Manhattan Recipe

Chill glass

Place the old-fashioned or coupe glass in the freezer or fill it with ice water to chill while you prepare the cocktail.

Measure and combine

In the mixing glass, add 2 oz rye whiskey, 1 oz sweet vermouth, and 2 dashes Angostura bitters.

Add ice

Fill the mixing glass with large ice cubes until nearly full to ensure proper dilution and chilling.

Stir

Using a bar spoon, stir the mixture gently for 20–30 seconds (about 20–30 strokes). Aim for a smooth, translucent appearance and an internal temperature of roughly 0–4°C (32–39°F) if you have a thermometer. This achieves proper dilution (about 20–25 ml) and silky texture.

Prepare garnish

Discard the chilling ice from your glass if used. If using an orange peel, express the oils by holding the peel over the glass skin-side down and giving it a firm twist about 6–8 inches above the drink, then optionally rub the rim with the peel and drop it in or discard.

Strain and garnish

Using a strainer, double-strain or single-strain the stirred cocktail into the chilled glass. Garnish with one maraschino cherry dropped into the drink (or placed on a pick). If you haven't added the expressed orange oil to the drink, you can also rest the peel on the rim or float it.

Serve

Serve immediately. Sip slowly to appreciate the balance between the spice of the rye, the sweetness of the vermouth, and the aromatic bitters.

Use the jigger to measure spirits precisely. Use the bar spoon to stir with smooth, even strokes along the inner wall of the mixing glass. Use the strainer when pouring to keep ice and shards out of the finished cocktail.