I recently published a post that listed ten of the most iconic classic cocktails.  These cocktails have been served up and enjoyed in bars and restaurants across the country for decades, some for centuries. Tonight I’m having one of them, the classic Manhattan, at home.  

The Manhattan cocktail hasn’t changed much since the 19th century, although bourbon sometimes replaces rye. Today mixologists stir up probably as many Manhattans now as they did back in 1874. And to that I say lucky us, but you can also stir up your own Manhattan at home.

The trick to a great Manhattan isn’t a long list of obscure ingredients; it only has four. The perfection of the Manhattan lies in the selection of the ingredients that you use to make it. I prefer the spiciness of rye in my Manhattan.  Bourbon’s sweetness, for me, fights with the sweetness of the vermouth in this cocktail.  So, rye in my opinion, brings a bit of complexity to the Manhattan.

Most of the sweet vermouths are be pretty reasonably priced. A good bottle of sweet vermouth is essential but good doesn’t have to be expensive. You can purchase sweet vermouth for as little as $5 or $6 dollars up to whatever your wallet will bear. I used Gallo which is probably the cheapest you can find, because that’s what I had on hand. But, if you want to go a little higher on the food chain, Martini and Rossi is a good selection. It’s the most popular sweet vermouth that has a low-to-mid-range price tag. Cocchi Vermouth di Torino is about $15 dollars and is in the mid to high range. Finally though, it’s a personal choice thing.

A Decent Whiskey Is a Good First Step

I do recommend a good rye or bourbon, like Bulleit or Woodford Reserve. Ryemegedden, an impressive small batch rye, I think, would also make a great tasting Manhattan. Its pretty regional (Tennessee), but you can order it online. Corsair, the distillery, has generated some interesting (not necessarily the best) reviews in some corners. But, I find Ryemegeddon quite delightful.

Whistle Pig 10 Year Old Straight Rye seems to be a popular choice for a good Manhattan and that’s high-end running about $80 dollars a fifth. If you are using a very good, expensive whiskey, I’d advise you not to compromise with the cheapest vermouth you can find. Buy the best you can afford and what tastes good to you.

A bottle of bitters is not overly expensive, but they add depth of flavor to the cocktail and you’re not going to find a good, cheaper alternative to $7 or $8 dollars a bottle. They also do last a long time.  Keep them in your refrigerator along with your sweet vermouth, by the way, to keep them fresh and extend their life.

Measuring with a bit of accuracy also goes a long way to making the best Manhattan. Use a double jigger to measure your ingredients.  Other than a jigger, a mixing glass, bar spoon and a glass are the only other items you need.  If you don’t have any of these (though of course, you have the glass), you can use a wide-mouthed glass or jar and a long spoon. It’ll get the job done just as well.

It’s Not Shaken, It’s Stirred

Shaking up a drink is fun but, all cocktails are not made to be shaken. Shaking the Manhattan adds air and dilutes the drink, totally altering the taste. This is a drink to be stirred until well chilled (about 60 revolutions) and then enjoyed preferably over big ice.  In my quest to make the perfect ice for great cocktails, I tried hot water, boiling water, distilled and spring water.  It turned out that it was more important how you make the ice than the water that you use to make it.

Without completely nerding out about all things ice, making crystal clear ice can be easy and I wanted it. Because it’s pretty. And, it’s functional.  Because of its size, it melts more slowly, keeping your drink cold longer without quickly diluting it. Pretty fancy!

I’ll do a whole post on making clear ice for the cocktail nerds in the near future.  But for now, just know that if you want beautiful ice, you can purchase an ice chest that uses directional freezing to make that perfectly clear ice we didn’t know we were pining for until recently.  Although, you can only make a few cubes or spheres at a time in most of these chests, it certainly heightens the quality, aesthetics and “fancy-assness” of all your cocktails. 

A Beautiful Finish – The Garnish

Oh and do yourself a favor, if you’re going to take the time and effort to craft the perfect cocktail, don’t skimp on your garnish.  The cherry or, maraschino cherry is the cherry on the top (yeah, I know) and it finishes off your cocktail beautifully. If you’re going to take your cocktail seriously, don’t make it to the end and get all raggedy by sticking a low rent, neon red, medicinally flavored cherry in your exquisitely crafted Manhattan. 

In my mind and in my drinks, Luxardo cherries are the best cherries to finish off that Manhattan and other cocktails that call for a cherry garnish. There are others. One that comes to mind, Fabbri Amarena cherries, is very high on the list of fancy-assed cherries and while I haven’t had them, I don’t doubt it. And, the jar can double as a beautiful vase to admire once you’ve used them up since you will have paid about $25.00 on the jar.

Sip Slow!

Oh, and I’m not being compensated my any brand mentioned in this post.  But, I like what I like and it’s also fair to at least mention options at least to the degree that will inspire you to explore items to find the best ingredients for you. 

Try the Manhattan cocktail. You’ll enjoy it.  And, I think it’s worth the small investment to get yourself an ice making chest for that beautiful ice that makes your cocktails look AWESOME! 

Sip slow!

Classic Manhattan Cocktail
2 oz. Rye or bourbon
1 oz. Sweet vermouth
2 dashes Angostura bitters
1 dash Orange bitters

1. Add all the bourbon (or rye), sweet vermouth and both bitters to a mixing glass with ice, and stir until well-chilled.
2. Strain into a chilled coupe.
3. Garnish with a maraschino cherry.