Large-Batch Rye Manhattan Cocktails
Updated Dec. 9, 2022
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2⅔cups 100-proof rye whiskey
- 1⅓cups red Italian vermouth
- 1tablespoon plus 1 teaspoon Angostura bitters
- 1¼teaspoons absinthe (optional)
- Lemon twists or brandied cherries, for serving
Nutritional analysis per serving (12 servings)
151 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 1 gram 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
- Step 1
In a clean, sealable 1-liter glass bottle, combine the whiskey, vermouth, bitters and absinthe, if using.
- Step 2
To serve, stir 3 ounces (about ⅓ cup) per cocktail with ice and strain into chilled cocktail glasses. Garnish each glass with either a twist (hold lemon peel over glass and twist it to extract the aromatic oils), or with a cherry.
Private Notes
Comments
4 cups of rye vermouth = 946ml A 750ml bottle won’t work. I found this out the hard way.
This makes slightly over 946ml. If you want it to fit in a 750ml bottle with no extra, the ratios are 486.5ml of rye whiskey, 243.5ml of red Italian vermouth, 19.7ml of Angostura bitters, and .3ml absinthe.
Delicious. I loved the suggestion of anise (i used Pernod). I’d recommend also adding a teaspoon of cognac as it adds a subtle richness that ties everything together. Lastly, a twist of fresh lemon on the glass rim for freshness. Cheers.
Here's a better recipe you can use in a 750ml bottle that will make you 6 ready to serve manhattans (no need to stir over ice): 1.5 cups rye whiskey (Rittenhouse Rye is the classic) .75 cups sweet vermouth (Carpano Antica is a good choice) 12 dashes angostura bitters .5 cups water Stir and pop in freezer 2 hours before you are ready to drink. Right before serving, give a few swirls in the bottle to make sure mixed, then pour and enjoy!
Popped a couple of bottles of this in the freezer before a large dinner party and saved myself the hassle of making drinks for folks all night. Highly recommended!
To make what is referred to as a 'perfect Manhattan' use half red (sweet) and half white (dry). Cocchi is an excellent red vermouth and I use Lillet instead of white vermouth (a bit herbier). I also add a splash of Chinato at the end (it's like a port but made from Barolo).
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