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" Seven times out of ten, when you order a Manhattan, you&amp;#039;re served not a crisp and darkly invigorating cocktail but a lukewarm bowl of straight whiskey, lightly colored by vermouth and made sticky with the chemical gunk in which maraschino cherries rest. The problem inevitably lies with the vermouth. Now, I understand we&amp;#039;ve been taught that the stuff is bottled plutonium, to be measured by the drop and dash lest a chain reaction occur that annihilates the universe. That may be true in the construction of the dry martini (though some disagree), but American whiskey is not gin and can stand a hell of a lot more vermouth. In fact, it needs it. Plus, with vermouth, you don&amp;#039;t need cherry gunk to smooth things out. And don&amp;#039;t forget the bitters. They tie the whole thing together.   The Manhattan (Properly) Stir for 15 seconds with lots of ice: \u2022 2 ounces 100-proof rye or bourbon (We like Wild Turkey.) \u2022 1 ounce red vermouth \u2022 2 dashes Angostura bitters Strain into chilled martini glass and twist lemon peel over the top. Add a cherry if you must. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.esquire.com/food-drink/a2856/manhattan0507/>