The guide
Everything that goes in the glass.
A Manhattan has nowhere to hide. Every choice — spirit, vermouth, ice, glass — shows up in the final sip.
Choosing your whiskey
Rye
Spicy, dry, peppery. The original Manhattan whiskey. Look for at least 95 proof.
Bourbon
Sweeter with vanilla and caramel notes. Higher-rye bourbons keep some bite.
Canadian & Scotch
Canadian whisky is lighter and smooth; Scotch turns it into a Rob Roy.
Choosing your vermouth
Rich & vanilla
Carpano Antica Formula — bold, almost dessert-like. Pull back slightly on the pour.
Balanced
Cocchi Vermouth di Torino — cocoa and citrus, a crowd-pleaser.
Bright & herbal
Dolin Rouge — lighter and drier, lets the whiskey lead.
Bar tools
Mixing glass
Heavy and wide so you can stir without splashing.
Bar spoon
Long, twisted handle for a smooth, quiet stir.
Jigger
Measure everything. Ratios matter in a three-ingredient drink.
Julep or Hawthorne strainer
Catches ice as you pour into the glass.
Glass & garnish
Coupe or Nick & Nora
Stemmed glasses keep your hand from warming the drink. Chill in the freezer first.
Brandied cherry
Dark, rich, and a final sweet bite.
Citrus twist
Express the oils of lemon or orange peel over the surface for aroma.
Common mistakes
- ✕Using old, room-temperature vermouth.
- ✕Shaking instead of stirring.
- ✕Using too little ice — it melts faster and over-dilutes.
- ✕Skipping the bitters.
- ✕Serving in a warm glass.