How to make a Manhattan.

The Manhattan - a classic American cocktail!
It was invented in New York City’s Manhattan Club, some time around 1880 (as the story goes). However, the best Manhattan that I have ever had was at the bar in the Algonquin Hotel, just off of Times Square. Over the years, the whiskey classic has dipped in and out of fashion before finding its footing as one of the cornerstones of the craft cocktail renaissance.

Amazingly, the drink that socialites tipped to their lips in the 19th century looks and tastes pretty much the same as the one served today at any decent cocktail bar. The Manhattan’s mix of American whiskey and Italian vermouth, enlivened with a few dashes of aromatic bitters, is timeless and tasty—the very definition of what a cocktail should be.
Rye's spicier, edgier profile makes it a better choice in this cocktail than bourbon, but really, you can go with whichever you prefer. And while Angostura bitters are a must in any variation, a 1/2 ounce of triple sec, or a single dash of orange bitters helps brighten the cocktail’s edges, bringing the whiskey and vermouth together seamlessly, while the cherry garnish lends a touch of sweetness.

2 ounces rye whiskey
1 ounce sweet vermouth
1/2 ounce triple sec
2 dashes Angostura bitters
1 dash of cherry juice
Garnish: cherry (or Luxardo, etc.)