Perfect Manhattan

The Manhattan, in balance.

This is the 'perfect' Manhattan: the vermouth measure is split equally between sweet red and dry vermouth, with rye whiskey and Angostura. Compared with the classic Manhattan, made with sweet vermouth only, it is less sweet and drier; compared with the Dry Manhattan, made with dry vermouth only, it stays rounder.

Aperitif
Stirred

Glass: Coupe
Method: Stirred
Strength: Strong
Time: 3 min
Difficulty: Medium
Ice: No ice

Ingredients

Servings 1

Garnish

Maraschino cherry
Lemon twist (optional)

Proportions

How to make

Chill a coupe.
Fill the mixing glass with ice.
Pour the rye whiskey.
Pour the sweet red vermouth.
Pour the dry vermouth.
Add two dashes of Angostura.
Stir well.
Strain into the chilled coupe.
Garnish with a cherry.

The story

Origins

ProbableA plausible account, without definitive proof.

The Perfect Manhattan is the 'medium' version of the Manhattan, the New York classic of whiskey, vermouth and bitters. The earliest known mention of the Manhattan dates to 1882, the first printed recipes to 1884, and the most credited inventor today is George Black, owner of the Manhattan Inn on Broadway; the story of a Manhattan Club banquet for Jennie Churchill is a myth. As early as 1884, O.H. Byron gave two versions, one with French vermouth and one with Italian. The word 'perfect' came later: from the 1910s, cocktails with equal parts red and dry vermouth were called by that name, like the Perfect Martini. Who first served a Perfect Manhattan is not known.

Sources (6)

Taste profile

Strong: 4 out of 5
Herbal: 3 out of 5
Dry: 3 out of 5
Sweet: 2 out of 5
Spicy: 2 out of 5