The recipe
for your table
Fill a mixing glass with ice and add the whiskey, vermouth, and bitters.
Stir gently for 30 seconds until the drink is ice-cold.
Strain into a chilled Nick & Nora or coupe glass.
Drop a cocktail cherry into the glass—the final bite is for those who enjoy it.
The story
The most persistent story places the birth of the Manhattan at the Manhattan Club in New York, around 1880, during a banquet supposedly organized by Jennie Churchill—the mother of. Historians question this, but the name and the city are certainly correct: this is the cocktail of New York's Gilded Age. The Manhattan survived Prohibition, the vodka years, and every hype since. Bartenders call it the test of any good bar for good reason: with only three ingredients, there is nowhere to hide.
The right glass
The Manhattan is served 'straight up', meaning without ice, so it calls for a stemmed glass. A Nick & Nora glass—the elegant, bell-shaped sister of the martini glass—is a favorite among bartenders today: its inward-curving rim means less spillage and helps the aromas linger beautifully. A capacity of 14 to 16 cl is ideal, keeping the cocktail cold to the last sip. If you prefer to serve it in a coupe, choose from our champagne coupe glasses.
Onis Bespoke Cocktail Glass 15.5 cl Nick & Nora (6 pieces)
Riedel Drink Specific Cocktail Glass 14 cl Nick & Nora (2 pieces)
Both sets—€59.98 together, with free shipping from €50.
Variations & twists
A Dry Manhattan uses dry vermouth and a lemon zest, while a Perfect Manhattan uses equal parts sweet and dry vermouth. Made with Scotch, it is called a Rob Roy; with cognac, a Harvard. Try a smoked version too: a few minutes in a smoked decanter and the glass becomes an evening by the fireplace. Looking for more inspiration? Browse all 80 cocktail recipes.
Serving tip
Use Amarena cherries instead of bright red cocktail cherries and add a few drops of the cherry syrup—that gives the Manhattan a subtle, dark sweetness.
The 5-to-2 ratio explained
Five centiliters of rye whiskey to 2 cl of red vermouth—in other words, two and a half to one—plus two dashes of Angostura. That ratio is more modern than the original, which often used two to one or even equal parts and was consequently noticeably sweeter. For a fuller Manhattan, use 4.5 cl of whiskey to 2.5 cl of vermouth; for a drier one, use 5.5 cl to 1.5 cl. The two dashes of bitters may seem negligible, but they bring the whole drink together. Stir for 30 seconds over ice, because a Manhattan should achieve about 25 percent dilution.
How strong is a Manhattan?
This classic comes in at around 28 percent ABV and is therefore one of the stronger cocktails. The 5 cl of 45 percent rye provides 2.25 cl of pure alcohol, and the 2 cl of 16 percent vermouth adds a little more. After 30 seconds of stirring, you have a glass of about 9 cl containing more than 2.5 cl of pure alcohol—in other words, two standard drinks. There is no ice in the glass, so it does not dilute further as you drink. Take your time and stick to one or two.
Manhattan or Old Fashioned
Both are stirred whiskey cocktails with bitters, and that is where the similarity ends. The Manhattan uses 2 cl of red vermouth for sweetness and depth and is served without ice in a stemmed glass. The Old Fashioned uses sugar instead of vermouth, rests on a large ice cube in a tumbler, and is finished with an orange zest. As a result, the Manhattan is more complex and wine-like, while the Old Fashioned is purer and more focused on the whiskey itself. The Rob Roy is the third member of the family: the same structure, but made with Scotch.
Rye or bourbon: which should you choose?
Rye is the historic choice and gives the Manhattan its spicy, peppery backbone, which nicely balances the sweetness of the vermouth. Bourbon contains at least 51 percent corn and makes it rounder, sweeter, and more approachable, which can be useful if you dose the vermouth slightly lower. Choose a bottle of at least 45 percent ABV, because at 40 percent the whiskey fades too far into the background after stirring. Scotch makes a Rob Roy, while cognac makes a Harvard. An opened bottle of vermouth stays good for about a month when stored chilled.
Frequently asked questions
What is in a Manhattan cocktail?
A Manhattan consists of 5 cl rye whiskey or bourbon, 2 cl sweet red vermouth, and two dashes of Angostura bitters, stirred with plenty of ice and finished with a cocktail cherry. Three ingredients and a garnish: that is precisely why this is the cocktail bartenders use to measure one another.
What is the correct ratio for a Manhattan?
Two and a half parts whiskey to one part sweet vermouth, or 5 cl to 2 cl. Older recipes used equal parts; the drier modern version has now become standard. Stir for thirty seconds with plenty of ice to achieve exactly the right dilution and temperature.
Should you use rye or bourbon for a Manhattan?
Rye is the classic choice and makes it spicy and dry; bourbon gives sweeter vanilla and caramel notes. Both are good, so choose according to taste. An expensive bottle is not necessary; a good mid-range whiskey mixes best. Serve it without ice in a stemmed glass; see our Nick and Nora glasses.
What is the difference between a Manhattan and an Old Fashioned?
A Manhattan contains sweet vermouth, while an Old Fashioned does not: it consists of whiskey, sugar, and bitters. The Manhattan is served up without ice in a stemmed glass, while the Old Fashioned is served over one large ice cube in a low glass. The same foundation, two completely different cocktails.
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