Bourbon Manhattan Recipe

Chill glass

Place your coupe or martini glass in the freezer for at least 5 minutes or fill with ice water while you prepare the drink to ensure the cocktail stays cold.

Measure and combine

Add 2.5 oz bourbon, 0.75 oz sweet vermouth, and 2 dashes of Angostura bitters into the mixing glass or shaker.

Add ice and stir

Fill the mixing glass with ice (about 1 cup or enough to come near the top). Using a bar spoon, stir gently but firmly for 20–30 seconds until the mixture is well chilled and slightly diluted. Aim for a glossy, slightly viscous look on the spoon — this indicates proper chilling and dilution.

Strain

Discard ice or water from the chilled glass. Using your strainer, double-strain the cocktail from the mixing glass into the chilled coupe or martini glass to remove any small ice shards.

Garnish

Drop one maraschino cherry into the cocktail. If using an orange peel, express the oils over the surface by holding the peel over the drink and giving it a firm twist, then optionally rub the peel around the rim and drop it in or discard per preference.

Serve immediately. Optionally, adjust the vermouth ratio to taste (less for a drier, more spirit-forward drink).

Use the jigger to measure spirits precisely. Use the mixing glass and bar spoon for stirring rather than shaking to preserve clarity and texture. Use the strainer to keep ice chips out of the finished cocktail. Chill the serving glass for a better presentation and mouthfeel.