-2 parts whisky: I like to use Canadian Club, but any whisky can do. I steer away from using bourbon, but that’s because I like my bourbon neat or on the rocks.
-1 parts sweet (red vermouth)
-Maraschino cherry (garnish)
1. Before making your Manhattan, make sure you start with your cocktail glass in the freezer. Also, it’s not a bad idea to chill the whisky and vermouth, since the colder your ingredients, the less ice you’ll melt when you mix them.
2. Preparing the tumbler. Before I start making a Manhattan, I like to chill the tumbler. You can keep the tumbler in the freezer, but I usually take ice & water and shake it until the tumbler is frigid. Pour out the ice & water and dry with a cloth.
3. Fill your tumbler with ice.
4. Pour the whisky, vermouth, and a dash of Angostura bitters into the tumbler. I measure precisely—loose pouring leads to a sloppy Manhattan.
5. Put the top on the tumbler & shake. I usually give between 3-5 shakes, as any more shaking will only serve to “bruise the booze” and water it down.
6. Pour into the cocktail glass and top with the Maraschino cherry.
7. Serve and enjoy!
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