DrinkStreet.com -> Drink Recipe: Manhattan

trixie
By trixie

Manhattan's are the best, but your recipe is not-unfortunately I cannot divulge the secret to a perfect Manhattan as it has been in the family for years (and though there are well over 100 of us there are only 7 who know the secret) - which was discovered by my grandfather who was known to make the best Manhattan on the east coast. Sorry!

the perfect one

Well, the true secret to a fine manhattan would be to use bourbon instead of rye, rim the glass with lemon and use only the finest cherries (the more red food dye and syrup the better). Serve straight, and when mixing just gently swirl the mixer or you'll bruise the bourbon. Just thought y'all like ta know...... and oh are they tastey.

properly made manhattan!
By George Sinclair

1. use american rye whiskey. 2. canadian 'rye' whisky is not the same. 3. never use cherry syrup from cherry jars. 4. if you don't like straight whisky, bourbon or rye. don't just sweeten the recipe because you can't drink it properly. 5.my preference is for an orange twist. 6. never shake a manhattan, always stir it with ice.

Perfect medium Manhattan
By HLev (Europe)

The Manhattan that I sell in the bar which I work at, is a bit more balanced with the same amount of dry and sweet(rosso) vermouth (1/4 oz each), a dash of Angostura bitter, and Canadian rye (1 1/4- 1 1/2 oz). The original garnish of this drink is maraschino cherry, NOT the syrup-sweet taste amarelle.

And admirer of "Perfect" ion
By RJF

The thoughts and technicques of my predecessors are well appreciated. However, I would suggest that under optimum conditions, the "Perfect" manhattan should be made ahead of time. The combination of ingredients would include a smooth whiskey/bourbon in an amount that could be easily matched by equal amounts of sweet and dry vermouth. I would also suggest the use of Angostoria Bitters--to taste--and the addition of cherry juice. Despite the blustering of a previous commentator who implied that the concern for "bruising" is somewhat ludicrous (he probably gets wine out of a bottle with a screwed-on-top, it's important to gently coax the ingredients together. When the batch is completed and mixed, put it in the freezer in a glass container that may be gently rotated and turned up and down. Ideally, it should remain in here for 2-3 hours. In the meantime, wet your glasses and put them in the freezer until the Manhattan's are ready to serve. Then get ready to enjoy the blending of good food, a good drink, and the company of good friends. PS: In all do respect to Trixie, the only way she could have the recipe for the tuly "Perfect" Manhattan, is if she had gotten it from my father. Unfortunately, he never mentioned a Trixie.

Reply To RJF
By B

RJF, despite your attempt to sound like some PhD of mixology, you really are ignorant if you think dry vermouth goes into a true Manhattan. By the way, half the preople who post on this site claim that their father has the "perfect" recipe for so-and-so drink, so you're really not original there.

wildturkey

I like to drink manhattan cause its goooooooooood!

Manhattan quota
By Girl from NY

Manhanttans are like womens breasts. One is not enough...two is just right...and three is too many!!

only Burbon!
By Peter M

Ever since one bartender sugested a "Burbon-Manhattan" I have always asked for that. In fact one bartender said indignantly "Of course Burbon, that is the only way!" And never use the cherry juice! If you want it sweeter, than use more sweet vermouth.

Manhattan Quota
By Danno

I never thought of comparing a Manhattan to a womans breasts, but I can see how you could. I HAVE heard of womans breasts being comapred to the shape and size of a champaign glass. For me, the perfect Manhattan is made two parts whisky and one part sweet vermouth, served on ice in a "rocks" or "old fashioned" glass, with about three dashes of bitters. The cherry is optional. The most important part of the drink is the vermouth. You can get away with cheep wiskey, but don't cut corners on the vermouth. Vermouth is the key, and they are all different, so experiment. I prefer whisky, not bourbon. I think it's a much smoother drink. The ice will dilute it some, so try chilling the liquor, and the glass could be put in the freezer for a half hour or so. For a different taste sensation, try a dry Southern Comfort Manhattan, OTR, with a twist of lemon. Nice! And they go down oh so easy.

Secret Ingredient
By HoppyRobutt

My Father, a wise man and traveler of the world, made a manhattan with a special secret ingredient: cubed ham. Rim the glass with the cubed ham, and then plop it in with the cherry. Here's to you father!

