Name: Manhattan Cocktail
Prep time: 5 min
Total time: 5 min
Yield: 1 Cocktail
Ingredients: For the Manhattan; 2 ounces rye whiskey or bourbon (I use my go-to favorite Bulleit); ¼ ounce dry vermouth; ¼ ounce sweet vermouth; ¼ ounce amaro (I use Averna for its caramel notes); ¼ ounce homemade cherry syrup; 2 dashes Angostura bitters; One 2-inch disc of orange peel per drink; Fingers of orange peel

Drinks

Manhattan Cocktail

Author: Mary DiSomma

Anyone who knows me knows I go crazy for bourbon—rye, especially. My go-to for this cocktail is Bulleit Rye. I can’t talk it up enough! It’s bold and spicy, yet beautifully balanced with notes of sweet oak, maple, nutmeg, and caramel. It finishes clean but stays robust, which is exactly what you want as the backbone of a great Manhattan cocktail. Life should be full of spice, and this bourbon delivers.

This is one of the best Manhattan drink recipes I’ve tried. You’ll go half and half with dry and sweet vermouth, then add a touch of amaro—an Italian bitter liqueur infused with herbs, fruits, and botanicals—for depth and complexity. To round everything out, I like to use my homemade cherry syrup (recipe included). This is the kind of cocktail that feels intentional and polished. Guaranteed to impress your family and friends.

And don’t worry—your leftover cherry syrup will not be going to waste. It’s fantastic drizzled over desserts, for one thing—I love it paired with my homemade amaro chocolate pots or stirred into sparkling water for a quick alcohol-free treat. Make sure to read the full article to get all my recommendations!

Manhattan Cocktail

This is the best Manhattan cocktail recipe for Super Bowl Sunday! It blends rye whiskey, dry and sweet vermouth, amaro, and homemade cherry syrup for a bold, balanced sipper. Perfect for game day, entertaining, or anytime you want the best Manhattan recipe in your lineup.

Yield: 1 Cocktail
Prep Time: 5 minutes 5 min
Total Time: 5 minutes 5 min

Ingredients

For the Manhattan

2 ounces rye whiskey or bourbon (I use my go-to favorite Bulleit)
¼ ounce dry vermouth
¼ ounce sweet vermouth
¼ ounce amaro (I use Averna for its caramel notes)
¼ ounce homemade cherry syrup
2 dashes Angostura bitters

For Expressing the Oils

One 2-inch disc of orange peel per drink

Optional Garnish

Fingers of orange peel

Instructions

Place a coupe glass in the freezer to chill while you prepare the cocktail. It’s best to leave it in there for a little while before making your drinks if you can!
Add your rye or bourbon, dry vermouth, sweet vermouth, amaro, cherry syrup, and bitters to a mixing glass with ice.
Stir until well chilled (at least 30 seconds).
Strain into the chilled coupe glass.
Now, for a bit of showmanship! Hold your disc of orange peel between your forefinger and thumb. Hold it upright against the top of the glass so when you express the oil, it will fall over the surface of your drink. Next, use a lit match or lighter to warm the orange side of the peel’s skin. As you warm the peel (careful not to char it) squeeze it quickly over the flame, and you will see a slight ignition as the oils are expressed. Rub the peel around the rim for added aroma, then discard it.
If you like, you can drop the disc of orange peel into the drink for a simple garnish and extra flavor. If you’re feeling fancy, twist and drop the finger of peel (the other piece you cut) into your glass or curl it on a cocktail pick. Cheers!

View Mary's Tips

Ingredient Tips

Yes! If you opt for dry vermouth and skip the sweet, what you’ll get is a dry Manhattan. Yep, it’s a thing all by itself! It’s just a little bit lighter and more refreshing than the classic.

This cocktail definitely leans toward a perfect Manhattan, thanks to the equal parts sweet and dry vermouth. Adding some amaro does give it a subtle nod to a Black Manhattan, which is basically a Manhattan with amaro instead of vermouth. In this perfect Manhattan cocktail recipe you get the best of both worlds: the structure and balance of a perfect Manhattan, and the bittersweet depth that amaro brings to the glass.

A great Manhattan recipe requires whiskey, along with vermouth and bitters. The traditional choice is rye, but bourbon works beautifully too. This version builds on that foundation with the two kinds of vermouth. The end result is a classy Manhattan with amaro and cherry syrup. It’s elevated but still approachable, whether you’re making a drink for yourself after dinner or serving cocktails on Super Bowl Sunday.

Preparation + Preservation Tips

Manhattans are stirred, not shaken, because all the ingredients are spirits. Stirring properly chills and dilutes the cocktail so it stays silky and clear. Shaking it would introduce air bubbles and make the liquid cloudy. Not ideal for a drink that’s supposed to have a smooth, elegant texture. A well-stirred Manhattan is all about control—a little patience pays off.

Extra Tips

Let’s talk garnish, because this one is pretty fun! The showmanship alone makes this a great cocktail for Super Bowl Sunday. This recipe uses a dramatic orange peel “pop” that’s totally halftime-worthy. The first time I saw it, I knew I had to try it too. You pinch the orange peel over the drink to release the oils, then briefly pass it over a flame to create a tiny, aromatic burst of flame. It’s showy without being fussy, and it adds an incredible sensory layer to your drink!

A classic Manhattan traditionally uses rye whiskey or bourbon with sweet vermouth and bitters. A perfect Manhattan, on the other hand, splits the vermouth evenly between sweet and dry. That balance gives the drink a slightly drier, more nuanced profile. In my version, I’m also adding amaro and a splash ofhomemade cherry syrup, which creates even more complexity (but still stays true to the spirit of a perfect Manhattan cocktail). Just think of it as a little upgrade—perfection in one winning cocktail!