Rye's spice cuts the sweet vermouth better than a softer bourbon does. Stir it over big ice, never shake, so it chills and dilutes smoothly and pours crystal-clear rather than clouded.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep3 min
Cook0 min
Makes1 drink
CuisineAmerican
Cost$
Vegan
Contains gluten
Make it gluten-free: swap in gluten-free versions of the wheat items (check the other labels too).
The Ingredients — and where to get them
Cook for1drink
Our ratio, your call. The amounts below are a tested starting point — a version, not the one and only. Anything tagged to taste is the knob you turn: start there, then make it yours.
Rye whiskey
A higher-proof rye gives the drink its spicy spine. Buy this fresh and local.
2 ozrecommended
Local / market
Sweet vermouth
Keep it refrigerated once opened so the wine base stays fresh. Local.
1 ozrecommended
Local / market
Aromatic bitters
A couple of dashes to tie the whiskey and vermouth together. Local.
2 dashesrecommended
Local / market
Brandied cherry
A real brandied cherry for the sweet finish, not a neon maraschino. Local.
1recommended
Local / market
The Rundown
Greedometer●●●●●Squeaky clean
About as virtuous as dinner gets.
EffortEasy
Cook it with
No-cook
The Method
CombineAdd rye, vermouth, and bitters to a mixing glass full of ice.
StirStir for about thirty seconds, until well chilled and diluted.
StrainStrain into a chilled coupe.
GarnishDrop a brandied cherry into the glass and serve.
You can batch the mix and keep it cold, but add the ice, soda, and garnish and shake or stir to order — a made-up drink goes flat and watery if it sits.
Is Manhattan gluten-free? — Not as written
Not as written — it contains gluten. Make it gluten-free: swap in gluten-free versions of the wheat items (check the other labels too).
Is Manhattan vegan? — Yes
Yes — no meat, seafood, dairy, egg, or honey in it as written.
Community Notes
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