3-Ingredient Bourbon Manhattan Cocktail

My famous Bourbon Manhattan Recipe! I have been making this bourbon Manhattan for years. If my family comes over in the winter and I don’t have one in hand the moment they walk through the door, they are almost offended.  A riff of the classic, we swapped out Rye for Bourbon in this Manhattan Cocktail.

The result is a slightly sweeter and smooth, with notes of vanilla and caramel. 

A Bourbon Manhattan is a riff off the original Manhattan Cocktail. A Manhattan is a whiskey cocktail with sweet vermouth and bitters. Rye whiskey is traditionally used to make a Manhattan, but in my version, the rye is substituted for bourbon.

Next to the Old Fashioned, this is one of the best winter bourbon cocktails.

What is the Best Bourbon for a Bourbon Manhattan? 

In our house, bourbon is a part of life. From floral bourbon tea cocktails and bourbon Bloody Marys and even bourbon chocolate chip cookies, I strongly believe everything is better with bourbon. So you can trust me when I say I know my bourbons. 

For a silky, well-rounded Manhattan, I reach for Buffalo Trace or Weller Special Reserve. Both are wheated bourbons, meaning the rye in the mash bill is replaced with wheat. That swap softens the spice and brings out notes of vanilla, caramel, and honey. The flavors blend beautifully with the sweetness of vermouth.

These bottles are technically allocated, but they’re still relatively easy to find, so I use it in most of my bourbon cocktails.

If you prefer something bolder, Elijah Craig Single Barrel or Henry McKenna Bottled-in-Bond are excellent alternatives. Both are higher proof and have a stronger oak and toffee profile, which holds up nicely against the vermouth’s sweetness. Use these if you like your Manhattan with a bit more structure and warmth.

How to choose your bourbon: 

When selecting bourbon for a Manhattan, think about balance: you want enough body and sweetness to round out the vermouth, but not so much that it overwhelms the bitters or the delicate aromatics.

• Wheated bourbons are softer and smoother
• High-rye bourbons add spice and depth.

Both can be perfect, it just depends on your palate.

Best Sweet Vermouth for Manhattan

Sweet vermouth is more than just a mixer, it makes of break your Bourbon Manhattan. A good vermouth brings complexity, layering botanicals, herbs, and subtle bitterness to offset the bourbon’s sweetness. Cheap vermouths can flatten a drink, so if you want a quality Manhattan, it’s better to spend the extra dollars on a quality vermouth. 

For my Bourbon Manhattans, I recommend Cocchi Vermouth di Torino or Carpano Antica Formula.

• Cocchi has a bright, aromatic profile with notes of cocoa, orange peel, and bitter herbs.
• Carpano Antica, on the other hand, is richer and deeper, with bold vanilla and spice undertones that complement higher-proof bourbons like Elijah Craig or Henry McKenna.

A good rule of thumb when picking your vermouth:

• Lighter, softer bourbons → Cocchi Vermouth di Torino
• Full-bodied, high-proof bourbons → Carpano Antica Formula

Why I Use Peychaud’s Bitters in My Bourbon Manhattan

Most classic Manhattans call for Angostura bitters, but I prefer Peychaud’s bitters for their brighter, more aromatic character. Peychaud’s adds subtle floral and anise notes that lift the sweetness of the bourbon and vermouth, giving the cocktail a touch more complexity and freshness.

Because bourbon already brings soft vanilla and caramel tones, Angostura can sometimes make the drink feel too heavy. 

If you’ve never tried Peychaud’s in a bourbon Manhattan, consider this your invitation. It’s the little twist that makes a familiar classic feel brand new.

Manhattan Variation

This Bourbon Manhattan is a variation in itself. Other riffs of the classic Manhattan include:

• Pick your whiskey. Classically a Sazerac cocktail but not limited to other whiskeys like Irish, Japanese, or American Whiskey blends.
• Try different bitters such as chocolate bitters, or black walnut.
• Serve it over ice.

Making Bourbon Manhattan in Batch 

If you’re hosting a dinner party or holiday get-together, you can easily batch this bourbon Manhattan recipe so you’re not playing bartender all night. Simply multiply the ingredients by the number of guests.

For example, double the recipe to make enough for two, or increase it eight times to fill a pitcher for a crowd. Combine the bourbon, sweet vermouth, and Peychaud’s bitters in a large mixing glass or pitcher (skip the ice for now), stir to blend, then cover and refrigerate until ready to serve.

When it’s time to pour, stir each serving with ice until well chilled and strain into glasses. Garnish with a Luxardo cherry and a twist of orange peel for that final elegant touch.