Manhattan 1.000

Deb Lindsey for The Washington Post

Spirits Sep 12, 2017

Dating to the late 1800s, the Manhattan is one of the great cocktails. David Embury’s 1948 cocktail classic “The Fine Art of Mixing Drinks” stipulates a 5-to-1 whiskey-vermouth ratio, but these days, most bartenders lean hard on the vermouth.

The drink can be made with bourbon or rye whiskey. Bourbon will result in a mellow, sweet drink, where rye swings spicy. You can play around with the bitters, but Angostura or orange (or a dash of each) give good results.

To read the accompanying story, see: The 7 essential cocktails every drinker should know how to make.


Servings:
1

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 1 servings

Ingredients
  • Brandied cherry, for garnish, such as Luxardo or Amarena Fabbri brand
  • Ice
  • 2 dashes Angostura and/or orange bitters
  • 2 ounces rye or bourbon whiskey
  • 1 ounce sweet vermouth
  • Twist of orange peel (for its oils; optional)

Directions

Chill a cocktail (martini) glass, adding the brandied cherry garnish.

Fill a mixing glass with ice, then add the bitters, whiskey and vermouth. Stir for 20 seconds, then strain into the chilled glass.

Twist the orange peel, if using, over the surface of the drink to express its oils, then discard it.

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Recipe Source

From various recipes, adapted by M. Carrie Allan.

Tested by M. Carrie Allan.

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