The Manhattan. A cocktail so timeless, so apparently straightforward, that its continued popularity is nearly a trick. Whiskey, vermouth, bitters – how complicated can it be? Well, as anyone who has ever ordered a Manhattan can attest, the elegance of the Manhattan is in its simple sophistication, but also in the slim room for error that this simplicity provides. One component out of whack, and the entire affair falls apart. We’ve all been there, haven’t we? Ordering a Manhattan, expecting that perfect harmony, and instead getting something. well, something that took a wrong turn somewhere around the bitters, perhaps even involving gin. It’s a reminder that with just a few key ingredients, the quality and character of each one are paramount.
At the heart of this iconic stirred drink, the undeniable backbone is the whiskey. It’s the one that sets the tone, offering the foundation and personality that the vermouth and bitters enhance. Picking the correct whiskey isn’t merely a procedure in preparing a Manhattan; it’s the procedure that makes the drink. It must be strong enough to resist the other components, yet balanced enough to marry well, developing the layered sophistication that makes a genuinely great Manhattan sing. So, we asked bartenders around the nation, the professionals who make these drinks day in and day out, for their unvarnished opinions. What whiskey do they really grab when making a Manhattan? Their responses, while divergent in individual bottles, yielded a unifying philosophy: they look for whiskies that have sufficient structure, spiciness, or smoothness to proudly stand tall in a stirred cocktail.
The Power of Rye
For most traditionalists, the path to the ultimate Manhattan starts with rye. It is a grain that is famous for its characteristic spice, a peppery bite that cuts through the richness of sweet vermouth and provides a vibrant counterpoint. Bridget Ramsey, a bartender at The Nines in New York, finds herself drawn to rye time and time again, citing that the cocktail must always feature the whiskey foremost. She’s been especially enamored of Great Jones Rye Whiskey lately. Her justification points out its particular strengths: bold rye spice at the start, balanced with fine nuances of vanilla, dried fruit, and a parched finish that gets along famously well with sweet vermouth and bitters.
There’s a bonus layer of poetry to Ramsey’s selection, as well. Great Jones is made on site in Manhattan, the first time whiskey has been produced in the borough since Prohibition. That sense of place, that sense of connection to the local area, is an interesting thing to add to the drink. Ramsey does this so well, writing, “There’s a real sense of terroir in every sip.” It is a reminder that even in a traditional cocktail, there can be a tale in the bottle.
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
Building on the rye side, other bartenders shared the same view that rye, especially at a specific proof, is needed to help maintain the backbone. Both Rittenhouse Rye Bottled in Bond and Willett 4-Year Rye were mentioned often. Patrick Jennings, bar manager at Philadelphia’s Andra Hem, refers to Rittenhouse Rye Bottled in Bond as his go-to, citing its 100-proof heat and spice that adds structure without suffocating the balance.
Willett 4-Year Rye introduces a more assertive personality. Mickey Stevenson, Four Walls’ head bartender in Nashville, speaks of Willett as having guts a whiskey that can stand on its own. The use of rye in a Manhattan is obviously a thoughtful decision, ranging from complex spice and fruit to uncomplicated, straight-up character.
Bourbon’s Smooth Entry
While rye maintains its revered position in the classic Manhattan pantheon, bourbon, with its sweeter, frequently rounder flavor, also has a solid body of loyalists. Thom Gibbons of Century Grand in Phoenix looks to slightly more over-proofed bourbon with a large corn mash bill as ideal. He mentions Knob Creek 9 year-old bourbon specifically for its strong flavor.
Ricky Ramirez, owner and bartender of The Mothership in Milwaukee, prefers a wheated one with Maker’s Mark Cask Strength. Its proof is higher, so it’s perfect for a beverage that you can revisit more than once, and dessert-like flavor profile makes it that much better. Jonathan Kleeman, the beverage director at Butcher Private in Florida, regards Maker’s Mark as a clean and versatile product that both bourbon and rye enthusiasts will love.
