The Classic Manhattan
As other cocktails evolve and vary depending on the bar, others, like the Manhattan, easily fall into the “If it ain’t broke, don’t fix it” category. Since the drink’s beginnings in the late 1800s, the cocktail glass, maraschino cherry, vermouth and bitters have remained drink staples. And if you’re into a bit of fun Canadian trivia to deliver to your American pals, it was our Canadian whiskeys that kept the Manhattan afloat from 1920-1933 during U.S. prohibition.
Recipe:
- Ice cubes
- 2 oz rye whiskey
- ½ oz sweet vermouth
- ½ oz dry vermouth
- 2 dashes angostura bitters
- 1 maraschino cherry
- Lemon slice for garnish
The Perfect Build
- Fill a pint glass or cocktail mixer two-thirds of the way with ice.
- Add rye, both vermouths, and bitters and stir vigorously with a cocktail spoon (about 30 seconds)
- Remove the coupe from the freezer, place the cherry inside, and strain the drink into the glass.
Important: A Perfect Manhattan is made with equal parts dry and sweet vermouth, instead of all sweet.
