The Manhattan Recipe

Chill glass

Place the coupe or rocks glass in the freezer for a few minutes or fill it with ice water while you prepare the cocktail to ensure it's nicely chilled.

Measure and add ingredients

In a mixing glass, add 2 oz Litchfield Distillery Rye Whiskey and 1 oz Cocchi Vermouth di Torino.

Add bitters

Add 2 dashes of Angostura bitters and 1 dash of Hella Mexican Chocolate bitters to the mixing glass. The Angostura gives structure and spice; the chocolate bitters add a subtle cocoa, spice, and depth that pairs with the rye.

Fill with ice

Fill the mixing glass about three-quarters full with large ice cubes. Using larger cubes chills and dilutes more slowly for a smoother final cocktail.

Stir

Stir the mixture with a bar spoon for 30–40 seconds (about 20–30 full turns) until the mixing glass feels cold and the cocktail is slightly diluted and well integrated. Aim for a satin texture and proper chill.

Prepare glass and express orange oil

Discard the ice water from the chilled serving glass. Using a peeler or knife, cut a 1.5–2 inch strip of orange peel. Hold the peel skin-side down 3–4 inches above the glass and give it a firm twist to express the oils over the surface of the cocktail. Optionally run the peel around the rim for extra aroma.

Strain

Double-strain or use a hawthorne/julep strainer to pour the stirred cocktail from the mixing glass into the chilled coupe or rocks glass, leaving the ice behind in the mixing glass.

Garnish

Drop one Luxardo Maraschino cherry into the drink (or spear it on a pick and rest it across the rim). Place the expressed orange peel on or next to the cherry, or lightly brush it on the glass rim for aroma.

Serve immediately. Provide a small napkin and a straw only if the guest prefers one; traditionally a Manhattan is sipped neat from the coupe or rocks glass.

If making multiple Manhattans, pre-chill your mixing glass and have measured ingredients ready. Stir each cocktail individually for best dilution control.