Dry Manhattan
A Manhattan made with dry vermouth. Leaner and sharper.
Stirred · Coupe · Medium · about 3 minutes · about 30% ABV
Ingredients
- 60 ml Rye whiskey
- 30 ml Dry vermouth
- 2 dashes Angostura bitters
- Lemon twist (garnish)
Method
- Chill the glass
- Pour 60 ml rye whiskey into the mixing glass
- Pour 30 ml dry vermouth into the mixing glass
- Add 2 dashes of Angostura bitters
- Add ice
- Stir
- Strain
- Garnish
About the Dry Manhattan
The vermouth cocktail family. Vermouth reached American bars in the 1860s and 1870s, and bartenders began stirring it with whiskey, gin and brandy. That gave us the Manhattan and the Martinez, the ancestor of the Martini. Drinks in this family are stirred rather than shaken, and they are all about the balance between the spirit and the aromatised wine.
Dry Manhattan FAQ
What's in a Dry Manhattan?
60 ml rye whiskey, 30 ml dry vermouth, 2 dashes angostura bitters, garnished with lemon twist.
How strong is a Dry Manhattan?
About 30% ABV once mixed with ice, which is 2.6 Australian standard drinks per serve. That is close to a straight spirit, so sip it slowly.
Should I shake or stir a Dry Manhattan?
Stir it. It is made only of spirits and wines, so stirring keeps it clear and silky. Shaking would make it cloudy and frothy.
What glass do you serve a Dry Manhattan in?
A coupe, about 180 ml. Chill the glass first and serve without ice. No coupe? Use a martini glass or small wine glass.
