Name: Matejcek 3-2-1 Manhattan
Total time: 3 min
Cuisine: Cocktail
Ingredients: 45 ml Rye whiskey 50% abv; 30 ml Rosso/sweet vermouth; 15 ml Dry vermouth; 5 ml Maraschino syrup; 2 dash Orange bitters; 1 dash Creole bitters; 1 dash Aromatic bitters

Ingredients

1 1/2 fl oz

Straight rye whiskey (100 proof /50% alc./vol.)

1 fl oz

Strucchi Rosso Vermouth

1/2 fl oz

Strucchi Dry Vermouth

1/6 fl oz

Maraschino (Marasca) syrup (from cherry jar)

2 dash

Orange Bitters by Angostura

1 dash

Peychaud's or other Creole-style bitters

1 dash

Angostura Aromatic Bitters

How to make

Glassware

Prepare

Select and pre-chill a COUPE GLASS.

Prepare garnish of skewered Luxardo Maraschino Cherry..

Method

STIR all ingredients with ice. (If adding maraschino syrup, then stir this to integrate before adding ice and stirring again.)

FINE STRAIN into chilled glass.

Garnish

Garnish with maraschino cherry.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Matejcek 3-2-1 Manhattan contains 174 calories

Alcohol content:

1.7 standard drinks
24.94% alc./vol. (49.89° proof)
24.1 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

Rosso/rouge/sweet vermouth (di Torino), Dry vermouth — Sulphur Dioxide/Sulphites

History

Adapted from a recipe created in January 2017 by Paul Matejcek, a fellow Discerning Drinker who shared his cocktail in a comment on our Fourth Regiment page. With 90ml of whiskey as its base, Paul's original recipe is best made to serve in two glasses.

3 oz rye
2 oz sweet vermouth
1 oz dry vermouth
3 dashes orange bitters
2 dashes Peychaud's bitters
1 dash Angostura bitters
¾ oz cherry juice (optional)

Paul Matejcek, 2021

Comments & Discussion

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Chris Dimal 5w

A thoroughly fruity Manhattan. Not for the hardened drinker, but it does suit me quite perfectly.

G. M. Genovese Premium Member 1y

This is very much a Manhattan, but one with a bloated, almost Sangria-like fruitiness that I could see being served in a theme park speakeasy.

Simon Sedgley Premium Member 1y

"a theme park speakeasy." An inspired idea...where are the entrepreneurs when you need them?

Yorey C 1y

i suspect my dry vermouth might have been bad but this was not so good

David M. Premium Member 2y

This is great. I was searching for a slightly more sweet Manhattan. This does a great job of having a bit of sweetness, while the additional bitters and surprising bit of dry vermouth prevented it from being too cloying.

John CARR Premium Member 2y

Went with Kim’s suggestion of using Luxardo originale instead of jar juice, but ended up adding in a splash from the jar for the pure syrupy hit as it was drier than I expected. Used Dolin vermouths but would be tempted to go with carpano next time. Was rather cautious with the bittering, but could have a bit heavier handed I think.

Kim McBride 2y

I misread the recipe the first several times I made this and used Luxardo maraschino liqueur instead of the cherry syrup. I’ve since tried the syrup and much prefer my mistake! It adds a little more dimension without too much sweetness. A great Manhattan recipe.

Peter M Premium Member 2y

This is certainly "boozy", but there's also a lot going on that makes it very easy to drink. Spice/herbal from the rye, vermouths, & bitters. A little cherry/sweet from the syrup. Plus a je ne sais quoi from the rest of the notes in the rye, vermouths, and bitters. Maybe my favorite Manhattan, so far? Certainly the most interesting one.

Amarette Speights 2y

This might be my favorite Manhattan. I have a bad habit of adding extra cherries and syrup to my manhattans as the norm. I appreciate this cocktail recipe providing me a standardized way to add extra sweetness but keep everything balanced. Otherwise I’m just winging it.

Marie-Therese Straus 3y

Lovely drink! We made it exactly as written (we even had Starlino cherries and their syrup) and thoroughly enjoyed it. Made an exceptional accompaniment to preparations for tomorrow's New Year's Eve dinner party.

Bruce Wilson 3y

This is very close to what I do. I like the added flavour of a small amount of the syrup from the Luxardo cherries. I also use a dash of actual Luxardo maraschino liqueur alongside the orange butters; it adds a nice “woody” flavour but it needs a delicate touch as it’s a strong flavour that can easily overwhelm everything else!