Combine the vermouth, bourbon whiskey, and bitters with 2 - 3 ice cubes in a mixing glass. Stir gently, don't bruise the spirits and cloud the drink. Place the cherry in a chilled cocktail glass and strain the whiskey mixture over the cherry. Rub the cut edge of the orange peel over the rim of the glass and twist it over the drink to release the oils but don't drop it in.
VARIATION: No bitters. Substitute a twist of lime for the cherry and orange. Hold the lime twist in a lighted match over the drink and then drop it in. The heat really zips up the lime flavor.
posted by Crispy Critter @ 09:00PM, 7/04/06
Try different ratios of whiskey to vermouth. I usually go 3:1 with mine.
Different whiskeys: I tend to favor rye - Wild Turkey rye or Rittenhouse 100 are my favorites; high-rye bourbons like Wild Turkey 101 also work quite well.
Different bitters, or combinations of bitters: Fee's Aromatic, Peychaud's, Fee's Orange, and Regan's Orange are all good choices. Use about half as much Fee's Aromatic versus other bitters.
Different vermouths: Vya sweet vermouth is expensive but outstanding.
A few dashes of cherry syrup, in addition to the cherry, also adds a nice touch.
posted by bob screw ball @ 01:12PM, 8/07/06
This is a great cocktail, it takes alot of practise but it's worth it!!!
posted by Jack. @ 07:35AM, 10/03/06
Thanks, nice instructions, impressed.
2-3 ice cubes?
posted by spike @ 05:33AM, 11/29/06
The Manhattan is one of my favorite cocktails, but this recipe is about as far from my own as possible.
2-3 ice cubes? Why bother? Fill the shaker with ice, and shake it well. It will be slightly cloudy, but it doesn't adversly affect the flavor, as bruising isn't an issue with either whiskey or vermouth. It unclouds quickly, and the dissipating foam resulting from shaking adds nice texture.
There is no such thing as a "lime twist." Maybe they meant "lime wedge" which might be ok, I don't know. I'll stick with a cherry.
posted by Walter @ 08:13PM, 12/01/06
Southern Comfort is also very good.
posted by Edison @ 03:53PM, 12/13/06
My traditional Manhattan:
Jim Bean Rye
Regan's Orange Bitters
2:1 whisky to vermouth
Although if you have the $, the above mentioned ryes and vermouths will probably please you more!
posted by Barney B. @ 09:16PM, 12/22/06
Please - Manhattan's are made with rye whiskey, and certainly the best of those is Canadian Whiskey. Bourbon in a Manahttan is an atrocity.
posted by Kris Gallagher @ 03:34AM, 12/29/06
The perfect cocktail for a whiskey drinker. I've had to teach this to so many bar staff since I first tried it but it's worth the time spent explaining it.
Best cocktail in the world
posted by Jack Straw, London @ 12:01PM, 1/04/07
It is a truly outstanding drink to enjoy. It is probably best with 'jack daniels', to my reckoning. I would say this is definitely the best cocktail around.
Southern Comfort Manhattan
posted by Tom Wiffler @ 11:41AM, 3/17/07
Raise the bar on the traditional Manhattan by changing out your bourbon selection for Southern Comfort.
posted by Steve P @ 06:31PM, 4/14/07
I am always willing to practice making and drinking this cocktail.
posted by Garland @ 03:33AM, 4/25/07
I highly recommend using Crown Royal for this drink.
2 a day
posted by Peter Eckman @ 09:31PM, 5/04/07
I am 27 and drink manhattans all the time. Here is the story. I have been making them since I was 14. My grandparents drank 2 a day foe over 30 years.
The secret is cherry juice. I like bourbon Manhattans on the rocks. 2 cherries Jim Beam and Sweet Vermouth. Just a slash....a splash of cherry juice.... then enjoy. I am a bartender now and people love them.
Canadian Whiskey is not rye
posted by harry @ 04:33PM, 5/28/07
While canadian whiskey's may be fine for a manhatten, i have to point that the greatest majority are not rye anymore, but a blend of many whiskeys. They used to be rye. Now...my advice is to search out Old Overholt or Sazarac rye or something akin. Rye heavy bourbons do work well.
Add a little bitterness
posted by Russ @ 07:42PM, 5/28/07
I agree with the Rittenhouse 100 suggestion, but use Punt E Mes for the vermouth... and flame an orange twist over it like in a negroni.
Makers mark manhatten
posted by scott @ 05:09PM, 6/04/07
Makers mark burbon- stirred until the mixer glass is frosted- don't leave out the bitters.
posted by Mike @ 05:44AM, 7/01/07
Maybe it's a sweet-tooth, but I enjoy 2 parts sweet vermouth to 1 part bourbon.
