On The Rocks Manhattan

This Manhattan from On The Rocks is a ready-to-drink version of the classic whiskey cocktail, so the work of measuring whiskey, sweet vermouth and bitters has already been done. Expect the profile a Manhattan usually has: a spirit-forward base with rye or bourbon spice and grain sweetness, the dark herbal and dried-fruit character of sweet vermouth, and a thread of aromatic bitters with notes of clove, cinnamon and orange peel. This label doesn't list a specific whiskey, ABV or ingredient breakdown, so check the bottle for those details. Because a Manhattan is built to be served cold and slightly diluted, chilling is the most important step. Keep the bottle in the fridge, or pour it over ice in a mixing glass, stir for about 20 to 30 seconds, and strain. That brings it close to the temperature and dilution a bar would give it. Shaking is the wrong approach, since it clouds the drink and adds air that dulls the silky texture a stirred Manhattan should have. The traditional glass is a chilled coupe or a stemmed cocktail glass, which keeps your hand away from the bowl and holds the temperature. If you'd rather drink it slowly over ice, as the brand name suggests, use a rocks glass with one large cube, which melts more slowly than several small ones. Garnish the classic way with a brandied or Luxardo-style cherry, or express a strip of orange peel over the surface for a bright citrus aroma against the darker flavors. At the table, a Manhattan suits foods with salt, smoke or fat: charcuterie, aged cheddar, roasted nuts, grilled steak, or dark chocolate after dinner. Its sweet-bitter balance also stands up to barbecue and smoked meats better than lighter cocktails do.