Classic Manhattan

manhattan cocktail
Erik Bernstein

There are few cocktails more storied (or simple!) than the Manhattan. First stirred up in 1894 by a bartender at New York City's Waldorf Astoria, the defining characteristic is that it uses Scotch whiskey. Over the years, it has stayed in fashion—and is perhaps more popular now than ever before—with bourbon being the most common alcohol (and the Delish favorite). 

Vary the flavor profile using different bourbons, ryes, and vermouths and feel free to play around with combinations of your old standbys, or try something new. Airplane bottles are great for this—all the fun, with minimal commitment. 

And just like the perfect accessory for any outfit, a few dashes of interesting bitters adds another layer of flavor and intrigue. There's a big brave world out there beyond angostura: Try walnut, lavender, or black cherry for a fun twist.

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Yields: 1 serving
Total Time: 0 hours 5 mins
2 oz.


1 oz.




maraschino cherry (preferably Luxardo)


  1. Combine bourbon, vermouth, and ice in a mixing glass. Stir until well-chilled. 
  2. Strain into a preferably frosty coupe. Garnish with a cherry and a few dashes of your favorite bitters.
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