Manhattan co*cktail Recipe (2024)

FAQs

What is a Manhattan co*cktail made of? ›

The Manhattan has managed to remain one of the most popular co*cktails in the world for well over a century. A combination of whiskey, sweet vermouth, bitters, and a maraschino cherry garnish, this drink embodies the classic, spirit-forward, and aromatic school of co*cktails.

Both co*cktails call for whisky and Angostura bitters, but the defining factor lies in their sweetening agents. The Old Fashioned opts for straightforward sugar or syrup, helping to soften the whisky. In contrast the Manhattan favours a sweet vermouth – adding fruity and caramel flavours into the mix.

The Whiskey to Vermouth Ratio

A 2:1 ratio is a good starting point and the most common mix for the Manhattan. Many drinkers also like a 4:1 mix with just 1/2 ounce of sweet vermouth for 2 ounces of whiskey.

For a classic Manhattan, we want to use “sweet” vermouth, which actually isn't all that sweet. Sweet vermouths are dark red or brown, not clear. My favorite options are Dolin and Carpano Antica. Dolin is the softer and smoother of the two, which is not to say that it's boring.

While the Manhattan traditionally calls for rye whiskey, sweet vermouth, and bitters, bourbon is an increasingly popular choice in bars across the United States.

Strong and booze-forward, a Manhattan packs a hint of bitterness and some herbal qualities thanks to sweet vermouth. Versions with bourbon yield a slightly sweeter drink, while rye-spiked interpretations skew drier and spicier.

American Rye whiskey is typically used over Bourbon in the classic co*cktail recipe. This is because an average co*cktail recipe calls for sugar or a mixture or sweeter liquors. Some may find that substituting for Bourbon is cloy. However, replacing American Rye with Bourbon is another variant of classic co*cktails.

Old-Fashioned — (38.09%, 2.44oz in volume, 0.93oz alcohol) Bloody Mary — (12%, 7.5oz in volume, 0.9oz alcohol) Negroni — (20.13%, 4oz in volume, 0.81oz alcohol)

The perfect Manhattan is indeed a great co*cktail, though the name doesn't refer to its perfection. Instead, it adds dry vermouth to the classic Manhattan's trio of whiskey, sweet vermouth, and bitters.

If instead you're craving a Manhattan and out of sweet vermouth, use Port or sweet Madeira. We've also used a sweet wine like Manischewitz, so if you happen to have that lying around, it can work too. Don't Miss A Drop Get the latest in beer, wine, and co*cktail culture sent straight to your inbox.

Does sweet vermouth go bad? ›

Vermouths like Martini are fortified wines that oxidise quickly so once opened, store in the fridge and drink within a maximum of three months but ideally finish it within the first month. After that point, there will be no harmful effects to you, but the taste will be pretty nasty.

The general guideline is two parts whiskey to one part vermouth with two to three dashes of bitters. You can go up to three parts to one and add a couple more dashes, at your own risk, and no one will judge you ... too much.

Sometimes people use the term “straight” interchangeably with “neat,” which is where the confusion begins so always check with the bartender just in case. Classic examples of drinks served straight up are a martini, manhattans, sidecars, sazeracs, pisco sours, and grasshoppers.

What Does “Neat” Mean in a Bar? The term “neat” is most commonly used (and asked) when ordering bourbon, rye, or brandy. When you order a liquor neat, it means that you want a shot of liquor poured straight from the bottle into the glass and served at room temperature.

Even high-end vermouth is not particularly expensive, but if you're throwing a party and need a mountain of Manhattans on a budget, look no further than Cinzano Rosso. It's an intensely colored vermouth with plenty of sweetness and viscosity that can add mouthfeel to co*cktails, along with complex bitterness.