25 Ways to Make a Manhattan

13Nov2014

25 Ways to Make a Manhattan

25 ways to make a manhattan american bartenders school

As you know, our Drink of the Week is the Manhattan.

We’ve scoured the internet for this list and put together the top 25 ways to make a Manhattan. Please drink responsibly. There are definitely other ways to create the famous cocktail, but these are the ones we think are best.

Here we go…

1. Standard Manhattan recipe:

Dash Sweet Vermouth
1 1/2 oz American Whiskey
Garnish with cherry

Close Variations on the Manhattan:

2. Dry Manhattan- Use a dash of dry vermouth and garnish with a lemon twist.

3. Perfect Manhattan- Equal parts of sweet and dry vermouth. Garnish with a lemon twist.

4. Brandy Manhattan- Replace whiskey with brandy.

5. Scotch Manhattan- Replace whiskey with Scotch.

6. Dry Scotch Manhattan same as above, hold the bitters.

7. Southern Comfort Manhattan- Replace whiskey with Southern Comfort.

8. Esquire Magazine recommends:

2 oz rye whisky
1 oz Italian vermouth
2 dashes Angostura bitters

Instead of using Angostura Bitters:

9. Monahan – Replace the Angostura with a splash of Amer Picon

10. Narragansett – Replace the Angostura with a splash of anisette

11. McKinley’s Delight – 2 dashes of cherry brandy and a dash of absinthe instead of Angostura

12. Sherman – Keep the Angostura in, add a dash of orange bitters and 3 dashes of absinthe.

Try messing with the vermouth:

13. Jumbo – Equal parts of rye, French vermouth, and Italian vermouth, no bitters.

14. Honolulu  – equal parts bourbon, French vermouth, and Italian vermouth. No bitters.

15. Rosemary – Half bourbon and half French vermouth.

16. Brown University – Half bourbon and half French vermouth, with a couple dashes of orange bitters.

Fancy names from Saveur, but still Manhattans:

17. The Patriot

1½ oz. Jim Beam rye whiskey
½ oz. Carpano Antica sweet vermouth
½ oz. Cardamaro
dash Angostura bitters
1 Amarena cherry, for garnish

Combine rye, vermouth, Cardamaro, and bitters in a cocktail shaker filled with ice. Shake and strain into a chilled martini glass; garnish with cherry.

18. The Clint Eastwood

1½ oz. Bulleit bourbon
¾ oz. Vya sweet vermouth
2 dashes Regan’s orange bitters
1 Amarena cherry, for garnish

Combine bourbon, vermouth, and bitters in a cocktail shaker filled with ice. Shake and strain into a chilled martini glass; garnish with cherry.

19. The Sidney Poitier

1½ oz. Maker’s Mark bourbon
¾ oz. Punt e Mes sweet vermouth
2 dashes Fee Brothers Aztec chocolate bitters
1 Amarena cherry, for garnish

Combine bourbon, vermouth, and bitters in a cocktail shaker filled with ice. Shake and strain into a chilled martini glass; garnish with cherry.

20. The Whiskey Rebellion

1½ oz. Bulleit rye
½ oz. Punt e Mes
½ oz. Imbue bittersweet vermouth
3 dashes Fee brothers West Indian orange bitters
1 Amarena cherry, for garnish

Combine rye, vermouths, and bitters in a cocktail shaker filled with ice. Shake and strain into a chilled martini glass; garnish with cherry.

21. The Civil War

1½ oz. Burnside bourbon
½ oz. Cocchi sweet vermouth di Torino
½ oz. Cynar
2 dashes Fee Brothers old fashioned bitters
1 Amarena cherry, for garnish

Combine bourbon, Cynar, vermouth, and bitters in a cocktail shaker filled with ice. Shake and strain into a chilled martini glass; garnish with cherry.

22. The Bittersweet Symphony

1½ oz. Temperance Trader bourbon
½ oz. Pelinkovac
½ oz. Punt e Mes
dash Angostura bitters
2 dashes Peychaud’s bitters

Place the bourbon, Pelinkovac, vermouth, and bitters into a shaker over ice and shake well. Pour the mixture into a barrel and age it for about a month before serving.

23. The Massamanhattan

FOR THE MASSAMAN SYRUP
1 tsp. ground mace
5 sticks cinnamon
2 tbsp. coriander
6 whole cardamom pods
15 whole cloves
2 pieces of nutmeg
2 cups dark brown sugar

2 oz Old Overholt rye
¾ oz. sweet vermouth
Angostura Bitters
Wide strip of orange zest

1. Make the massaman syrup: combine all spices in a pot over low heat. Toast lightly for a few minutes, add sugar and 2 cups water and bring to a boil. Once boiling, turn the heat off and allow the mixture to steep for at least two hours. Strain out the solids. Syrup will keep for up to two weeks, covered and refrigerated. (Yield is approximately 1 quart.)

2. Combine rye, vermouth, and ¾ oz. (1½ tbsp.) massaman syrup over ice. Stir for 30 seconds, or until very well chilled. Strain into a lowball glass. Top with two or three dashes of bitters, and garnish with orange zest.

24. The Greenpoint

2 oz. rye whiskey
1 oz. Punt e Mes vermouth
1 tsp. yellow Chartreuse
1 dash Angostura bitters

Mix whiskey, vermouth, Chartreuse, and bitters in a shaker with ice; stir to chill. Strain into champagne coupe.

25. The Only Manhattan You’ll Ever Need – from Thrillist.

This one was created by a man named Joaquín Simó, who was Bartender of the Year. This one is more about the preparation than the ingredients. Watch the video to learn the technique that Mr. Simó recommends.

 

Got anymore suggestions? Email [email protected] with the subject “Manhattan Recipe!”

  • 13 Nov, 2014
  • Joe Bruno
  • 0 Comments

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