Prime Manhattan Recipe

Chill glass

Place a coupe or chilled rocks glass in the freezer for a few minutes or fill it with ice water while you prepare the cocktail to ensure the glass is well chilled.

Combine ingredients

In a mixing glass or a large double-sided mixing tin, add 8 cubes of ice, 2 oz rye whiskey (or bourbon), 1 oz sweet vermouth, 2 dashes Angostura bitters, 0.25 oz cherry liqueur (if using for a slightly richer, fruitier profile), and 1 dash orange bitters (optional).

Stir

Using a long-handled bar spoon, stir the mixture briskly for 20–30 seconds (about 20–30 full turns) until the exterior of the mixing glass feels very cold and the liquid is well diluted and slightly viscous. Proper stirring chills and dilutes the cocktail while preserving clarity.

Prepare glass

If you used ice water to chill the glass, dump it now. If you used the freezer, remove the glass. Optionally, you may strain a small express of orange peel over the glass before pouring to add aromatics.

Strain and garnish

Double-strain the cocktail into the chilled coupe or a rocks glass over a large ice cube (if serving on the rocks) using a julep or hawthorne strainer and a fine-mesh sieve if desired. Express the orange peel over the drink by holding it about 2–3 inches over the glass and giving it a sharp twist to release oils, then rub the peel around the rim and drop it in. Skewer a Luxardo or brandied cherry and place it in the glass as garnish.

Serve

Serve immediately. Sip slowly to appreciate the balance of whiskey, sweet vermouth, bitters, and cherry notes.