The Manhattan is one of the oldest cocktails still being ordered, and for good reason. Whiskey, sweet vermouth, and bitters stirred over ice and strained into a glass. Three ingredients, no filler, and each one carrying its weight. This bourbon-based version leans slightly sweeter and rounder than the rye-based Manhattan, which is spicier and drier.

Stirring, not shaking

The Manhattan is always stirred. Shaking introduces air bubbles that change the texture and cloud the drink. Fill a mixing glass with ice, add the three ingredients, and stir for 20 to 30 seconds. The dilution from stirring is part of the recipe. It softens the drink and opens up the flavors. Too little stirring leaves the drink harsh; too much makes it watery.

Strain into a rocks glass over ice, or serve it up in a coupe or Nick and Nora glass. The stemmed glass keeps your hand off the bowl, so the drink stays cold longer. Both presentations are traditional.

The cherry

Use a brandied cherry like Luxardo or Amarena. The bright red maraschino cherries from the grocery store are dyed, artificially flavored, and taste nothing like the originals. A Luxardo cherry adds dark fruit sweetness when you eat it at the end, and the syrup it comes packed in is useful for other drinks.

The vermouth question

Lyre’s Aperitif Dry adds herbal complexity that ties the bourbon alternative and bitters together. The vermouth is what separates a Manhattan from an Old Fashioned; without it, you’re making a different drink. Try the Boulevardier if you want to add a bitter orange element to this same base.