Manhattan

Five centilitres of rye whiskey to 2 cl of sweet vermouth, in other words two and a half to one, plus two dashes of Angostura. That ratio is more modern than the original, which often used two to one or even equal parts and therefore turned out noticeably sweeter. If you want a fuller Manhattan, use 4.5 cl whiskey to 2.5 cl vermouth; for a drier one, use 5.5 to 1.5. The two dashes of bitters may seem negligible, but they bind everything together. Stir for 30 seconds over ice, because a Manhattan should reach about 25 percent dilution.

This classic comes out at about 28 percent ABV, making it one of the stronger cocktails. The 5 cl of 45 percent rye provides 2.25 cl of pure alcohol, while the 2 cl of 16 percent vermouth adds a little more. After 30 seconds of stirring, you have a glass of about 9 cl containing more than 2.5 cl of pure alcohol - the equivalent of two standard drinks. There is no ice in the glass, so it does not dilute further while you drink it. Take your time and stick to one or two.

Both are stirred whiskey cocktails with bitters, and that is where the similarity ends. The Manhattan uses 2 cl of sweet vermouth for sweetness and depth and is served without ice in a stemmed glass. The Old Fashioned uses sugar instead of vermouth, stays on a large ice cube in a tumbler, and is finished with an orange zest. As a result, the Manhattan is more complex and wine-like, while the Old Fashioned is purer and more focused on the whiskey itself. The Rob Roy is the third member of the family: the same structure, but with Scotch.

Rye is the traditional choice and gives the Manhattan its spicy, peppery backbone, which nicely balances the vermouth's sweetness. Bourbon contains at least 51 percent corn and makes it rounder, sweeter, and more approachable, which can be helpful if you use slightly less vermouth. Choose a bottle of at least 45 percent ABV, because at 40 percent the whiskey fades too far into the background after stirring. Scotch makes a Rob Roy, while cognac makes a Harvard. An opened bottle of vermouth keeps well for about a month when stored chilled.

Every Manhattan cocktail recipe calls for sweet vermouth, and that is also the ingredient where things most often go wrong. Vermouth is flavored wine, not a spirit, so a bottle left open at room temperature for weeks becomes flat and sour. Buy a small bottle, refrigerate it after opening, and give it a quick smell before pouring. An Italian rosso such as Carpano Antica Formula or Cocchi di Torino brings plenty of vanilla and spice, while a lighter Martini Rosso makes the Manhattan more approachable and less heavy.

A whole family has developed around the Manhattan cocktail. In a Black Manhattan, you replace the 2 cl of red vermouth with an equal amount of amaro, usually Averna: the drink becomes darker, more bitter and spicier, while the structure and method remain the same. If you want to taste several Manhattan cocktails side by side, use the same whiskey and change only the sweet component; that way, you can taste exactly where the difference comes from. Use fresh ice in the mixing glass for each drink, otherwise the second round will be watery.