Manhattan
Rye and sweet vermouth combine grain spice, wine richness and botanical seasoning in a short, chilled serve.
IBA published specification · 1 reference serve.
Glassware
Technique
Ice
Garnish
Preparation effort
Ingredients & measurements
| Ingredient | mL | US fl oz | Source measure / qualification |
|---|---|---|---|
| Rye Whiskey | 50 | 1.69 | 50 ml Rye Whiskey |
| Sweet Red Vermouth | 20 | 0.68 | 20 ml Sweet Red Vermouth |
| 1 dash Angostura Bitters | — | — | 1 dash Angostura Bitters |
Converted equivalents are rounded for display; use one measurement system consistently. Dashes, spoonfuls, fruit counts and unspecified top-ups remain source measures. A blank equivalent does not mean zero.
How to make it
Stir the measured ingredients over ice until cold, then strain into a chilled glass.
Glass: Cocktail glass. Ice: None in serving glass. Garnish: cocktail cherry.
Flavor & balance
- Boozy (Spirit-Forward) (dominant): Little nonalcoholic lengthening leaves the spirit or fortified ingredients prominent after chilling and dilution.
- Bitter (supporting): Cocktail bitters or coffee contribute a bitter accent; a small dose need not dominate.
Assess sweetness, bitterness and tactile drying separately. These flavor expectations are based on recipe structure, not measured tasting scores. Actual products, ice and dilution will change the result.
Preparation & batching
Service complexity: low. Batchability: premix with dilution trial.
- Measure and label the chosen product specification; chill appropriate glassware.
Finish chilling, dilution and garnish at service. Trial the actual serving method before approving a batch. Workload is an editorial assessment; no labor timing or storage validation is claimed.