The Original Manhatthan
By Fillin'UpMoreThanTwoChampagneGlasses

Cubed ham? HoppyRobutt you are the first to bring up a tip that is quite true to the origins of the true Mahatthan. My great-grandfather Rooj Staadraddt VanHaasen, a descendant of the orginial Dutch settlers on the isle of mahatthan left a copy of his Manhattan receipe, among others in our family Bible--which has been past down son to son, or in my case daughter. In his yellowed notes he scribbled "The beverage of Rye and Vermouth is quick to brain, and quick to the pants, therefore one for you--two for the lass!" I am obliged to leave most of the receipe out, as its "secret" sorry,but he also notes: garnish the drink with a piece of dried herring or a sugared gerkin.

Help me!
By Kathia

Hi! I am not going to give you any secret or anything like that because I am far from being a Manhattan expert but I need some help. I am unsure when it comes to decide what kind of vermouth to use. If anyone can give me some advice, that would be nice.

Manhattan Your Way
By Scooter

I've been tending bar around town for going on 5 years now, been drinking for a lot longer than that. I've taken the opportunity during my time behind the bar to play w/ different variations of the Manhattan and find it comes down to what the customer prefers regarding whiskey. Now, with that said more often than not, I have gotten more 2nd and 3rd round orders for the Manhattan using the recipe below. Notice the whiskey I use is Canadian and the reason for it is because it won't knock you on your ass after one and (if you want more money out of the guy)bourbon and rye usually do (most people). Regarding taste, hell I like using any of them for myself. It just depends what I'm in the mood for, be it Rye, Bourbon, Canadian, or even Irish. Anyway the basic most popular recipe for Manhattans on my experience has been: 2 1/2oz Crown Royal Canadian Whiskey (12yr Special Reserve if you have it) 1/2oz sweet vermouth (anybody's fine here) 1/2oz dry vermouth Chill your martini glass by sticking it in the freezer while your mixing the drink. In the base end of a shaker, add your ice (cubed preferred), add whiskey and vermouthes and stir it gently b/c you don't want to chip the ice, for about 15-20 seconds. Strain slowly into your chilled martini glass and garnish with either a Marachino cherry (red) or lemon twist. Time and again you'll receive orders for another following the basic recipe. Suppliments whiskies could be such Rye: Wild Turkey Rye; Bourbon: Maker's Mark, Gentleman Jack, or Wild Turkey 80proof, Woodford Reserve; Irish: Jameson, Bushmills, or Tullamore Dew (prefer 12 yo); Blended: Seagram's Crown 7. The bottom line is what your customer wants or prefers. The benefit is this, i.e he's a regular Manhattan drinker but wants a different twist to it. A great bartender is a versatile one. Hope it helps those in need, be you a bartender or the customer.

Manhattan Your Way
By Scooter

Ustad Oni
By Ustad Oni

2 oz jim beam rye 3/4 vermouth - 1/2 sweet 1/2 dry vermouth (i have a special bottle i keep mixed) 1 cherry 1 twist 3 shots bitters i do mine on the rocks

keerc...BONK!
By Nik Edsel

It all depends on the drinker as to his or her personal preferences, but keep in mind that these are the same people who made creamy caesar dressing commonplace and the real tableside version "weird". That being said, the best manhattan is that served by Mr. Guy Murphy of Top of the Hill Restaurant and Brewery in Chapel Hill, NC. I frequented another establishment he worked at prior to that one and it was there that he served me an epiphany (along with about a half dozen of his amber masterpieces). I was drinking Knob Creek bourbon manhattans and when the bottle had emptied, he presented it to me as a trophy. I sat and stared at it, out of my head, and it was then when it hit me... Knob Creek spelled backwards is KEERC BONK. So what? Well, if you slowly turn the corked top off of the bottle, it will make that exact sound - KEERC BONK! I am awesome.

I second the Knob Creek
By Dana

I consider the manhattan "my drink," and enjoy it in many guises. Half and half dry and sweet vermouth, with a twist or with a cherry, Canadian Whisky or Bourbon. Having said that, I prefer my manhattan made with Knob Creek or Maker's Mark bourbon, 3/4 shot of sweet vermouth, two cherries speared with a toothpick, and lemon on the rim. Crown Royal also makes a wonderful, and smoother drink. The advice of various bartenders is well taken, and a re-order of the same drink is the highest praise a customer can give. Still, I am one of those people who is not "knocked on my ass" by a bourbon manhattan, but I know what this means: while a good bourbon does have slightly more alcohol, it feels like it is disproportiantely stronger. Bourbon is just a more "in your face" (in your mouth actually, unless you've had too many) When I try to sway neophytes into drinking manhattans we always start with Crown Royal because the Knob Creek can be a bit much for the unitiated.

leroy

I use brandy to make my manhTTANS.

