Put down the pumpkin beer and hot toddy—the Manhattan is the perfect fall cocktail. I’ve been sure of it ever since I sat outside Bar Americano in Brooklyn on a recent fall night, sipping the perfect Perfect Manhattan.

While there’s no precise definition of a “fall drink,” we all have a universal understanding of what it is. It’s mulled wine or spiked cider once the temperature drops, not a mojito by the pool. A fall drink warms you, whether through the autumnal notes or the booze. It’s a sipper with heft, and it tends to be a bit more boozy.

Manhattans aren’t new to me. It’s my dad’s drink—he makes his with bourbon, and then sweet French vermouth, a dash of bitters, and one Luxardo cherry. Two cherries if you want a little something extra. It was also his dad’s drink, so it’s kind of a family tradition.

manhattan cocktail in a coupe glass garnished with dark cherriespinterest
PHOTO: ANDREW BUI; FOOD STYLING: BROOKE CAISON

What Makes A Perfect Manhattan?

The typical Manhattan consists of two parts rye whiskey, one part sweet vermouth, bitters, and a cherry. It’s stirred—not shaken—and strained. But like every cocktail, there are variations.

“A ‘Classic Manhattan’ becomes a ‘Perfect Manhattan’ when it uses a combination of equal parts sweet and dry vermouth, instead of just sweet vermouth,” said Steve Kämmerer, managing partner at Bar Americano. The sweet vermouth he uses is Poli Gran Bassano, which is somewhat dry, with hints of rhubarb and black pepper. The dry vermouth is Dos Déus White Dry Reseve, which has notes of angelica root and licorice. They’re added to a blend of whiskey and bourbon and Amaro dell’Etna, which brings notes of Sicilian oranges.

Vermouth plays an important role in the origin story of the Manhattan. It’s a fortified wine with a lower ABV than liquor. It’s integral in the aperitivo culture in Italy, which Bar Americano works to replicate through its large selection of vermouths and vermouth-forward cocktails.

The recipe for a drink called the vermouth cocktail was first recorded in Steward & Barkeeper’s Manual in 1869, according to the book Imbibe! by David Wondrich. It consisted of two ounces of vermouth, one piece of ice, and a small piece of lemon peel.

“The use of vermouth in cocktails was quintessential to the rebirth of this often misunderstood wine that is finally starting to be appreciated here in the U.S.,” said Kämmerer.

While there are many theories about who invented the Manhattan, where it was born is pretty certain: Manhattan, of course. One theory, Wondrich notes in his book, is that the vermouth cocktail was too low in impact, while the classic whiskey cocktail was too high. Whether it was first concocted at the Manhattan Club or by a bartender named Black, Wondrich writes that the Manhattan was “common property” by the mid-1880s. Then came the martini. Why not replace the whiskey with gin?

manhattan cocktail in a coupe glass garnished with dark cherriespinterest

PHOTO: ANDREW BUI; FOOD STYLING: BROOKE CAISON

The Future Of The Manhattan

Why the Manhattan hasn’t grown in popularity as much as the martini is a good question.

Drink preference can have as much to do with personal taste as societal norms, culture, and the day of the week. A Manhattan might be considered “a man’s drink,” like a beer or a neat pour of scotch. My grandma sipped martinis but also threw back plenty of beer.

“I really don’t think Manhattans will see the same popularity that martinis are experiencing, at least not any time soon,” said Kämmerer. “Clear spirits are having their moment, and it feels like the general public is happy with that.” He added that in the U.S., a traditional whiskey market, there’s been a steady rise in the consumption of gin, tequila, and mezcal.

While Kämmerer said that cocktail trends are hard to predict, he thinks people are becoming more conscious about their relationship with alcohol and what they consume, noting that low-ABV drinks might be something to watch.

“That’s probably more of a wish than a prediction, as we love spritzes and obviously Americanos here,” he said.

Aperol spritzes and negronis have surely had their moment in the last few years, so what’s next? While the Manhattan is by no means low in alcohol, perhaps a heightened interest in vermouth is enough to propel it forward. If not that, maybe the yearning for a classic.

For me, the Manhattan will always be a mainstay, especially come fall. As the leaves turn brown, I deviate from martinis and turn to my dad’s recipe. Whether it’s the familiarity or the sweet, spicy notes that warm me to my core, the Manhattan will always be my drink.

Headshot of Allison Arnold

As the Associate Editor at Delish, Allie is a writer, reporter, and producer of features at the intersection of food and culture. Before Delish, Allie worked for publications including Apartment Therapy and Insider. She even spent time working in restaurants and breweries. Allie has dumpster-dived in NYC to expose food waste, reported on the invasive lionfish you can eat, and wrote about the growing trend of weed weddings. Her health and nutrition stories on hydration culture, bananas, and coffee have generated nearly 2M combined views. She loves traveling, running, and eating her way through new places and even has a thorough Google Maps ranking system for her favorite restaurants and bars! When not writing about food, she’s planning her next trip, lifting weights, or training for a race.  

Expertise: food & culture (Sustainability, Health, Travel) 

Education: M.S. in Journalism from Columbia University, B.S. in Information Science (User Experience Design) from the University of Michigan 


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