Manhattan
Rye and sweet vermouth stirred cold over ice and strained up — the drink every shaken cocktail in this larder isn't.
- Serves
- 1
- Prep
- 5 min
- Written
Method
-
Fill a mixing glass two-thirds with ice.
-
Add the rye, vermouth, and bitters.
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Stir for 30 seconds, until the outside of the glass turns properly cold.
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Strain into a chilled coupe.
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Drop in the brandied cherry and serve.
Notes
Stir, don’t shake. Shaking beats air into the drink and clouds it with tiny ice shards that water it down fast; stirring chills it just as cold while keeping the texture silky and the dilution under control. Thirty seconds in the mixing glass is enough — the outside should feel properly cold to the touch, not just cool.
Rye keeps the drink dry and a little spicy; swap in bourbon for a rounder, sweeter version, which is really a different drink wearing the same name. Either way, spend the extra dollar on a real brandied cherry — the fluorescent jarred kind is the fastest way to ruin an otherwise good cocktail.