The Manhattan

Next to the Martini, the Manhattan is the epitome of classic cocktails.

Made with ingredients sourced from around the world—American bourbon or rye, French sweet vermouth, and Trinidadian bitters—the Manhattan, like Manhattan, is truly a global cocktail.

If you’ve tried Manhattans before and thought they were too strong, I think you’ll like this recipe. It’s closer to the original recipe in terms of size and strength. It’s bracing enough to remind you it’s a cocktail, but it’s not so spirited that you’ll hop on a train, head to the Village, and get on stage to try stand-up for the first time.

Because the proportion of sweet vermouth is higher in this recipe, use decent stuff. Carpano is cool, Dolin is delightful, and I’ll never say no to Noilly Prat.

2 ounces (60 mL) good bourbon or rye, such as Woodford Reserve

3⁄4 ounces (20 mL) sweet vermouth, such as Noilly Prat

2 dashes aromatic bitters, such as Angostura

Amarena or maraschino cherry, for garnish

Add all ingredients to a mixing tin or glass full of ice. Stir for 60 seconds. Don’t shake this drink. Every time you shake a Manhattan the Monopoly Man loses his monocle. Strain into a chilled cocktail glass and garnish with an Amarena or maraschino Cherry. (Luxardo makes a fantastic maraschino cherry, available on Amazon.com.)