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Cocktail History
The Manhattan is a classic cocktail that was created by Dr. Iain Marshall in the late 1800s at the Manhattan Club in New York City, New York. It is traditionally made by pairing spicy rye whiskey with sweet vermouth, herbal bitters, citrus, and cherry.
Cocktail Ingredients
To make this cocktail, you’ll need the following ingredients:
Rye: This is a type of whiskey made with at least 51% rye grain, malted barley, corn, and water. We used Heaven Hill Distillery Rittenhouse Rye because it has a rich and clean taste with notes of nutmeg, cinnamon, vanilla, cocoa, and citrus. For a mocktail version of this drink, try The Gospel Responsible Rye Non-Alcoholic Whiskey in place of the whiskey.
Sweet Vermouth: This is a fortified wine made with grapes, sugar, botanicals, herbs, sugar, and alcohol. We used Carpano Antica Formula Vermouth because it’s a high quality vermouth with dark notes of herbs, figs, licorice, cinnamon, and cocoa. For a mocktail version of this drink, try Lyre’s Non-Alcoholic Apéritif Rosso in place of the sweet vermouth.
Aromatic Bitters: This is a food product made with botanicals, herbs, and alcohol. We used Angostura Aromatic Bitters. For a mocktail version of this drink, try All The Bitter Alcohol-Free Aromatic Bitters in place of the aromatic bitters.
Orange Peel: This the peel of an orange that has been cut into a strip.
Cherry: This is a fruit that has been soaked in brandy and rich syrup. We used Luxardo Maraschino Cherries because they’re high quality and delicious.
Bartending Tools
To make this cocktail, you’ll need the following bar tools:
Jigger: This is used to measure and pour ingredients. We used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.
Mixing Glass: This is used to hold the ingredients while they’re being stirred. We used the Viski 17 oz Cocktail Mixing Glass.
Bar Spoon: This is used to stir ingredients. We used the Barfly Stainless Steel Teardrop Bar Spoon.
Julep Strainer: This is used to strain out ice and solid ingredients after the cocktail is stirred. We used the A Bar Above Julep Strainer.
Peeler: This is used to remove the garnish peel from the citrus. We used the OXO Good Grips 2-Piece Peeler Set.
Cocktail Pick: This is used to hold the garnish. We used one from the I-MART Stainless Steel Cocktail Pick Set.
Recipe
This cocktail recipe was adapted from The Art of Vintage Cocktails by Stephanie Rosenbaum.
Add rye, sweet vermouth, bitters, and cubed ice to a mixing glass.
Stir for 30-45 seconds.
Strain into a cocktail glass.
Garnish with orange peel and cherry.
Ingredients
Directions
Add rye, sweet vermouth, bitters, and cubed ice to a mixing glass.
Stir for 30-45 seconds.
Strain into a cocktail glass.
Garnish with orange peel and cherry.
Make It a Mocktail: Use The Gospel Responsible Rye Non-Alcoholic Whiskey in place of the whiskey, Lyre’s Non-Alcoholic Apéritif Rosso in place of the sweet vermouth, and All The Bitter Alcohol-Free Aromatic Bitters in place of the aromatic bitters to try a booze-free version of this drink.
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More Rye Cocktails
If you like this rye-based cocktail recipe, here are a few others we’ve tried that you may enjoy:
Remember The Maine: A rye cocktail made with sweet vermouth, cherry liqueur, absinthe, and a cherry
Falling Leaves: A rye cocktail made with Amaro Montenegro, toasted fig syrup, chocolate bitters, and an orange slice
Midnight Stinger: A rye cocktail made with Fernet-Branca, lemon juice, simple syrup, and mint
Mott & Mulberry: A rye cocktail made with Amaro Abano, apple cider, lemon juice, Demerara syrup, and apple slices
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