This Manhattan cocktail isnโt 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 Vivantโs Companion as well as Harry Johnsonโs 1882 Bartendersโ Manual. This forgotten formula has a higher ratio of sweet vermouth to rye whiskey, with an accent of Curaรงao and Bokerโs 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 illustrates an older style of drink making.โJason Kosmas
LC Necessity Is The Mother Of Invention Note
Weโre so uncouth, we didnโt even realize there was such a thing as a โmixing glassโ 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 youโll manage to jury-rig something, too.
Classic Manhattan Cocktail
Ingredients
- 1 1/2 ounces 100-proof rye whiskey, such as Rittenhouse
- 1 3/4 ounces sweet vermouth, such as Dolin Rouge
- 1/2 ounce Grand Marnier
- 3 dashes Angostura bitters
- 1 lemon twist, for garnish
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Testersโ Reviews
Weโve enjoyed Manhattans using bourbon for years, and this Manhattan made with rye whiskey and Grand Marnier was equally delicious. We followed the โstir for 40 revolutionsโ direction and the drink was smooth, cooling, and distinctive. On a side note, we thought the addition of โcoldโ ice cubes was interesting. Arenโt all ice cubes cold? Anyhow, weโll 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 itโs quite potent, too! NOTE: โcold ice cubesโ are mentioned in the recipe. I donโt think you can get ice cubes any way other than cold!
I love Manhattans, and while I usually prefer bourbon, I love a good rye. This classic recipe is mellowed by the large amount of vermouth, and sweetened by the Grand Marnier. Devotees to specific ryes may scoff at this recipe because the rye is in the background, but itโs worth a try. The beauty of such a simple drink is the ability to make it to suit your mood. If you want to really appreciate this, I recommend using a quality sweet vermouth, one that hasnโt been opened or has just been opened recently. Bad vermouth will ruin the experience.
We are Manhattan fans and enjoy trying different variations. The resulting cocktail was very pleasant with a slight hint of mellow citrus. I was just glad I had dinner ready before trying this drink! We will keep it in our home bar beverage rotation. (I also look forward to trying the suggestion above using Chambord and now Iโm wondering if I can make colder ice!)
Wonderful, Deb! Thanks so much for taking the time to comment.
I think โcold iceโ is ice straight from the freezer that has not been sitting in an ice well or ice bucket prior to use.
Yes, Iโd agree with that, Marc.
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.
My pleasure, Derick. And Happy Thanksgiving to you and your family. Raise a Manhattan in honor of us!