The Manhattan is an revered cocktail, balancing sophisticated simplicity and understated complexity. Even with its short ingredient list whiskey, sweet vermouth, and bitters the cocktail demands accuracy to balance its strong personality. A night out with friends a week ago placed this in bold relief when a Manhattan made with gin rather than whiskey was placed in front of the group, a jarring error that emphasized one fact: whiskey is the soul of this cocktail.
This prompted an exploration of how to answer a question that divides bartenders and connoisseurs both: what whiskey makes a Manhattan great? To find out, I spoke with veteran bartenders around the country, whose insights reveal one shared credo: the whiskey must add structure, spice, or smoothness to be able to hold its own without overpowering the delicate balance of the cocktail.
Manhattan’s Storied History
Born in the 1880s at Manhattan Club, New York, the Manhattan soon gained popularity, the recipe being documented in the newspapers of the era. Though its creator remains unknown, its nature whiskey, sweet vermouth, and bitters sealed it as a cocktail classic. Early recipes also included gum syrup or absinthe, testifying to its evolution over nearly 150 years. One of the earliest cocktails to use the new ingredient of sweet vermouth, the Manhattan created a category for cocktails that emphasized spirits.
Nowadays, it most often is made with a 2:1 or 2½:½ whiskey to vermouth ratio, garnished with bitters and a cherry. Bourbon has seen increased popularity, but historically the classic is made with rye, prized for its spicy flavor.
Manhattan Cocktail Recipe
Equipment
- 1 Mixing Glass
- 1 Bar Spoon For stirring, not shaking.
- 1 Jigger For accurate measurements.
- 2 Coupe or Cocktail Glasses Chill beforehand.
Ingredients
Main
- 4 ounces rye whiskey
- 2 ounces sweet vermouth
- 4 dashes Angostura bitters
- Garnish: 2 Maraschino cherries
Instructions
- Chill your coupe or cocktail glasses.
- Combine the rye whiskey, sweet vermouth, and Angostura bitters in a mixing glass.
- Fill the mixing glass with fresh ice cubes.
- Stir the mixture gently with a bar spoon for about 20-30 seconds, or until well-chilled and slightly diluted.
- Place a cocktail strainer over the mixing glass.
- Strain the cocktail into the chilled glass.
- Garnish with a Maraschino cherry.
Notes
Why Rye Makes the Classic Manhattan
Rye whiskey is the traditional foundation of a Manhattan, imparting the bold spice which makes it what it is. Bartenders who honor the heritage of the cocktail always use rye because it can stand on its own while augmenting vermouth and bitters. For this reason, rye reigns supreme, according to professionals’ recommendations:
- Great Jones Rye Whiskey: New York’s The Nines’ Bridget Ramsey praises its spicy, vanilla, and dried fruit character, with a dry finish that is well suited to sweet vermouth. Made in Manhattan, the first since Prohibition, it bears a strong sense of place.
- Rittenhouse Rye Bottled in Bond: Andra Hem owner Patrick Jennings of Philadelphia calls this 100 proof rye a workhorse because of its heat and spice, adding structure without dominating the drink. It’s inexpensive enough (~$26.99) to be a bartender favorite.
- Willett 4 Year Rye: Four Walls’ Mickey Stevenson enjoys its tough, unpadded character rye with “guts.” It’s great in a bold Manhattan with its spiciness, cinnamon, and herbal notes, but at ~$65, it’s for special occasions.
- Pikesville Rye: At 110 proof, Heaven Hill’s rye has a spicy finish with honeyed aromas and cherry notes, complementing vermouth and cherry bitters. It’s full bodied for whiskey enthusiasts (~$50).
- Michter’s Rye: Louisville’s Proof on Main’s Dane Durand praises its ideal mixture of spice and caramel vanilla depth through an unusual barrel toasting routine, which makes it an excellent option for an upscale Manhattan.
