Classic Manhattan Cocktail

As its name implies, the Manhattan was invented in Manhattan, New York’s most famous borough, or so we think. While historians can definitively trace the pre-prohibition cocktail back to the 19th century, its exact origin is as cloudy as a Dirty Martini.

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Some historians assert that it was invented at the Manhattan Club in New York City in the 1870s. Others trace it back a decade further. Regardless of exactly when and where it was invented, the original Manhattan recipe isn’t so different from today’s combination of ingredients.

Sipping a Manhattan reveals a complicated flavor profile that’s actually not complicated to craft. In fact, only four ingredients (plus ice) are required. These ingredients are whiskey (typically bourbon or rye), sweet red vermouth, Angostura bitters and maraschino cherries.

Ingredient quantities are detailed in the printable recipe card below.

Mixologists have a choice between using rye whiskey or bourbon when crafting a Manhattan. Since we prefer bourbon’s sweeter flavor over rye’s more spiciness in this cocktail, our recipe features bourbon. You may or may not agree with this choice… and that’s okay.

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To us, using Angostura bitters is a must for its specific spicy, herbaceous flavors. Actually, it’s a must in lots of cocktail recipes.

We use Italy’s classic Martini Rosso in this recipe. Other Italian sweet vermouth producers include Carpano, Cocchi and Contratto.

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When it comes to maraschinos, Luxardo cherries are the gold standard. Imported from Italy, these Marasca cherries are grown in the Veneto region and are seeped in a luxurious, sweet, rich syrup.

While we’re okay to garnish drinks like the Pink Lady with neon red grocery store maraschino cherries, the Manhattan practically requires these beauties. Though Luxardo cherries are literally four times the price of grocery store cherries, they’re totally worth it.

It’s common knowledge that the Manhattan is a sophisticated sipper. Now we’ll share the classic cocktail’s dirty little secret.

This cocktail is one of the easiest cocktails we’ve ever crafted and requires absolutely no special bar tools. That being said, we use a jigger, cocktail strainer and bar spoon when we craft Bourbon Manhattans at home.

The first step in our recipe is to measure the bourbon and sweet vermouth. We do this with the aforementioned jigger but you could use a mini angled measuring cup instead.

Buy a Japanese jigger from Amazon if you need a jigger or want an inexpensive upgrade. That’s what we did.

The next step is to pour the liquors into a mixing glass and add two dashes of the bitters. We often use the bottom of our Boston shaker for this step but almost any vessel should work.

The third step is to add ice and stir until the liquids are both chilled and combined. You don’t need to use special ice and you don’t need to shake. In fact, this drink should be stirred and not shaken.

The final step is to strain the mixture into a glass and garnish with a maraschino cherry or three.

We like to use a coupe glass for this drink though a small martini glass would work equally well.

The most obvious variation is to use rye whiskey instead of bourbon whiskey. Another is to drink the Bourbon Manhattan on the rocks in a lowball glass. Here are some additional options for mixologists who are both lazy and adventurous:

Discover 10 essential bar tools for the home mixologist.

Frequently Asked Questions