Classic Manhattan Cocktail

Pro tips

• Chill your glass in the freezer or with ice water for 2 minutes before straining; a warm glass dilutes the drink quickly.
• Stir for a full 30 seconds—this chills the cocktail and adds controlled dilution that balances the spirit intensity.
• Use quality sweet vermouth; cheaper brands taste flat. Luxardo or Dolin are reliable choices.
• Add 2–3 dashes of Angostura bitters for depth; this is not optional in a proper Manhattan.

Substitutions

• Blended whiskey → Rye whiskey (spicier, more herbaceous)
• Blended whiskey → Bourbon (sweeter, rounder mouthfeel)
• Sweet vermouth → Dry vermouth (creates a Dry Manhattan; lighter, less sweet)

Equipment

mixing glass or cocktail shaker · bar spoon · jigger or measuring glass · strainer (Hawthorne or julep)

What type of whiskey works best in a Manhattan?

Blended whiskey is traditional, but rye whiskey offers spicier notes and bourbon adds sweetness. Choose based on your preferred flavor profile.

Should a Manhattan be shaken or stirred?

Stir a Manhattan with ice in a mixing glass for 30 seconds, then strain into a chilled coupe or rocks glass. Stirring preserves the silky texture better than shaking.

What are essential garnishes for a Manhattan?

A cherry (traditionally maraschino, though luxardo cherries are preferred) and a cherry brine dash are standard. Some recipes include an orange twist.

Can I make a Manhattan ahead of time?

Mix the vermouth and whiskey in a pitcher up to 2 hours ahead, but stir with ice and strain just before serving to maintain chill and proper dilution.