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The Manhattan cocktailnow this is what the Manhattan Project should’ve been about.
Add all the ingredients to a mixing glass filled with ice and stir.
Strain into a chilled cocktail glass, and garnish with a cherry.
Watch Liquor.com advisory board member Dushan Zaric make an Employees Only Manhattan in our How to Cocktail video. Or watch top bartender Allison Widdecombe make a classic Manhattan, along with her own, award-winning variation in How to Cocktail: Manhattan, Two Ways.
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The rim of the glass MUST be rubbed with orange peel. If you aren't doing that, you haven't experienced what a Manhattan should taste like.
The 2-to-1 ratio is basically how I stir up the King of Cocktails for my wife, except I add 20 drops of Orange Angostura to 4 oz. of Red Cedar rye and 2 oz. of Carpano Antica, strained into a cocktail glass with a bar spoon of maraschino liqueur down the side. Luxardo cherry garnish, naturally!
The Luxardo cherries really are ridiculously good. When I make a Manhattan for myself, or am out at a cocktail bar (as opposed to a dive) It's simply Canadian Club, splash of sweet vermouth, stirred with ice, served up and gotta have that Luxardo cherry!
Since I can never make up my mind, I threw in the towel. This is how I drink my Manhattans now: 1 oz top shelf rye, 1 oz top shelf bourbon, 1/2 oz sweet vermouth, 1/2 oz dry vermouth. Couple dashes Angostura and one dash of Regan's Orange for good measure. Topped off with a luscious Luxardo cherry. The best of all worlds.
Griottines only, if they are not available then I go with a lemon twist.
Actually, I keep looking at this page and nowhere do I see that the above cocktail was called a Perfect Manhattan Cocktail; I just see Manhattan Cocktail. Perhaps I am seeing it after the change was made. True, the addition of dry vermouth makes it perfect but some people like the original recipe which just calls for sweet vermouth. In addition, despite the fact that the recipe calls for rye, I prefer bourbon. I've asked many bartenders their opinion about this and most of the ones I asked agreed wholeheartedly that bourbon should be used. Personal taste. NOW, what brand of cherries does everyone use? That makes a difference too!
The amounts in this recipe is correct. Two-to-one is a pretty standard ratio of whiskey to vermouth in a Manhattan, though plenty of recipes vary.
This recipe uses double the vermouth most recipes prescribe. A third mistake in one recipe, perhaps.
Frowst and Bubikon: You're both absolutely right. Good catch, and our apologies. We've changed the name of this recipe.
-Jason Horn, assistant editor
Frowst and Bubikon - Yes -Thank You - I don't need any sweet - but it's ok. I use a twist of lemon also - no cherry