This Manhattan cocktail isnโ€™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 Vivantโ€™s Companion as well as Harry Johnsonโ€™s 1882 Bartendersโ€™ Manual. This forgotten formula has a higher ratio of sweet vermouth to rye whiskey, with an accent of Curaรงao and Bokerโ€™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 illustrates an older style of drink making.โ€“Jason Kosmas

LC Necessity Is The Mother Of Invention Note

Weโ€™re so uncouth, we didnโ€™t even realize there was such a thing as a โ€œmixing 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 youโ€™ll manage to jury-rig something, too.

A classic Manhattan cocktail in a coupe glass with a lemon garnish.

Classic Manhattan Cocktail

4.75 / 4 votes
A classic Manhattan cocktail is incredibly sassy. Made with whiskey, sweet vermouth, Grand Marnier, bitters, and a lemon twist, it's a classic for a reason.
David Leite
CourseDrinks
CuisineAmerican
Servings1 servings
Calories235 kcal
Prep Time3 minutes
Total Time3 minutes

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
Prevent your screen from going dark

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.
Speakeasy

Adapted From

Speakeasy

Buy On Amazon

Nutrition

Serving: 1 cocktailCalories: 235 kcalCarbohydrates: 18 gProtein: 1 gFat: 1 gSaturated Fat: 1 gMonounsaturated Fat: 1 gSodium: 3 mgFiber: 3 gSugar: 8 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe ยฉ 2010 Jason Kosmas. Photo ยฉ 2010 John Kernick. All rights reserved.

Recipe Testersโ€™ Reviews

Weโ€™ve enjoyed Manhattans using bourbon for years, and this Manhattan made with rye whiskey and Grand Marnier was equally delicious. We followed the โ€œstir for 40 revolutionsโ€ direction and the drink was smooth, cooling, and distinctive. On a side note, we thought the addition of โ€œcoldโ€ ice cubes was interesting. Arenโ€™t all ice cubes cold? Anyhow, weโ€™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 itโ€™s quite potent, too! NOTE: โ€œcold ice cubesโ€ are mentioned in the recipe. I donโ€™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 itโ€™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 hasnโ€™t been opened or has just been opened recently. Bad vermouth will ruin the experience.




About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leiteโ€™s Culinaria. Iโ€™m the author of The New Portuguese Table and Notes on a Banana. For more than 25 years, Iโ€™ve been developing and testing recipes for my site, my books, and publications. My work has also appeared in the New York Times, Martha Stewart Living, Saveur, Bon Appรฉtit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, Washington Post, and more. Iโ€™m also a cooking teacher, memoirist, and inveterate cat lady.


4.75 from 4 votes

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating





24 Comments

  1. 5 stars
    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 Iโ€™m wondering if I can make colder ice!)

  2. 4 stars
    I think โ€œcold iceโ€ is ice straight from the freezer that has not been sitting in an ice well or ice bucket prior to use.

  3. 5 stars
    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.

    1. My pleasure, Derick. And Happy Thanksgiving to you and your family. Raise a Manhattan in honor of us!