COCKTAIL: Have A Rye Manhattan | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food Adventures COCKTAIL: Have A Rye Manhattan | The Nibble Webzine Of Food Adventures
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COCKTAIL: Have A Rye Manhattan

A Rye Manhattan. Photo courtesy Joe’s Stone


A Manhattan is a pre-Prohibition cocktail that’s coming back into retro favor. It’s made with whiskey, sweet vermouth and bitters and garnished with a stemmed Maraschino cherry. The traditional whiskey is rye, although Canadian whiskey, Bourbon, blended whiskey and Tennessee whiskey can be used.

The cocktail represents “classic simplicity,” says the general manager of Joe’s Stone Crab | Chicago, John Aldape, who provided this recipe.


  • 2 ounces rye (Joe’s uses Rittenhouse Rye)
  • 1 ounce sweet vermouth
  • 2 dashes bitters
  • Ice
  • Garnish: Maraschino or Luxardo cherry


    1. COMBINE all ingredients except garnish in a shaker. Shake for 30 seconds. Serve “up” in a chilled Martini glass or an Old Fashioned (lowball) glass.

    2. GARNISH with cherry and serve.

    There are many variations of the cocktail. Originally it was stirred, not shaken. And then, there are the spirits switch-outs:

  • Use Scotch and you’ve got a Rob Roy.
  • Use dry vermouth and a lemon twist for a Dry Manhattan).
  • Use equal parts of sweet and dry vermouth for a Perfect Manhattan.
  • Brandy creates a Brandy Manhattan; Port a Ruby Manhattan, Dark Rum a Cuban Manhattan, Crown Royal a Royal Manhattan, Southern Comfort a Southern Manhattan and añejo tequila a Tijuana Manhattan.
    In fact, you can have a Manhattan party and let everyone vote on the “best” Manhattan.
    Find more of our favorite cocktail recipes.


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