Dating back to the late-1800s, the Manhattan is widely considered the first “modern” cocktail. It’s an incredibly simple formula of whiskey, sweet vermouth, and a couple dashes of bitters, and if you stick to the script, the only room for customization comes from choosing between spicy rye and rich bourbon.
While the cocktail is relatively straightforward, its effortless balance gave way to numerous variations. It also inspired a new category of cocktails made by mixing spirits with fortified wine that have become classics in their own right like the Rob Roy or Vieux Carré.
Since bartenders have been riffing on this cocktail for over a century, we tapped a few to see how they put their own twist on the Manhattan when making the drink at home. From swapping vermouth for a rich amaro to sneaking in other spirits like mezcal, here’s how nine top bartenders make Manhattans at home.
Kyle Jackson
Bar director, Markette and The Argyle, New York City
For a Manhattan at home, I don’t think there’s much reason to reinvent it. The drink is iconic because of its simplicity, so for me, it comes down to choosing ingredients that each bring something specific. I use Michter’s rye because it has the spice and complexity I want from a rye, but also a lingering finish that carries through the vermouth instead of disappearing underneath it. For the sweet vermouth, I go with Noilly Prat Rouge. French sweet vermouth might be a slightly controversial choice for a Manhattan, but I prefer the finesse of Noilly Prat here. It gives the drink enough richness and herbal character without becoming too assertive. My spec is also very easy to remember: 2:1:2, which conveniently happens to be Manhattan’s original area code.
Ingredients
- 2 ounces Michter’s Rye Whiskey
- 1 ounce Noilly Prat Rouge sweet vermouth
- 2 dashes Angostura bitters
- Garnish: cherry and orange oil
Directions
- Add all ingredients to a mixing glass with ice. Stir to combine.
- Strain into a chilled Martini glass. Garnish with a cherry, then express an orange peel over the surface of the drink and discard the peel.
Owen Gibler
Partner and beverage director, Bar Roza, Nashville
When making drinks at home, avoiding pitfalls creates a more measurable change than aiming for exotic tweaks. Pitfall one: vermouth. Every article mentioning a vermouth cocktail should include a disclaimer noting that it is a fortified wine and oxidizes quickly. The trick is to make lots of Manhattans and never have a bottle open for more than a week. Pitfall two: ice. Home ice is generally smaller and melts faster than a cocktail bar’s ice, so use less ice and a shorter stir. And pitfall three: warm glassware. Stick your coupe into the freezer for a few minutes before using it. It’s such an easy move that creates a dramatic improvement.
Ingredients
- 2 ¼ ounces Woody Creek Rye
- ¾ ounce Cocchi Vermouth di Torino
- 2 dashes Angostura bitters
- Garnish: cherry
Directions
- Add all ingredients into a mixing glass with ice. Stir to combine.
- Strain into a chilled coupe and garnish with a cherry.
James Grant
Beverage director, Fairmont Royal York, Montreal, Canada
I love a Manhattan. More specifically, I love experimenting with a Manhattan. The classic specification of two parts whiskey to one part sweet vermouth finished with a couple of dashes of bitters is certainly serviceable, but the simple formula can sometimes feel a little bare-bones or thin. I typically gravitate toward cocktails such as a Black Manhattan, À La Louisiane, Bobby Burns, or Tipperary, which introduce an added layer of complexity through the inclusion of a liqueur. With that in mind, when I make a Manhattan at home, I tend to dress it up slightly with the addition of an amaro. I choose one that complements both the herbal profile of the vermouth and the character of the whiskey. That touch of sweetness also provides a little extra body, helping to keep the cocktail from feeling too lean.
Ingredients
- 2 ounces Lot No. 40 Rye Whisky
- 1 ounce Cocchi Storico Vermouth di Torino
- ¼ ounce Amaro Meletti
- 2 dashes Angostura bitters
- 2 dashes orange bitters
- Garnish: brandied cherry and orange oil
Directions
- Add all ingredients to a mixing glass with ice. Stir to combine.
- Strain into a chilled Nick & Nora glass. Garnish with a brandied cherry, then express an orange peel over the surface of the drink and discard the peel.
Johnisha Williams
Bar manager, Commander’s Palace, New Orleans
I like a perfect Manhattan because using both sweet and dry vermouth gives the drink a nice balance while still letting the rye shine. I also like using both Angostura and Peychaud’s as a little nod to New Orleans and how we make our Sazerac here at Commander’s. The Angostura gives it that familiar spice, while the Peychaud’s adds a lighter, floral note. I also really enjoy rye as an introduction to the whiskey world. I personally don’t typically reach for bourbon, and I find rye to be a little easier and more approachable for someone who doesn’t normally drink whiskey. It still has that depth and character you expect from whiskey, but I find the spice and overall profile makes it an enjoyable starting point. For me, a Manhattan is a great way to introduce someone to rye without asking them to drink it neat or on the rocks.