Would drop a cherry in it previously, but find that the drink is already "sweet" and doesn't need the cherry or juice... This delicious drink has less of a buzz, which allows me 2-3 a day if I want.
posted by London @ 07:07AM, 7/10/07
A Manhattan is a cocktail made with whiskey, sweet vermouth, and bitters. Commonly used whiskeys include rye (the traditional choice), Canadian, bourbon and Tennessee. Proportions of whiskey to vermouth vary, from a very sweet 1:1 ratio to a much less sweet 4:1 ratio, but the classic mixture is 2:1. The cocktail is often stirred with ice and strained into a cocktail glass, where it is garnished with a Maraschino cherry with a stem. A Manhattan is also frequently served on the rocks in an old-fashioned glass.
posted by Big Cat Daddy @ 04:20PM, 8/09/07
I have been drinking Manhattans for many years, tried different recipes, but the winner in my book is the use of Crown Royal, Vya sweet vermouth, orange bitters, and a cherry. 3:1 works for me swirled in a cocktail shaker.
Shaken, not stirred
posted by Bourbon is Love @ 07:43PM, 8/12/07
I am with the others who like the Manhattan shaken. It's tasty, and the temporary cloudiness does not bother me.
3:1 rye:vermouth + 1/4 part orange bitters (do not go this high with other types of bitters or you will regret it!)
posted by sydmatt @ 04:30AM, 8/21/07
Anyone ever heard of a black manhatten or the recipe? I enjoyed one at "bourbon and branch" in san francisco and would love to recreate it.
Black in SF == Fernet ?
posted by Bourbon is Love @ 06:21PM, 8/21/07
sydmatt: Given that you had it in SF it was probably a Manhattan with Fernet Branca (a bitter Italian liquor, very popular in SF at the moment). Perhaps it was some version of a Fanciulli -- 1 part bourbon, 1/2 part sweet vermouth, 1/2 part Fernet... But why don't you call and ask? :)
posted by Bourbon is Love @ 06:25PM, 8/21/07
sydmatt: Update, a Google search found the answer (query: "black manhattan"+cocktail)
1.5 parts Irish whiskey
0.25 parts vermouth
No bitters and no bourbon :( ...
The best Manhattan
posted by Bartending in Venice @ 08:54PM, 10/02/07
Yes the book says that a Manhattan is supposed to be made with A rye, but MAKERS MARK is the best. 3 to 1 is the best ratio and there has to be a good amount of bitters dashed in. I am not a fan of the cherry juice, but if you squeeze a cherry in the tin before you shake. It makes a whole difference in the drink... I love that there is an intelligent discussion on such a note worthy topic....
posted by KMF @ 08:25AM, 11/04/07
Southern Comfort is lowering the bar... Its not even whiskey. Bad decision.
Bourbon & Branch Black Manhattan Recipe
posted by Chairman @ 12:36PM, 11/27/07
Buffalo Trace bourbon, Averna and Fee’s Barrel-Aged bitters . . .
And it's delicious.
posted by T-vizzle @ 01:41PM, 11/28/07
Substitute a 1:1 mix of sweet and dry vermouths for the sweet vermouth, in whatever whiskey to vermouth ratio you prefer. Skeptical at first, I'm now a convert.
posted by Stephen T March @ 09:49AM, 12/03/07
I've had Manhattans in every bar in Manhattan and I always ask for and usually get bourbon. If they gave me Canadian whiskey I'd spit it out. Not as bad as getting dry vermouth, but it's not right. Whoever said bourgon isn't appropriate for a Manhattan is a lost soul living in limbo. Use Jim Beam in your next one and you will be saved.
Mellow version of Manhattan
posted by Jim Tonne @ 05:12PM, 12/24/07
I use brandy instead of bourbon. And I use a finely-tuned ratio fo 2.5:1 of brandy to sweet vermouth. Nothing else need be added but Angostoura in moderation and a cherry are nice.
Use Marachino liqueur
posted by FrankBiff @ 09:35PM, 12/26/07
If you are tempted to add marachino cherry juice try marachino liiqueur instead.
Rye whiskey only
posted by danny boy @ 07:47PM, 1/04/08
Three cheers to those who understand that the subtlety of making a Manhattan perfect is in the use of rye, not bourbon. Bourbon is like using a machete where a rapier will do, and shaking is sacriligeous. Come on, do all of you who protest that the cloudiness and fizz doesn't affect it really understand what your saying? Why not just get a Slurpee and add corn syrup and bourbon.
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