Manhattan Cocktail Drink Recipe

Manhattan Cocktail Drink Recipe. Subscribe and be notified of new drink videos. More drink recipes http://
2 oz. rye whiskey
1/2 oz. sweet vermouth
cherry garnish
optional dash of bitters


43 thoughts on “Manhattan Cocktail Drink Recipe

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  1. Thank you for the clarification 🙂 I'm adding a cocktail list to my restaurant menu and I've been watching your videos to understand the art of cocktail making and you're been really helpful 🙂

  2. He said Manehattan in the beginning, that means he is a brony.

  3. Thanks for your comments. Different people like their drink make different ways. It's up to the bartender to please them.

  4. What's with all the hate? Granted, I personally prefer a Manhattan w/ bitters and rye but this bartender is not incorrect when he says a lot of people like it the way he shows here, especially younger crowds. If a customer doesn't like bitters, they're not going to like the traditional manhattan, whether that's the "right way" or not. IMO a good bartender is one who makes a drink the customer is happy with.

  5. Thank you for your lessons, very helpful.

  6. Thanks for comment. Although bitters was an original ingredient in the Manhattan, the majority will only add when a customer request it. You're bartender must know you are a bitters man.

  7. Your Manhattan is NOT a Manhattan. Did it hurt when you pulled that "98% of American bartenders" line out of your ass? I know a lot of bartenders put their own spin on a Manhattan but served over ice with no dash of bitters? C'mon man I've NEVER had a bartender try to serve me one of those.

  8. If you're such an expert where are your videos showing people how to do it the right way? I get tired of getting negative comments from jerks like you. Thousands of our graduates are working in fine establishments in the US. You old line bartenders who are often alcoholics dislike bartending school graduates because their quicker, smarter and faster. Enjoy your social security.

  9. The problem I have with you sir isn't that you make bad drinks, it's that you charge people to go to your "school" just so they can learn to make bad drinks. You perpetuate the very ignorance that has been killing my craft for decades and talk in circles when explaining ingredients because you really don't know much about them. Bartending schools like yours give true meaning to the phrase "blind leading the blind". You cannot educate others without educating yourself first. HIT THE BOOKS!

  10. So what makes some else correct and me wrong? Studying mixology and bartending are two different things. Go out and poll a 10,000 bartenders and ask how many put bitters in a Manhattan without first asking the customer. Once you have done your field research, get back to me. I have trained thousands of working bartenders nationwide.

  11. Thanks for your comments. Bitters are a must only if you like bitters. Since they are very strong they can easily over power the flavor of the drink.

  12. Bitters are an absolute must. Any reputable barkeep will use bitters. Part of your job as a bartender is to give the customer what they want, so if they ask for no bitters, by all means give them no bitters. But with classic cocktails, part of your job is to preserve these tried drinks as they were meant to be. You say that Americans don't appreciate bitters, but all you are doing is perpetuating this by not even giving them the chance to try them
    And this is coming from a 22 yo "young drinker"

  13. Hey man, give it a rest. I can't believe you're really a bartender. You don't know what your talking about.

  14. man – if your recipe was a car it wouldn't have a steering wheel!

  15. Besides which you don't even MENTION bitters – even as an option. I've worked professionally for fifteen years across the globe and I've never, ever come across a recipe for a Manhattan that didn't contain bitters. If customers can taste it to the extent you claim then it's been mixed wrong.

  16. Fine – leave the bitters out – but it's not a Manhattan. There are so few steps that separate different cocktail recipes that removing such an integral component destroys the cocktail. It would be like making a daiquiri without lime. And i think 'most Americans' – ones who appreciate good drinks – would agree.

  17. Most Americans don't appreciate the taste of bitters and that's why most bartenders leave it out.

  18. And apart from anything else you say that 'customers don't like vermouth neat' but then you confirm that it's heavy (so it will stay on the bottom) and then stick a couple of straws in so the first thing the drinker will taste is the neat vermouth on the bottom!

  19. The Manhattan is a classic drink – like there are classic food dishes. What you just made is the equivalent of a chef frying cheap beef in packet-made gravy and calling it boeuf bourgignon. I'm all for giving the customer 'what they want' but when they don't know any better you can't fob them off with rubbish that's had no care or attention.

  20. This guy kinda of looks like Pat Riley the Miami Heat President

  21. Thanks for your recipe. The original Manhattans called for bitters. The trend now for younger drinkers is to leave the bitters out.

  22. Wow… If I ordered a manhattan and got Seagram's 7 and vermouth in a glass with ice and a cherry I'd be very disappointed. Does the following recipe sound familiar to anyone?

    2 parts rye whiskey
    1 part sweet vermouth
    1-3 dashes angostura bitters

    stir with ice, pour into a martini glass, garnish with a cherry

  23. We teach drinks the way people order them in the real world. Get in step with the way things are done today. Do you still drive a model t ford?

  24. It is clear that you know how to use the internet, but it seems like you refuse to research before you 'teach' us to make a classic cocktail. Maybe this works in dive bars and trendy dance clubs, but it doesn't work for those of us who are trying to take cocktails seriously. The people you teach at your school may not care about the drink as much as they care about the potential job, and that's why you can get away with this. But reconsider before you post to a different demographic online.

  25. Most bar guides are written by writers and not bartenders and therefore the recipes are usually wrong.

  26. @jtiano Because I am a working bartender that had studied the craft. I would love for you to reference one legitimate bar book that calls for a manhattan to be made sans bitters.

  27. Glad you enjoyed the videos. Your negative remarks show that you are a classless individual.

  28. @whosam1 How do you know that I'm wrong?

  29. This guy is great! I get a laugh every time I see him make a drink. What an idiot!

  30. @jtiano That is NOT true. You should be put in yoked and stoned.

  31. Bitters are only added when the customer request it. This is the way they are served in 98% of American bars.

  32. Why is this "school" still going? That's not a Manhattan!

  33. the cherry is sweet and is a snack ..bla bla bla…..
    the bonicaLS IN THE sweet vermouth … are you bloody kidding me … why no bitters .??? why ??? why ???? tell me why ???? i said tell me WHY ???

    ps…. what is bonicals ??????

  34. Most bartenders won't add bitter unless the customer ask for them.

  35. Without Angostura bitters, it is not a Manhattan

  36. Hi dude,
    When is the last time you've been sober?

  37. Hey man, no one is perfect. Sorry you don't like the recipe.

  38. you are very bad !!!!!! pathetic , you screwed up a classic

  39. I love your CAIPIRINHA !
    2 straw in an old fashioned full ice, isn't that? Crush your ice next time…

  40. …Wow I must say morons like this guy are the reason bar tending schools usually have a bad name. Not only did he make the drink wrong but he got the history lesson wrong to. Manhattans didn't lose popularity because peoples tastes changed. In fact Martini's have been around since the late 19th century. It wasn't until after world war 2 and the popularization of Vodka did Manhattans and the true Martini lose popularity.

  41. Thanks for your comments. Although you may not hire a bartending school graduate, thousands of others have with great success. The next time you need a bartender try one, I think you may change your mind.

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