Classic cocktail · Guided recipe
Manhattan
Start makingRye whiskey, sweet vermouth and a couple of dashes of bitters, served up with a cherry. The definitive whiskey cocktail — purists stir it, but a hard shake chills it just as cold.
In the glassRye whiskey · Sweet vermouth · Angostura bitters
See exact amounts
What goes in
Ingredients
Set up before you pour
Use a coupe glass.
The stem keeps your hand away from a cold drink, while the rounded bowl makes an up serve easy to sip.
- Standard size
- 200 ml6¾ oz
- Ice & serve
- Chill it first; serve without ice.
- If you don’t own one
- Use a small martini glass or stemmed dessert glass.
- cocktail shaker
- strainer (or a small sieve)
- jigger or measuring spoon
- Rye whiskey60 ml
- Sweet vermouth30 ml
- Angostura bitters2 dashes
From bottle to glass
Method
- 01
Measure into the shaker Pour 60 ml rye whiskey into your shaker
Rye whiskey
- 02
Measure into the shaker Add 30 ml sweet vermouth
Sweet vermouth
- 03
Measure into the shaker Add 2 dashes Angostura bitters
Angostura bitters
- 04
Ice the shaker Fill the shaker with ice
- 05
Seal and shake Seal and shake hard
- 06
Strain cleanly Strain into a chilled glass — no ice
- 07
Finish the drink Finish it — add two brandied cherries on a pick
Know your drink
About the Manhattan
New York royalty since the 1870s
Born in 1870s New York (the Manhattan Club claims it, myth-busters argue), the Manhattan is the drink that made vermouth an American staple and the direct ancestor of the dry martini. One part vermouth to two parts whiskey, bitters to tie the knot — a formula so right it has survived 150 years untouched.
Common questions
Manhattan FAQ
What whiskey goes in a Manhattan?
Rye is the classic — its spice cuts the vermouth’s sweetness. Bourbon makes a plusher, sweeter Manhattan. Swap in Scotch and it becomes a Rob Roy. Whatever you choose, make it at least 45% if you can; the vermouth softens it considerably.
What is a Perfect Manhattan?
"Perfect" means the vermouth is split half sweet, half dry — drier and lighter on its feet than the standard. Ask for it with a lemon twist instead of a cherry and you’ve got a beautifully different drink from the same bottles.
What cherry should I use?
A dark brandied or Luxardo-style cocktail cherry — never the neon-red sundae kind. The cherry steeps in the drink as you sip, and its syrup is the Manhattan’s dessert course.
What ingredients are in a Manhattan?
A classic Manhattan calls for 60 ml (2 oz) Rye whiskey, 30 ml (1 oz) Sweet vermouth, 2 dashes Angostura bitters Angostura bitters. That single-serve spec scales cleanly — the recipe above converts it to oz and multiplies it for 2–4 drinks.
How strong is a Manhattan?
A standard Manhattan is roughly 35% ABV once mixed (before ice melt softens it further). That makes it spirit-forward — closer to a Martini than to a beer, so sip it slowly.
Is a Manhattan shaken or stirred?
A Manhattan is shaken. About 13 seconds with plenty of ice chills and dilutes it correctly.
What glass do you serve a Manhattan in?
Serve a Manhattan in a chilled coupe glass, well chilled — this drink is served without ice, so a cold glass keeps it cold.
Sharpen the technique
Skills used in this recipe
Where to go next
If you like the Manhattan, try these.
Perfect Manhattan
A Manhattan split between sweet and dry vermouth — a touch drier and more aromatic than the original.
View recipe
Reverse Manhattan
A Manhattan flipped: vermouth leads and whiskey supports, for a lower-proof, aromatic sipper that’s all about the wine.
View recipe
Black Manhattan
A Manhattan with amaro standing in for the vermouth — darker, bittersweet and coffee-edged. A modern bartender favourite.
View recipe