Manhattan Recipe

Chill a coupe or martini glass by placing it in the freezer for 5–10 minutes or filling it with ice water while you prepare the cocktail. If using, remove the glass from the freezer or discard the ice water just before straining.

Measure Rittenhouse rye and sweet vermouth with a jigger so you have 2.0 oz rye and 1.0 oz sweet vermouth ready.

Add large ice cubes to the mixing glass until roughly three-quarters full to ensure proper chilling and dilution.

Pour 2.0 oz Rittenhouse rye whiskey into the mixing glass over the ice.

Add 1.0 oz sweet vermouth to the mixing glass.

Add 2 dashes of Angostura bitters into the mixing glass.

Stir the mixture with a bar spoon for 20–30 seconds (about 30–40 full rotations) until the outside of the mixing glass feels very cold and you see slight dilution on the spoon — the goal is about 15–20% dilution.

If you used ice water to chill the serving glass, discard the ice water and dry the glass. If chilled in the freezer, remove the glass just before straining.

Using a Hawthorne or fine strainer, pour the stirred cocktail into the chilled coupe or martini glass, leaving the ice behind in the mixing glass.

Garnish with one Luxardo maraschino cherry on a pick, dropping it into the drink. Optionally express an orange peel over the surface: hold the peel skin-side down above the cocktail and give it a quick twist to release oils, then run the peel around the rim and drop or discard per preference.

Serve immediately. Enjoy responsibly.