Manhattan

The Manhattan is one of the foundational cocktails in American drinking culture. Built on whiskey, sweet vermouth and bitters, it is stirred, strained and served up, most often with a cherry garnish. The drink dates to the late 19th century and remains a staple on cocktail menus, serving as a benchmark for both bartenders and home enthusiasts.

At its core, the Manhattan is a study in balance — but that balance is not fixed. Proportions vary depending on house style and personal preference. Early recipes often leaned sweeter, calling for equal parts whiskey and vermouth. Over time, drier builds became more common. Today, many bartenders favor a 2:1 ratio of whiskey to sweet vermouth for a spirit-forward profile. Others split the difference. The so-called “212” Manhattan — named after New York City’s original area code — uses two ounces of whiskey, one ounce of sweet vermouth and two dashes of bitters. The formula offers structure without muting the vermouth’s herbal depth, and it has become a widely accepted modern standard.

The whiskey provides the backbone. Rye is traditional, bringing peppery spice and a dry edge that keeps the drink focused. Bourbon is a common alternative, creating a softer, rounder Manhattan with notes of caramel and vanilla. Sweet vermouth adds richness and aromatic complexity, while bitters integrate the components and sharpen the finish.

The Manhattan should be stirred with ice until properly chilled and diluted, then strained into a chilled coupe or martini glass. A brandied or maraschino cherry is the customary garnish, though some prefer a lemon twist for a brighter finish.

With only three primary ingredients, the Manhattan leaves little room for error. Its enduring appeal lies in that precision — and in the flexibility of its proportions, which allow the drinker to calibrate sweetness, strength and structure to taste.