How to Make The Perfect Manhattan

Prep time: 3 minutes

Serves: 1

Ingredients

• 2 ounces rye whiskey (or bourbon for a sweeter profile)
• 1 ounces sweet vermouth (Carpano Antica or Dolin Rouge)
• 2 dashes Angostura bitters
• 1 dash orange bitters (optional)
• 1 Luxardo maraschino cherry (garnish)
• 1 large clear ice (for stirring)

Instructions

1. Chill your glass: Place a coupe or Nick & Nora glass in the freezer while you prep. A Manhattan is served up without ice in the final glass.

2. Combine in mixing glass: Fill a mixing glass with ice. Add 2 ounces rye whiskey (or bourbon for a sweeter profile), 1 ounces sweet vermouth (Carpano Antica or Dolin Rouge), 2 dashes Angostura bitters, and 1 dash orange bitters (optional) if using.

3. Stir: Stir slowly and steadily for 30–35 seconds 00:35.

4. A Manhattan should never be shaken — stirring keeps it silky and clear, not cloudy and aerated.

5. Strain and serve: Strain into your chilled coupe or Nick & Nora glass. No ice.

6. Garnish: Drop in 1 Luxardo maraschino cherry (garnish). Skewer it if you like, but drop it in, the cherry juice slowly bleeds into the drink and improves the last few sips.

Notes

Rye vs. bourbon: Rye gives spice and a drier finish, the classic choice. Bourbon gives vanilla sweetness and a rounder feel. Both are correct; pick based on your vermouth’s sweetness level.

Vermouth matters enormously: A Manhattan is 33% vermouth by volume. Use a quality bottle, Carpano Antica Formula is rich and complex, Dolin Rouge is lighter and more delicate. Store vermouth in the fridge and use within 3–4 weeks of opening.

Never shake a Manhattan. Shaking introduces air bubbles and makes the drink cloudy and dilutes it unevenly. Stirring is what gives it that smooth, silky texture.

The cherry: Luxardo brand maraschino cherries are worth every penny. The bright red jarred cherries in most grocery stores are an entirely different product, avoid them here.