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Perfect Manhattan

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
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Nutritional Information
  • 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

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Perfect Manhattan

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

  1. 1Place a 5-ounce coupe or cocktail glass in the freezer until chilled, at least 5 minutes.
  2. 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.
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