Manhattan
Sophisticated sipping, zero wait time
About this cocktail
The Manhattan first appeared in print in the 1880s, supposedly created at the Manhattan Club in New York for a banquet hosted by Lady Randolph Churchill. Two parts rye, one part sweet vermouth, a couple dashes of bitters. Of the spirit-forward classics, the Manhattan is the one that benefits most from freezer batching. The rye's heat backs off and the vermouth's fruit rounds out; the bitters finish reads as more aromatic than at room temperature. The drink is famously sensitive to vermouth quality, so replace your bottle every six weeks.
Pick a cocktail to batch
Shaken citrus drinks pick up more water from ice. Spirit-forward stirred drinks need less; freezer batches often need none.
Your Batch
Aim for around 22% ABV or higher to keep the batch pourable in the freezer.
Remove this much spirit to make room. Save it for later.
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At Serve
How to serve
Pour into a chilled coupe or Nick & Nora glass. Garnish with a brandied cherry.
Best within: 3+ months
Batch with vermouth opened in the last 4-6 weeks; that freshness, not the whiskey, is the limit.
Pro Tips
- + Ensure the vermouth is fresh - open less than 4-6 weeks
- + Rye whiskey is traditional, but bourbon works beautifully too
- + The bitters bloom over time - don't overdo it
- + Serve in a chilled Nick & Nora or coupe glass
Avoid These
- − Using oxidized vermouth
- − Over-pouring bitters
For Hosts
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The Tools
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