Perfect Manhattan

Steps

1. 1

   Measure 60ml of rye whiskey, 25ml of sweet vermouth, and 25ml of dry vermouth into your mixing glass. Add 2 dashes of Angostura bitters right on top.

   

   !Pouring the vermouths first can make it harder to correct if you over-pour.

2. 2

   Fill the mixing glass to the brim with ice—big, solid cubes are best because they melt slower. Grab your bar spoon and stir smoothly and steadily for about 30 seconds until the outside of the glass feels very cold to the touch and the drink is well chilled.

   ~30s

   

   !Stirring too fast or chipping the ice makes the drink watery instead of silky.

3. 3

   Take your chilled glass out of the freezer. Hold your Hawthorne strainer over the mixing glass and pour the drink through the strainer into the glass, leaving all the ice behind.

   

   !Letting ice chips slip into the serving glass waters down the drink quickly.

4. 4

   Hold a lemon peel over the drink, colored side down, and give it a good pinch so the citrus oils spray across the surface. Rub the peel around the rim of the glass, then drop it into the drink.

   

   !Skipping the oil spray misses the aromatic punch that makes the drink pop.