These ryes share one thing in common: a robust but well balanced flavor profile that provides the cocktail with a foundation while elevating the other elements to new heights.
Mezcal Old Fashioned
Equipment
- 1 Old Fashioned Glass
- 1 Jigger or Measuring Spoons For precise liquid measurements
- 1 Bar Spoon For proper stirring and chilling
- 1 Citrus Peeler or Paring Knife For preparing the orange peel
Ingredients
Main
- ¼ ounce simple syrup
- 2 dashes bitters such as Angostura, or more to taste
- 1 cup ice cubes or more as needed
- 1 3 inch piece orange peel
- 1 ounce mezcal
- 1 ounce añejo aged tequila
- 1 Luxardo cherry optional
Instructions
- Combine simple syrup and bitters in an old fashioned glass. Fill the glass with ice. Squeeze orange peel over the glass to expel oils, then place peel in the glass. Add mezcal and tequila; stir until the drink is ice cold and alcohol has mellowed, about 20 seconds. Garnish with cherry to serve.
Notes
Finding Rye’s Diverse Expressions
Rye’s versatility allows bartenders to tailor the Manhattan to taste, with each expression offering unique notes. Here are additional ryes that elevate the cocktail to new heights:
- Amador Rye: Tom Brander of Wilder in Philadelphia points out its port barrel aging, which adds aromatic complexity, making it perfect for old style Manhattans as well as variations like the Waldorf.
- Still Austin Rye: Heather Murphy of Apple Blossom praises its spice, oak, and citrus, yielding a silky smooth Manhattan with a memorable, balanced finish.
- Sazerac Rye: Edinburgh’s Kin bartender Jody Buchan calls it a “big, punchy rye,” best when balanced with a vermouth as full bodied to neutralize its strength.
- Pinhook Straight Rye: Liquor Lab’s Jeff Helion enjoys its 105.12 proof strength level, imparting spice and heft that defy vermouth sweetness.
- Law’s Whiskey House San Luis Valley Bonded Rye: This older than six years Colorado rye has notes of wild mint, fennel, and brown sugar, a treat laden, buttery Manhattan (~$80).
These are just some of the ways that rye can prove versatile in presenting both classic and innovational, allowing bartenders to craft Manhattans ranging from traditional to experimental.
The Case for Bourbon
Though rye remains historic in its impact, the richer, sweeter character of bourbon has swayed many modern bartenders. Its versatility makes it a persuasive substitute, especially when paired with drier vermouth. These are best bourbons for a Manhattan:
- Knob Creek 9 Year: Century Grand bartender Thom Gibbons recommends this over proofed bourbon due to its aggressive corn forward flavor, which provides richness to the cocktail.
- Maker’s Mark Cask Strength: Ricky Ramirez of The Mothership likes its dessert like, high proof nature, which carries the sweetness of the beverage elegantly.
- Four Roses Small Batch: Andrew Volk of Little Giant appreciates its rye like spice blended with the sweetness of bourbon via its high rye mash bill.
- Woodford Reserve Double Oaked: Its double barrel aging imbues it with vanilla, chocolate, and smokiness, ideal for an upscale Manhattan.
- Elijah Craig Small Batch: Priced at 94 proof, this bourbon provides vanilla, caramel, and oak, pairing with vermouth at an affordable price.
Bourbon’s warmth and sweetness yield a milder, crowd pleasing Manhattan, which will appeal to those who like less heat in their profile.
Bourbon Renewal recipes
Equipment
- 1 Cocktail Shaker
- 1 Jigger or Measuring Spoons For precise ingredient measurements
- 1 Strainer (Hawthorne or Julep) To separate ice from the liquid
- 1 Rocks Glass For serving the cocktail
- 1 Bar Spoon For stirring, if needed, and general bar use
Ingredients
Main
- 2 oz bourbon
- 1 oz fresh lemon juice
- ½ oz black currant syrup or sub raspberry liqueur or creme de cassis
- 1 oz simple syrup
- 2-3 dashes aromatic bitters or Angostura bitters
Instructions
- Begin by chilling your rocks glass; fill it with ice or place it in the freezer while you prepare the cocktail.
