Classic Manhattan Cocktail

How to Make Classic Manhattan Cocktail

1. 1

   Step 1: Chill the serving glass

   Place your coupe or rocks glass in the freezer for at least 5–10 minutes, or fill it with the ice listed and a little cold water to chill while you prepare the drink. Use the same ice later for stirring if you like—this both chills the glass and helps maintain dilution control.

   For this step

   • 2 cupsIce (for chilling and stirring)
2. 2

   Step 2: Combine spirits and bitters in a mixing glass

   Add the rye whiskey, sweet vermouth and Angostura bitters to a mixing glass (or a large, heatproof measuring glass). Add a generous amount of ice so the liquid is well covered—this ensures proper chilling and dilution when you stir.

   For this step

   • 4 ozRye whiskey
   • 2 ozSweet (red) vermouth
   • 4 dashAngostura bitters
   
3. 3

   Step 3: Stir until well chilled and properly diluted

   Stir the mixture smoothly with a bar spoon for about 20–30 seconds (roughly 20–30 full spoon rotations) until the mixing glass feels very cold and slightly frosted. Aim for about a 20–25% dilution for balance—cold, clear, and silky texture is the goal.
   
4. 4

   Step 4: Strain and garnish

   Discard the ice/water from your chilled serving glass and double-strain the cocktail into it (or use a single fine strainer if you prefer). Garnish with one or two quality maraschino cherries; optionally express an orange peel over the surface to release oils, rub the rim with the peel and drop it in or discard per preference.

   For this step

   • 2 piecesLuxardo or high-quality maraschino cherries
   • 2 twistOrange peel (for expressing oils) — optional
   
5. 5

   Step 5: Serve and enjoy

   Serve immediately. For a warmer, rounder profile swap rye for bourbon; for a drier Manhattan reduce vermouth slightly. The Classic Manhattan is best enjoyed slowly—sip and appreciate the whiskey-forward balance.
   

1. Place your coupe or rocks glass in the freezer for at least 5–10 minutes, or fill it with the ice listed and a little cold water to chill while you prepare the drink. Use the same ice later for stirring if you like—this both chills the glass and helps maintain dilution control.
2. Add the rye whiskey, sweet vermouth and Angostura bitters to a mixing glass (or a large, heatproof measuring glass). Add a generous amount of ice so the liquid is well covered—this ensures proper chilling and dilution when you stir.
3. Stir the mixture smoothly with a bar spoon for about 20–30 seconds (roughly 20–30 full spoon rotations) until the mixing glass feels very cold and slightly frosted. Aim for about a 20–25% dilution for balance—cold, clear, and silky texture is the goal.
4. Discard the ice/water from your chilled serving glass and double-strain the cocktail into it (or use a single fine strainer if you prefer). Garnish with one or two quality maraschino cherries; optionally express an orange peel over the surface to release oils, rub the rim with the peel and drop it in or discard per preference.
5. Serve immediately. For a warmer, rounder profile swap rye for bourbon; for a drier Manhattan reduce vermouth slightly. The Classic Manhattan is best enjoyed slowly—sip and appreciate the whiskey-forward balance.