Recipe

Classic Manhattan

A smooth, strong whiskey cocktail with sweet vermouth, bitters, and a glossy cherry finish. Stirred, not shaken, for that silky, bar-quality sip at home.

By Matt Campbell

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4.9

A real photo of a classic Manhattan cocktail in a chilled coupe glass with a brandied cherry, on a dimly lit bar counter

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If there is a cocktail that can make a random Tuesday feel like you put on a nice jacket and made a plan, it is the Manhattan. It is whiskey-forward, a little sweet, a little bitter, and somehow still smooth enough to sip slow without making a face.

This is the classic build: rye (or bourbon), sweet vermouth, and bitters, stirred over ice until it turns glossy and cold. No shaker needed. No weird syrups. Just a few ingredients doing their job really well.

A real photo of a hand stirring a Manhattan in a mixing glass with ice and a long bar spoon on a kitchen counter

Why It Works

Silky texture: Stirring chills and dilutes just enough without whipping in air, so the drink stays smooth and strong.
Balanced bite: Sweet vermouth rounds the edges of the whiskey, while bitters keep it from tasting flat or syrupy.
Big flavor with minimal effort: Three core ingredients, one technique, and you get a cocktail that tastes like a good bar cares.
Easy to customize: Rye for spice, bourbon for softer sweetness. More bitters for snap. A lemon twist if you want it brighter.

Pairs Well With

Storage Tips

A Manhattan is best fresh, but you can absolutely plan ahead.

If you already mixed it (batching)

Fridge: Mix whiskey, sweet vermouth, and bitters in a clean bottle or jar and refrigerate for up to 1 week. Vermouth is wine-based, so keep it cold for best flavor.
Serve: Pour 2 1/2 to 3 ounces of the batched mix into a mixing glass with ice, stir 20 to 30 seconds, then strain. Or pour straight from the fridge and stir briefly if it is already very cold.

Leftover vermouth

Refrigerate immediately and keep tightly capped.
Best flavor in 4 to 6 weeks. After that it is not unsafe, it just tastes tired and flat.

Do not store a Manhattan that is already diluted and garnished with ice. It will get watery fast and lose that clean snap.

Common Questions

Rye or bourbon for a Manhattan?

Rye is the classic choice and gives a spicier, drier finish. Bourbon makes a slightly sweeter, rounder drink. If you like Old Fashioneds, bourbon will feel familiar. If you like a sharper edge, go rye.

Why do you stir a Manhattan instead of shaking?

Because it is all spirits and fortified wine, no citrus or egg white. Stirring chills and dilutes while keeping it smooth and clear. Shaking adds bubbles and extra dilution, which can make it taste thinner.

What is the best ratio for a classic Manhattan?

The most common classic build is 2:1. That is 2 parts whiskey to 1 part sweet vermouth, plus bitters. If you want it drier, go 2 1/2 oz whiskey to 3/4 oz vermouth.

Can I use Angostura bitters only?

Yes. Angostura alone makes a great Manhattan. Orange bitters add a brighter, slightly more aromatic vibe, but they are optional.

What cherry should I use?

Skip the neon red ones if you can. Look for brandied or Luxardo-style cherries. They taste like actual fruit and make the drink feel instantly more special.

Do I need a coupe, or is a rocks glass okay?

A coupe or Nick and Nora glass is traditional. A rocks glass is totally fine too, especially if you like it over one large cube.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Mixing glass (or a large sturdy measuring glass)
Bar spoon (or a regular spoon, just stir a bit longer)
Jigger or measuring spoon
Strainer (Hawthorne or fine mesh)
Chilled coupe or Nick and Nora glass
Vegetable peeler (optional, for a lemon twist)

The Manhattan is one of those drinks I learned on purpose, because I wanted a “house cocktail” that felt grown-up but not fussy. The first time I made one, I shook it like a maniac because I did not know better. It tasted fine, but it did not have that smooth, velvet thing I wanted.

Then I tried it stirred, really stirred, with a properly chilled glass and a decent cherry. Whole different drink. Now it is my go-to when dinner is in the oven and I want five quiet minutes in the kitchen where the only rule is: stir, taste the vibe, and do not rush it.