Classic Manhattan Cocktail

Classic Manhattan Cocktail

This Manhattan cocktail isn’t to be confused with the contemporary Manhattan cocktail (usually 3 ounces of bourbon to 1 1/2 ounces of vermouth plus bitters and cherries). This classic recipe first appeared in the latter part of the nineteenth century and is referenced in later editions of How to Mix Drinks or the Bon Vivant’s Companion as well as Harry Johnson’s 1882 Bartenders’ Manual. This forgotten formula has a higher ratio of sweet vermouth to rye whiskey, with an accent of Curaçao and Boker’s bitters, served straight up with a lemon twist. Cherries in Manhattans came later as the mixture evolved into a different cocktail. The subtle mingling of flavors in this version illustrate an older style of drink making.–Jason Kosmas

LC Necessity Is The Mother Of Invention Note

We’re so uncouth, we didn’t even realize there was such a thing as a “mixing glass” until we set about to mix this drink for ourselves. Yet necessity truly is the mother of invention, especially when a Manhattan cocktail is on the line. We think you’ll manage to jury-rig something, too.

Classic Manhattan Cocktail

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  • Serves 1
4.7/5 - 3 reviews
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Pour the whiskey, vermouth, liqueur, and bitters into a mixing glass. Add large cold ice cubes and stir for 40 revolutions.

Strain into a chilled cocktail glass. Garnish with the lemon twist. Drink the Manhattan post haste.

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Recipe Testers' Reviews

We’ve enjoyed Manhattans using bourbon for years, and this Manhattan made with rye whiskey and Grand Marnier was equally delicious. We followed the “stir for 40 revolutions” direction and the drink was smooth, cooling, and distinctive. On a side note, we thought the addition of “cold” ice cubes was interesting. Aren’t all ice cubes cold? Anyhow, we’ll definitely keep this recipe close to the bar to make again!

This Classic Manhattan is a very smooth, mellow sipper. Keep in mind that this easy-going drink is basically pure alcohol, so it’s quite potent, too! NOTE: “cold ice cubes” are mentioned in the recipe. I don’t think you can get ice cubes any way other than cold!

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  1. I think “cold ice” is ice straight from the freezer that has not been sitting in an ice well or ice bucket prior to use.

  2. My wife and I love a good Manhattan. Unfortunately, for years we thought we could only get a good one at certain restaurants in town. This recipe removed that fallacy. Thanks David as this is the perfect take on a classic cocktail.

  3. Love this recipe, thank you! I love Manhattans, but sometimes they are just too boozy for my mood. With all these new, very high-quality vermouths available, a vermouth-forward Manhattan makes for a lovely drink. I added an absinthe wash to the glass and was quite happy with the result.

  4. My father-in-law drinks Manhattans, and he fixed me one once. Although he does notoriously fix them maximum strength, it knocked my socks off!

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