Manhattan

By Robert Simonson

Updated Oct. 29, 2024

Manhattan
Christopher Testani for The New York Times. Food Stylist: Cyd Raftus McDowell.
Rating
4(1,322)
Comments
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There are some who adhere to dry-martini dogma when making a manhattan, thinking the drink improves with less vermouth. But the classic, best and most flavorful ratio for this drink remains two to one. Whether you use bourbon or rye is entirely a matter of taste. Bourbon will get you a slightly sweeter, more mellow drink; rye a drier, spicier one. Both versions can be excellent. Use homemade cocktail cherries if possible, or a quality brand like Luxardo. Eschew the common neon-red orbs found in supermarkets. They are cherries the way that stuff movies theaters put on popcorn is butter.

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Ingredients

  • 2ounces rye or bourbon
  • 1ounce sweet vermouth
  • 2dashes Angostura bitters
  • Cocktail cherry, for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

84 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 1 milligram 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

    Stir ingredients over ice until chilled, about 30 seconds. Strain into chilled coupe glass. Garnish with cherry.

Ratings

4 out of 5
1,322 user ratings
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Comments

Zach

The best mnemonic for this recipe is remembering Manhattan's area code: 212

Georges-Frédéric

A perfect Manhattan is made with both sweet (red) and dry (white) vermouth. 2 oz rye or bourbon, 1/2 oz sweet vermouth, 1/2 oz dry vermouth, 2 dashes bitters.

Paul

We alternate between Bulleit Rye and Canadian Club Reserve, with Dolin Rouge, and Hellas Orange Bitters. My wife likes going 50/50 with the rye and vermouth, but I do the standard version. This always kicks off dinner prep, and especially helped us forget who was in office before Joe.

Richard

I actually prefer the death and company recipe with 2 1/4 ounces of 100 proof rye.

John Murano

I use Fernet Branca instead of bitters, just like my grandfather did. About 1/8 of a capful will do. Also when ordering at a bar or restaurant, I often direct that it be stirred, not shaken. In any case, if it arrives at my table with telltale foam, I send it back. I shouldn’t have to instruct a bartender on the proper way to mix a cocktail, and if they don’t know, it’s on them. The Manhattan experience should not be diminished by a bartender who is unfamiliar with drink mixing basics.

Maryann Hohn

And I have shifted to RHUBARB bitters. But I am nearly 80 and finicky.

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