Perfect Manhattan

By Rebekah Peppler

Updated Nov. 26, 2024

Perfect Manhattan
Christopher Testani for The New York Times. Food Stylist: Cyd Raftus McDowell.
Rating
4(209)
Comments
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All these years later, the formula for the manhattan, a late-19th-century classic, remains the same: two-parts whiskey, one-part vermouth, plus bitters, stirred over ice and served up. Making it “perfect” simply means splitting the traditional sweet vermouth into equal parts sweet and dry. While this recipe calls for rye whiskey, lending spiced notes to the final drink, bourbon is a fine substitute. As for the garnish, a cherry will sweeten the drink slightly (as well as provide a boozy snack), while a lemon twist brightens.

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Ingredients

Yield:1 drink
  • Ice
  • 2ounces rye whiskey
  • ½ ounce sweet vermouth
  • ½ ounce dry vermouth
  • 3dashes Angostura bitters 
  • 1brandied or maraschino cherry or a lemon twist, for garnish (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

177 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 0 grams protein; 2 milligrams 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 cocktail shaker or mixing glass filled with ice, combine the rye, sweet vermouth, dry vermouth and bitters. Stir until well chilled, about 30 seconds, then strain into a chilled Nick and Nora or coupe glass. Garnish with a cherry or lemon twist.

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Ratings

4 out of 5
209 user ratings
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Comments

Dan Spack

Cheap artificially flavored /colored Maraschino cherries? Please. Do everyone a favor by using Luxardo brand cherries.

Ralph M.

The reality is that to make a really good Manhattan requires that you spend a little more on the vermouth. To often people will use a top shelf bourbon and a bottom shelf vermouth. You can argue about the ratios all you want, but it is the vermouth that really makes the difference. I prefer the carpano antica, but there are many others out there for between $15-25 a bottle.

Allen Rebchook

As long as I can remember my mom always ordered a Manhattan when we went out to dinner, so all of us grew up thinking of it as our mom's drink. After her funeral we all decided to order Manhattans in her honor. After they arrived and people took their first sips I kept hearing from around the room, "My God. These things are amazing!"

DH

A perfect Manhattan should only ever get a lemon twist, not a cherry. When there is dry vermouth, the rule is twist. If you want to bend the rules for your sweet tooth that's fine, but why bother with the dry vermouth then? The point of the perfect Manhattan is to have an up rye drink that isn't so sweet.

Magda K.

IMO, the best and only cherry to use is a Bada-Bing from Stonewall Kitchens, made from bing cherries. They're just sweet enough, bright in flavor, and look and taste like actual fruit. Luxardo cherries are too sweet and syrupy. I don't want compote in my Perfect Manhattan, thankyouverymuch. Also, Fee's orange bitters are a little more nuanced than Angostura. Try Vya Vermouths instead of Carpana Antica.

Tony

I just use Dolin Blanc for my perfect Manhattans

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