Ingredients (5)
- 2 ounces rye whiskey or bourbon
- 1 ounce sweet vermouth
- 2 dashes angostura bitters
- Ice
- 1 cherry in marasca syrup
Nutritional Information
- Calories175
- Fat0.02g
- Saturated fat0.0g
- Trans fat
- Carbs2.14g
- Fiber0.17g
- Sugar1.33g
- Protein0.11g
- Cholesterol
- Sodium1.44mg
- Nutritional Analysis per serving (1 servings) Powered by
Proportions for the classic Manhattan are two (sometimes three) parts whiskey to one part sweet vermouth, with a little aromatic boost from bitters. The drink is believed to date from 1874, created by a bartender at New York’s Manhattan Club. “Since New York was a rye town in those days,” writes cocktail expert Dale DeGroff in The Craft of the Cocktail, “the original Manhattan was made with rye whiskey.” Bourbon Manhattans are a thing in the South.
What to buy: Unlike the shockingly red maraschinos that top the kids’ sundaes, cherries in marasca syrup are chewy, dark, and free of food coloring. Look for the Italian brand Luxardo.
Instructions
- 1Place a cocktail glass in the freezer to chill.
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2Measure the whiskey and vermouth into a mixing glass. Add the bitters.
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3Add ice and stir until chilled, about 30 seconds.
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4Strain into the chilled cocktail glass.
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5Drop the cherry into the glass and serve.
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