Manhattan Dry: A Whiskey Cocktail With New York Roots

Order a Manhattan Dry, and you’re not just sipping a drink—you’re gulping history. From 1870s political soirées to Ron Burgundy’s local dive bar, this cocktail has dodged obsolescence like a pro. Let’s break down why bartenders and movie buffs still love it.

The Manhattan Dry is a masterclass in simplicity. At its core: Rye Whiskey (or Bourbon), Dry Vermouth, and a dash of Angostura Bitters. Stirred—never shaken—with ice, it’s strained into a chilled Coupe Glass and garnished with a lone Maraschino Cherry. The whiskey brings spicy warmth, the vermouth adds herbal sharpness, and the bitters tie it all together with a whisper of cinnamon. Sip it slowly, and you’ll notice how the flavors meld—first bold, then mellow, finishing with a dry kick.

Strength-wise, it’s no lightweight (30-35% ABV), so save it for evenings when you’re not in a rush. Texture? Silky, thanks to the careful stirring that avoids cloudiness. Presentation is key: serve it neat in a stemmed glass to keep it frosty. Ideal for autumn nights or winter gatherings, it pairs well with hearty dishes or solo contemplation.

Fun fact: This drink’s Hollywood moment came in Anchorman, where Veronica Corningstone orders one at Tino’s. Ron Burgundy’s response? ‘I don’t trust anything from New York… except maybe this.’ Even fictional journalists agree—it’s a keeper.

Though not IBA-official, it’s a staple in bars from London to Tokyo. Want to impress? Mention its origin story at the Manhattan Club—just don’t bring up Jennie Jerome’s questionable attendance.