A timeless stirred cocktail; rye-forward, slightly sweet, with aromatic bitters. Chill, stir, and garnish.
Traditionally, a Manhattan is made with rye whiskey — that’s the original spirit used when the drink was created in the late 1800s. Rye gives it a spicier, drier edge that balances the sweetness of the vermouth.
Bourbon, on the other hand, makes for a smoother, rounder version — a little sweeter and softer on the palate. Both are perfectly acceptable; it just depends on your preferences.
A refined twist on the classic that balances sweet and dry vermouth for a more complex, less sugary profile.
Not a popular drink. Dry vermouth only.
A Scotch Manhattan.
Manhattan made with Averna instead of vermouth.
A bittersweet, herbal spin that swaps the vermouth for amaro to give it a richer Mediterranean edge. Similar to a Black Manhattan.
A regional favorite, especially in Wisconsin supper clubs, where brandy often replaces whiskey.
A softer, lower-proof take that flips the classic ratio for a more vermouth-forward drink.
A tropical riff that swaps whiskey for dark rum, keeping the same structure but with a smooth, caramelized edge.
There are numerous other Manhattan variations, including the Tequila (Mexican) Manhattan and NYC borough-inspired riffs like the Brooklyn, Red Hook, and Greenpoint. As these are less common and push the traditional definition of a Manhattan, full recipes are omitted here.