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Not So Perfect Manhattan
Not so imperfect – indeed this is one of the most delicious Manhattans I've had the pleasure of drinking
13th April at 05:36
Pretty nice variation. Still prefer a Sweet Manhattan. I still find dry vermouth to be a bit too weird and bone dry here.
5th June at 21:23
I agree that the original Manhattan is not so overly sweet that it must be reduced using dry vermouth. Brooklyn (perfect), however, really benefits of dry vermouth.
22nd January at 09:36
So, the only difference between the Perfect and Not So Perfect Manhattans are the Vermouth ratios and the type of bitters:
https://www.diffordsguide.com/cocktails/recipe/1246/manhattan-perfect
https://www.diffordsguide.com/cocktails/recipe/1246/manhattan-perfect
21st January at 10:25
What would you use as an alternative to a cherry as a garnish for the 'Not So Perfect Manhattan' ?
21st January at 13:44
An orange zest twist.
15th January at 19:55
Agreed, this is IMO a Perfect Manhattan rather than the notionally perfect recipe with equal dry and rosso vermouth.
15th October 2025 at 02:17
Was good again, with Benchmark bourbon, Dolin dry vermouth, Carpano Antica sweet vermouth, and Fee Brothers orange bitters.
But it was a reminder that I need to get more Angostura Orange bitters; the FB Orange bitters isn't to my liking.
But it was a reminder that I need to get more Angostura Orange bitters; the FB Orange bitters isn't to my liking.
21st January 2025 at 04:09
Buffalo Trace, Carpano Antica, Martini & Rossi Dry White, Angostura Orange Bitters. A lovely change from the standard Manhattan. For those who think it too sweet, perhaps swap a Tequila Reposado for the Bourbon.
24th November 2023 at 08:14
Delicious, but too sweet for my taste when compared head to head with the Perfect version.
I had only Punt e Mes rosso in the fridge so perhaps another variety would be better?
I had only Punt e Mes rosso in the fridge so perhaps another variety would be better?
23rd October 2024 at 14:51
Punt e Mes and Noilly Prat dry proved too bitter for me, but I was all-in on your suggestion to use the former (a long-time favorite). Basic Cinzano Rosso (and Ango orange) seemed to work best, according to my notes.
3rd April 2023 at 07:21
We second the recent Hinojos verdict. This ratio works better than the standard 1:1 ratio of sweet:dry vermouth in a "perfect." I used Cocchi vermouths di Torino and cask-strength Stranahan's Rocky Mountain Single-Malt whiskey, which lists a very respectable if implausibly precise 109.87 proof on the label. This meant extra stirring with ice for dilution and serving over jumbo ice cubes in DOF glasses. Dropped the expressed orange twists into the glasses. A winner.
31st March 2023 at 04:29
This was perfect for us. Used California Bourbon at 90 proof. Not too sweet. Wonderful as an evening sipper. Perfectly balanced and drinks very easy.
Overall, I liked it. My primary reason for the rye swap is because I don't typically enjoy bourbon's inherent sweetness, and this tempered that nicely with the dry vermouth. Which, uh, I maybe pushed a bit harder by using a Tribuno Extra Dry. I felt it was good and balanced.
...but I'm going to be a heathen and try it next time with rye.