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Rye Manhattan

A classic Manhattan cocktail made with spicy rye whiskey, sweet vermouth, and Angostura bitters, stirred over ice and garnished with a maraschino cherry.
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Prep Time 2 minutes
Total Time 2 minutes
Servings: 1 cocktail
Course: Cocktail/Aperitif
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 ounces 60 ml rye whiskey
  • 1 ounce 30 ml sweet vermouth
  • 2 dashes Angostura bitters
  • 1 large cube or several smaller cubes of ice
  • 1 maraschino cherry for garnish
  • Optional: orange peel for additional garnish

Equipment

  • Mixing glass or cocktail mixing pitcher
  • Bar spoon or long-handled stirring spoon
  • Jigger or shot glass for measuring
  • Hawthorne or julep strainer
  • Cocktail coupe glass or rocks glass
  • Ice (preferably large cubes)

Method
 

  1. Add a large ice cube or several smaller cubes of ice to a mixing glass until it is three-quarters full.
  2. Measure and pour 2 ounces (60 ml) of rye whiskey into the mixing glass.
  3. Measure and add 1 ounce (30 ml) of sweet vermouth to the mixing glass.
  4. Add 2 dashes of Angostura bitters to the mixture.
  5. Stir the mixture steadily for 15 to 20 seconds until the mixing glass is frosty cold.
  6. Place a chilled cocktail coupe or rocks glass on the counter or chill it briefly in the freezer.
  7. Using a Hawthorne or julep strainer, strain the cocktail into the prepared serving glass, leaving the ice behind.
  8. Garnish with a maraschino cherry and express an optional orange peel over the top before adding it to the glass.

Notes

Use large single ice cubes or one large ice cube instead of crushed ice to control dilution and achieve the perfect chill.