Vodka in addition to the other ingredients?
By Dale Howard

Ever heard of vodka in a Manhattan( in addition to whiskey) One of the best I ever tasted had vodka in it but not equal parts, if anyone knows the ratio please reply.

luv manhattans
By Luckyvin

Until about a year ago, I never even heard of this drink. That is a darn shame! I make my Manhattan this way: 1/2 cup Jim Beam Bourban,1/4 cup sweet vermouth, 1 shot dry vermouth. I fill a stainless shaker half full of ice cubes and shake. Rim glass with lemon, pour, and enjoy. I know for certain that this is not a recipe passed down and it certainly is not a secret. The type of buzz experienced from this drink is sensational. Realllll nice!

Rye is the only choice . . .
By Harry Lime

Bourbon is simply too sweet to mix. Some bourbon's like Baker's have enough Rye kick to make a descent manhattan, but the original recipe (like all whiskey cocktails created before prohibition) calls for Straight Rye. If you change the ingredients is not the same drink anymore . . . this site is one of the few to get the recipe right. Rye! Rye! Rye! . . . demand it from your barkeep and maybe America's original whiskey regain it's rightful stature. Wild Turkey Straight Rye is one of the best whiskey values on the market, there's no reason why it shouldn't be widely available. Canadian Whiskey is cheap blended crap. It's fake Rye. People who recommend it are ignorant of the pleasures of true Straight Rye.

Manhattan using Jack Daniel's
By Dr. Shred

I got this recipe from the Jack Daniel's website and tried it. I thought it was quite good. Jack Daniel's Manhattan 1 ½ ounce. Jack Daniel's Tennessee Whiskey ½ ounce Noilly Pratt Sweet Vermouth Dash of bitters Combine in a mixing glass with ice; stir. Serve up or on the rocks. Garnish with a cherry. Jimmy Bedford, Master Distiller; The Jack Daniel Distillery

The Drink -period.
By jimpav11@yahoo.com

Is there any other? Knob Creek on the Bourbon side, Old Overholt on the Rye side. It's like dating twins - they appear to be the same but upon closer inspection they are quite different. When your in the company of Manhattan drinkers you are among men and sophisticated ladies. Don't listen to Earl.

If you don't want bourbon on rocks...This will do
By Wallow

2.0 oz Woodford Reserve 0.5 oz Southern Comfort (for sweetness) 0.5 oz Sweet Vermouth Stir into ice, Strain over cherry. The sweetness of the SOCO and SV mellow and compliment the bourbon without overpowering the smokey cooked-caramel taste. Enjoy!

a family fav manhattan

I learned to like Manhattans in clubs upstate NY by my Dad and have this to say; quality sweet vermouth is essential. Canadian whiskeys as noted by others work real well if you want more than one or two. The basic ingregients are ice (16 parts), whiskey (8 parts) and sweet vermouth (2 part) Variations include spring H2O (2 - 4 parts) maraschino cherry (1 - 2) a few dashes of bitters, and a few drops of maraschino cherry juice. My favorite with my better half is to mix the ice cubes/canadian whiskey/dashes bitters/spring water/vermouth in a shaker and shake gently, then pour over the rocks...add a dash of cherry juice, and top with a cherry. A couple of these while waiting for dinner and not only do the troubles of the day disappear but the after dinner "treats" are....well a "gentleman" never kisses and tells ; )

a proper manhattan

A proper manhattan is made as follows: two (2) parts rye, one (1) part sweet vermouth, two (2) dashes angostura bitters. That's it. No more, no less. Anything else is not a manhattan. I suggest Old Overholt or Wild Turkey for the rye. The Turkey, at 101 proof, will of course yield a more potent cocktail. Martini & Rossi is the preffered vermouth. The drink should be served up in a cocktail glass. If you absolutely must, drop in a cherry. I never do.

bruise shmooze

you cant bruise whiskey. nor can you bruise the gin in a manhattan. sorry to rain on your parade.

Re: Rye is the only choice!!!

not all canadian rye is crap. most of it is. and yes, crown royal is blended. 35 some odd different whiskies in fact (many of them not rye). since that's about all that's remotely drinkable that gets exported, your ignorance is understandable.

