Bourbon Heritage month, How To

The Manhattan

The Make & Muddle Manhattan in a classic coupe by Baccarat courtesy of Dolfinger’s, Louisville, KY

The Manhattan

This classic cocktail takes its name from likely being developed in New York City. The traditional recipe Calls for 2 parts American Whiskey and 1 part sweet vermouth and aromatic bitters. Rye whiskey was probably the most readily available whiskey in the north east at the time the cocktail was created- and through prohibition years the Manhattan was most certainly made with Canadian rye whiskey. The closer you get to Kentucky, the more likely you are to have a Manhattan made with bourbon- or part bourbon and part rye whiskey.

Our version uses half bourbon and half rye along with our Spiced Cherry Vanilla Syrup and exceptional sweet vermouth. The Manhattan is traditionally garnished with a cherry and can be served either up or on the rocks.

Rabbit Hole Distillery here in Louisville has the bourbon and rye combo we like. Their Boxergrail Rye give this cocktail a beautiful backdrop of tobacco and leather while the Hiegold Bourbon with its high corn mash bill (grain recipe) adds the caramel and burnt sugar in addition to a toasted oak flavor that brings it all together beautifully.


1.5 oz Rabbit Hole Hiegold Bourbon
1.5 oz Rabbit Hole Boxergrail Rye
.75 oz Spiced Cherry Vanilla Syrup
.75 oz Antica Sweet Vermouth
Dash of aromatic bitters

Add all ingredients to a mixing glass with ice. Stir until very cold. Strain into a chilled coupe glass or a rocks glass with one large cube of ice. Garnish with amarena cherries.