A Manhattan for Every Mood

The Manhattan, one of the great drinks of the late 19th century, has a steady history as a perennial favorite. Drawing on a consisting of two parts whiskey, one part sweet vermouth and bitters, it’s no surprise that the highly malleable drink has inspired a number of modern spinoffs. 

Among these 21st-century takes is Carlton Dunlap’s , which builds on a base, but is updated to include both sweet vermouth (in this case Cocchi di Torino) and Punt e Mes, plus a few dashes of coffee tincture. Likewise, ’s bitter begins with a two-ounce measure of rye, to which she adds an ambitious half-ounce each of sweet vermouth, two types of amaro and, finally, a touch of cream sherry. Kacie Lambert’s , meanwhile, omits the sweet vermouth altogether; her drink, which begins with a split base of rye and Japanese whisky, is driven by herbaceous Amaro Braulio and balanced with a half-ounce of Demerara syrup and Angostura bitters.

Then there are those recipes that channel the Manhattan’s other classic offshoots, like the , which calls on rye whiskey, dry vermouth, and . Dating to the early 20th century, the Brooklyn has certainly in recent years, though many of its more inspired twists are something of a mashup between the drink and its more iconic predecessor. ’s , for example, straddles the line between the two: Building on two ounces of rye whiskey and one of sweet vermouth, as a Manhattan might, it also includes a quarter-ounce each of maraschino and Amer Picon in a nod to the Brooklyn.

From a Chartreuse-infused take to a Manhattan highball, here are some of our favorite Manhattan recipes.