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Manhattan (Sweet)
I prefer my Manhattans served "Sweet", or "Perfect " at a push. The Manhattan is complex, challenging and moreish. Best of all, it's available in a style...
John CARR
16th July at 16:07
Was intending to make a nightcap sipper but it disappeared so quickly! Maker’s 46, Rittenhouse and Cocchi storico.
18th June at 00:52
A note on blending bourbon and rye: Triticale is a grain that is a hybrid of wheat and rye. Some distilleries are beginning to make whiskey from it. I've found that Dry Fly Straight Triticale whiskey makes a very nice Manhattan.
6th June at 13:57
Tried something a little different with this one. I usually stick to my go-to recipe, but this time I swapped out the sweet vermouth for Chambord raspberry liqueur — and it was fantastic! Not saying it’s the ultimate version, but definitely worth a try. If you do, try it and let me know what you think!
16th July at 16:02
Don’t have any Chambord but I sometimes swap in my favourite lingonberry liqueur for the sweet element in a cocktail and it generally comes out well. So similar idea I’m guessing. Have you tried the Cherry Manhattan also on diffords? Can recommend!
17th May at 08:30
i made with bulleit rye (95% rye) and martini rosso and it came out very dry. splitting the base with bourbon would help, or perhaps a sweeter vermouth. it didn't hit the spot so i need to revisit along the lines of this recipe.
31st May at 15:42
Yeah Bulleit rye is amazing but super spicy. Definitely good to cut it back with something more harmonious. I’m currently loving Elijah Craig but any of the decent bourbons will mellow it nicely.
24th December 2024 at 17:59
Hi Mr Difford
I appreciate you have to change your website, but it's gone really hard to use.
I've got a bottle of 101, but your site doesn't think I can make this cocktail because it doesn't think I have any bourbon.
What's going on?
(Couldn't find another way to contract you.)
I appreciate you have to change your website, but it's gone really hard to use.
I've got a bottle of 101, but your site doesn't think I can make this cocktail because it doesn't think I have any bourbon.
What's going on?
(Couldn't find another way to contract you.)
26th December 2024 at 09:43
We categorise standard strength bourbon (circa 45%) and BIB (50%) as different ingredients due to taste and affect on our calorie and alcohol strength calculations. However, I have now linked these as interchangeable ingredients so hopefully will now work for you.
2nd December 2024 at 20:37
I make this with rittenhouse rye and martini rosso. 2:1 is perfect for me. And a generous splash of luxardo syrup goes in with the cherry. Together with the ango spice an orange zest this is a lovely cocktail for the colder and darker days.
18th June at 00:46
I agree with the 2:1 ratio and the cherry syrup (I typically add about a barspoon). My favorite vermouth is Carpano Antico, and my favorite whiskey is Angel's Envy or Jameson Black Barrel, but to my taste these proportions work well with nearly any bourbon, rye, or Irish and nearly any red vermouth.
8th June at 18:55
After finishing the martini rosso I bought a bottle of carpano antica and all of a sudden I didn’t enjoy this cocktail anymore. I started reading up on manhattan preferences online and somewhere I found the information that fixed my problem. With a bold vermouth like antica you just need different ratios. Now I do 2,5 shots rittenhouse rye to 1 shot carpano antica and I’m a happy girl again.
26th November 2024 at 20:11
Irish whiskey is for me a great choice
5th October 2024 at 12:24
The bourbon and rye combo really sets this apart. This is a favourite as I prefer American style whisky as opposed to scotch and therefore understandably that some prefer the Rob Roy. Both are great for all the right reasons
6th November 2024 at 14:10
Exactly. I think we tend to go through phases of preferring certain flavours, or balances of sweet/sour/dry/aromatic etc. From a traditional herbal medicine point of view, this will be balancing certain states of the body’s tissues.
Agree re the specialness of the combo of the two whiskies. … I also love an Affinity for a scotch-based alternative.
Agree re the specialness of the combo of the two whiskies. … I also love an Affinity for a scotch-based alternative.
11th July 2024 at 13:44
Recently acquired a selection of The bitter truth bitters. Their aromatic bitters works fantastically well with a sweet rye mahattan. 60 Rittenhouse 25 carpano, bitters, orange twist and Luxardo cherry. Wonderful depth of flavour.
24th May 2024 at 14:43
One of those recipes that allows for endless experimentation I believe. My current favourite is roughly 3:2 rye:islay scotch, Dolin rouge at half the spirit, angostura bitters, outrage twist and Luxardo Cherry garnish.
