The Manhattan Project: Bourbon vs Rye
The Manhattan is a classic that changes completely depending on the whiskey. Bourbon brings sweetness; rye brings spice. Both work — they just feel different. For related whiskey drinks, see the Old Fashioned and Whiskey Sour.
Bourbon vs Rye
Bourbon is softer and rounder, with notes of caramel and vanilla. Rye is sharper and spicier, with a drier finish. Traditionally, the Manhattan was made with rye. For technique, see Stirred or Shaken? and Ice Matters.
Strong Classic Manhattan
Ingredients (1 serving):
- 60 ml rye or bourbon
- 30 ml sweet vermouth
- 2 dashes Angostura bitters
- Maraschino cherry or orange peel
Method: Stir with ice for 25–30 seconds until well chilled and diluted. Strain into a chilled coupe or over a large cube. Garnish with a cherry. This is properly spirit-forward. For a drier, stronger version, reduce vermouth to 20–25 ml.
Try both bourbon and rye. The one you prefer depends on the night. For more classics, see the Negroni.
