Manhattan

By Robert Simonson

Updated December 29, 2025

  • Christopher Testani for The New York Times. Food Stylist: Cyd Raftus McDowell.
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There are some who adhere to dry-martini dogma when making a manhattan, thinking the drink improves with less vermouth. But the classic, best and most flavorful ratio for this drink remains two to one. Whether you use bourbon or rye is entirely a matter of taste. Bourbon will get you a slightly sweeter, more mellow drink; rye a drier, spicier one. Both versions can be excellent. Use homemade cocktail cherries if possible, or a quality brand like Luxardo. Eschew the common neon-red orbs found in supermarkets. They are cherries the way that stuff movies theaters put on popcorn is butter.

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Ingredients

  • 2 ounces rye or bourbon

  • 1 ounce sweet vermouth

  • 2 dashes Angostura bitters

  • Cocktail cherry, for garnish

Ingredient Substitution Guide
Nutritional analysis per serving

84 calories; 1 milligram sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Stir ingredients over ice until chilled, about 30 seconds. Strain into chilled coupe glass. Garnish with cherry.

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4 out of 5
1,404 user ratings
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Comments

Zach

The best mnemonic for this recipe is remembering Manhattan's area code: 212

Georges-Frédéric

A perfect Manhattan is made with both sweet (red) and dry (white) vermouth. 2 oz rye or bourbon, 1/2 oz sweet vermouth, 1/2 oz dry vermouth, 2 dashes bitters.

Paul

We alternate between Bulleit Rye and Canadian Club Reserve, with Dolin Rouge, and Hellas Orange Bitters. My wife likes going 50/50 with the rye and vermouth, but I do the standard version. This always kicks off dinner prep, and especially helped us forget who was in office before Joe.

James Miller, Sarasota

Mixing whiskey and sweet vermouth with some bitters is genius. I think rye is the better companion because the vermouth adds enough sweetness. I like using different bitters, my favorites being Mexican chocolate or Hella Aromatic which adds a touch of spice. For something really special, first give the glass a wash with a peaty, Islay Scotch like Ardbeg. Bingo.

Erin Edmison

During Covid, a friend of the family busied himself by making some truly spectacular THC bitters. His cherry-apple bitters add a certain "je ne sais quoi" (although, I *do* know!), and these "special" Manhattans made that first pandemic winter tolerable, barely.

DP Guinee

Peychauds bitters, if you can access them. And a non-dry gin such as Hendricks or New Amsterdam.

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