06 Apr The Manhattan Cocktail recipe
The Manhattan cocktail took me a while to get.
At first it just felt a bit too much. Strong, a little heavy, not really something I would go for. But then at some point it just clicked, and suddenly it was the only thing I wanted to drink.
I was in the US last year at a bar in Seattle, and their top shelf Manhattan was made with Elijah Craig Rye and Antica Formula. Same setup as this one.
This is that Manhattan.
The story of the Manhattan cocktail
The Manhattan is one of the cocktails that helped define what we today call a classic cocktail. Few drinks have had such a lasting influence on cocktail culture, and even fewer have stayed as relevant behind the bar for more than a century.
At its core the Manhattan cocktail is simple. Whiskey, sweet vermouth and bitters. But the balance between those ingredients created a structure that would shape countless cocktails that followed. Many of the drinks we consider classics today build on the same foundation of spirit, fortified wine and bitters.
Most cocktail historians agree that the Manhattan cocktail first appeared in New York during the second half of the 19th century, a time when American bars were experimenting heavily with vermouth and bitters.
The most famous origin story connects the drink to The Manhattan Club in New York. According to the story a banquet was held there in 1874 where a cocktail made with whiskey, vermouth and Angostura bitters was served to guests. The drink was reportedly created for the event and quickly became popular among the club’s members, who began asking for the same drink again. Because it was served at the Manhattan Club the cocktail eventually became known simply as the Manhattan.
However not all historians believe this story is accurate. Some records suggest that the Manhattan cocktail was already being made before the banquet took place.
Another theory credits a bartender named George Black, who owned a bar called The Manhattan Inn. According to this story he created the cocktail sometime between 1860 and 1870 and named it after his bar.
Like many classic cocktails the true origin is difficult to prove. Recipes were often passed from bartender to bartender and not always written down. What we do know is that by the 1880s the Manhattan cocktail was already widely known, appearing in early cocktail books and bar manuals.
What made the Manhattan stand out at the time was the use of vermouth with whiskey. Vermouth had recently become popular in the United States and bartenders quickly started experimenting with it. The Manhattan showed just how well vermouth could soften strong spirits while still keeping a cocktail bold and elegant.
The drink also became the foundation for several famous variations. The Rob Roy swaps rye whiskey for Scotch. The Perfect Manhattan uses both sweet and dry vermouth. And drinks like the Brooklyn cocktail were directly inspired by the Manhattan’s structure.
Even today the Manhattan remains a staple in serious cocktail bars. It is often one of the first drinks bartenders recommend when someone begins exploring spirit forward cocktails.
A well made Manhattan is rich, balanced and elegant. It is a drink that rewards good ingredients and careful stirring, which is exactly why it has survived for more than a century behind the bar.
Choosing the ingredients
Rye whiskey:
Although a Manhattan cocktail recipe can be made with both rye whiskey and bourbon, the classic Manhattan cocktail is traditionally built on rye.
For this recipe we use Elijah Craig Rye, produced by the Heaven Hill Distillery in Kentucky. Heaven Hill is one of the most established American whiskey producers and is known for its traditional approach to bourbon and rye production.
Elijah Craig Rye offers a structured profile with notes of spice, oak and light sweetness. In a cocktail built almost entirely on whiskey and vermouth, the character of the base spirit becomes essential. A rye with clarity and balance ensures that the drink remains elegant rather than overly sweet.
While bourbon can certainly be used, it often pushes the Manhattan toward a softer and sweeter direction. Rye keeps the cocktail focused and allows the herbal depth of the vermouth and the spice from the bitters to remain clearly defined.
In a Manhattan the ingredient list is short and precise. Because of that, the whiskey shapes the identity of the drink from the first sip to the last. A well balanced rye provides the backbone that allows the vermouth and bitters to integrate without losing the spirit forward character that defines the cocktail.
