Perfect Manhattan
Updated Nov. 26, 2024
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Ingredients
- 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)
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
- 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.
Private Notes
Comments
Cheap artificially flavored /colored Maraschino cherries? Please. Do everyone a favor by using Luxardo brand cherries.
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.
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!"
No cherries, ever, in a Perfect Manhattan. Lemon twist is part of the point. Fancy or cheep, any cherry is a travesty and will mess up the drink with too much sweetness. Do better NY Times,
Makers Mark Manhattan on the rocks for me. Been enjoying the “Brooklyn” more recently at home with dry vermouth and a twist. As most have mentioned, the vermouth makes the drink. Cheap vermouth may taste OK here and there, but it will make you feel worst in the long run (day after) versus a quality one.
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.
@DH you are absolutely correct. Putting any kind of cherry (fancy or bright red) in a Perfect Manhattan is a scandal. As a former NYC bartender, I’m horrified by this recipe - and my grandmother is rolling in her grave.