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Italian Manhattan Recipe

Italian Manhattan Recipe


  • 1/2 cup amaro liqueur (such as Amaro Montenegro)
  • 8 teaspoons orange blossom honey
  • 4 teaspoons fresh lemon juice

Recipe Preparation

  • Combine first 5 ingredients in pitcher; stir to blend. Mix in ice cubes. Divide mixture (including ice) among 8 rocks glasses.

Recipe by The Bon Appétit Test Kitchen,

Nutritional Content

One serving contains: Calories (kcal) 181.7 % Calories from Fat 0.0 Fat (g) 0.0 Saturated Fat (g) 0.0 Cholesterol (mg) 0 Carbohydrates (g) 12.2 Dietary Fiber (g) 0.0 Total Sugars (g) 11.1 Net Carbs (g) 12.1 Protein (g) 0.1 Sodium (mg) 1.6Reviews Section

Variations on the Manhattan

The deceptively simple Manhattan has everything you need in a cocktail—richness and warmth from the whiskey, the sweetness and complexity of vermouth, and bitters to balance everything out. This trio of classic ingredients makes a perfect starting point for endless Manhattan variations here’s eight to start you off.

The Patriot

This version of the Manhattan stays true to the classic with Jim Beam rye whiskey and Angostura bitters. Get the recipe for The Patriot »

The Clint Eastwood

With slightly spicy Bulleit Bourbon and sweet Italian Amarena cherries, this take on the Manhattan is named for everyone’s favorite Spaghetti Western hero.

The Sidney Poitier

The Bahamian film star would be proud to have inspired this combination of Maker’s Mark bourbon, sweet vermouth and Aztec chocolate bitters. Get the recipe for The Sidney Poitier »

The Whiskey Rebellion

Bulleit rye, two kinds of vermouth, and West Indies orange bitters make up this riff on a Manhattan.

The Civil War

This riff on the Manhattan, composed of Portland-distilled Burnside bourbon, artichoke-flavored Cynar, and old fashioned bitters, uses unusual flavors as a complement to classic ones. See the recipe for The Civil War »

The Bittersweet Symphony

Barrel-aged for one month, this unique Manhattan recipe–with Portland’s Temperance Trader bourbon, two kinds of vermouth, and Angostura and Peychaud’s bitters–is worth the wait. See the recipe for The Bittersweet Symphony »

The Massamanhattan

Julia Travis, the beverage director at New York city restaurant Kin Shop, serves this variation on a Manhattan as a foil for the restaurant’s fiery Thai dishes. Inspired by the rich melange of spices of found in a massaman curry, it’s also perfect for sipping on a chilly evening.



Dissecting the Classic Gin Gimlet

Everything you need to know about the iconic gin cocktail, from its seafaring origins to the perfect formula—and beyond.


Some would call the Manhattan the most classic cocktail, or the King of Cocktails.

  1. Add the whiskey and the vermouth into a mixing glass filled with ice.
  2. Add a dash of Angostura
  3. Stir using a mixing spoon (shaking it makes the drink blurry)
  4. Strain into a chilled glass (no ice)
  5. Add a cherry in the glass

Volume: 3.0 oz
Alcohol units: 2.9 standard drinks
Alcohol by volume (ABV): 32%


Times viewed: 170572
Average Score: 8.2 (44 votes)


One of the most classic cocktail. Created in 1874 at Manhattan Club in New York.

At that time, most cocktails would include bitters in them, to offset the sweetness of the other ingredients. Many will skip that step nowadays, making the Manhattan simply a Canadian whiskey / Italian vermouth mixed drink.

Related Cocktails

The Gaelic cousin of the popular Manhattan.

A popular rival to the Martini and the Manhattan.

This version of the classic Manhattan incorporates a few additional ingredients that add some sweetness to the classic Manhattan. I think that these additions make this drink more palatable than the traditional Manhattan and accentuate the positive qualities of the Whiskey.

A Manhattan with Apple Brandy

Your run of the mill Manhattan, with the exception that it uses both types of Vermouth, removing the need for bitters by balancing the mixture.

A strong cocktail with the flavor of a past era

User Lists


Post a comment about this drink:

"My" cocktail - when everyone else is drinking jack/coke or gin & tonic or martinis , this is what you'll find me drinking .

