Spencer's Manhattan Est. 1874 Recipe

Chill the glass

Place the coupe or martini glass in the freezer for at least 5 minutes or fill it with ice and water while you build the drink.

Measure and combine

Using a jigger, pour 2 oz Bulleit Rye Whiskey and 1 oz sweet vermouth into the mixing glass. Add 2 dashes of Angostura bitters. If you prefer a slightly brighter cherry note, add 0.25 oz Luxardo maraschino liqueur (optional).

Add ice and stir

Add a large ice cube or a handful of ice to the mixing glass. Stir gently with a bar spoon for 30–40 seconds (about 20–30 rotations) until the mixture is well chilled, slightly diluted, and clear. Stirring instead of shaking preserves clarity and a silkier texture.

Prepare the glass

If you used ice to chill the glass, dump the ice and water now. Optionally, express an orange peel over the glass by holding the peel skin-side down above the glass and giving it a sharp twist to release the oils; rub the peel around the rim if desired.

Strain and garnish

Using the Hawthorne or julep strainer, strain the cocktail into the chilled coupe or martini glass. Drop one maraschino cherry into the drink. Optionally rest the expressed orange peel on the rim or float it on top.

Serve immediately, neat (no ice). Provide a small cocktail pick or spoon for retrieving the cherry. Recommend sipping slowly to appreciate the rye spice, vermouth sweetness, and bitters' aromatics.

Adjust sweet vermouth between 0.75–1.25 oz to taste. For a drier profile, reduce vermouth; for a richer, sweeter Manhattan, increase it. The 0.25 oz Luxardo is optional—omit for a classic Manhattan with a plain maraschino cherry garnish.