No drink exemplifies the need for perfect proportions and top-quality ingredients as the Manhattan. This cocktail originated in the late 1800’s and while modified slightly over the centuries it continues to be a favorite drink for many. Most oftentimes when out on the town, you may order a Manhattan’s and find it may not made with great care or ingredients. A sad state of affairs when you think of the long history of this cocktail and the fact you only need three perfect ingredients (4 if you like a dash of cherry syrup). I have learned that the perfect Manhattan is simple to make but relies on the need for a perfect bourbon/vermouth combination. As you will see me write many times, with respect to bourbon, I am a big fan of Woodford Reserve, but my real eye-opener was when I learned of Carpano Antica Formula Vermouth which was also born long ago (late 1700’s). A bit pricey but if you are going to make a drink, make it a perfect drink, you will find it’s well worth it. I firmly believe in the 2 to 1 ratio of bourbon to vermouth respectively for this cocktail. Lastly, we cannot forget the bitters which I go to another classic, Angostura Bitters, also created in the 1800’s thus you see a trend that things are around for centuries for a reason. Try the following version and forever more you will be disappointed when you try other variations.
Ingredients:
- Angostura Bitters
- Woodford Reserve Bourbon (or your favorite)
- Carpano Antica Formula Vermouth
- Optional – Copper and Kings Cocktail Cherries syrup (or Luxardo Cherries syrup)
Tools:
- Oxo two-sided shot glass/jigger
- Bottom of Cocktail Shaker or (mixing glass)
- Oxo Cocktail Strainer
- Ice Cube Form
- Double Rocks Glass or Coupe Glass
- Stainless steel cocktail picks
Directions:
- First make sure the night before you make large square or round ice cubes for the drink.
- In the bottom of your double rocks glass add three dashes of bitters and then place ice cube in glass (if serving in Coupe just the bitters in bottom of glass – do this last once drink is mixed to keep glass frosted).
- Reminder – if serving straight up in a Coupe Glass place in freezer night before to frost them.
- Tip – If using Coupe pull out of freezer at last moment and add three dashes of bitters prior to pouring in drink
- Then in the cocktail shaker add some ice and place the following amounts of each ingredient:
- 3 oz of Bourbon (2 large shots – Large side 1.5 oz)
- 1.5 oz Vermouth (1 large shot)
- 1/4 tsp cherry syrup (optional)
- Once all ingredients added stir for 30 seconds until well chilled and mixed
- Then pour only liquid contents of shaker (use a cocktail strainer to help) into glass over the ice (or into frosted coupe if serving up).
- Once drink in glass garnish with cherry (see-picture – if so inclined) and enjoy!!!
Disclosure:
I get commissions for purchases made through links in this post.
As an Amazon Associate, I earn from qualifying purchases.
The items shown above are just suggestions/examples and each consumer should do their own research and choose the proper product that suits their needs the best.
I rarely order a Manhattan out due to exactly what you said. I’ll only do it at a place where I know they will take the time to do them well. I’m fussy on mine, so I prefer to make them myself. Your proportions are perfect and I do the same with a smidge of the cherry. Carpano is essential! I will often do a rinse of my coupe with Benedictine before pouring in the drink. While bourbon is the classic, I do prefer rye (Rittenhouse) as I like the spiciness of it paired with the Carpano and cherry. It is simply classic, brilliant, and perfect and you demonstrate that here. (Note – if anyone orders one at a bar and you see them shake it – run! Run far away to a better place!)