Manhattan, a Classic Cocktail Recipe | Epicurious - 万博官网,万博亚洲正规品牌,manbetx苹果下载

There’s a reason the Manhattan cocktail appears on most bar menus: It’s a simple, balancedwhiskey drinkthat always hits the spot. Requiring just a fewhome-bar staples, it’s also truly easy to make on your own. You can’t go wrong with theoriginal Manhattan drink recipe, which features peppery rye whiskey mixed with sweet red vermouth and is finished with a few dashes ofAngostura bitters. (Early versions sometimes called for a different vermouth, gumsyrupfor sweetness and richness, and orange bitters or orange liqueur.) Today,variationsfor every palate abound.

Swap out the rye for bourbon to achieve a richer, rounder flavor, or combine equal parts sweet and dry vermouths for what’s known as a“Perfect” Manhattan. Punch up the vermouth with bitter amaro to make aLittle Italy, or switch the spirit to smokier scotch to make aRob Roy. And though we like to finish with amaraschino cherry(opt for lushLuxardo cherriesover the candy-sweet neon red version), we know the syrupy fruit isn’t for everyone. You can always take a cue from another cocktail legend, theold fashioned, and garnish your Manhattan with an orange peel instead.

A classic Manhattan cocktail recipe deserves the right glassware. Since this drink is usually served “up,” we recommend using acoupeorNick & Nora glass(a traditional martini glass can feel unwieldy). If you’d like to plop some ice into your drink, a rocks glass works too.

Editor’s note:The recipe was originally published March 2007.

Ingredients

Makes 1 drink

2 ounces rye or bourbon whiskey

1 ounce sweet vermouth

2 dashes Angostura or orange bitters

Maraschino cherry for garnish

In mixing glass or cocktail shaker filled with ice, combine whiskey, vermouth, and bitters. Stir well, about 20 seconds, then strain into cocktail glass. Garnish with cherry and serve.

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Reviews (8)

The Manhattan is a great winter cocktail — when snow is on the ground, with a fire in the fireplace, it is a warming experience. Enjoy!
- Tedrow Neely
- Austin, Texas
- 3/1/2022
This receipt may make a classic Manhattan, but it is a sweet version. I would cut the Vermouth in half, and use Punt e Mes instead of Sweet Vermouth.
- Anonymous
- San Francisco
- 11/13/2021
This is a standard Manhattan ratio. Rye is the traditional whiskey to use, there are quite a few top shelf ryes that we like to use, our current favorite is Rittenhouse. For vermouth we use Carpano Antica and Fee Bros bitters. Cherries are Luxardo. Most people remember the ratio of a Manhattan as the area code for Manhattan, 212. 2 oz Rye, 1 oz good, FRESH vermouth and 2 dashes bitters.
- bocron
- 1/3/2015
Ditto on the proportion. I use as much bourbon as my mood dictates, but almost always use just about a capful of vermouth. I also prefer my drink a tad sweet so I will sometimes add a teaspoon of cherry juice. I tried Jim Beam, Knob Creek, and other more expensive brands, but Maker's is still my preferred, too. I think a very cold drink tastes best, too.
- cleongatl
- Atlanta, GA
- 9/17/2008
I agree with the previous reviewer that the ratio is too high, but I totally disagree about using Jack Daniels. I did that once when JD was all we had, and it was awful. Maker's Mark is my 'house' bourbon for mixing. I will make a manhattan again, but not using these proportions.
- suze72
- boston, ma
- 4/9/2008
I think the 2:1 ratio of whiskey to vermouth is a bit high - I much prefer a 4:1 ratio. And I always use Jack Daniels No. 7. I recently made a manhattan with Old Potrero Rye Whiskey (as opposed to the OP Spirit - much higher proof, but still wonderful), and I was totally amazed. This was by far the best Manhattan I've had, using rye. At $60 a bottle, using the OP Rye is a bit extravagant for me, but for very special occasions, it was a wonderful treat. Try it sometime if you can.
- cgtyoder
- Fresno, OH
- 4/14/2007