The Manhattan is the cocktail equivalent of a tailored suit. Two ounces of rye, one ounce of sweet vermouth, two dashes of Angostura bitters, stirred over ice and strained into a coupe with a single cherry on the bottom. It is precise. It is restrained. It is older than most countries.

It was invented in New York City sometime in the 1870s, supposedly at the Manhattan Club for a banquet held by Lady Randolph Churchill (Winston’s mother). Whether or not she was actually there is contested by every cocktail historian who has ever published a book. What is not contested is that the drink stuck. By 1900 it was on every menu in Manhattan and most of America. It has been there ever since.

What separates a good Manhattan from a mediocre one is the stirring. You stir for at least 25 seconds with ice. That is long enough to chill the drink properly and dilute it just enough to soften the rye. Stir for ten seconds and the drink is too hot. Stir for sixty and it is watery. Twenty-five is the answer.

The cherry matters more than people think. A Luxardo cherry, dark and syrupy and slightly alcoholic, is part of the drink. A bright red maraschino cherry from the supermarket is decoration. The good ones cost about a dollar each. They are worth it.

Scotty Boxa

Manhattan Cocktail

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Rye whiskey, sweet vermouth, Angostura bitters. Stirred, strained into a coupe, finished with a cherry. The cocktail that defines confidence.

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Prep Time 3 minutes mins

Total Time 3 minutes mins

Ingredients Method Nutrition Notes

Ingredients

 

1x2x3x?

• ▢ 2 oz Rye whiskey or bourbon
• ▢ 1 oz Sweet vermouth
• ▢ 2 dashes Angostura bitters
• ▢ 1 Brandied cherry Luxardo or similar, not a maraschino

Instructions

 

Stir:

1. ▢
   Fill a mixing glass with ice. Add the rye whiskey, sweet vermouth, and bitters.
2. ▢
   Stir for 25 to 30 seconds with a bar spoon. Long enough that the outside of the mixing glass is cold to the touch.

Strain and garnish:

1. ▢
   Strain into a chilled coupe glass.
2. ▢
   Drop in a single brandied cherry. Use the good ones (Luxardo) — supermarket maraschinos with red dye are an insult to the drink.

Nutrition

Calories: 160kcalCarbohydrates: 3gSodium: 0.01mgSugar: 3g

Notes

Rye is the traditional choice. Bourbon makes it sweeter and rounder. Both work. Pick based on which bottle you want to drink that night.

The 2:1 ratio is gospel. Some modern bars push 3:1 (drier). Old bars sometimes pour 1:1 (wetter). All three are defensible. Start at 2:1.

Perfect Manhattan: half sweet vermouth, half dry vermouth. A different drink, slightly drier, also good.

Servings: 1 cocktail

Calories: 160

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Tips That Actually Matter

• Use rye, not bourbon, the first time. Bourbon Manhattans are great but they are sweeter and rounder. The rye version is the original and the more interesting drink.
• Stir 25-30 seconds. Long enough that the mixing glass is properly cold on the outside. Under-stirred Manhattans drink hot and unbalanced.
• Coupe, not a martini glass. The wider, lower bowl shows the colour better and keeps the drink at the right temperature longer.