Comment by RobbnCO on 2009-01-31 22:12:01

Added by David on 2008-11-15 11:39:55
Last updated on 2009-10-10 11:55:43
Status: Approved

Brandied Chocolate Manhattan - A Whiskey Cocktail

A chocolate kissed version of a classic Manhattan recipe! Cheers to this chocolate Manhattan.


  • 1.75 oz whiskey
  • 1 oz sweet vermouth
  • .75 oz brandy
  • 3 dashes chocolate bitters
  • 2 brandied cherries


Add ice into a mixing glass and add whiskey.brandy, vermouth and chocolate bitters.

Stir. Place one brandied cherry into the bottom of a coupe or martini glass.

Strain into the glass and garnish with the other cherry.

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Recipe: The Ultimate Dessert Manhattan

This riff on a Manhattan isn’t your run-of-the-mill cocktail. No, it’s a special cocktail — one that should be made with care and sipped with some sense of occasion — and not just because of its ingredients, which (we’ll say in advance) may require a trip to the liquor store. This is a cocktail with a racy (or quite literally racing) past. You see, this cocktail was named after a Kentucky bookie and a bootlegger by the name of Jack Fry.

The Story Behind the Bootlegger Behind the Manhattan

If we had to guess, we’d say Kentucky has its fair share of bookies and bootleggers. But how many of those go on to become famous restaurateurs? We know, for sure, of just one: Jack “Malachi” Fry.

Jack Fry was a bootlegger who was also known to attend some sporting matches and horse races and wager a bet or two. Well, one of those bets (or perhaps two) paid off and Fry used the winnings to buy a restaurant in Louisville’s Highlands. He named it after himself (modesty, we’re guessing, wasn’t one of his virtues) and ran it with his wife, Flossie, for nearly 40 years.

During that time, Jack Fry’s evolved from a hangout for sports-lovers and bourbon-drinkers like himself into one of the city’s top fine dining establishments. And, after a brief interlude as a Mexican restaurant called Por Que No, today Jack Fry’s is carrying on its founder’s proud tradition of sports (through memorabilia) and booze (now legally).


The Spruce / Julia Hartbeck

Pour the gin, sweet vermouth, maraschino liqueur, and bitters into a mixing glass with ice cubes.

The Spruce / Julia Hartbeck

The Spruce / Julia Hartbeck

Strain into a chilled cocktail glass.

The Spruce / Julia Hartbeck

Twist the lemon peel over the drink and drop it into the glass. Serve and enjoy.

The Spruce / Julia Hartbeck

Recipe Variations

  • Some recipes replace the maraschino liqueur with dry vermouth and/or Cointreau or triple sec.
  • The classic Emerson cocktail is very similar. To make it, shake 2 ounces gin, 1 ounce sweet vermouth, 1/2 ounce lemon juice, and 1/2 ounce maraschino.

How Strong Is the Martinez?

As you might imagine with a cocktail made entirely of liquor, the Martinez is not a low-proof cocktail. Drinks of this style never are.

If using a 30-proof vermouth, 80-proof gin, and 64-proof maraschino, you can estimate that the Martinez has an alcohol content of about 31 percent ABV (62 proof). That is not a light cocktail, so take it easy.

Recipe Summary

  • 4 slices bacon, cut crosswise into 1/2-inch pieces
  • 1 large onion, finely chopped
  • 2 medium carrots, halved lengthwise and thinly sliced crosswise (1 cup)
  • 1 can (28 ounces) plum tomatoes in juice
  • 2 bottles (8 ounces each) clam juice
  • 2 medium baking potatoes (about 1 1/2 pounds), peeled and cut into 2-inch chunks
  • 1/2 teaspoon dried thyme
  • 1 pound skinless tilapia fillets, cut into 2-inch chunks
  • Coarse salt and ground pepper

In a large 5-quart pot or Dutch oven, cook bacon over medium-low heat until browned and crisp, 8 to 10 minutes. Spoon off and discard all but 1 tablespoon fat. Add onion and carrots cook, stirring occasionally, until softened, about 10 minutes. Add tomatoes and their juice (breaking tomatoes up with a spoon), clam juice, and 1 1/2 cups water bring to a boil.

Add potatoes and thyme reduce heat to simmer. Cook until potatoes are tender, but not falling apart, 15 to 20 minutes.

Add tilapia cover, and cook until opaque and flaky, about 3 minutes. Season with salt and pepper. With a ladle, spoon solids and liquid into 6 soup bowls serve immediately.

