How to Make a Manhattan

How to Cocktail: Manhattan

The Manhattan is a classic yet modern drink. In this video, mixologist and advisory board member Dushan Zaric shows you how to mix up his version of the Manhattan cocktail.


  • 1.5 oz Rye whiskey
  • 1.75 oz Sweet vermouth
  • .5 oz Grand Marnier
  • 3 dashes Angostura Bitters
  • Garnish: Lemon twist
  • Glass: Cocktail

Add all the ingredients to a mixing glass and fill with ice. Stir, and strain into a cocktail glass. Garnish with a lemon twist.



  • chiefagcbellsouthnet806459275 posted 1 month ago

    Manhattan recipes vary but I've never seen one using Grand Marnier. That should have another term in the name of the drink. I wouldn't want to get one of those if I ordered a Manhatten. In Cuba one time there was a very young bartender and his version came out looking like a Whiskey Sour. He didn't like the traditional recipe so he added sugar until it was sweet enough for him. Names are given to recipes so you know what to expect when you order a drink. The practice of adding something you like doesn't help me if I'm ordering a Manhattan. Manhattan's get you there quicker. If I want something less potent I'll order a drink with soda water or a mix.

  • licoricehead1.d4c36a posted 11 months ago

    I made this recipe and it was perfect. One of the best Manhattan's I've ever had. I used orange bitters instead of the regular.

  • r2mm posted 11 months ago

    Or, use Southern Comfort and maraschino cherry and skip the Grand Marnier and lemon. (1.5 SC + .75 sweet vermouth)

  • evandfinkelsteingmailcom823182 posted 1 year ago

    Did he really just mix Michter's 10 year rye into a Manhattan? That originally retailed at about $110.00, and now goes for $300.00.

  • spart posted 1 year ago

    I believe the recipe in incorrect. There should only be 0.75oz of Sweet Vermouth (not 1.75oz).

  • donoughobrienmecom960562485 posted 2 years ago

    Interestingly this excellent version of the Manhattan recipe is actually over 150 years old. O.H. Byron calls it a "Manhattan no.2" in "Modern Bartenders Guide", 1884. Whereas Harry Craddock refers to it as the "Manhattan no.1" in the Savoy cocktail handbook from the 1930's. But either way the recipe is the same; a 50/50 sweet rye Manhattan, with a couple dashes Angostura, a small amount of Curaçao for extra sweetness and body and a lemon twist. Highly recommended

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