Still The Manhattan: Whiskey, Vermouth And Bitters
Good the manhattan is less about pricey bottles and more about a few smart choices. A little practice goes a long way. Below, we walk through the manhattan step by step.
Why it works
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 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.
Fresh citrus does more for a cocktail than an expensive bottle.
The basics
Put simply, 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 changes 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.
Small details like chilling the glass make a visible difference.
What to pick first
Worth keeping in mind: 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.
Fresh citrus does more for a cocktail than an expensive bottle.
Step by step
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.
Small tweaks that help
Worth keeping in mind: 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.
It helps to make one drink first before scaling a recipe up for a group.
Practical tips
Some practical points to keep in mind:
- Keep a non-alcoholic option ready for guests.
- Store vermouth in the fridge once opened.
- Use fresh citrus, squeezed the same day.
- Never drink and drive; plan a ride home.
The bottom line
The best drink is the one you will make again. None of this needs to be perfect. Good ice, fresh citrus and a careful measure go a long way.
Frequently asked questions
What tools do I really need?
A jigger, a shaker or mixing glass, a strainer and a bar spoon cover almost every recipe.
How should I store open bottles?
Keep spirits upright, sealed and out of sunlight. Vermouth and other wine-based bottles belong in the fridge.
Do I need expensive bottles?
No. For the manhattan, a solid mid-range bottle and good technique beat a pricey bottle used carelessly.
Is there a non-alcoholic version?
Often yes. Keep the same balance of sweet, sour and bitter, and use tea, juice or soda as the base.