The Manhattan: Whiskey, Vermouth And Bitters (Part 3)

The manhattan works well for guests when the hard part is done before they arrive. None of it needs expensive bottles. Here is a practical look at the manhattan for home bartenders.

Planning ahead

It helps to remember that minor shifts 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.

What to prep

In practice, the Manhattan is best served very cold in a small glass, so the last sip is as good as the first. It goes nicely with roasted nuts, aged cheese or a simple 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.

None of this needs to be exact to the drop; taste and adjust to your liking.

Setting up

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 shifts 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.

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

Serving

It helps to remember that 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.

The goal is a drink you can repeat easily, not a perfect one-off.

Options for everyone

More often than not, rye is the traditional choice because its spice cuts through the sweet vermouth. Bourbon makes a softer, rounder version that many most of us 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.

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

Practical tips

Some practical points to keep in mind:

• Chill your glasses before serving.
• Keep a non-alcoholic option ready for guests.
• Use plenty of fresh, hard ice.
• Never drink and drive; plan a ride home.

The bottom line

Take it one drink at a time. Keep it simple, taste as you go, and enjoy the process. That is really all it takes.