In my late 20s I thought I invented the Perfect Manhattan Cocktail. When I started making and drinking Manhattans, all the cocktail books I had mentioned sweet red vermouth, and all the bars in UT made theirs with sweet red vermouth so, to be different, I made mine with dry vermouth. One night, when I was making a Manhattan, I had a hankering for something a bit sweet and so I split the vermouth 50/50 (dry/sweet red) and it hit the spot. Perfectly.
I didn’t call it a Perfect Manhattan, I just called it My Manhattan. This went on for a few years and then one night after work I went to a cocktail bar in Los Angeles, ordered “my” recipe and the bartender said “oh, you want it perfect”. He said it so matter-of-factly that I didn’t take it as condescending. It could be interpreted that way, but instead of getting offended, I got out my phone and Googled “perfect Manhattan” while he was mixing my drink. I tipped him a bit extra when I left.
Print
Perfect Manhattan Cocktail Recipe
Can't pick between dry and sweet vermouth? The perfect Manhattan has you covered! Course DrinksCuisine CocktailKeyword Bitters, bourbon, Red Vermouth, rye Prep Time 5 minutesCook Time 0 minutes Servings 1 Calories 150kcalEquipment
- 1 Mixing glass
- 1 Bar spoon
- 1 Cocktail Glass
- 1 Strainer
Ingredients
- 1.5 oz Bourbon or Rye
- .5 oz Dry Vermouth
- .5 oz Sweet Vermouth
- 1-3 Dashes Bitters
- 1 Brandied Cherry
Instructions
- Put the cocktail glass in the freezer to chill
- Combine all ingredients and ice in the mixing glass
- Stir for 20-30 seconds till chilled
- Strain into the chilled cocktail glass
- Garnish with a brandied cherry
Video
View this post on InstagramA post shared by The Whiskey Jug (@thewhiskeyjug)
Notes
Easy, classy and classic. The Perfect Manhattan is a super simple cocktail that's easy to whip up for any occasion. Having a party? Pre-mix the 50/50 dry and sweet vermouth and bitters in an empty bottle and then you just have to measure out the 1.5 oz whiskey and 1 oz of your vermouth+bitters mix, stir, strain and garnish. Elegant cocktails made easy.For over 10 years this has been my recipe for making Manhattans. It’s become such a staple of mine that I keep a small bottle (200 ml) of 50/50 dry/sweet vermouth mix in my fridge. It only reduces one step, but that one step makes it a tad more convenient and hey, I was going to mix them anyway. My only real modification to this is that sometimes I’ll also express an orange peel and use it with the cherry for garnish. The citrus helps make the drink pop a bit more, but it’s not necessary.
So what about you? What’s your favorite way to make a Manhattan?
