Manhattan

There are cocktails that tell stories, and then there is the Manhattan, which tells lies. Magnificent, enduring, utterly convincing lies about its own provenance. The most persistent tale places its birth at the Manhattan Club in New York City in 1874, allegedly created for a party honoring presidential candidate Samuel J. Tilden. Lady Randolph Churchill—Winston's American mother—was supposedly in attendance, lending the drink aristocratic gravitas from the start.

The truth, as usual with cocktails, is messier and more democratic. The Manhattan emerged from the broader American whiskey cocktail tradition of the 1870s, one of dozens of similar drinks being stirred in saloons from the Bowery to the Battery. What made it stick wasn't pedigree but perfect proportions: the 2:1 ratio of whiskey to sweet vermouth that somehow achieves that miraculous balance between strength and elegance.

The technique is everything here—a proper Manhattan is stirred, never shaken, because you want clarity and smoothness, not the cloudy bruising that comes from ice crystals. The whiskey can be rye (traditional, spicier) or bourbon (rounder, sweeter), but the vermouth must be sweet and good—Carpano Antica Formula if you can find it. And the cherry? That's not garnish, it's a small, boozy reward for finishing the drink like a civilized human being.

Ingredients

Servings:

Scale by ingredient

I have this much of:

60ml rye whiskey (or bourbon)

30ml sweet vermouth (Carpano Antica preferred)

2 dashes Angostura bitters

1 Maraschino cherry

Ice cubes

Method

Pre-chill glass

Fill a coupe or martini glass with ice water and set aside to chill while you prepare the cocktail.

Combine spirits

In a mixing glass, combine the rye whiskey, sweet vermouth, and Angostura bitters.

Fill the mixing glass with ice—enough to reach just above the liquid level.

💡 Order matters less than precision—measure everything carefully.

Stir with precision

Using a bar spoon, stir the mixture for 30-45 seconds in smooth, even circles.

You're aiming for proper dilution and temperature—the drink should feel very cold when you taste it.

💡 For larger batches, stir for an additional 10-15 seconds per extra serving.

Prepare serving glass

Empty the ice water from your chilled glass.

Give the glass a quick wipe with a clean bar towel to remove any water spots.

Strain and garnish

Using a julep strainer or Hawthorne strainer, strain the cocktail into the chilled glass.

Express the oils from the cherry by giving it a gentle squeeze, then drop it into the drink.

Serve immediately while the drink is at optimal temperature.

💡 You should see a thin film of cherry oils on the surface.

Notes & Tips

Whiskey selection

• Rye whiskey (like Rittenhouse or Sazerac) provides the traditional spicy backbone
• Bourbon (like Buffalo Trace or Maker's Mark) offers a rounder, sweeter profile
• Avoid overly aggressive high-rye bourbons or cask-strength whiskeys

Vermouth matters

• Sweet vermouth is not optional or interchangeable. Carpano Antica Formula is the gold standard, but Dolin Rouge or Cocchi Vermouth di Torino are excellent alternatives. Store in the refrigerator and use within a month of opening.

Perfect Manhattan variation

• For a Perfect Manhattan, use 15ml each of sweet and dry vermouth instead of 30ml sweet vermouth. This creates a drier, more complex cocktail.

Stirring vs. shaking

• Always stir, never shake. Stirring preserves the drink's clarity and creates the smooth, silky texture that defines a proper Manhattan. James Bond got it wrong—stirring is the mark of a civilized cocktail.

Batch preparation

• For parties, pre-batch the cocktail (minus ice) in a pitcher and store in the refrigerator. When ready to serve, add to ice-filled mixing glass, stir briefly, and strain into individual chilled glasses. One 750ml bottle of whiskey makes approximately 12 Manhattans.