The perfect Manhattan cocktail, possibly my favorite cocktail and the greatest martini of all time. Similar to the old fashioned cocktail minus the sugar and orange wedge. There are few different stories behind how the Manhattan cocktail first originated, but I think it’s safe to say it is one of the five borough cocktails that came out of New York in the mid 1800’s.
I’ve tried some interesting spins on the Manhattan cocktail, but this is by far my favorite and most trusted variation. I typically make a Crown Royal Manhattan because it’s smooth and has the right balance of flavors. Traditionally, a Manhattan is made with rye whiskey or bourbon, sweet vermouth, and bitters, but I prefer Manhattans made “perfect,” which means equal parts of both sweet and dry vermouth.
You can serve a perfect Manhattan straight up or on the rocks, but I suggest straight up in a martini glass. Don’t forget the cherries. One more quick pro tip before I go, chill a martini glass in the freezer for 10-15 minutes before serving. This will keep you extra cool of course.
- 3 ounce Crown Royal Canadian whisky
- ½ ounce sweet vermouth
- ½ ounce dry vermouth
- 2-3 dashes Angostura bitters
- dash cherry juice
- Garnish with 2 cherries
- Combine the first 5 ingredients in a cocktail shaker with ice.
- Stir vigorously and strain into a chilled martini glass. Garnish with 2-3 cherries and serve immediately.