Tulo

Manhattan Cocktail Recipe

A Manhattan cocktail in a coupe glass, deep amber-red in color, garnished with a single brandied cherry on a pick.
Photo by Dziana Hasanbekava on Pexels

Stirring rather than shaking keeps the drink clear and silky instead of aerated and cloudy, and the 2:1 ratio of rye to sweet vermouth lets the whiskey's spice come through while the vermouth rounds out the edges and the bitters tie both together.

Prep
5 min
Cook
0 min
Total
5 min
Servings
1

Ingredients

Servings1
  • 2 oz rye whiskey
  • 1 oz sweet vermouth
  • 2 dashes aromatic bitters
  • 1 cherry brandied cherry, for garnish
  • 1 1/2 cups ice, for stirring

Nutrition per serving

Calories
199
Protein
0g
Carbs
7g
Fat
0g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Fill a mixing glass three-quarters full with ice.
  2. 2Add the rye whiskey, sweet vermouth, and bitters.
  3. 3Stir with a bar spoon for 20-30 seconds, until the outside of the glass feels cold, to chill and dilute the drink without clouding it.
  4. 4Strain into a chilled coupe or Nick and Nora glass using a julep or Hawthorne strainer.
  5. 5Garnish with a brandied cherry dropped into the glass or speared on a pick.

Tips & variations

  • Chill the coupe glass in the freezer for 10 minutes before serving; a warm glass undoes some of the careful chilling from stirring.
  • Swap the rye for bourbon for a sweeter, rounder Manhattan, or use a 50/50 split of both if you can't decide.
  • For a Perfect Manhattan, use half sweet and half dry vermouth in place of all sweet vermouth.
  • Use a good-quality sweet vermouth like Carpano Antica or Cocchi di Torino and store it in the fridge once opened; vermouth is wine-based and goes flat within a few weeks at room temperature.

Storage & reheating

A Manhattan is meant to be mixed and drunk immediately; it will separate and lose its chill if it sits. If you want to batch it for a party, combine the whiskey, vermouth, and bitters in a bottle (without ice) in the same ratio and refrigerate for up to 2 weeks, then stir a portion over ice per glass when serving.

Tips from the Tulo kitchen

  • Measure with a jigger rather than free-pouring; the difference between a 2:1 and a 3:1 whiskey-to-vermouth ratio is noticeable in the final drink.
  • Old, oxidized vermouth is the most common reason a Manhattan tastes flat or dull, taste it on its own first if the cocktail seems off.

FAQ

What whiskey is best for a Manhattan?

Rye whiskey is the traditional choice and gives the drink a spicier, drier backbone. Bourbon makes a sweeter, softer version; both are correct depending on preference.

Why do you stir a Manhattan instead of shaking it?

All the ingredients in a Manhattan are clear or already blended liquids, so shaking only adds unwanted air and ice chips that cloud the drink without improving flavor.

What's the difference between a Manhattan and a Rob Roy?

A Rob Roy uses Scotch whisky in place of the rye or bourbon; the vermouth, bitters, and stirred method are otherwise the same.

Can I make a Manhattan without bitters?

It will taste flatter and more one-dimensional; bitters add aromatic complexity that balances the vermouth's sweetness, so it's worth keeping a bottle of Angostura on hand even for occasional cocktails.