Deathbed Manhattan

Recipe from Allen Katz

Adapted by Robert Simonson

Deathbed Manhattan
Pablo Enriquez for The New York Times
Rating
4(379)
Comments
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Allen Katz, founder of the New York Distilling Company in Williamsburg, Brooklyn, spent years worrying over his first rye whiskey, tasting and testing it until it was ripe for bottling. So it only makes sense that he would fuss over the manhattan recipe that uses his new Ragtime Rye. After some tests, he settled on splitting the vermouth component between two products: the bolder, fruitier Martini & Rossi sweet vermouth and the more complex, dry, herbaceous Punt e Mes. Otherwise, it’s a straightforward version of this classic cocktail, which traditionally called for rye. And it lives up to its name: It’s so good, you may request it as your final drink. —Robert Simonson

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Ingredients

Yield:1 drink
  • 2ounces rye whiskey, preferably Ragtime
  • ½ounce Punt e Mes vermouth
  • ½ounce Martini & Rossi sweet vermouth
  • 2dashes Angostura bitters
  • 1maraschino cherry, for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

176 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

  1. Step 1

    Combine all the liquid ingredients in a mixing glass three-quarters filled with ice, and stir until chilled, about 30 seconds. Strain into a chilled coupe glass. Garnish with cherry.

Ratings

4 out of 5
379 user ratings
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Comments

Karolyn Schalk

I like this rye Manhattan version well enough, won't replace our 'house' recipe: Sazerac rye, dark sweet cherry home cured in Maraschino liqueur, Regan's orange bitters and Dolin Rouge.....

Drew

Can we call it by its proper name - a perfect manhattan?

Maria in Minneapolis

Noilly Prat is a perfect FRENCH (i.e. dry) vermouth, but I wouldn't ever recommend their sweet vermouth over Martini & Rossi, the venerable Italian. Sweet (red) vermouth was, until relatively recently, referred to as "Italian." Perhaps you've tried them sided by side, Mr. Cat, and simply prefer NP's qualities. For me, my basic vermouths are NP for white, and M&R for red; but if I'm on a Manhattan kick, I'll go for Cocchi's.

Piet

In my book Red Vermouth should be Cinzano. It’s usually a bit harder to find than Martini&Rossi but a bit more bittersweet.

Michael Sierchio

Punt e Mes is okay, but Carpano Antica Formula is the sine qua non of Italian vermouth for both the Manhattan and the Negroni. I encourage readers to perform a vermouth tasting sometime, and include Spanish vermut for fun. Martini and Rossi sweet vermouth has (to my mind) a dominant note of oregano and marjoram.

Dan @ Rhinebeck

Always rye - I love Rittenhouse, Sazerac. Always fun to experiment with different bitters. And as much as I like trying higher end, curated vermouths, the M&R is consistently neutral, and does not overpower the drink.

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Credits

Adapted from Allen Katz, New York Distilling Company

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