The (Perfect) At-Home Manhattan

Not to be confused with the Perfect Manhattan. No, what I’m talking about is perfect in the sense of the perfect drink. But be warned, while balanced, this is not for the faint of heart. You’re putting booze on booze, and the stirred ice is the only thing slowing it down.

My PAHM is a 4.5 oz workhorse of a drink. I’ve. landed on this because it checks so many boxes. It’s a true cocktail: classy, well-known, served in interesting barware. If you can’t get out or just want to bring the feel of a lounge into your home, this is the drink! It’s cold, so it works well in almost any season. It’s an extremely simple drink to make (2 & 1/8 ingredients). And it’s delicious.

My PAHM is a classic 2:1, but precision isn’t really an issue. A great thing about 2:1 cocktails is that you can use literally any measurement for the base (a shot glass, a cap, a ramiken) and the drink will still taste fantastic. You can batch it up for friends without issue.

Where I tend to differ from the other recipes is my preference for ingredients. Stock up on the ingredients, and you’re making amazing Manhattans in no time.

Number one most important ingredient in the PAHM: Sweet Vermouth. This really is the star of the show, and I’m amazed that more people haven’t realized it. I’m not saying it’s the strongest part of the drink; it’s not the lead actor, but the supporting actor that wins the Oscar and propels the movie to win best picture as well. If you’re new to Manhattans, this is the ingredient you should be asking about in bars. You will most likely be disappointed, but ask and learn nonetheless. I use Punt Y Mes if at all possible. There’s really no going back. Any will sweet vermouth will suffice in a pinch, but please give Punt y Mes a try. And vacuum the bottle and then store in the refrigerator. Oxidation will definitely affect your sweet vermouth. Smallest bottles possible, vacuum after use, store cold.

That lead actor I was mentioning is brown American whiskey, and it definitely goes with your preferences here. But mine calls for rye, not made in Lawrenceburg, Indiana, at 90 proof. If you can find 80 proof, even better. My philosophy on bourbons or ryes in cocktails is: why mess it up? Cocktails have a literary history of disguising rough liquors. Don’t even get me started on top-shelf old-fashioned. So in my PAHM, I’m not using Kentucky’s finest. I’m prioritizing alcohol content. The sweet vermouth does its job so well in Manhattans that I always order well when I’m out. For the PAHM, I specifically look for Jim Beam Rye in the green bottle. It’s usually between $15-$20 for a 750. It is perfect. It does it’s job in this drink, and nothing more. It lets the Sweet Vermouth shine.

If rye is the lead actor/action star, and sweet vermouth is the true thespian, then bitters is the soundtrack. It’s weird when it’s not there. It’s expected and usually obvious, but still so critical. My main point on bitters: don’t skimp. Load it up. With the pourers that come on the bitters bottle, don’t be afraid to add three more dashes after you’ve added your three dashes. Angostura is on every shelf for a reason, because it works. By the big bottle, you’ll love having it on hand for almost every other cocktail you make. But please accept that a PAHM is the bitter’s natural home, and add another dash.

Lastly, most cocktail enthusiasts will tell you James Bond was wrong: a liquor-on-liquor cocktail should be stirred. Well, they’re mostly right, but probably for the wrong reasons. You’re not bruising anything by shaking it, and you’re not changing the flavor. But you’re creating a different mouth feel. And it’s super noticeable in a manhattan. With a shaken Manhattan, you’ll find a short lived velvety top. There’s nothing wrong with that, of course, and occasionally I’ll even make one like that. But it’s not a usual, comforting, and comfortable Manhattan. So, stir. In a cocktail pitcher, if you have one, in a pint glass if you don’t. Or even the base of a shaker. Use the handle of the spoon as the stirrer; it spins better and doesn’t get hung up on the ice. Use as much ice as you want as long as you can stir it. Stir for at least twenty seconds. The one downside of stirring is getting that drink cold. Don’t be afraid of “watering down” the drink with melted ice. It’s a non-issue. (Booze on booze)

As I mentioned earlier, this is a classy cocktail served in interesting barware. Beyond my personal preference, it is a fact that the Manhattan should only ever be served up. Ice hitting your lips is just bizarre in this cocktail. So go out and buy some coupes. You can serve this in a martini glass. You can serve this in a Nick & Nora. I have been served Manhattans in almost every vessel behind the bar. If it’s not in a coupe, I’m always a little disappointed. Buy some coupes. Buy 8oz coupes. You’re welcome.

Finally, you won’t see a garnish on the PAHM. Why? I’m making this drink for myself. I’m in a hurry to enjoy it. A garnish is another utensil and another step, and I’ve found it’s just not worth it. That being said, if you’re making this for a guest, one Luxardo cherry on a pick is perfect. I’ve tried variations of orange, and I’ve tried other cherries. Trust me, this drink is fantastic and easy, and with that small additional (non-detracting) garnish, people will think you’re a cocktail genius.

Use this as your starting point, and play with the ingredients, ratios, garnishes, methods, and timing. I know I have.

Recipe

• 3 oz Jim Beam Rye
• 1.5 oz Punt Y Mes
• Several Dashes Angostura Bitters

1. Add all ingredients to the pitcher with ice
2. Stir for at least 20 seconds or until cold
3. Strain into a coupe
4. Enjoy