Red vermouth:
For the vermouth we use Antica Formula, a classic Italian sweet vermouth known for its deep and concentrated profile.
Antica Formula is often described as a heavier vermouth because of its rich texture and pronounced notes of vanilla, dried fruit and herbs. In whiskey cocktails this type of vermouth works particularly well. The depth of flavor complements the spice and structure of rye whiskey and creates a Manhattan that feels rounded and full.
This is also why Antica Formula is often recommended for spirit forward cocktails built on whiskey.
However, heavier vermouths are not always the right choice in every cocktail. In drinks like the Negroni, where bitterness from Campari plays a central role, a vermouth that is too heavy can push the drink toward sweetness and reduce the sharp balance between bitter and aromatic elements.
In a Manhattan the situation is different. The cocktail relies on vermouth to soften the whiskey and create body. A vermouth with depth allows the drink to remain rich and balanced without losing its structure.
Because the ingredient list is short, the vermouth plays a major role in the final result. A well chosen vermouth ensures that the Manhattan feels composed and elegant rather than thin or overly sweet.
Bitters:
The classic Manhattan uses Angostura bitters.
Only a small dash is needed, but it plays an important role in the balance of the drink. Angostura bitters add spice, subtle bitterness and aromatic depth that ties the whiskey and vermouth together.
Without bitters the cocktail can feel overly sweet and one dimensional. With them the Manhattan gains structure and complexity.
In many classic cocktails bitters function almost like seasoning in cooking. Even in small amounts they sharpen the flavors and bring the ingredients into focus.
Garnish
The traditional garnish for a Manhattan is a maraschino cherry.
For the best result we recommend using high quality maraschino cherries such as Luxardo style cherries. They provide a deep cherry flavor that complements the richness of the whiskey and vermouth.
Another traditional way to serve a Manhattan is with an orange zest. Expressing the oils from the orange peel over the drink adds a light citrus aroma that lifts the heavier notes of whiskey and vermouth. Some bartenders prefer this version because it adds freshness without introducing additional sweetness.
Manhattan Cocktail
Ingredients
Equipment
Method
- Chill your glass with ice or place it in a freezer. Remove ice before serving.
- Chill the stirring glass with ice cubes, then discard the water before building the cocktail.
- Rinse the maraschino cherry
- Add rye whiskey, red vermouth and bitters to the stirring glass.
- Add more ice if necessary.
- Stir the cocktail for 20 to 25 seconds until well chilled.
- Strain the cocktail into the chilled Nick & Nora glass.
- Add the maraschino cherry to the glass and serve.
What to Remember
- Keep it simple - Use fresh ingredients and quality spirits. Nothing more is needed.
Choose a vermouth with depth - Sweet vermouth plays a large role in the drink. A rich vermouth such as Antica Formula adds body and helps soften the whiskey.
- Chill the glass before serving - A cocktail served without ice, it warms quicly. A chilled glass prevents that.
FAQ
- What is a Manhattan cocktail made of - A classic Manhattan cocktail is made with rye whiskey, sweet vermouth and Angostura bitters, and is typically garnished with a maraschino cherry or an orange zest.
- Is a Manhattan made with rye or bourbon - The traditional Manhattan cocktail recipe uses rye whiskey, which gives the drink a spicier and more structured profile. Bourbon can also be used, resulting in a slightly sweeter and softer version.
- What is the alcohol percentage of a Manhattan cocktail? - The alcohol percentage in a Manhattan typically ranges between 23 - 28 % ABV, depending on dilution and proportions.
- What is the best vermouth for a Manhattan cocktail - A sweet Italian vermouth is used in a Manhattan. Vermouths with more depth, such as Antica Formula, work well because they add body and balance to the whiskey.
Other Recipes
Explore more classic cocktails below.
Carl-Ditlev is a bartender and co-founder of EOW Magazine, dedicated to keeping cocktails simple with quality spirits, fresh juice, and homemade syrups.
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