Manhattan

Rye whiskey, once the cornerstone of a classic Manhattan, fell out of favor in the latter half of the 20th century. These days, most are made with Kentucky bourbon, Canadian or Tennessee whiskies. It’s traditionally served in a cocktail  or rocks glass with a wide range of garnish from orange peels to cherries. The emergence of craft bitters has expanded possibilities, offering flavors of every herb, fruit and vegetable imaginable.

Vermouth, a key ingredient, offers a wide spectrum of flavors—from the bold intensity of Carpano Antica to the light and smooth profile of Dolin. Some variations use dry vermouth, while the so-called “Perfect Manhattan” combines both sweet and dry vermouth for a unique balance.

Personally, I love the endless possibilities this cocktail offers and often tweak my recipe on a whim. Bourbon is my go-to base spirit, though rye occasionally tempts me with its spicier edge. The choice of vermouth depends on the whiskey, with lighter vermouth pairing beautifully with bolder whiskeys and softer whiskeys benefiting from richer vermouth.

The aforementioned bitters provide room for experimentation. Angostura is the classic choice, but if you’ve ever paired a good sipping bourbon with chocolate, you can imagine the indulgent flavor of my chocolate-orange Manhattan.

Finally there’s the garnish. Recently, I discovered candied orange peel—deliciously sweet and fragrant—and devoured the entire jar in no time. While a traditional maraschino cherry works, I prefer my homemade fresh bing cherries poached in bourbon with sugar.  The garnish, like the drink itself, is a reflection of personal taste and creativity.