The Importance of Proof
The discussion quickly turns to the importance of proof, a topic that resurfaces. Jeff Helion of Liquor Lab prefers high-proof whiskies such as Pinhook Straight Rye Whiskey at 105.12 proof, for their spice and body that complement vermouth well. High-proof suggestions like these hold their flavor when diluted in mixing.
Jim McCourt, director of bars at Repeal 33 and Prohibition in South Carolina, is also a fan of higher proof and again cites Rittenhouse Rye. For a treat, he suggests WhistlePig 10 Year Rye. The bottom line continues to be: proof intensifies character and makes for an even-tempered, well-flavored cocktail.
Instant Pot Whiskey and Honey Glazed Ham
Equipment
- 1 Instant Pot Must include internal rack
- 1 Medium Mixing Bowl For whisking glaze
- 1 Whisk
- 1 Large Bowl For catching drained glaze
- 1 Rimmed Baking Sheet For holding ham after cooking
Ingredients
Main
- 1 1/2 cups honey
- 1/2 cup bitter orange marmalade
- 1/3 cup grainy Dijon mustard
- 1/4 cup rye whiskey
- One 7- to 8-pound spiral-cut smoked half ham if you can't find a half ham, ask your butcher to cut the ham to fit the Instant Pot®
Instructions
- Whisk together the honey, marmalade, mustard and whiskey in a medium bowl until completely combined. Using the Instant Pot® metal insert as a guide, trim the ham to fit; reserve the trimmings for another use. Place two 24-inch pieces of twine criss-crossing one another on a clean work surface and place a 24-inch piece of heavy-duty foil over the top of the twine. Place the ham cut-side down in the center of the foil. Fold the corners up over the shank end (the narrow end of the ham bone) so that most of the ham is covered with foil. Take the 2 ends of one piece of twine and tie them into a tight knot around the ham. Repeat with the remaining twine so that you have 2 twine handles to support and lift the ham.
- Set a rack inside the pot and add 2 cups water. Using the twine handles, place the ham inside the pot. Fold open the foil corners so that the ham is exposed and pour the honey mixture over the ham. Fold closed the foil corners so that the ham is covered. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high pressure for 10 minutes (see Cook's Note).
- After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Be careful of any remaining steam, unlock and remove the lid.
- Lift the ham out of the pot, place in a large bowl and carefully drain the glaze and cooking juices; transfer the ham to a rimmed baking sheet, cover with foil and let sit until ready to glaze.
- Remove the rack from the pot and discard the water. Place the pot back in the base, set to saute on high and add the glaze. Cook until reduced, thick and syrupy, about 25 minutes. Brush the glaze over the ham and inside each slice; serve.
Notes
Venturing Aromatic Alternatives
Outside of the traditional rye and bourbon, a few bartenders push further into fragrant varieties. Amador Rye, which is finished in port barrels, is Tom Brander’s choice at Wilder in Philadelphia and is used in a variation called the Waldorf. Heather Murphy of Apple Blossom points to Still Austin Rye for its spice, oak, and citrus flavor profile that pair handily with vermouth and bitters.
Jessica Murphy of New York’s RT60 Rooftop Bar & Lounge provides a gentler interpretation with Roe & Co. Irish Whiskey. Picking up on notes of vanilla and peach, this whiskey is used to make a fruit-forward alternative Manhattan, furthering the potential of the iconic format.
Sparkling Black Cherry Cocktail
Equipment
- 1 Cocktail Shaker For chilling ingredients (optional, can build in glass)
- 1 Jigger For accurate measurement of liquids
- 2 Serving Glasses Collins or Highball glasses recommended
- 1 Bar Spoon For stirring and layering (if not shaking)
Ingredients
Main
- 1 1/2 ounces bourbon
- 1/2 ounce lemon juice
- 1/2 ounce amaro such as Averna or Cynar
- Bai 5 Bubbles Bolivia Black Cherry
- 1 cherry for garnish
Instructions
- Chill your serving glasses.
