The Manhattan has become my latest cocktail obsession. I finally acquired a taste for bourbon, much to Mike’s surprise, a few months ago, and Manhattans soon followed. However after enjoying our fair share of Manhattans, we’ve decided that Rye Whiskey is definitely the way to go.
When we were in Vegas, before Christmas I had the best Manhattan at Culinary Dropout. It was so delicious, I’ve been on a quest to recreate it ever since. I had to travel out of state to get the Carpano Antica Vermouth, but it was totally worth it. My parents were also nice enough to send me some Fee Brother’s bitters, from their retail store in Rochester, NY.
The ManhattanWe prefer Rye Whiskey to Bourbon. We’ve used Knob Creek Rye and Old Overholt Rye, which is a fantastic bargain we highly recommend. Our vermouth of choice for this is Carpano Anitca.
The Classic2 ounces Rye Whiskey 1 ounce Sweet Vermouth 2 dashes Angostura bitters 1 maraschino cherry
3-Bitters Manhattan, inspired by Culinary Dropout2 ounces Rye Whiskey 1 ounce Sweet Vermouth 1 dash Peychauds bitters 1 dash Fee Brother’s Black Walnut bitters 1 dash Angostura bitters 1 maraschino cherry 1 strip of orange zest
Mike’s Favorite2 ounces Rye Whiskey 1 ounce Sweet Vermouth 2 dashes Fee Brother’s Whiskey-Barrel Aged bitters 1 maraschino cherry
To make the Manhattan, pour Whiskey, Vermouth and Bitters into a glass. Fill with ice. Stir until the glass becomes very cold (about 40 to 60 rotations). Strain into 6-8 oz cocktail glass (preferably chilled). Garnish.Cocktail glass pictured is Martini/Champagne Coup from Steelite’s Minners Classic Cocktail Series.
Vespa Woolf says
I’ll have to try the rye whiskey next time. Thanks for three recipes in one blog!
I love the glasses, where did you get them?
Thanks! I just got them recently and absolutely love them. The brand and style are listed at the bottom of my post. I ordered them from Tabletop Style in a 6pk; they were reasonably priced too.
You should try it with Southern Comfort for a change. Delicious!
Chuck Diters says
I agree on rye. Try to find a bottle of Woodinville Whiskey’s product (from Woodinville, WA, and hard to find out of state, unfortunately). But I prefer less vermouth (4:1 instead of 2:1), and perfect, with half of the vermouth portion sweet, half dry.
Sue/the view from great island says
My husband is a Manhattan guy, and he came to the same conclusion about the rye. I’ve been meaning to try my hand at some DIY maraschino cherries for him!
I want to try those too! Can’t wait till cherry season!
How does the rye change the taste? I’m not familiar enough with rye to know, but I LOVE Manhattans.
It’s the original liquor for the cocktail, however Bourbon seems to be more common. I think it is less sweet with Rye, but that’s just me.
I’m sure this is delicious. If you have the means, try got find some Luxardo Cherries, the original Marchino cherry. They are expensive but so damn worth it. You won’t go back…
I had my first Black Manhattan, made with rittenhouse rye, carpano antica vermouth, cassis, and black walnut bitters tonight at a local restaurant and was smitten. I’ve made regular and Italian Manhattans for some time, but nothing like this. It was served with a large twist of orange rind. Delicious and so beautiful in the glass, too.