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
Ingredients
Directions
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.
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!
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 it’s 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 hasn’t been opened or has just been opened recently. Bad vermouth will ruin the experience.
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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.
Yes, I’d 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!
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.
Lovely, Anne! Love how you explained your preference. And we can’t imagine NOT being happy with an absinthe wash! Brilliant mixology there…
You must have heard me from the West coast the other day when I said I had never had a real Manhattan. This is on the plan for this weekend now!
And, Sarah, tell us what you think! (If you can still type afterwards….)
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!
Yes, Curt, for me it is definitely a Friday-night-and-not-doing-anything-tomorrow drink.