon makes a sweeter drink that some prefer, but it's not traditional. Both work — choose based on your taste.