Quarantine Manhattan

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  • 2 ounces rye whiskey
  • 1/2 ounce amaro liquor such as St. Agrestis but whatever you have will do
  • 1/2 ounce sweet vermouth such as Campano Antica, but any sweet vermouth works
  • 1 strip of orange zest



Tried this recipe? Mention @WPRecipeMaker or tag #wprecipemaker!

Photo Credit: Elizabeth Newman

I’ve been thinking a lot about New York City lately amidst this crisis, and a Manhattan cocktail always reminds me of the city. This cocktail is a really easy one to whip up, because it’s pretty much all ingredients I already have in the bar (with a strip of orange peel for some aromatic flavor… and it’s pretty!). Amaro adds a wonderful complex flavor, and even some medicinal qualities – you can read all about it here! To add to the NYC-theme of this drink, the particular Amaro I used, St. Agrestis, is made in Brooklyn – and it happens to be one of my favorites.

What Did Your Parents Drink? My Mother’s Manhattan Recipe

Five o’clock friends aren’t as much the norm these days as they were perhaps in our parents’ or even grandparents’ time. I think most people remember what their parents or grandparents drank (or still drink), and for food and drink freaks like us, these memories are precious and held dear to our hearts. There are quite a few drinks that made their way into my bar diaries (this is the book I scribble down notes, recipes, and memories of drinks I’ve had, loved or hated and the memories swirling around them), ranging from hot coffee on the beach to my mom’s Manhattan. It started me thinking — what did/do your parents drink?

On my dad’s side there was an Aunt Gin and Aunt Scotch, so you can kind of guess what was poured there. On my mom’s side we grew up going to the beach with cousins, aunts and uncles and of course the heads of the family, our Gram and Pop.

Daily rituals included my grandfather, a.k.a. Pop, toting his hand radio and thermos of hot coffee to the beach. No matter how hot the sun, he always said it cooled him down. After a long day at the beach Gram and Aunt Betty, her identical twin, would sip a cold beer on the porch. Though she denies this today, I remember it vividly.

Pop’s evening drink was chilled Lambrusco, a jug of Riunite always tucked in the fridge. It’s fun for me to see now in 2012 this light- bodied Italian red wine making a comeback. Some things are timeless. Cold beer after the beach is one of the token times I drink it and while I’m not a member of the Riunite on ice fan club, I’ve been building my cocktail couture in order to carry on another drink tradition bestowed upon me my by my mother.

My mom loves her Manhattan, and anyone who knows her, knows that. It’s a ritual — stirred (NEVER SHAKEN or she sends it back), rocks on the side with one cherry (cherished equally as much as a kid loves the one atop a sundae) nestled in the soft “V” of a chilled martini glass. At my house these glasses lived in the freezer. Like dessert my mom gets her Manhattan treat. It’s the classic recipe but she skips the bitters. Always has. This simple tweak makes this recipe my mom’s Manhattan.

Did your parents have a daily cocktail hour? Do you remember your dad pouring himself the same Scotch every night? We’d love to know. What did your parents drink?

Recipe: French Manhattan

Who doesn’t love French things? Well, I guess there was that whole Freedom Fries kerfuffle years ago, but since then I hardly know anyone who doesn’t talk fondly about the trip they took or will eventually take to the wine and culinary capital of the world.

This cocktail is perfect for the budding Francophile, adapted from the original recipe found in Drinking French by famed chef and food writer David Lebovitz. It’s a riff on the foolproof Manhattan with a focus on French ingredients. The traditional rye whiskey is replaced by Cognac, giving the cocktail a silky, fruit-forward body without the spice of the classic, while the use of Grand Marnier “Cordon Rouge” adds an elegant citrus sweetness amplified by the use of orange bitters. To keep things entirely French, you can use a native sweet vermouth like Dolin or Noilly Pratt. I cheated with Antica, which hails from Turin just over the Italian border (where the French learned to make vermouth, anyway), and I used a little less than the original recipe to allow the cognac to stand out more. A votre santé.

French Manhattan
1.5 oz. Cognac
1 oz. sweet vermouth
.5 oz. Grand Marnier (or other orange liqueur)
1 dash orange bitters

Combine all ingredients in a mixing glass over ice and stir until well-chilled. Strain into a chilled coupe and garnish with a cocktail cherry.

Watch the video: New York City Food - The BEST PHILLY CHEESESTEAKS in NYC! Fedoroffs Roast Pork Sandwiches (December 2021).