The Manhattan is one of the oldest cocktails still being ordered regularly, dating back to the 1870s. Rye whiskey, sweet vermouth, and bitters. Three ingredients stirred over ice and strained into a glass. There’s nowhere to hide in a drink this simple, which is what makes it satisfying when you get it right.

Why rye, not bourbon

A Manhattan can be made with either, but rye is the original choice and the better one. Rye whiskey has a spicier, drier profile that pushes back against the sweetness of the vermouth. Bourbon makes the drink rounder and softer, which some people prefer, but the rye version has more tension between its parts. That tension is what keeps you sipping.

Whissin brings a spiced, slightly peppery quality that works well here. If you want a richer version, try blending it with half an ounce of non-alcoholic bourbon. The combination of the two covers more flavor ground than either one alone.

Stirred, always stirred

The Manhattan is a stirred drink. Shaking introduces air bubbles and changes the texture in ways that don’t suit a spirit-forward cocktail. Stir it in a mixing glass with plenty of ice for a full 20 to 30 seconds. The dilution matters. Too little stirring and the drink is harsh. Too much and it’s watery. You want it cold, slightly diluted, and silky.

Strain into a coupe or a Nick and Nora glass. These stemmed glasses keep your hand away from the bowl, so the drink stays cold longer. A rocks glass works too, but the presentation loses something.

The cherry matters

A brandied cherry (Luxardo or Amarena) is the traditional garnish, and it adds a burst of dark fruit sweetness when you eat it at the end. Maraschino cherries from the grocery store are a different thing entirely. The bright red ones taste like sugar and artificial flavor. Luxardo cherries taste like actual fruit, and the syrup they come packed in is worth saving for other drinks. This pairs naturally with the Rye-Whiskey Sour for a two-drink rye spread.