
Large-Batch Rye Manhattan Cocktails
According to cocktail historian David Wondrich, whose recipe this is based on, this represents the Manhattan cocktail as it was crafted in the 1890s through the 1960s and has enjoyed a resurgence since the 2000s. The optional addition of absinthe, no more than a dash per drink, is a late-19th century touch that adds a subtle herbal vibrancy; it's best not to exceed this amount. This mixture can be stored for weeks at room temperature. —Melissa Clark
Instructions
- Combine the whiskey, vermouth, bitters, and absinthe (if using) in a clean, sealable 1-liter glass bottle.
- When serving, stir 3 ounces (approximately ⅓cup) of the mixture with ice, then strain it into chilled cocktail glasses.Enhance each glass by garnishing it with either a twist (hold a lemon peel over the glass and twist it to release the aromatic oils) or a cherry.