A Manhattan is a cocktail made with whiskey, sweet vermouth, and bitters. It is commonly garnished with a Maraschino cherry.
TonicDB editorial guide
The Manhattan combines rye’s spice with the fruit and herbs of sweet vermouth, then uses bitters to join the two. Its texture should be silky and clear, with enough dilution to open the whiskey but no air bubbles or shards of ice from shaking.
Stir the measured ingredients with plenty of ice until well chilled, then strain into a glass that was chilled in advance. Rye gives the recipe a dry, peppery backbone; if you substitute bourbon, expect a rounder and slightly sweeter result.
Serve up in a coupe or Nick and Nora glass with one good cocktail cherry. Drain excess cherry syrup before garnishing so it does not quietly change the final sip, and keep the glass cold because the drink is served without ice.
Shaking clouds the drink and creates a lighter, aerated texture that works against the Manhattan’s spirit-forward style. Old vermouth is an even bigger problem: refrigerate opened bottles and replace them when their fresh wine-and-herb aroma fades.
A Perfect Manhattan divides the one ounce of vermouth evenly between sweet and dry vermouth for a leaner profile. Keep the rye and bitters unchanged the first time so you can judge what that single adjustment contributes.
These notes explain how to execute and adapt the recipe shown above. Ingredients and serving traditions vary, so taste and adjust thoughtfully.
Contributed by @alfg