Est. by Joseph Hogan
One drink.
Endless ways to stir it.
Whiskey, vermouth, bitters. The guide to making a Manhattan worth remembering.
Start mixingThe method
Stirred, never shaken.
A Manhattan is all spirit. Stirring keeps it clear, silky and properly diluted.
- 01Chill a coupe or Nick & Nora glass.
- 02Add everything to a mixing glass over plenty of ice.
- 03Stir 30 seconds until silky and very cold.
- 04Strain into the chilled glass and garnish.
Anatomy of a Manhattan
Three ingredients, no hiding.
Whiskey
The backbone. Rye brings spice and snap; bourbon brings vanilla and roundness. Aim for 90–100 proof so it stands up to the vermouth.
Sweet vermouth
Fortified, aromatized wine that adds sweetness, herbs and body. Keep it refrigerated and use within a month — it oxidizes.
Bitters
The seasoning. Two dashes of Angostura tie everything together; orange bitters add lift.
Featured
From the house collection
The Classic
Where it all begins. Rye, sweet vermouth, bitters — stirred, never shaken.
Perfect Manhattan
Split the vermouth for a drier, brighter sip.
Bourbon Manhattan
Rounder and sweeter, with caramel warmth.
Questions
Frequently asked
Should a Manhattan be shaken or stirred?+
Stirred. Shaking adds air bubbles and ice shards, clouding a drink that should be clear and silky.
Rye or bourbon?+
Rye is the traditional choice and gives a spicier, drier drink. Bourbon makes it rounder and sweeter. Both are correct.
Up or on the rocks?+
Classically served up in a chilled coupe. On a large clear cube works too — it just dilutes over time.
Which cherry should I use?+
Skip the bright red ones. Use a dark brandied or Luxardo maraschino cherry.
How do I store vermouth?+
In the fridge, sealed, for up to about a month. Old vermouth is the most common reason a Manhattan tastes flat.
Why 27?
“There are as many Manhattans as there are bartenders. We stopped counting at 27 — then kept going.”
— Joseph Hogan, founder