Elegant enough to be sipped while wearing a tuxedo, and strong enough to be served in a dive bar, the Manhattan is a classic. Proof that harmony can fit in a glass, a well made Manhattan is a simple drink where whiskey and vermouth exist in perfect balance. Invented in the late 1800’s during America’s ‘Gilded Age’, the origin of its name likely stems from the Manhattan Club in New York City, where it was believed to first be created.
The Manhattan is a straightforward cocktail; equal parts whiskey and vermouth, a few dashes of bitters, and garnished with a cherry. But like anything, the quality of the ingredients and the process you follow makes the difference between good and great. In the case of the Manhattan I suggest using a good Rye whiskey, something around 100 proof, and a quality sweet vermouth like Dolin, or Carpano Antica. Angostura bitters are standard, but if you want to go crazy try a dash or two of orange bitters as well. In terms of the garnish, go upscale with the cherries using something like Luxardo Maraschino. In terms of the process and presentation, aficionados would use a mixing glass to stir the ingredients and then strain the drink into a coupe or martini style glass garnished with the cherry.
But like any great classic, the Manhattan has spawned a few charming relatives. So if you’re looking to shake (or in this case stir) some things up, try one of these great variations. Whether you like yours perfect, black, smoky, brandy-laden, or draped in cognac, there’s a Manhattan for every mood.
Cheers!
The Original Manhattan
- 2 oz rye whiskey
- 1 oz sweet vermouth
- 2 dashes of Angostura bitters
- Stir with ice, strain into a coupe, garnish with a luxardo cherry
The Perfect Manhattan
If the original Manhattan is a Broadway star, the Perfect Manhattan is its cool understudy who nails the role in rehearsal. Instead of relying solely on sweet vermouth, it splits the bill with dry vermouth. The result? A drink that’s more balanced, less sweet, and slightly more complex — like the difference between milk chocolate and dark. Perfect, indeed.
- 2 oz rye whiskey
- ½ oz sweet vermouth
- ½ oz dry vermouth
- 2 dashes Angostura bitters (a dash of orange bitters is lovely too)
- Stir with ice, strain into a coupe, garnish with a lemon twist.
Black Manhattan
Enter the Black Manhattan: brooding, mysterious, and clearly the film noir version of the classic. Here, sweet vermouth steps aside for Averna or another amaro, which brings bittersweet herbal depth to the glass. The Black Manhattan is what happens when the Manhattan spends a summer in Sicily and comes back with a new wardrobe and a pack of secrets.
- 2 oz rye whiskey
- 1 oz Averna (or another amaro, like Cynar)
- 1 dash Angostura bitters
- 1 dash orange bitters
- Stir with ice, strain into a coupe, garnish with a luxardo cherry.
Rob Roy
The Rob Roy is the Manhattan’s Scottish cousin, swapping American rye for Scotch whisky. Smoky, peaty, and proud, it offers the familiar vermouth-and-bitters structure but with an unmistakable Highland swagger.
- 2 oz Scotch whisky
- 1 oz sweet vermouth
- 2 dashes Angostura bitters
- Stir with ice, strain into a coupe, garnish with a cherry.
Brandy Manhattan
Popularized in Wisconsin, where brandy reigns supreme, the Brandy Manhattan is warm, smooth, and just a bit sweeter than the original. It’s the same drink, but instead of rye’s spicy bite, you get brandy’s round, velvety embrace. Think of it as the Manhattan that traded Wall Street for a cozy lakeside supper club.
- 2 oz brandy
- 1 oz sweet vermouth
- 2 dashes Angostura bitters
- Stir with ice, strain into a coupe, garnish with a cherry.
Metropolitan
If the Rob Roy is the Manhattan’s Scottish cousin, meet it’s French uncle; the Metropolitan. A cognac-based variation that predates Prohibition. Cognac lends a rich, velvety depth – making this one feel almost decadent.
- 2 oz cognac
- 1 oz sweet vermouth
- 2 dashes Angostura bitters
- Stir with ice, strain into a coupe, garnish with a lemon twist or cherry.
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