The (Re)Manhattan

Cocktail College

Sebastian Tollius, beverage director of New York's Eleven Madison Park, joins us today to re-examine one of the world's most iconic cocktails: the Manhattan. More than 100 episodes have passed since we first covered this drink, and on this go-round, we're diving into both bourbon and rye recipes, modern interpretations, dubious histories, cocktail carts, and much, much more. Listen on, or read below, to learn Sebastian's Manhattan recipe(s) — and don't forget to like, review, and subscribe!

Rye Manhattan Recipe

Ingredients

• Angostura Bitters: 4 dashes (precision dasher) or 2 dashes in regular bottle
• 2 ½ ounces Michter’s rye
• 1 ounce Carpano Antica sweet vermouth
• Garnish: brandied cherry

Directions

1. Add all ingredients to a mixing glass with ice.
2. Stir until chilled.
3. Strain into a chilled Nick & Nora or coupe glass.
4. Garnish with a brandied cherry.

Bourbon Manhattan Recipe

Ingredients

• Angostura Bitters: 6 dashes (precision dasher) or 3 dashes in regular bottle
• 2 ½ ounces Buffalo Trace
• 1 ounce Carpano Antica sweet vermouth
• Garnish: brandied cherry

Directions

1. Add all ingredients to a mixing glass with ice.
2. Stir until chilled.
3. Strain into a chilled Nick & Nora or coupe glass.
4. Garnish with a brandied cherry.

Bedford and Grand Recipe

Ingredients

• 2 dashes orange bitters
• 1 teaspoon Luxardo Maraschino Liqueur
• ½ ounce fino sherry
• ¾ ounce Barolo Chinato
• 2 ounces Michter’s rye
• Garnish: lemon twist

Directions

1. Add all ingredients to a mixing glass with ice.
2. Stir until chilled.
3. Strain into a chilled Nick & Nora.
4. Express and discard lemon twist.

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