Manhattan

Stir, don't shake. The Manhattan is a spirit-forward stirred cocktail — shaking introduces air bubbles and makes it cloudy. Use a mixing glass and a bar spoon, stir with a smooth circular motion for a full 30 seconds, and strain cleanly. The vermouth must be fresh; an open bottle of vermouth oxidizes quickly — store it in the fridge and use it within a month.

Rye whiskey is the traditional choice — its spicy, dry character cuts through the sweet vermouth beautifully. Bourbon works too, but the result is sweeter and less complex. The vermouth matters enormously: Carpano Antica Formula adds vanilla and dried fruit complexity; Dolin Rouge is lighter and more herbal. Use a 2:1 ratio of whiskey to vermouth as the baseline.

The Manhattan is one of the oldest cocktails in the American canon, dating to the 1870s. The most popular origin story credits the Manhattan Club in New York City, where it was supposedly created for a banquet hosted by Lady Randolph Churchill (Winston Churchill's mother). Historians have largely debunked this story, but the drink's New York roots are genuine.

Perfect Manhattan

Use ½ oz sweet vermouth and ½ oz dry vermouth instead of 1 oz sweet vermouth. The dry vermouth adds a lighter, more herbal note that makes the drink less sweet and more complex. Garnish with a lemon twist.

Black Manhattan

Replace the sweet vermouth with Averna amaro. The amaro adds a bitter, herbal complexity that makes this a more intense, brooding version of the classic. Use a 2:1 ratio and garnish with an orange twist.