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I’m a whiskey guy. And the Manhattan is a classic whiskey cocktail. A simple recipe of whiskey, vermouth, and bitters. And maybe a cherry. But within these boundaries of simplicity there is A LOT of room to get creative.

There are a couple of small challenges of creating a new Manhattan recipe. First, you need some basic barware including a good cocktail shaker with a strainer, a double jigger, and a cocktail spoon. Optionally, have a silicon ice cube tray for making large ice cubes or (even more awesome) molds for making sphere ice cubes. None of this stuff is particularly expensive, and you get kitted up with all of this bar gear for about $25 of online shopping. (Repeated disclaimer: I’m not selling anything or making any money with this website. I write here cuz I like to. Any products I mention or recommend are because I’ve used them and like them, and I receive no consideration – financial or otherwise – for mentioning them. And that’s why you’re not seeing any links to barware right now. I’m happy to make barware recommendations for any budget, just ask.)

Second, great ingredients make great results. But for a Manhattan (or any mixed drink) you don’t want the ingredients to be “too” great. I’m of the opinion that a truly great whiskey is like an expensive steak: don’t cover it up with other things, let it be its awesome self standing there naked and alone. You want to select a really good whiskey that can stand alone neat, but probably not a whiskey that is SO good that it should ONLY stand alone neat. Know what I’m sayin’? There a good number of whiskeys in this category, some of which I’ll call out in the recipes below. So leave the Pappy 20 Year and the Blood Oath on the shelf for this, they don’t belong in a Manhattan.

“Shaken, not stirred” is a classic James Bond tagline. Does it really make a difference? Oh hell yes it does. Shaken or stirred: one is not better than the other, but the method does makes a big difference to flavor and mouthfeel. In a shaken cocktail the liquor ingredients are put in a cocktail shaker with a lot of ice, shaken until the shaker is almost too cold to hold, then strained into a glass either over ice or neat. The net result is an ice cold cocktail… but also a mildly watered down cocktail. Rigorous shaking breaks up the ice in the shaker adding more water to the drink. This leaves you with a beverage with a brighter flavor and thicker mouthfeel and without the alcohol bite, but at the expense of losing some of the more subtle flavors in the liquor. Shaking also suspends tiny air bubbles in the ice cold cocktail, which makes the cocktail appear cloudy or “foggy” until the drink warms up enough that the air bubbles are released. That’s why shaken vodka martinis look milky when they’re first poured.

Stirring is obviously a gentler approach to blending the ingredients. It dilutes the cocktail to a lesser extent, but leaving the alcohol “burn” and a drink not as ice cold. Again, neither shaking nor stirring is better or worse. Despite all of the debate one way or the other it really comes down to what you personally prefer. And for me, shaking or stirring depends on the recipe and, honestly, my mood. How’s that for scientific. If stirring, add all ingredients in a shaker or pint glass with ice, stir with a bar spoon for at least 30 seconds, then strain into a glass.

Neat or on the rocks? Again: personal preference. Neat means a Manhattan strained into a coup or a martini glass without ice. “On the rocks” means strained into an ice-filled Old Fashioned glass. I strongly prefer – and recommend – that if you go “on the rocks” for your cocktails that you use a single large ice cube or ice sphere. Why? The larger cube or sphere will keep your cocktail just as cold as glass full of ice cubes made by your freezer, but the larger ice has less total surface area so it doesn’t melt as fast and dilute your cocktail as quickly.

So here are my five favorite Manhattan recipes created after extensive… umm.. “research” during Covid quarantine lock down.

#1 The “What Day of the Week Is It Again?” Manhattan

  • 2 oz Basil Hayden Dark Rye Whiskey
  • 1 oz Carpano Antica Vermouth
  • 2 dashes of Peychaud’s Bitters
  • Stirred, served on the rocks

#2 The “90 Days WFH” Manhattan

  • 2 oz High West Double Rye Whiskey
  • 1 oz Zucca Rabarbero Amaro
  • 2 dashes of Bittercube Bootstrap Bitters
  • Stirred, served on the rocks
  • Garnished with a lemon peel twist

#3 The “Tinder in Place” Manhattan

  • 2 oz Journeyman Distillery Featherbone Bourbon
  • 1 oz Maurin French Sweet Vermouth
  • 2 dashes of Fee Brothers Grapefruit Bitters
  • Shaken, served neat
  • Garnished with a Luxardo maraschino cherry

#4 The “Heidegger Met a (Ver)Fallen Angel” Manhattan

  • 2 oz Koval Single Barrel Oat Whiskey
  • 1 oz Carpano Antica Vermouth
  • 2 dashes of Angostora Bitters
  • Stirred, served on the rocks
  • Garnished with an orange peel twist

#5 The “Italian Test Kit” Manhattan

  • 2 oz Basil Hayden Dark Rye Whiskey
  • 1 oz Punt e Mes Italian Sweet Vermouth
  • 2 dashes of Scrappy’s Cardamom Bitters
  • Shaken, served neat
  • Garnished with a Luxardo maraschino cherry

Got a favorite Manhattan recipe of your own? I’d love to hear it. Post it in the comments section below. Cheers!

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