Manhattan Cocktail

The Manhattan cocktail is an early recipe by Jerry Thomas, first published in his 1887 cocktail book, How to Mix Drinks or A Bon Vivant’s Companion. This version is a bit lighter thanks to the addition of the maraschino liqueur and Boker’s bitters, which are more citrus-driven than the typical Angostura bitters.

2 ounces rye
3/4 ounce sweet vermouth
1/2 ounce maraschino liqueur
2 dashes Boker’s bitters
Lemon twist, for garnish

  1. Fill a cocktail shaker with ice. Add rye, sweet vermouth, maraschino liqueur, and bitters. Stir until chilled. Strain into a martini glass and serve with a lemon twist.

Makes 1.


80 ounces rye
30 ounces sweet vermouth
20 ounces maraschino liqueur
20 ounces Boker’s bitters
1/2 heavy toast American Oak Infusion Spiral

  1. In a large, glass gallon container (with a lid), add rye, sweet vermouth, maraschino liqueur, and bitters. Place oak spiral in container, cover, and store at room temperature for 1 month before serving.

Makes 1 gallon.

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