Traditionally made with rye whiskey, the Manhattan is often served with bourbon today. Either works well in its own way and rye has enjoyed a resurgence in recent years. There are three key variations on the mix, and you will likely be asked for your preference when ordering a Manhattan at a reputable bar: dry, perfect and sweet.


  • 2 oz / 50 ml bourbon or rye whiskey
  • 1 oz / 25 ml sweet vermouth
  • 2 dashes Angostura bitters

Stir the ingredients in a stirring or mixing glass with ice for about 30 seconds, then strain into a chilled Martini glass. Garnish with a Maraschino cherry with a stalk (or skewer it).

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