Manhattan

The Manhattan: New York’s Finest

Legend holds the Manhattan was created at the Manhattan Club in New York City in the 1870s for a banquet hosted by Lady Randolph Churchill (Winston’s mother).

What it should taste like

Rye or bourbon at the front, softened and sweetened by the vermouth, with a warm, spiced aroma of bitters and cherry. The usual fault is a bottle of vermouth left open on a shelf since last winter.

Rye vs bourbon

Traditional Manhattans use rye for its spicy backbone; modern versions often use bourbon for a sweeter profile. Both are valid — the key is using quality vermouth and keeping it refrigerated.

Manhattan measures in ml and oz

The classic shape is 2-1; a 3-1 build is drier and more spirit-forward.

Technique

Shaking gives you a cloudy, frothy drink with a flat finish, so you chill and dilute without aerating. Fill a mixing glass two thirds with cold cubed ice, add the whiskey, vermouth and bitters, and stir for 25-30 seconds before straining into a chilled coupe. On the rocks, strain it over one large cube. Garnish with a brandied cherry.

Alcohol and calories

A 2-1 Manhattan from 45% rye and 17% vermouth is roughly 35% ABV before stirring and around 29-30% in the glass: about 180 kcal.

Substitutions

• No rye: Bourbon, Canadian whisky or a blended Scotch all work.
• No sweet vermouth: Dry vermouth makes a sharper drink; Punt e Mes and Cocchi di Torino are the best upgrades.
• No cherry: An expressed orange peel is enough.

Common mistakes

• Old vermouth. Vermouth is wine and it oxidises; keep it in the fridge.
• Not enough stirring. Stirred for ten seconds it tastes hot and closed.
• The wrong glass. A wide tumbler lets it warm too fast.

Variations with their own names

• Rob Roy — Scotch instead of rye; smokier and rounder.
• Harvard — brandy instead of whiskey.
• Black Manhattan — Averna replaces the sweet vermouth; darker and more herbal.

When to serve it

It is a cold-weather aperitif and an after-dinner drink in one. Serve it before a steak or roast, with aged cheese.

Manhattan FAQ

What is the best ratio for a Manhattan?

Start at 2-1 — 60 ml of whiskey to 30 ml of vermouth — and work towards 3-1.

Should a Manhattan be shaken or stirred?

Stirred. Shaking aerates the drink and leaves it cloudy.