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How to Make a Manhattan [Moved from Home Cooking board]

In response to this thread < http://www.chowhound.com/topics/463952 > I am posting instructions on how to make a Manhattan (the way I learned it, anyhow).

2-1/2 oz bourbon
1/2 oz sweet vermouth
one or two large dashes Angosturo bitters

Shake with ice and strain into a glass. Garnish with a maraschino cherry.

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  1. Hmmmm.... Interesting. My father's friend who swears his recipe makes The Authentic Manhattan uses the following guide for 1 drink:
    2 oz blended whiskey
    1/2 oz sweet vermouth
    1/2 oz dry vermouth
    1 dash bitters
    Swirl with ice to chill, pour into a cocktail glass,
    Garnish with a maraschino cherry.

    He makes a pitcher full at 5:00 every afternoon. He really doesn't care if anyone will stop in for a visit or not.

    1 Reply
    1. re: Gio

      That's a recipe for a "Perfect" Manhattan (1/2 sweet and 1/2 dry vermouths)

    2. Maraschino cherries? Bah! Humbug! Especially since this is in response to a thread on brandied cherries. In season, I pit enough sour cherries to last me nearly all year and steep them in maraschino liqueur. Puts that Manhattan in a whole new class.

      1. An ex-bartender speaks: Using both sweet and dry vermouths gives you a "Perfect Manhattan" (similarly "Perfect Martini," etc.) Using bourbon is totally acceptable, but the classic way is with rye (or blended.)

        1. I highly suggest picking up a copy of the new cocktail book called imbibe, it goes into the history of the manhattan in one of its chapters. The original Manhattan club Manhattan is basically a 50/50 Rye and Sweet Vermouth drink with a dash of orange bitters, stirred, served up with a fat lemon twist. (as it is outlined in the book)

          1 Reply
          1. re: fafner

            I was just given a copy of Imbibe and have only begun to delve into it. Really fun read.

          2. I basically learned to make them like the OP, but with Seagram's 7 and on the rocks in an old-fashioned glass. Since reading the recent posts, I have been straining them into a cocktail glass and like it better.
            dave