Ingredients
- 60 ml Rye whiskey e.g. Rittenhouse, Bulleit Rye, Old Overholt
- 30 ml Dry vermouth e.g. Noilly Prat, Dolin Dry
- 2 dashes Orange bitters
- Garnish Lemon twist
Preparation
- Stir all ingredients with ice.
- Strain into a chilled coupe glass. Don't know how? Pour the drink through a strainer (or the built-in strainer on your shaker) to catch the ice and any solids.
- Garnish with lemon twist. Use a peeler or knife to cut a wide strip, avoiding the white pith. Twist it over the drink to release the oils, then drop it in.
Origin Story
The Dry Manhattan became popular in the early 20th century, particularly during the Prohibition era when drier cocktails gained favor. Its use of dry vermouth caters to those who prefer a less sweet version of the classic Manhattan.