- Measure 1 1/2 ounces of bourbon using a jigger.
- Measure 1/2 ounce of fresh lemon juice.
- Measure 1/2 ounce of amaro.
- Combine bourbon, lemon juice, and amaro in a cocktail shaker filled with ice, or directly into the chilled serving glass over ice.
- If using a shaker, stir gently for about 15-20 seconds until well chilled, then strain into the chilled serving glass filled with fresh ice.
- Top the drink with Bai 5 Bubbles Bolivia Black Cherry beverage.
- Gently stir once or twice to combine.
- Garnish each glass with a cherry.
- Serve immediately.
Notes
Beyond the Whiskey: Meet the Black Prince
The Manhattan style base spirit, modifier, and bitters isn’t limited to whiskey. The Black Prince is a compelling twist with aged rum, Punt e Mes, and Averna. Developed by Phil Ward at Death & Co in New York, this cocktail highlights Averna’s full capabilities in a way that whiskey often doesn’t.
The Black Prince is constructed from the deep richness of old rum. Ron Zacapa 23 is the ticket, but substitutes like El Dorado or Hamilton’s 86 Demerara Rum suffice. Punt e Mes fills in the middle with bittersweet chocolatey nuances. Coffee-rich Averna and its soft bitterness round out the trio, creating a cocktail that emphasizes its finest qualities: oranges, pomegranates, rosemary licorice, and a flourless chocolate cake-like finish.
To make a Black Prince:
- 2 oz. aged rum
- 0.75 oz. Punt e Mes (or other sweet vermouth)
- 0.5 oz. Averna
- 1 dash Orange Bitters (optional)
- Stir with ice, strain into a coupe, and garnish with a cherry if desired.
Black Velvet Cocktail
Equipment
- 1 Tall Glass Champagne flute or highball works well
- 1 Jigger or Measuring Tool For accurate liquid measurements
Ingredients
Main
- 5 ounces Stout Beer
- 5 ounces Champagne
Instructions
- Ensure your tall glass, stout beer, and champagne are thoroughly chilled.
- Carefully measure 5 ounces of chilled stout beer and pour it into the tall glass.
- Gently measure 5 ounces of chilled champagne.
- Slowly pour the champagne into the glass with the stout. For a layered effect, carefully pour the champagne over the back of a spoon held just above the beer's surface.
- Serve immediately.
Notes
Pick an appropriate aged rum. Skip the ones too light in body or too understated. Punt e Mes is recommended for its complex character, but a solid sweet vermouth can do in an emergency.
Orange bitters are not necessary but can add brightness to Averna’s citrus undertones. The true star here, however, is Averna, long overdue for recognition in this considered construction.
Essentially, the Black Prince is more than simply a cocktail; it’s a deliberate concoction meant to give Averna more gravitas. It’s a demonstration of the strength of careful pairing and evidence that the correct combination of spirits and mixers can coaxed out the full flavor of an alcohol. Every sip is a liquid treatise on Averna, illustrating how versatile and interesting it is.
Roasted Shrimp Cocktail
Equipment
- 1 Sheet Pan
- 1 Mixing Bowl
- 1 Measuring Spoons
- 1 Cutting Board for prepping shrimp
Ingredients
Main
- 2 pounds 12 to 15-count shrimp
- 1 tablespoon good olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup chili sauce recommended: Heinz
- 1/2 cup ketchup
- 3 tablespoons prepared horseradish
- 2 teaspoons freshly squeezed lemon juice
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon hot sauce recommended: Tabasco
Instructions
- Preheat the oven to 400 degrees F.
- Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in 1 layer. Roast for 8 to10 minutes, just until pink and firm and cooked through. Set aside to cool.
- For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve as a dip with the shrimp.
Notes
And if you ever receive a Manhattan that tastes suspiciously of gin? Just have it sent back, politely. And perhaps offer this article. Knowing the backbone is the key to making a classic.
