Tested and Perfected by Food and Wine


  • SERVINGS: Makes 1 Drink

The Manhattan dates back at least to the 1880s; it’s typically either rye- or bourbon-based. Andrew Pollard prefers using spicy (ri)1 whiskey or Basil Hayden’s bourbon, which has notes of rye.

  1. Ice
  2. 1 ounce rye whiskey
  3. 1 ounce Carpano Antica Formula or other sweet vermouth
  4. 1/2 teaspoon orange curaçao
  5. 2 dashes of Angostura bitters
  1. Fill a pint glass with ice. Add all of the remaining ingredients and stir well. Strain into a chilled coupe.