Perfect Manhattan Recipe
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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.
INGREDIENTS
- 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
INSTRUCTIONS
- Place a 5-ounce coupe or cocktail glass in the freezer until chilled, at least 5 minutes.
- Fill 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.
Use Scotch and you have a Perfect Rob Roy. I wonder, is there a name for the Rye version.
You guys can enjoy your Manhattans; but, I get a kick out of my Rum Ala Orangez .... it's so simple: lots of cracked ice, a splash of Puerto Rican Light Rum, a bit of Angustura Bitters; then add to heart's content, some Orange Liquor! Maraviglioso!
A Perfect Manhattan is truly perfect when garnished with a twist of lemon instead of the cherry – but then, I've never like the taste (or even the cartoon look) of Maraschino cherries. It's also fine when made with Wild Turkey.
Perfect Manhattan has been my drink for many years and I consider this recipe to be the classic proportion--however, I have never used Rye (something to try!) Mostly I use Weller or Maker's Mark. I also add a little cherry juice (2 dashes) with the cherry for a little smoother, sweeter-non-vermouth taste. I rarely stress over the vermouths but have learned not to buy the cheapest on the shelf--any midrange vermouth will work nicely.
Easy to make drinks; hard to order in a bar b/c most wait staff or the bartender receiving the order don't know the distinction and think you are being "cute" rather than ordering something different. Even when they say they know, they don't. (Even in Manhattan--sigh!) A perfect manhattan has a particular color--if you are delivered one too light (straw colored), they forgot the sweet vermouth and have likely given you a dry manhattan--if you are delivered one too reddish brown, they have given you a regular manhattan with no dry vermouth. The best ones I have had are ones that I or friends make at home. If you are a bourbon drinker--there's nothing better!
When I was a bartender many years ago, we would of course use sweet vermouth in all Manhattans. The exception was if someone ordered a Southern Comfort Manhattan, we used dry vermouth, due to the sweetness of the Southern Comfort.
that sounds amazing! i'm going to start hunting down and gathering the necessaries.