Cadden uses an Amaro as the bitter portion to provide “a little more depth and herbal notes than traditional Angostura Bitters.” Carpano Antica adds big jam-like, sweet notes on the front of the cocktail, then the Segesta Amaro’s herbal notes spike about two thirds of the way through the palate, with warm spicy rye notes supporting throughout. Cadden then adds a light lemon zest to ensure the whole drink doesn’t taste “too dark.”
Michael’s Perfect Manhattan
- 1.5 oz Rittenhouse or Pikesville Rye
- ¾ oz Carpano Antica Forumula Sweet Vermouth
- ¾ oz Segasta Amaro
Stir over ice and strain into a cocktail coupe or on the rocks (whichever you prefer). Garnish with a lemon zest.
Conor Cook, who can be found behind three of Tom Douglas’ bars (The Carlile Room, Brave Horse Tavern, and Cantina Leña), said that his go-to spirit for the perfect Manhattan is also an overproof (100 or 101) rye whiskey because it stands up well. He likes to balance out the Italian vermouth with smoky bitters.
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Conor’s Perfect Manhattan (Inspired by the Carlile Room)
- 1.5 oz Rittenhouse Rye
- ½ oz Carpano Antica
- “A couple” dashes of house-made Smoky Angostura Bitters
Add ice to cover above liquid level. Stir well to blend and chill, then double strain into chilled glass. Garnish with a Luxardo maraschino cherry.
Finally, I’m a firm believer in the cheap magic that Old Overholt and Martini Rosso sweet vermouth provide if you’re on a budget and/or having to make a ton of Manhattans for an event.
Lindsay’s Manhattan on the Cheap
- 1.5 oz Old Overholt Rye
- ½ oz Martini Rosso Sweet Vermouth
- 2 dashes Angostura Bitters
Stir over ice and strain into double old fashioned or short martini glass with single large ice cube. Garnish with maraschino cherry or lemon twist.
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