Manhattan Cocktail

Pro tips

• Chill your coupe glass beforehand by filling it with ice water while you prepare the drink.
• Stir for a full 30–45 seconds; under-stirring leaves the drink warm and under-diluted, weakening the balance.
• Use a cherry brine or high-quality cocktail cherry; a subpar cherry undermines the final sip.
• Measure precisely: even small ratio changes shift the drink from balanced to vermouth-heavy or spirit-forward.

Substitutions

• Old Mr. Boston Rye → Rittenhouse Rye (higher proof, bolder spice)
• Italian Vermouth → Carpano Antica Formula (richer, more complex)
• Angostura Bitters → Peychaud's Bitters (slightly lighter anise note)

Equipment

mixing glass · bar spoon · cocktail strainer · coupe or cocktail glass

What's the difference between a Manhattan and a Martini?

A Manhattan uses whiskey and sweet vermouth as its base, while a Martini uses gin and dry vermouth. Manhattans are also traditionally stirred and served up with a cherry.

Can I use bourbon instead of rye?

Yes. Bourbon will produce a slightly sweeter, fuller-bodied drink compared to rye's spicier profile, but both are classic choices.

How long should I stir a Manhattan?

Stir for 30–45 seconds until the mixing glass is frosty and the drink is properly chilled and diluted.

What type of bitters should I use?

Angostura bitters are the traditional choice, but other aromatic bitters work well. Avoid orange or chocolate bitters for a classic Manhattan.

Should a Manhattan be served with ice?

No. Stir over ice to chill and dilute, then strain into a chilled coupe or cocktail glass served up (without ice).