- Say Thank You with a Busch
- Michael Cimarusti’s IPA Addiction
- The Perfect Mocktail for Gin Lovers
- Beer for Rocket Scientists
- The Secret to Marital Bliss: Snobby Wine and Cheap Beer
- 6 Negronis to Get Eric Ripert Buzzed
- For a Super-Affordable Champagne Impostor, Look to New Mexico
- Wine is the New Coffee
- Keep Calm, Drink Bourbon
- The Best Boozy Way to Settle Your Stomach
After a night on the line, most chefs have a go-to drink, from cheap beer to a house bartender’s expert cocktail. Here, star chefs reveal their favorite drinks.
According to Eleven Madison Park chef and co-owner Daniel Humm, the hands down best house cocktail is a Manhattan. “There are so many variations on it so there’s something for everyone,” he says, “and they’re easy to make!” Put Humm’s opinion to the test with these nine Manhattan recipes and find your own signature Manhattan style.
1. Classic Manhattan
The traditional version of the cocktail is made with whiskey (usually rye), sweet vermouth and bitters.
2. Wry Manhattan
This slightly sweeter take replaces the vermouth with grenadine, and includes Southern Comfort along with the usual rye.
3. Aged White Manhattan
Aging this white Manhattan in an oak barrel for a month develops its smooth, deep flavor.
4. Manhattan Ice Cream Float
For a nostalgic dessert with an adult twist, blend vanilla ice cream with bourbon, scoop into good cherry soda and top with whipped cream blended with vermouth.
5. Cuban Manhattan
Swap in rum for whiskey to make this tropical take on the classic cocktail.
6. The Manhattan Exposition
This cocktail is made with 19th-century components like sloe gin and cardamom-flavored Boker’s bitters.
7. Spanish Manhattan
Pedro Ximenez sherry gives this cocktail a great raisiny, coffeelike aroma.
8. Walnut Manhattan
This elegant after-dinner cocktail is made with bourbon, coffee liqueur and walnut liqueur.
9. Añejo Manhattan
Garnish this aged tequila–based cocktail with the traditional cherry, or take things to the next level with a tequila–marinated dried cherry wrapped in a mole-spiced sausage slice.