© Wendell T. Webber
Manhattan
- SERVINGS: makes 1 drink
The earliest known printed recipe for the Manhattan was published in O. H. Byron's 1884 Modern Bartenders' Guide, which cites two versions: one made with French vermouth, the other with Italian.
Glassware Guide 
- 2 ounces rye whiskey
- 1 ounce Carpano Antica Formula or other sweet vermouth
- 2 dashes of Angostura bitters
- Ice
- 1 maraschino cherry, for garnish
- Fill a pint glass with ice. Add the rye, vermouth and bitters and stir well. Strain into a chilled coupe and garnish with the cherry.
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