Manhattan
Rye, sweet vermouth, bitters — the stately stirred classic.
Ingredients
| Rye whiskey | 2 oz |
| Sweet vermouth | 1 oz |
| Angostura bitters | 0.08 oz |
| Total volume | 3.08 oz |
Garnish: Maraschino cherry
Tip: change “Make” to scale the recipe, or switch units for the metric world.
How to make it
Stirred · Easy · about 3 minutes
- 1
Add the rye whiskey, sweet vermouth and angostura bitters to a mixing glass filled with ice.
- 2
Stir for 20–30 seconds until well-chilled and properly diluted.
- 3
Strain into a chilled coupe glass.
- 4
Garnish with maraschino cherry.
Tools you'll need
Making a batch for a party?
Here's a pre-calculated batch of 12 with 22% dilution water built in. Scale to any number with the batch calculator →
| Ingredient | × 12 | Bottles |
|---|---|---|
| Rye whiskey | 24.0 oz | 1 |
| Sweet vermouth | 12.0 oz | 1 |
| Angostura bitters | 1.0 oz | 1 |
BatchPour tools produce estimates for planning purposes only. Actual dilution, ABV, and ingredient yields vary by technique, ice temperature, and produce. Always taste and adjust. Drink responsibly.
If you like the Manhattan, try…
Old Fashioned
whiskeyWhiskey, sugar, bitters — the original cocktail, built in the glass.
Whiskey Sour
whiskeyBourbon, lemon, and sweetener — the essential American sour.
Penicillin
whiskeyScotch, lemon, honey-ginger, peaty float — a modern classic.
John Collins
whiskeyThe bourbon-based cousin of the Tom Collins; whiskey, lemon, sugar and soda make a refreshing highball whose spirit base batches easily ahead of soda topping.
Manhattan FAQ
What's in a Manhattan?
A classic Manhattan is made with rye whiskey, sweet vermouth, angostura bitters. It's stirred and served in a coupe or martini glass.
What is the ABV of a Manhattan?
A classic Manhattan is approximately 35.6% ABV — about 1.83 US standard drinks per serving once you account for dilution.
Should I shake or stir a Manhattan?
Stir it. The Manhattan is spirit-forward with no citrus, so stirring keeps it silky and crystal-clear.
How do I batch Manhattans for a party?
Scale every ingredient by your guest count, then add about 22% dilution water. The BatchPour batch calculator does the math for any number.