Large-Batch Rye Manhattan Cocktails

Recipe from David Wondrich

Adapted by Melissa Clark

Updated Dec. 9, 2022

Large-Batch Rye Manhattan Cocktails
Linda Xiao for The New York Times. Food Stylist: Brett Regot. Prop Stylist: Megan Hedgpeth.
Total Time
10 minutes
Rating
4(612)
Comments
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According to the cocktail historian David Wondrich, from whom this recipe is adapted, this is the manhattan as it was made from the 1890s until the 1960s, and again since the 2000s. The optional absinthe, which amounts to no more than a dash per drink, is a late-19th century addition that gives the drink a little herbal pizzazz; do not use more than suggested. This keeps for weeks at room temperature. —Melissa Clark

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Ingredients

Yield:10 to 12 cocktails
  • 2⅔cups 100-proof rye whiskey
  • 1⅓cups red Italian vermouth
  • 1tablespoon plus 1 teaspoon Angostura bitters
  • 1¼teaspoons absinthe (optional)
  • Lemon twists or brandied cherries, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

151 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 1 milligram sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a clean, sealable 1-liter glass bottle, combine the whiskey, vermouth, bitters and absinthe, if using.

  2. Step 2

    To serve, stir 3 ounces (about ⅓ cup) per cocktail with ice and strain into chilled cocktail glasses. Garnish each glass with either a twist (hold lemon peel over glass and twist it to extract the aromatic oils), or with a cherry.

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Ratings

4 out of 5
612 user ratings
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Comments

BK

4 cups of rye vermouth = 946ml A 750ml bottle won’t work. I found this out the hard way.

Danny O

This makes slightly over 946ml. If you want it to fit in a 750ml bottle with no extra, the ratios are 486.5ml of rye whiskey, 243.5ml of red Italian vermouth, 19.7ml of Angostura bitters, and .3ml absinthe.

mhenry

Delicious. I loved the suggestion of anise (i used Pernod). I’d recommend also adding a teaspoon of cognac as it adds a subtle richness that ties everything together. Lastly, a twist of fresh lemon on the glass rim for freshness. Cheers.

Jack Hansen

Add some clean lump charcoal, some toasted oak shavings in a tea ball and leave in a jar or bottle for 3 weeks. Strain. Barrel aged cocktail.

Jimdago

3 parts rye, 2 parts sweet vermouth, 1 part Ancho Reyes Chile Ancho Liqueur, dash or two of bitters. Love the heat.

Jeff

Trader Joe's sweetened dried oranges are a nice addition. For old fashioned too.

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Credits

Adapted from David Wondrich

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