- Combine 2 oz bourbon, 1 oz fresh lemon juice, ½ oz black currant syrup (or chosen substitute), 1 oz simple syrup, and 2-3 dashes of aromatic bitters into a cocktail shaker.
- Fill the shaker generously with fresh ice cubes.
- Securely cap the shaker and shake vigorously for 15-20 seconds, or until the exterior of the shaker is frosty and well-chilled.
- Discard the chilling ice from your prepared rocks glass.
- Strain the contents of the shaker into the chilled rocks glass, ensuring to filter out all ice shards.
- Add a large, fresh ice cube or sphere to the glass to minimize further dilution.
- Serve immediately to enjoy the cocktail at its optimal temperature and flavor.
Notes
Innovative Twists and Unexpected Choices
Some bartenders experiment beyond the rules, applying unconventional whiskeys or spirits to reinvent the Manhattan. These innovative methods highlight the versatility of the cocktail:
- Diplomatico Reserva Exclusiva Rum: Jeff Helion suggests using this aged rum for its molasses burning sweetness, adding subtle depth to the cocktail.
- WhistlePig 10 Year Rye: Jim McCourt suggests using this premium rye for an upscale Manhattan, providing refined spice and complexity.
- Roe & Co. Irish Whiskey: Jessica Murphy uses this silken, vanilla and peach forward whiskey to create a fruitier, more delicate Manhattan.
- Stranahan’s Sherry Cask: This single malt is aged in sherry casks, providing cherry, raisin, and smoky flavor for a dessert cocktail.
- Manhattan Boulevard: At The Mothership, Tommy Tardie’s team adds a frozen Campari ice ball, which converts the cocktail into a Boulevardier as the ball melts.
These innovations highlight the Manhattan’s versatility, while inviting experimentation that respects its basic formation.
Perfecting the Manhattan: Technique and Ingredients
Other than the whiskey, a good Manhattan is also a matter of proper ingredients and attentiveness. Some things to keep in mind:
- Use a whiskey you love: Heather Wibbels advises using a whiskey you enjoy neat since its flaws will shine through in the cocktail.
- Respect the vermouth: Justin Lavenue suggests storing vermouth in the refrigerator since it oxidizes within four weeks. Carpano Antica or Cocchi Vermouth di Torino are favorite choices.
- Balance with bitters: Angostura is old school, but Wibbels suggests experimenting with seasonal bitters for subtlety of flavor variations.
- Master the stir: Lavenue suggests stirring with large ice cubes for 20 seconds to achieve optimal temperature and dilution.
- Garnish thoughtfully: A Luxardo cherry or pressed orange peel provides aroma without overpowering the cocktail.
To add flair to your dish, Wibbels recommends a teaspoon of agave syrup for smooth sweetness and depth, while Lavenue suggests a dash of citrus tincture to brighten the palate. For a warm twist, Wibbels proposes maple syrup to enrich flavors, paired with Lavenue’s hint of rosemary tincture for an herbal lift. To elevate desserts, Wibbels advocates vanilla syrup for velvety complexity, complemented by Lavenue’s touch of lavender tincture for a floral note.
A Taste Journey and a Tradition
The Manhattan’s appeal lies in its blend of tradition and personalization. Rye gives a warm, traditional foundation, and bourbon adds warmth and friendliness. New age substitutes like rum or Irish whiskey unleash the cocktail’s potential, proving its versatility. Whether you stick with a classic recipe or go out on adventurous deviations, the key is quality and balance. As bartenders can assure you, each element whiskey, vermouth, bitters, and technique must sing in harmony to elevate the drink further. So, the next time you order a Manhattan, ensure it’s whiskey through and through. When you get one made with gin instead, politely send it back with a grin and share this primer with someone.
