The Manhattan is one of the most iconic cocktails in American drinking history, a sophisticated blend of whiskey, sweet vermouth, and aromatic bitters that has been enjoyed since the 1870s. This elegant drink is all about balance, with the spicy warmth of whiskey mellowed by the herbal sweetness of vermouth and enhanced by just a few dashes of bitters. The result is a smooth, complex cocktail that’s both strong and sippable, perfect for slow enjoyment. Traditionally served in a chilled coupe or martini glass and garnished with a brandied cherry, the Manhattan is the ultimate drink for special occasions, quiet evenings, or anytime you want to feel a little fancy. It’s surprisingly simple to make at home with just a few quality ingredients and proper technique.
Serving Quantity: 2 cocktails
Cooking Time: 5 minutes
1. Ingredients
- 4 ounces rye whiskey or bourbon
- 2 ounces sweet vermouth
- 4 dashes Angostura bitters
- Ice cubes for stirring
- 2 brandied cherries or maraschino cherries
- Orange peel for garnish (optional)
- 2 cocktail picks or small skewers
2. Nutrition Information Per Serving
- Calories: 185
- Protein: 0g
- Carbohydrates: 6g
- Fat: 0g
- Fiber: 0g
- Sodium: 5mg
3. Choose Your Whiskey
The choice between rye whiskey and bourbon significantly affects your Manhattan’s character. Rye whiskey creates a spicier, drier Manhattan with more bite and complexity. Bourbon makes a sweeter, rounder, smoother Manhattan with notes of vanilla and caramel. Both are traditional and delicious, so choose based on your personal preference. Use a good quality whiskey since it’s the star of this drink, but you don’t need to use your most expensive bottle.
4. Chill Your Glasses
Place two coupe glasses, martini glasses, or rocks glasses in the freezer for at least 15 minutes before making your cocktails. Cold glasses keep your Manhattan at the perfect temperature longer and prevent it from getting watery too quickly. If you don’t have time to freeze them, fill them with ice water while you prepare the drinks, then dump it out right before serving.
5. Prepare Your Mixing Glass
Fill a large mixing glass or cocktail shaker with ice cubes. The ice should fill the vessel about three-quarters full. Use large, solid ice cubes if possible as they melt slower and dilute the drink less. Small or crushed ice melts too quickly and can make your Manhattan watery.
6. Add the Whiskey
Pour the 4 ounces of whiskey over the ice in your mixing glass. This is 2 ounces per cocktail. For a classic Manhattan, the whiskey should be the dominant flavor, so don’t skimp on the measurement.
7. Add the Vermouth
Pour in the 2 ounces of sweet vermouth. The traditional ratio is two parts whiskey to one part vermouth, which creates a balanced drink where you can taste both components. Sweet vermouth is red in color and has herbal, slightly sweet notes that complement the whiskey beautifully. Make sure your vermouth is fresh, as it oxidizes and loses flavor over time once opened.
8. Add the Bitters
Add 4 dashes of Angostura bitters to the mixture. That’s 2 dashes per cocktail. Bitters add depth, complexity, and aromatic spice that ties everything together. Don’t skip this ingredient as it’s essential to a proper Manhattan. A dash is a quick shake of the bottle, not a full pour.
9. Stir, Don’t Shake
Using a long bar spoon, stir the mixture gently but steadily for about 30 seconds. Manhattans should always be stirred, never shaken. Shaking creates tiny air bubbles and ice chips that make the drink cloudy and change its texture. Stirring keeps it crystal clear and silky smooth while properly chilling and diluting the cocktail to perfection. The stirring motion should be smooth and controlled.
10. Test the Temperature
After 30 seconds of stirring, the outside of the mixing glass should feel very cold to the touch. This indicates your Manhattan is properly chilled. If the glass isn’t cold yet, stir for another 10 to 15 seconds. Proper chilling is crucial for a smooth-tasting Manhattan.
11. Prepare the Garnish
Take your brandied cherries or maraschino cherries and thread them onto cocktail picks or small skewers. Use one cherry per drink. If using orange peel, use a vegetable peeler to cut a wide strip of peel from a fresh orange, avoiding the bitter white pith. The peel should be about 2 inches long and 1 inch wide.
12. Strain the Cocktails
Remove your chilled glasses from the freezer or dump out the ice water if you used that method. Place a Hawthorne strainer or julep strainer over the mixing glass and carefully pour the Manhattan into the two chilled glasses, dividing it evenly. The strainer catches the ice while allowing the smooth cocktail to flow through. Fill each glass about three-quarters full.
13. Express the Orange Peel
If using orange peel garnish, hold the peel over each drink with the colored side facing down. Pinch it sharply between your fingers to express the oils over the surface of the cocktail. You should see a fine mist of citrus oil spray onto the drink. This adds a wonderful aromatic element. Then run the peel around the rim of the glass before dropping it into the drink or discarding it.
14. Add the Cherry Garnish
Place the cherry garnish across the top of each glass or drop it into the drink. The cherry is traditional and adds a touch of sweetness at the end of your Manhattan. You can eat it after finishing your drink.
15. Serve Immediately
Serve the Manhattans right away while they’re perfectly chilled. This cocktail is meant to be sipped slowly and savored, not gulped. Take your time and enjoy the complex layers of flavor that develop as you drink.
16. Tips for Success
The quality of your ingredients matters tremendously in such a simple cocktail. Use fresh vermouth, good whiskey, and real brandied cherries rather than bright red maraschino cherries for the most authentic and delicious Manhattan. Vermouth is a fortified wine and will oxidize once opened. Store opened vermouth in the refrigerator and use it within a month or two for the best flavor. Old vermouth tastes flat and lifeless. The proper ratio is important. The classic Manhattan is two parts whiskey to one part vermouth with a couple dashes of bitters. Some people prefer a drier Manhattan with less vermouth, or a perfect Manhattan made with equal parts sweet and dry vermouth. Stirring technique matters. Use a smooth, circular motion and stir for the full 30 seconds. Under-stirring leaves the drink too warm and unbalanced, while over-stirring dilutes it too much. Don’t use whiskey stones or skip the ice entirely thinking you’ll avoid dilution. A properly stirred Manhattan needs that small amount of dilution from melting ice to taste balanced and smooth. For a smoky twist, use a peaty Scotch whisky instead of rye or bourbon. This creates a Rob Roy, which is essentially a Scottish Manhattan. Some bartenders add a tiny splash of the cherry syrup from the jar for extra sweetness and color. This is optional but tasty. You can make a large batch for parties by multiplying the recipe and mixing everything except the ice in a bottle or pitcher. Keep it refrigerated, then simply pour over ice, stir briefly, strain, and serve. A Manhattan should be strong but smooth, not harsh. If yours tastes too harsh, you might be using too much whiskey, not enough vermouth, or not stirring long enough to properly chill and dilute. If you prefer your Manhattan on the rocks rather than straight up, build it directly in a rocks glass filled with one large ice cube. Add the ingredients, stir, and garnish without straining. The garnish is more than decoration. The cherry adds a final touch of sweetness, and the orange oils from the expressed peel add bright, citrusy aromatics that enhance the drinking experience. A Manhattan pairs beautifully with rich foods like steak, aged cheeses, or dark chocolate. It’s an excellent aperitif or after-dinner drink.