My new favorite

Wow, i've been an absolute on the rocks with a twist guy for a long time, but i think i may be swayed. I just read about the drink from all you folks when i was bored, and decided to try it. Not being much of a whiskey fan i must say i was hesitant. I went straight to the liquor store and bought the ingredients. How foolish i was! really a great tasty drink for cocktail hour. In fact i'm still in the middle of drinking my first one :)! i'd better get back to that and some good tunes. Thanks for the advice. peace out

THE IRISH ROVER
By REGIS

For a great Manhatten I use 2 ounces of bourbon, one ounce of sweet Vermouth, one ounce of water, and three drops of Angostora Bitters. Serve in a low glass. Stir with a plastic stirer. Add ice cubes and one red cherry with a stem attached.

An Answer to "Harry Lime"

I am getting increasingly annoyed with several statements here, having said that, I am in a good mood having laughed at several. Firstly, using anything other than rye is blasphemy (Bourbon...dont make me laugh, might as well add cheese). Secondly, American rye is a bloody joke...especially that turkey crap. Don't even try to insult Canadian rye, stack up anything you yanks can muster against Canadian Club or Crown Royal and prepare to be slapped in the face. Lastly, i leave you with these words...america is the dregs when it comes to alcohol.

Good Manhatten - Red Devil
By Sammies Manhatten

2 oz Good blend or Jack Daniels, 1 oz sweet vermouth, and a little marchino cherry juice. Very nice over ice.

True Manhattan

If you do not use rye whiskey, it is not a true Manhattan, simple as that.

My Manhattan, straight up
By dahammer

I have a genetic pre-disposition to drinking Manhattans, it was my father's favorite. He typically had one a day, and you knew he had a tough day at work when he filled the 4 oz "jelly jar" to the brim with whiskey and vermouth, then sip off the miniscus that formed on the top while the glass was still on the counter, then pick it up and take another swig, only then to drop in an ice cube. He didn't want to take up volume in the glass with ice! Those were different times, and I imbibe on weekends or if going out to dinner during the week. One thing my dad passed onto me was to always go with an imported sweet vermouth. It didn't have to be M&R, as long as it was from Italy, it was ok. I think we all have our likes and dislikes when it comes to a favorite cocktail, and my recipe is as follows: Place your glass in the freezer for at least 15 minutes. Put Canadian Whiskey and Sweet vermouth in a 3:1 ratio and three drops of bitters in a shaker with cracked ice. I don't like ice cubes as it does not chill the drink properly; crack the ice cubes in your hand with the back of a spoon, its worth the trouble. I swirl it around for about 30-45 seconds, then strain into my ice cold glasss and enjoy. No fruit, no cherry juice, and NO Dry Vermouth. I can honestly say that this cannot be duplicated in but a few restaurants that cater to the "blue hair" crowd. Most bartenders routinely make "perfect" manhattans with a mix of dry and sweet vermouth, or make it like a martini with just a dash of sweet vermouth. When paying $8-10 for such a drink, it should come out as ordered, but this is rarely the case.

response to "Harry Lime's" answer

First of all, Canadian Club and Crown Royal are not true Rye whiskies, they are blends. Both make fine Manhattans, and I say if you like it, go with it. The main reason that Canadian whiskey made it to the lower "48" is due to the repeal of prohibition. Canadian distilleries had product to sell upon repeal whereas American distilleries had to wait a few years to make and age whiskey (white lightning excluded). Hence, Canadians were able to get a foothold into the US market as evidenced by the wealthy House of Segram and the Bronfman family. The best true rye whiskey made in the US is Old Overholt, and it makes a great Manhattan. Never had the Jim Beam or Wild Turkey. One thing is for sure, Canadian whiskey is not Rye, its a blend and the true Manhattan recipe calls for Rye.

Obligatory Simpson's Reference
By Fat Tony

Bartholemu Simpson makes the best Manhattans in Springfield.

Thanks for the response

ok...so im wrong....but America still sucks beyond belief

Whoa!

Manhattans happen to be one of my favorite cocktails (I prefer them served extra cold with both sweet and dry vermouth) but I've been surprised by the apparent interest in slamming other people's responses ... seems unfortunate. I have no secret family recipe for this cocktail (at family gatherings my father serves a huge Manhattan--too large to enjoy before it begins to warm and warm Manhattans aren't really enjoyable). Cheers to all.

trixie sucks

Trixie, sorry to say but my family's manhattan recipe is the best. There are well over 1,000,000 of us and there are only 2 who know the secret. Sorry you lose.

