Cocktail – Manhattan
Elegant, assured, and as quintessentially urban as the skyline it’s named after, the Manhattan has been a staple of refined drinking since the late 19th century.
It’s the very definition of a “proper drink” — all balance, no frills. From Broadway to Mayfair, this rye-forward classic has graced the hands of poets, presidents, and poker players alike.
Ingredients:
50ml rye whiskey (or bourbon)
25ml sweet vermouth
2 dashes Angostura bitters
Preparation:
Add all ingredients to a mixing glass with ice.
Stir for 20–30 seconds until well chilled.
Strain into a chilled coupe or Nick & Nora glass.
Garnish with a brandied cherry or a twist of orange peel.
Hardware:
Glassware: Coupe or Nick & Nora glass
Tools: Mixing glass, bar spoon, strainer
Flavour Profile & Experience
Perfect Manhattan
Uses 12.5ml each of sweet and dry vermouth for a more balanced, drier version. A lemon twist replaces the cherry for a crisper finish.
Black Manhattan
Swaps vermouth for Amaro (typically Averna), giving the drink a bittersweet, herbal complexity that’s darker and moodier — excellent after dinner.
Other notable riffs include the Rob Roy (with Scotch), the Brandy Manhattan (popular in Wisconsin), or barrel-aged versions for added depth.
What stays true? Spirit, vermouth, bitters — stirred to silken perfection.
Variations & Modern Twists
There are three traditional versions of the Rob Roy: Sweet (with sweet vermouth), Dry (with dry vermouth), and Perfect (equal parts sweet and dry vermouth). Each offers a slightly different tone—from rich and round to lean and crisp.
For a modern twist, bartenders sometimes add a dash of orange bitters or absinthe rinse for depth.
A smoky take involves using an Islay Scotch and a splash of Pedro Ximénez sherry in place of vermouth—transforming the Rob Roy into a bold, peaty meditation. However it’s mixed, what remains unchanged is the spirit of simplicity, elegance, and reverence for the whisky at its heart.
Always stir — never shake — a Manhattan. Shaking dilutes and clouds the drink, while stirring preserves its clarity and texture. And vermouth matters: use fresh, well-stored vermouth and keep the bottle refrigerated after opening.
The Manhattan’s origin story is as storied as the city itself — equal parts truth and myth. The most cited tale places its birth in the early 1870s at the Manhattan Club in New York, allegedly created for a banquet hosted by Jennie Jerome (Winston Churchill’s mother). While that timeline has historical inconsistencies, the cocktail certainly gained early traction in New York’s golden age of saloons.
By the turn of the 20th century, it had become a favourite of the American elite — symbolic of class and cocktail culture. Originally made with rye whiskey, the Manhattan also found fans among bourbon drinkers and eventually overseas, where Scotch-based variations like the Rob Roy took root.
The Prohibition era didn’t kill it — it refined it. As spirits became scarcer, vermouth quality mattered more, and bartenders began focusing on balance and aromatics. Today, the Manhattan remains a benchmark of bartending technique and a must-know for whisky lovers.
In these recipes we haven’t specified the whisky to use, as you know what you like best, and it also allows you to experiment.
However, if you want a start, a good light, vanilla forward single malt to use would be The Glasgow Distillery’s Original. If you are looking to add some smokey depth, try The English Smokey, or if you want something fruity, try Arran Sherry Cask ‘The Bodega’.