7th January at 22:45
I know it was a typo but an OUTRAGE twist just seems apropos to me as we begin 2025! 😉
26th September 2024 at 16:37
Sounds like a Rob Roy!
24th May 2024 at 05:50
Certainly a classic, but I fear most Manhattans are a little uninteresting for me... I'm curious to try it with different whiskeys/vermouths, though...
24th May 2024 at 14:40
Agreed. Find the whiskey/s you like best, and try vermouths that support them, then match the level of sweetness/dryness, and appropriate bitters and garnish to lift/colour.
19th May 2024 at 21:12
Nah; not for me. I made a Rob Roy the other day which I much much preferred.
8th May 2024 at 12:20
One of those drinks that I’m still not quite sure about but feel like persisting with and retreating periodically. Made tonight with all Rittenhouse rye and Dolin rouge, on the rocks. Strangely compelling and moreish…
19th December 2023 at 19:10
I’m sipping this drink now. I like it, but think I prefer it with all rye and no bourbon.
I like it sweet, so there’s a half teaspoon of syrup from the jar of Luxardo cherries. I use what I’ve got on hand- so that’s Aldi’s own brand Kentucky Bourbon, Jack Daniel’s Rye, (both 40%abv) and Martini Rosso vermouth.
I like it sweet, so there’s a half teaspoon of syrup from the jar of Luxardo cherries. I use what I’ve got on hand- so that’s Aldi’s own brand Kentucky Bourbon, Jack Daniel’s Rye, (both 40%abv) and Martini Rosso vermouth.
16th March 2023 at 14:24
I didn't like the Petite Serve, and unfortunately, this wasn't any better. Strong Bourbon with very little else. I took great care in thoroughly stirring the drink. Still just doesn't do it for me. Am I doing something wrong?
21st December 2023 at 20:05
Did you add the bitters?
The bitters is the key part of the process.
Boston glass, fill with ice, 6x dash of bitters and stir for 90 seconds. Drain off the water, the idea is the ice should only be coated in bitters and not have any liquid bitters in the bottom, then start adding the ingredients one at a time then stir, topping up with fresh ice throughout, storing for 90 seconds before adding each ingredient. Water from the ice as you stir is essential.
The bitters is the key part of the process.
Boston glass, fill with ice, 6x dash of bitters and stir for 90 seconds. Drain off the water, the idea is the ice should only be coated in bitters and not have any liquid bitters in the bottom, then start adding the ingredients one at a time then stir, topping up with fresh ice throughout, storing for 90 seconds before adding each ingredient. Water from the ice as you stir is essential.
22nd August 2023 at 18:04
To my taste, 2:1 whiskey to vermouth is on the dry side of balanced. I have even been served bone-dry "sweet" Manhattans in bars. Use a softer, less bold vermouth like Dolin and the whiskey comes through even stronger. Serving it up only accentuates the booziness.
Hence I suggest upping the vermouth, or lessening the whiskey, or both, and perhaps try it on-the-rocks (my grandfather's personal favorite drink, I know where my taste comes from!). Difford's "High Ryeser" recipe is more suited to my taste and works great on ice too.
If you like whiskey a lot more than you like vermouth, 2:1 is probably perfect. I love vermouth though...
Hence I suggest upping the vermouth, or lessening the whiskey, or both, and perhaps try it on-the-rocks (my grandfather's personal favorite drink, I know where my taste comes from!). Difford's "High Ryeser" recipe is more suited to my taste and works great on ice too.
If you like whiskey a lot more than you like vermouth, 2:1 is probably perfect. I love vermouth though...
18th January 2023 at 22:46
Made with Bourbon and it was smooth with a fair amount of sweetness. I sometimes add a bit more Bourbon though.
22nd December 2022 at 00:16
Or… is the extra sweetness achieved by a 1:1 ratio and higher ABV bourbon (I’m already using Wild Turkey 101 which is 50.5%) considered a better result? ?
3rd October 2023 at 10:28
Wild Turkey 101 is a tad punchy but is brilliant when blended 50/50 with Wild Turkey 81. This tones the alcohol and fire down without losing the brand's character.
3rd October 2023 at 08:32
Yes the higher proof would be warm and boozy. If you are sticking with the 50.5 then just drop it down a tiny bit, or up the vermouth. *just my opinion though mate, and I’m keen to try it as well
22nd December 2022 at 00:09
Surely we need a specific “Cherry Manhattan”? Like a lot of my fellow commentators I like a little of the cherry syrup in mine for the perfect balance.
