Manhattan Deli Recipe

Chill the glass

Place your cocktail glass in the freezer for 5–10 minutes or fill it with ice water while you prepare the drink. Chill will keep the Manhattan properly cold without excess dilution.

Measure and combine

Add 2 oz rye whiskey, 1 oz sweet vermouth, and 2 dashes Angostura bitters into a mixing glass. If you prefer a slightly sweeter or herbaceous profile, adjust the sweet vermouth by ±0.25 oz.

Add ice and stir

Fill the mixing glass two-thirds full with ice. Using a bar spoon, stir steadily for 20–30 seconds (about 30–40 full spoon rotations) until the mixture is well chilled and slightly diluted. The drink should feel cold to the touch and the outside of the glass should get a light frost.

Prepare garnish

If using an orange peel, cut a 1-inch strip of peel avoiding too much pith. Express the oils by holding the peel over the glass and giving it a quick twist, then optionally rub the rim of the chilled glass with the peel. Drop the peel into the drink or discard. Add 1 maraschino cherry into the mixing glass or into the serving glass as garnish.

Strain and serve

Discard the ice or water from the chilled serving glass. Using a strainer, pour the stirred Manhattan into the chilled cocktail glass. Garnish with the maraschino cherry (and the expressed orange peel if using). Serve immediately.

Variations and notes

For a drier Manhattan, substitute dry vermouth for sweet vermouth. For a Perfect Manhattan, use equal parts sweet and dry vermouth (0.5 oz each). Bourbon can replace rye for a softer, sweeter profile. Adjust bitters to taste; orange bitters can be used in combination with Angostura for a brighter finish.

Use the jigger to measure the whiskey and vermouth precisely. Place the mixing glass on a stable surface, and use the bar spoon to stir smoothly; employ the strainer when pouring into the chilled cocktail glass. Use the peeler/knife to cut the orange peel carefully.