Ingredients (6)
- Ice cubes
- 2 ounces rye whiskey
- 1/2 ounce sweet vermouth, preferably Carpano Antica Formula
- 1/2 ounce dry vermouth, preferably Dolin
- 2 dashes angostura bitters
- 1 maraschino cherry
- Calories178
- Fat0.01g
- Saturated fat0.0g
- Trans fat
- Carbs2.93g
- Fiber0.16g
- Sugar2.22g
- Protein0.03g
- Cholesterol
- Sodium1.64mg
- Nutritional Analysis per serving (1 servings) Powered by
When I first started drinking Manhattans, I found them a hair too sweet. So I would ask bartenders to mix them with a little less sweet vermouth than normal. Finally a bartender at the hole-in-the-wall Bramble Bar & Lounge in Edinburgh, Scotland, told me that what I wanted was a “Perfect Manhattan.” I thought, “That’s cute. Yes, it is perfect, in my opinion.” Once he realized that I didn’t know what he was talking about, he explained that a Perfect Manhattan is made with equal parts dry and sweet vermouth, instead of all sweet. How appropriate: My perfect Manhattan really is Perfect.
This recipe was featured as part of our Meaty, Boozy Father’s Day Menu. We also recommend our Rob Roy cocktail.
Instructions
- 1Place a 5-ounce coupe or cocktail glass in the freezer until chilled, at least 5 minutes.
- 2Fill a pint glass or cocktail mixer two-thirds of the way with ice. Add rye, both vermouths, and bitters and stir vigorously with a cocktail spoon until chilled, about 30 seconds. Remove the coupe from the freezer, place the cherry inside, and strain the drink into the glass.
Recommended from Chowhound
Stay Fresh with Chowhound
Sign up for our newsletter for weekly updates.
