The Manhattan: Whiskey, Vermouth And Bitters (Part 2)

For a first go at the manhattan, a few basic tools are all you need. The aim is to keep things simple and reliable. Let's look at what makes the manhattan work, and what you can skip.

Start here

In practice, a solid recipe is two ounces of rye whiskey, one ounce of sweet vermouth and two dashes of aromatic bitters. Add everything to a mixing glass filled with ice and stir for about thirty seconds. Strain into a chilled coupe or cocktail glass. Garnish with a good cherry or an orange peel. Stirring keeps the drink silky and clear. Clean glasses, fresh ingredients and a calm pace matter more than expensive gear.

It helps to make one drink first before scaling a recipe up for a group.

What you need

The key point is that rye is the traditional choice because its spice cuts through the sweet vermouth. Bourbon makes a softer, rounder version that many many people find friendly. Try both and see which you prefer. Choose a vermouth with depth, and keep it in the refrigerator after opening so it does not turn flat and sour. Over time you will build a sense of what you enjoy and why.

If you remember one thing, let it be that good ice matters as much as the spirit.

Your first try

More often than not, small changes create new drinks. Use dry vermouth and orange bitters for a dry Manhattan. Mix equal parts sweet and dry vermouth for a perfect Manhattan. Add a dash of cherry liqueur for extra fruit. Keep notes so you remember what worked. A cherry from a quality jar beats a bright red one every time. Quality ingredients and careful technique will do most of the work for you.

Small details like chilling the glass make a visible difference.

What to expect

The Manhattan is best served very cold in a minor glass, so the last sip is as good as the first. It goes nicely with roasted nuts, aged cheese or a easy steak. Enjoy it slowly, in moderation, and only if you are of legal drinking age. Never drink and drive. Keep notes as you go, so the next attempt starts from a better place.

The practical takeaway is to measure every pour, since small changes shift the balance.

Easy upgrades

On a day-to-day level, the Manhattan is a dignified drink made of whiskey, sweet vermouth and aromatic bitters. It has been a bar staple for well over a century, and it is a good way to see how whiskey adjustments when it meets another ingredient. The cocktail is rich, smooth and slightly spicy, with a long, warming finish. Compare impressions with a friend, since everyone notices something a little different.

Practical tips

Here are a few easy places to start:

• Keep a non-alcoholic option ready for guests.
• Chill your glasses before serving.
• Store vermouth in the fridge once opened.
• Measure with a jigger rather than free-pouring.

The bottom line

Keep it simple, taste as you go, and enjoy the process. None of this needs to be perfect. Good ice, fresh citrus and a careful measure go a long way.