That's exactly how I make mine.

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I make mine with 1 part vermouth to 2 parts bourbon and 2 dashes of bitters, but I also throw in the cherry at the bottom. I must admit to a fondness for a whiskey-soaked maraschino.

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Don't skip the cherry, for aesthetic reasons if none other.

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Basil Hayden's and a splash of Sweet Vermouth are the only ingredients in mine (no bitters).

On the rocks or shaken and served up, I prefer mine with a cherry.

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One other thing.

If your bourbon is good, why mess it up with more vermouth?

You shouldn't need a lot of vermouth in your Manhatten so long as you stick to quality bourbon.

John

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Pretty close to our recipe, although we add even more vermouth: http://marriedwithdinner.com/2006/11/10/dotw-the-manhattan/

But don't skip the cherry. Do make your own brandied cherries, though, as the nuclear red 'maraschino' cherries are disgusto.

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Am I the only one that will use cognac or brandy? I'm not anti-bourbon, but I feel it is a superior combination.

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I had the most incredible drink in Boston last summer at the restaurant Clio in The Eliot hotel. I don't remember what it was called - only that it had basil sugar on the rim. I don't suppose anyone would know this drink or the recipe?

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I only keep the cherry if its a maraschino-liqueur-soaked cherry, not a fake maraschino (ie. candied) cherry.

Rye and sweet vermouth are sweet enough without adding a syrup-soaked, commercial maraschino to the drink.

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I'd normally skip the cherry, but there's a bar in my neighborhood that serves them with bing cherries that have soaked in Port for several months. def worths

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That's basically the recipe I use, though I'm not sure my rye is 100-proof. And I add extra bitters, because I love bitters.

If I order a Manhattan out, and it comes with a cherry, I'll probably eat it. But I wouldn't buy cherries to keep at home. (Unlike a friend, who had a Manhattan at my house, then ran right out to get all the ingredients. Including a giant jar of maraschino cherries.)

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ok let's get one thing clear here- there are two parts to any mixed drink- the drink itself and the garnish. in a manhattan, the cherry is the garnish. good cherries actually provide for a useful garnish, but those candy ass clown nose things are of little help. the second part is the drink- if you don't have whiskey + bitters + vermouth it isn't a manhattan. it doesn't mean it's a bad drink, it's just not a manhattan.

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I prefer my manhattans perfect; half sweet/half dry vermouth. Bitters are essential. High quality bourbon also makes a difference. Maker's Mark is my preference.

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Rittenhouse 100 has recently become my drink of choice...a fine rye at a reasonable price. On a different note: does anyone have any suggestions on how to get proper cherries? I can't stand the typical maraschino, so I was thinking of concocting some sort of simple syrup + rye soaking liquid for fresh cherries. does this sound worthwhile or does someone have a better suggestion?

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It sounds like my Manhattan, but drinking a Manhattan or a martini is ceremonial, and must have all the trappings. The cherry is a must. It's part of the ritual.

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Benn doing manhattans for a long time. Gotta have the fresh cherry, pitted and soaked for 2-4 hours in 100% maraschino liquor. Rye is best, I've had the Thomas H. Handy and Old Overholt and in a manhattan Old Overholt is better for me but don't count out Sazerac 6-year... a truly remarkable rye. And don't forget the bitters: Fee Brothers Orange is my favorite.

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