Huge Claims
By Huge Claims

Heck, mine's the best... there's 30 Billion of us, and only I know the recipe!

the freeezer is the key to a good manhattan

I use black velvet canadian whisky to make my manhattans. I keep the black velvet in ny freezer alond with some cocktail glaases. when its cocktail time i mix 3 parts very cold whiskey with one shot of sweet vermouth and a marachino cherry along with a little cherry choice in that iced cocktail glassand relax

I agree

The freezer really is the secret to a good manhattan, thanks for the tip.

black velvet

I think a manhattan made with black velvet whether it is frozen or not is the secret. I promi8se I will put a bottle of it in the freezer ahd give it a try.

Spence

I can appreciate the recipes of all who posted here and don't wish to add to the mudslinging. Without a doubt, the Manhattan is one of the most quintessential of American cocktails... regardless how you mix it up. However, I'm also picky about authenticity. While anyone can label their concoction, "Manhattan," there is only one original recipe. Unfortunately, for those hardcore Bourbon proponents (which I love by the way) the original was made just as the recipe indicates at the beginning of this review: Rye Sweet Vermouth Bitters Cherry Garnish What's more, while I don't want to add insult to injury, it was shaken and strained - not stirred. Again, all the recipes are great. And nowadays, it's widely accepted that Bourbon is the classic Manhattan whiskey. But when do the deviations from the original become a new drink altogether? I put my foot down at Vodka!

The TONE BOXX Cafe
By Bart

I think all the comments where great. I was looking for recipes and now I have plenty to try, thank you all.

Black Velvet

I tried a bottle of Black Velvet and was pleasantly surprised! It was pretty good for your daily manhattan, save the Old Overholt and Crown Royal for weekends or special occasions.

booo

Great drink, but american booze is a disgrace

Types of Manhattans
By Jøff

It is my understanding that a "Manhattan" is three parts rye, one part sweet vermouth and three dashes of bitters, chilled over ice and strained into a glass, with a cherry added as the garnish. If you follow the above recipe and add dry vermouth, you get a "Perfect Manhattan" and if you follow the above recipe and substitute dry vermouth for the sweet vermouth, you get a "Dry Manhattan". I prefer to use a high quality bourbon in lieu of rye, so technically I shouldn't be calling it a "Manhattan", but do so anyhows. Oh, and I should mention, I am not a professional bartender, nor do I play one on TV. I'm just a fan of Manhattans!

Thin Man Manhattans
By Steve

Does anyone know the Manhattan recipe that would have been used in late 1930's New York? I am a "Thin Man" fan and he drinks a LOT of Manhattans.

Red Hook
By Decoro

Try Carpano Punt e mes sweet vermouth with Woodford. Use slightly less dry vermouth than a perfect. No shaking! Called a Red Hook--best variation I've had.

Badonkadonk

Great drink. I find it funny that people are touting their "Secret family recipes", when in fact, there are only three ingredients. Find something better to hold dear.

large balls!!!!!!!!!
By randy west

skip the vermouth, skip the cherry, and enjoy the whiskey on the rocks. i am drunk. really, really drunk.

Drinky Drinky

I have to say... I'm a waiter, and deliver many, many drinks. I've waited tables for the last few years while in school, both at college-type bars and fairly nice restaurants and taverns. I have to say I've never seen anyone under 60 or so order a Manhattan--though maybe the drink ages them prematurely. I had one for the first time the other day, and it was awful.

Only a real Manhattan
By chris

Never pour the cherry juice in. If you use equal parts of sweet and dry vermouth it is a "perfect" manhattan. I prefer mine the traditional way. The best Manhattan will be 2 parts American rye whiskey and 1 part sweet vermouth. I prefer Old Overholt rye and Martini and Rossi sweet vermouth. Also 1-2 dashes of Angostura bitters. For a cherry I prefer one of the good ones soaked in Brandy or whiskey, but a maraschino will do if I have to have one.

the best manhatton

the best way to make a manhatton is 3 parts jack 1 part sweet vermoth. bitters is not optional but if you perefer citric or orange bitters thats ok and can ad a nice little tang. the cherry is absolutly not optional and cherry juice is a good way to sweeten it up if you like it sweet personaly I think dry is just fine. with ice in a rocks glass is the is the best way but it is just as good in a martini glass if it is frosty. enjoy

Another Twist on the Manhatten
By John

There's a restaurant in Charleston, SC, that makes a mean Manhattan. They use Maker's Mark, sweet vermouth, a dash of bitters, a small amount of brandied cherry juice, and garnish with a brandied cherry. I make my own brandied cherries at home by simply dumping out the juice they come in and refilling with brandy. This is worth a try. I've had no complaints so far.

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