Deathbed Manhattan Recipe (2024)

I like this rye Manhattan version well enough, won't replace our 'house' recipe: Sazerac rye, dark sweet cherry home cured in Maraschino liqueur, Regan's orange bitters and Dolin Rouge.....

Can we call it by its proper name - a perfect manhattan?

Noilly Prat is a perfect FRENCH (i.e. dry) vermouth, but I wouldn't ever recommend their sweet vermouth over Martini & Rossi, the venerable Italian. Sweet (red) vermouth was, until relatively recently, referred to as "Italian." Perhaps you've tried them sided by side, Mr. Cat, and simply prefer NP's qualities. For me, my basic vermouths are NP for white, and M&R for red; but if I'm on a Manhattan kick, I'll go for Cocchi's.

I think you meant Vya vermouth - I would suggest 1 oz Vya sweet and a half oz Vya dry to combine with 2 oz rye (consider Templeton), a dash of orange bitters and a Luxardo cherry.

Most people cooking use measuring cups and measuring spoons. But most people making cocktails use a jigger, already have it at hand, and it's conveniently marked with 1/4oz, 1/2 oz, etc.. Quick, easy, efficient -- can measure every ingredient in the drink with it -- no need to search for an additional, redundant measuring device.

Well, you'll get a lot of opinion on this delicate subject. Although rye is the historical basis of a Manhattan, it has been long displaced IMHO by the better Bourbons, such as Maker's Mark. Others (me) object to the bitterness of Angostura's bitters and prefer one such as Berg & Hauck's or Fee's.

I am fussy when it comes to Manhattans and I have experimented with lots of different ingrediences. But hand down this one really is the best I have made or had! dangerously delicious!

Punt e Mes is okay, but Carpano Antica Formula is the sine qua non of Italian vermouth for both the Manhattan and the Negroni.I encourage readers to perform a vermouth tasting sometime, and include Spanish vermut for fun. Martini and Rossi sweet vermouth has (to my mind) a dominant note of oregano and marjoram.

Always rye - I love Rittenhouse, Sazerac. Always fun to experiment with different bitters. And as much as I like trying higher end, curated vermouths, the M&R is consistently neutral, and does not overpower the drink.

I didn't have Martini so made this with Carpano Antico. Still a solid variation.

.75oz NP sweet vermouth1 tsp cheery juice

This is a fine, fine drink. I don't have access to Ragtime rye, so I used Rittenhouse. I adore Punt e Mes and use it every chance I get. One of my favorite Manhattans is 2 oz. Rare Breed rye, 1 oz. Punt e Mes, and 2 oz. Angostura bitters.The Deathbed Manhattan is neither a perfect Manhatran nor a Red Hook. It is a Deathbed Manhattan, as that is what its creator chose to call it. A perfect Manhattan uses half sweet vermouth and half dry; a Red Hook uses maraschino and Punt e Mes with the rye.

Seek out and use good vermouths. M&R and Molly Prat are garbage. Been using Ransom vermouth myself (sweet for Manhattans and dry for Martinis) but there are other excellent small batch vermouths. You will notice the difference.

Flavors didn't jibe for Alex & me.

For a bit of the sweet and a touch of bitter I use Berto vermut, from Italy, it is between Punt e Mes and a typical sweet vermut.

I use Antica Ricetta for my vermouth, orange bitters, an orange peel and Luxardo cherries.

I didn't have rye - especially Ragtime, so I had to use Old Forester (it is cheap time right now). And I'm happy to say it is still delicious! The blend of vermouths just makes the drink. I also used Scrappy's Orange Bitters because I'm not fond of Angostura.

This is good, though I prefer a bolder rye flavor (Ragtime has about 75% Rye and I like much more than that). But nevertheless, it's good in the cocktail. I substituted a spiced cherry bitters for the traditional Angostura...

Why “1/2 ounce” instead of “1 tablespoon”? Equal measures and the latter is more common.

I use the "Rule of 2/3s". 2/3s rye (or decent bourbon if you prefer) and 1/3 vermouth. The vermouth is proportioned as 2/3s sweet and 1/3 dry. A few drops of the cherry liquor doesn't hurt but a GOOD cherry is a must!,

Can we call it by its proper name - a perfect manhattan?