The Manhattan
If you’re using bourbon in a Manhattan, select something with oomph—either high-rye, high-proof, or both. Anything too retiring can end up overpowered by the bitters and vermouth. High-rye barrel-proof bourbons like Booker’s are a home run, but Maker’s Mark Cask Strength, despite its total lack of rye, also produces a delightful, albeit slightly sweeter, drink.
Here’s a recipe to get you started, but think of it as an introduction, not the final word. Few cocktails reward tinkering quite like the Manhattan. When it comes to vermouth, the sky’s the limit. Carpano Antica is always a classy option, but I’d also suggest exploring some of the lesser-known Spanish vermouths, some of which have a lovely orange-y note that works beautifully in a Manhattan. We’re working our way through a bottle of Berto vermouth, which is made with white wine but has a pretty solid dose of sweetness that makes it work in a Manhattan, especially with something mineral-y like Barrel Bourbon 012. The classic bitters choice is Angostura, but Regan’s or Fee’s Orange Bitters can be a nice change of pace once in a while.
Manhattan Cocktail
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- 2 oz bourbon
- 1 oz sweet vermouth
- 2-3 dashes bitters
- Optional garnish: orange twist or amarena cherry
Fill a shaker with ice. Add the bourbon, vermouth, and bitters. Stir until frost forms on the exterior of the shaker. Strain into a chilled glass (coupe, tumbler, or cocktail glasses are all acceptable), garnish, and enjoy.