Ingredients
- 2 ounces rye whiskey
- ½ ounce sweet vermouth
- ½ ounce dry vermouth
- 2 dashes Angostura bitters
- 1 dash Peychaud’s bitters
- Garnish: lemon twist
Directions
- Add all ingredients into a mixing glass with ice. Stir to combine.
- Strain into a child coupe or Nick and Nora glass. Garnish with a lemon twist.
Chuck Worley
Bar manager, Lowland, Charleston
This vision was born out of my love for mezcal. I love a split base, booze-forward cocktail, so I’m using equal parts mezcal and a sweeter rye, pulling back the sweet vermouth just a touch, throwing in a couple dashes of classic bitters and a small bar spoon of Luxardo cherry juice.
Ingredients
- 1 ¼ ounces Banhez mezcal
- 1 ¼ ounces Angel’s Envy Rye
- ½ ounce Carpano Antica Formula
- 4 dashes Angostura bitters
- 1 bar spoon of Luxardo cherry syrup
- Ganish: Luxardo cherry and orange oil
Directions
- Add all ingredients to a mixing glass with ice. Stir to combine.
- Strain into a chilled coupe glass. Garnish with a Luxardo cherry, then express an orange peel over the surface of the drink and discard the peel.
Kristine Nguyen
Head bartender, Bludorn, Houston
This is a riff on a Black Manhattan with pandan adding a subtle tropical note and amaro bringing enough bitterness to keep the drink grounded. I’ve always enjoyed Black Manhattans because they give you so much room to play with the level and style of bitterness. This recipe is meant to do the same.
Ingredients
- 1 ½ ounces Tres Tribus Mezcal
- ¾ ounce Foro Amaro
- ½ ounce sweet vermouth
- 1 bar spoon Kota pandan liqueur
- Garnish: lemon twist
Directions
- Add all ingredients to a mixing glass with ice. Stir to combine.
- Strain into a coupe or your preferred glass. Garnish with lemon twist.
Austin Krudys
Beverage manager, The Chloe, Nashville
My go-to Manhattan is a Black Manhattan, a simple twist on the classic recipe that swaps out sweet vermouth for Averna amaro. The Averna introduces a unique layer of complexity, leaning a bit more bitter and herbaceous. As a bonus for home bartenders, Averna doesn’t require refrigeration like sweet vermouth does, giving it a much longer shelf life.
Ingredients
- 2 ounces high-proof rye like Rittenhouse Rye
- 1 ounce Averna amaro
- 2 dashes Regan’s orange bitters
- Garnish: Luxardo cherry
Directions
- Add all ingredients to a mixing glass with ice. Stir to combine.
- Strain into a chilled Nick & Nora glass. Garnish with a Luxardo cherry.
Oscar Valle
Co-founder, TONANA, San Miguel de Allende, Mexico
My go-to at home is a 50/50 Manhattan with Angostura bitters. I love that ratio because it gives the vermouth as much room to shine as the whiskey. Its herbal notes and sweetness balance the spice of the rye, while the Angostura brings everything together. The orange twist adds a bright aroma that lifts the drink. It’s simple to make at home with no special prep. Just remember to keep your vermouth refrigerated after opening so it stays fresh.
Ingredients
- 1½ ounces rye whiskey
- 1½ ounces sweet vermouth
- 2 dashes Angostura bitters
- Garnish: orange twist
Directions
- Add all ingredients to a mixing glass with ice. Stir to combine.
- Strain into a chilled coupe or Nick & Nora glass. Express the oils from an orange twist over the drink and use it as the garnish.
Carlo Olcese
Co-owner and director of operations, Bateman’s, NYC
Whenever I make a Manhattan at home, I lean toward the bittersweet twist of a Black Manhattan, replacing sweet vermouth with Averna amaro. The benefit is that I don’t have to worry about stocking fresh vermouth in my fridge every month. I use Angel’s Envy Kentucky Straight Bourbon since its vanilla notes pair incredibly well with the anise flavor of Averna. To finish, I add one dash of Angostura bitters for some baking spice, and about a half spoon of Luxardo cherry syrup to add a touch of sweetness. Once the drink has been poured, I drop a Luxardo cherry at the bottom for a sweet treat at the end of my drink.
Ingredients
- 2 ounces Angel’s Envy Kentucky Straight Bourbon
- 1 ounce Averna Amaro
- 1 dash Angostura bitters
- ½ bar spoon Luxardo maraschino cherry syrup
- Garnish: Luxardo cherry
Directions
- Add all ingredients to a mixing glass with ice. Stir to combine.
- Strain into a chilled, stemmed glass. Garnish with a Luxardo cherry.
