We Asked 3 Bartenders to Name the Best Whiskey for a Manhattan, and They All Said the Same Thing
If mentions of a Manhattan cocktail conjure up leather armchairs, candlelit parlors, and velvet smoking jackets, you are not alone. Reportedly invented at the Manhattan Club in the 1870s, this cocktail became popular among the city’s elite, who would enjoy it at upscale gatherings.
Luckily, you don’t need to know how to pronounce “bourgeois” to make a great Manhattan; you only need to know: whiskey, sweet vermouth, Angostura bitters, and a cherry garnish.
The type of whiskey makes all the difference in crafting the perfect Manhattan. While some might reach for bourbon, that can lead to an overly sweet drink. In the interest of an expertly balanced cocktail (and a season of cheersing ahead), we turned to the professionals to find the absolute best whiskey for our Manhattans. All three bartenders named rye whiskey as their go-to spirit. Here’s why.
The Best Whiskey for a Manhattan, According to Bartenders
When crafting a Manhattan, Adam Caparelli Chase, lead bartender at Adorn Bar in the Four Seasons Hotel Chicago, prefers high-proof options (by U.S. standards). At close to 100 proof or 50% alcohol by volume (ABV), these whiskeys have a more robust flavor profile without being overly sweet. “Rittenhouse Rye or Wild Turkey 101 Rye are excellent mid-shelf ryes that shine in a Manhattan,” he says.
Rittenhouse Rye Whiskey
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Like Caparelli Chase, Kyle Davidson, beverage director at BLVD Steakhouse in Chicago, also swears by rye, favoring either Rittenhouse Rye or Wild Turkey 101 Rye.
Wild Turkey 101 Rye
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“I enjoy a rye that leans towards the higher proof and spicy characteristics rather than the sweetness of corn and the heavier char featured in most bourbons.” His ideal choice, however, is the single barrel Russell’s Reserve Rye Whiskey, if the budget allows.
Fort Hamilton Distillery Double Barrel Rye Whiskey
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For a more exclusive option, Marshall Minaya, beverage director at Valerie, a cocktail bar and restaurant in New York City, has recently been enjoying Fort Hamilton Double Barrel Rye. “It is not widely available, but that’s part of its charm,” says Minaya. “It’s blended from smaller, 53-gallon and 30-gallon barrels made from American white oak,” which gives the whiskey “a touch more character” and notes of “spice, warmth, and light vanilla.” It may not be as popular as the Rittenhouse or Wild Turkey, but it sounds worth hunting for.
Before You Make a Manhattan, a Few Tips
Chill your vermouth and cocktail glasses. “When building any stirred cocktail served up, it is all about temperature,” says Minaya. His trick? “Always have your vermouth in the fridge and place a couple of glasses in the freezer to make sure your vessel is at the ideal temperature.”
Add some sweetness to the mix. “If you prefer your Manhattans a touch sweeter, I recommend adding two dashes or one small bar spoon of Luxardo Maraschino liqueur to the mix,” says Chase. “This adds a touch of sweetness, a bit of texture, and round cherry notes that complement the vermouth nicely.”
Mix the drink quickly. “Stir like the wind to get the drink cold while avoiding a rush of early dilution,” says Davidson.
Do you agree with these bartenders? Tell us about it in the comments below.
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