How to Make the Perfect Manhattan for You—3 Different Ways

The truth about Manhattans is that the specifics are everything. You’ll make a great Manhattan and think, “Ok! That’s my go-to Manhattan vermouth,” but then you try that same vermouth with a different whiskey and it’s terrible. Same with whiskies for a different vermouth.

Our resident bartender Jason O'Bryan spent months trying Manhattan combinations—the same rye across six vermouths, the same vermouth across six ryes, etc., etc., etc.—and what he consistently found was that it’s not about any one special bottle of whiskey or vermouth, but about how each two unique products work together. So after all of that tinkering and myriad of combinations, he didn't emerge with one perfect Manhattan, but instead a series of different Manhattans that can suit your tastes or mood.

In this week's episode of Cocktails for Grown Ups, he shows how to make his three favorite variations on the classic. Try each recipe below and tell us which one is your favorite.

Article Link: https://robbreport.com/food-drink/spi...

The Opulent Manhattan
2.25 oz. Bulleit Rye
1 oz. Cocchi Vermouth di Torino
3 dashes Angostura Bitters

For this cocktail and the additional recipes below, add ingredients to mixing glass, stir on ice for 15 seconds (small ice) to 30 seconds (bigger ice). Strain into stemmed cocktail glass and garnish with a quality cocktail cherry.

The Dark Manhattan
2.25 oz. Dickel Rye
1 oz. Punt e Mes
3 dashes Angostura Bitters

The Eccentric Manhattan
2.25 oz. Sazerac Rye
0.5 oz. Lustau Vermut Rojo
0.5 oz. Punt e Mes
3 dashes Angostura Bitters

You can find all of Jason's weekly columns, with new recipes publishing every Saturday afternoon, over at Robb Report: https://robbreport.com/author/jason-o...

Come back every Saturday for more video bartending lessons from Jason in his series Cocktails for Adults.


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