Classic Manhattan Cocktail Recipe with Rye and Sweet Vermouth

One of the finest classic cocktails, The Perfect Manhattan Cocktail is surprisingly easy to make but also varied as to what some consider perfect. This is our version.

Rumor has it the Manhattan was invented on the island of its name in 1874 at The Manhattan Club during a party hosted by Jennie Churchill. Since then, what makes a “perfect” Manhattan has depended on the drinker. The classic formula and the little choices around it are what make this cocktail endlessly adaptable.

The original Manhattan recipe calls for rye whiskey, sweet vermouth and a couple dashes of Angostura bitters, traditionally garnished with a maraschino cherry. Bourbon later became a common substitute for rye and that preference is still regional—northern drinkers often favor rye, while the South tends toward bourbon. Personally, I remain firmly in the rye camp.

Beyond the choice of whiskey, vermouth selection and garnish shape the drink. Order a Manhattan and specify the base spirit and brand if you have a preference—calling for a “Maker’s Manhattan,” for example, tells the bartender to use Maker’s Mark bourbon. Vermouth choice determines whether the drink is finished with cherries or a lemon twist.

Traditionally a maraschino cherry is used, but I prefer homemade cherries that are richer and less cloying than the mass-produced variety. My method is simple: cover fresh cherries with sugar, let them sit a day, then add enough Luxardo Maraschino liqueur to cover and let them steep for at least a week. Sour cherries are ideal when available, but good Bing cherries work well too — worth the effort to make or source locally.

Here’s a cheat sheet for the different variations:

• Manhattan — 2 oz rye or bourbon, 1 oz sweet vermouth, a few dashes of Angostura bitters. Stir with ice until cold, strain into a chilled cocktail glass and garnish with a cherry. (Never shake a Manhattan unless specifically requested; it should be cold and clear.)
• Dry Manhattan — Substitute dry vermouth for sweet vermouth; garnish with a lemon twist instead of a cherry.
• Perfect Manhattan — Uses equal parts sweet and dry vermouth (with the base spirit). When dry vermouth is present, the classic garnish is a lemon twist.
• Rob Roy — A Manhattan made with Scotch instead of rye or bourbon, same proportions.
• Southern Comfort Manhattan — Made with Southern Comfort, dry vermouth and a lemon twist.

It can be served up (straight) or on the rocks, so there are plenty of options for one small drink. I like the Perfect Manhattan myself—sometimes straight up, sometimes on the rocks—depending on the weather and my mood.

I recently sampled a small-batch rye that arrived from Iowa. The bottle drew interest on social media from someone who had bought it while traveling and recommended it. Its color is a warm amber and the flavor leans slightly toward caramel and butterscotch notes, which I find lovely in a Manhattan. Whether you’re loyal to a particular label or experimenting with new bottles, a good rye will show well in this cocktail.

Yes, I intended to share this around the holidays but was sidelined by illness — so a slightly delayed post it is. If your tree is still up, that’s a perfectly valid seasonal prop for photos.

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Thanks to the folks who provided a sample bottle for review; all opinions are my own.