In my case 50ml Wild Turkey 101, 25ml Martini Rosso, 1 dash Angostura bitters, 2.5ml syrup from the jar of maraschino cherries. Perfect! ?
In my case 50ml Wild Turkey 101, 25ml Martini Rosso, 1 dash Angostura bitters, 2.5ml syrup from the jar of maraschino cherries. Perfect! ?
22nd December 2022 at 12:09
Thanks, David - you make a good point and I’ll look to add a Cherry Manhattan with cherry syrup. We already have a Cherry Manhattan with cherry brandy. For high alc./vol. perhaps take a look at the brilliant High Ryeser cocktail.
9th August 2022 at 15:01
"vaiantions" typo? :)
9th August 2022 at 15:32
Thanks, Carol. I've amended to just say history as more to the point.
17th June 2022 at 23:53
Outstanding. We used the extra 1/2 oz and used both bourbon and cask strength rye. Perfect for anytime. Simple cocktail with clean clear flavours. Going in my favourites.
3rd October 2023 at 08:34
So good with some strong flavour snacks
17th June 2022 at 21:17
In addition to sneaking 5ml of cherry syrup, I also used 12 drops of Woodford Reserve Spiced Cherry Bitters in addition to the dash of aromatic bitters. Cherrylicious!
27th May 2022 at 06:33
One tip is to dip your bar spoon into the cherry syrup before you stir; gives it a very slight cherry sweetness that's different to any of the cherry syrup that drips from the cherry which is naturally more concentrated. (Incidentally, any tips to limit syrup drippage from Luxardo cherries? If only for a more aesthetic presentation.)
24th May 2024 at 05:45
I'll sometimes rinse the cherry with running water after I've skewered it and then shake dry, if I don't want syrup dripping into the cocktail.
17th June 2022 at 17:05
When I need a ‘clean’ look I rinse the cherries in a shot of whatever spirit I am using. And then drink the shot…….. Waste not, want not.
5th January 2022 at 21:20
As a newcomer, I have to say that this one is growing on me very rapidly. What a comforting drink for a miserable day!
11th September 2021 at 19:09
What an awkward mixing glass in that video. I just use an old glass pint beer tankard where the top narrows slightly and the Hawthorne perfectly seals tight.
Nice drink and whiskey regardless
Nice drink and whiskey regardless
27th September 2021 at 09:12
Yup, he's using Cocchi Americano. Not a great video to be honest. We should replace it.
27th September 2021 at 08:19
Also - is he using Cocchi Americano as the Vermouth?? Bottle is definitely an Americano label, but the liquid inside seems sweet vermouth coloured
14th May 2021 at 22:56
Made with Elijah Craig Small Batch and Cinzano Rosso. Delicious double in a DOF glass with a large cube.
23rd January 2021 at 19:37
I have a home bar so well stocked I swear I could make almost any cocktail on this (excellent) site, but what do I end up having almost every time I fancy a cocktail? Manhattan sweet, late at night, pre dinner or even by the pool on holiday (remember holidays?) Favourite drink of all time.
8th January 2021 at 17:02
Traditionally speaking, rye is king of you ask me. But, if you're using bourbon there are ones with a high percent of rye (Bulleit).
3rd October 2021 at 18:05
Just tried with bulleit by coincidence. Delicious! Also used punt e mes which I've not had before. Quite enjoyed the more bitter flavour but added two maraschino cherries to balance with sweetness. Lovely
24th December 2020 at 02:02
I love a good Manhattan! I always use rye whiskey; George Dickel Rye is my favorite--not the fanciest but it blends beautifully with Carpano Antica vermouth. I highly recommend subbing in different brands of old-fashioned bitters if you're getting tired of Angostura.
29th November 2020 at 08:19
A nice bourbon cocktail. I like the fanciness with the martini glass but honestly I don't see myself drinking this other an Old Fashioned.
18th November 2020 at 20:36
I tend to vary the bourbon (Maker's Mark still a favourite). Used to use Cinzano 1757 but currently either Cocchi Vermouth di Torino (v. good) or Carpano Antica Formula (absolute winner!). Stopped using bitters as found it just detracted from the complexity of high quality vermouth. Best to date is about 60/40(-ish) Maker's Mark/Carpano. Definitely Luxardo maraschino cherry (maybe a drizzle of the syrup). Clementine twists add a hint of Christmas. Slight dilution by the ice not a bad thing.