Manhattan

What is Manhattan?

The Manhattan is one of the oldest and most influential cocktails in American history, with origins traced to the Manhattan Club in New York City in the mid-1870s. The most widely cited account credits bartender Iain Marshall with creating the drink for a banquet hosted by Jennie Jerome, the American mother of Winston Churchill, at the Manhattan Club in 1874. Jerome's banquet was a high-profile social event, and the success of the new whiskey cocktail led club members and visitors to request "the Manhattan" by name, cementing both the cocktail and the club's reputation in cocktail history.

The classic recipe of whiskey, sweet vermouth, and Angostura bitters has remained largely unchanged for over 150 years and serves as the structural foundation for an entire family of stirred whiskey cocktails including the Rob Roy (Scotch instead of American whiskey), the Brooklyn (with maraschino liqueur and Amer Picon), the Vieux Carré (with cognac and Bénédictine), and the Boulevardier (with Campari instead of vermouth). The Manhattan also predates the Martini by approximately 10 to 15 years and is widely considered the original template for the entire stirred spirit-forward cocktail tradition that still defines craft cocktail culture today. It remains one of the most consistently ordered cocktails worldwide and one of the most important drinks ever created in the United States.

Don't forget to see what other drinks you can make with the ingredients you already have in your bar.

Taste profile

The Manhattan is bold, spirit-forward, and aromatically complex with a balance that defines what a proper classic cocktail should be. Whiskey leads the palate clearly: rye whiskey is the traditional choice and contributes characteristic grain spice, pepper, and caramel warmth that integrate naturally with the sweeter elements, while bourbon produces a softer, slightly sweeter result with more vanilla character. Sweet vermouth adds the herbal complexity that distinguishes the Manhattan from a simple whiskey sour: layered notes of botanicals, wormwood, dried fruits, and a gentle sweetness create a depth that pure simple syrup cannot replicate. Angostura bitters provide the aromatic foundation that ties the whiskey and vermouth together: clove, cinnamon, gentian, and herbal complexity add depth in the background that elevates the drink beyond its three-ingredient simplicity. The proportions matter significantly: the classic two-to-one ratio of whiskey to vermouth allows the spirit to lead while letting the vermouth contribute meaningful complexity. The finish is warm, spiced, and lingering, with the whiskey character extending well beyond the last sip in a way that makes the Manhattan one of the most contemplative slow-drinking cocktails in the standard repertoire.

Serving suggestions

The Manhattan must be stirred rather than shaken, despite what the current instructions on this page suggest. Stirring is the entire point of a classic Manhattan and what produces the silky, polished texture that defines the drink. Shaking introduces air and creates a frothy, cloudy result that violates 150 years of cocktail tradition and produces an inferior finished drink. Combine the whiskey, vermouth, and bitters in a mixing glass with plenty of ice, stir thoroughly for at least 25 to 30 seconds, then strain into a chilled coupe or martini glass. The dilution from proper stirring is part of the recipe rather than a side effect: it softens the spirit intensity and allows the aromatic compounds in the vermouth and bitters to open up properly. Use a quality rye whiskey for the most traditional and assertive result: Rittenhouse Rye, Bulleit Rye, or Sazerac Rye all work beautifully. For sweet vermouth, Carpano Antica Formula or Cocchi Vermouth di Torino produce noticeably more complex results than budget alternatives, and in a three-ingredient cocktail the vermouth quality matters more than most home bartenders realise. Garnish with a Luxardo maraschino cherry on a pick or a strip of orange peel expressed over the surface and dropped in. For a Perfect Manhattan, use half sweet vermouth and half dry vermouth for a drier, more balanced result.

Why You'll Love It?

Ingredients for Manhattan

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Step‑by‑Step Instructions

1. Combine in a mixing glass Add rye whiskey, sweet vermouth, and Angostura bitters to a mixing glass filled with ice.
2. Stir gently for 25 to 30 seconds until well-chilled and properly diluted. Stirring produces the silky, polished texture that defines a classic Manhattan.
3. Strain into a chilled coupe or martini glass.
4. Garnish with a Luxardo maraschino cherry on a cocktail pick, or express an orange peel over the surface and drop it in.