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Dry Manhattan

Updated August 23, 2017
This image courtesy of Joseph DeLeo

Editor's Note: Add some elegance and sophistication to your next party by making this Dry Manhattan recipe! If you've always thought that a cocktail of this nature would be a complex and time-consuming process, then you'll be relieved to learn this recipe has only two steps (really!). The Dry Manhattan is the perfect alcohol recipe for just about any kind of event on your social calendar, including a casual dinner party with close friends or even a happy hour get-together with the neighbors. The recipe's author has also included notes on glassware, Lillet Blanc, and fruit twists, which are located below the cocktail's instructions. 

Dry Manhattans make a great palate opener before dinner. Substituting Lillet Blanc for the vermouth adds a distinctive orange note and more fruitiness. Also, try using an orange twist instead of lemon.

CostModerate

Easy

OccasionCard Night, Casual Dinner Party, Cocktail Party

Recipe CourseBeverage

Five Ingredients or LessYes

MoodFestive

Type of DishAlcoholic Beverage, Cocktails

Ingredients

  • 4½ ounces rye or bourbon whiskey
  • 1½ ounces dry vermouth or Lillet Blanc (see Notes)
  • 2 dashes Angostura bitters
  • 2 lemon twists for garnish (see Notes)

Instructions

  1. Fill a pitcher with ice and add the whiskey, dry vermouth, and bitters. Stir vigorously until the outside of the shaker is thoroughly beaded with sweat and is extremely cold to the touch.

  2. Strain into cocktail glasses, then twist the lemon over each drink and drop it in. Serve immediately.

Notes

Glassware: Cocktail glasses 

Lillet Blanc is an aromatized wine from France made from sauvignon blanc and sémillon grapes. The base wine is mixed with a maceration of different fruits and brandy. It is a wonderful aperitif best served cold garnished with a slice of orange.

Twists are 1- to 1½-inch-long oval or rectangular slivers of lemon, lime, orange, grapefruit, or other citrus rind. Twists are, in fact, twisted over a cocktail, releasing their essential oils into the drink. Thicker-skinned, evenly colored fresh, ripe fruits produce more of the fruit’s essential oils than thin-skinned ones yield.

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