The Manhattan Cocktail
As Presented by Mixologist Dave Wondrich at the International Chefs Congress – New York, NY
Adapted by

Yield: 1 Cocktail


  • Half a tumbler of cracked ice
  • 2 dashes (½ teaspoon) of gum syrup
  • 2 dashes of bitters
  • 1 dash of absinthe
  • 2/3 drink (2 ounces) of whiskey
  • 1/3 drink (1 ounce) of vino vermouth
  • (A little (1/4 teaspoon) maraschino may be added)

Combine all ingredients into tumbler, stir well, strain and serve.

Note: The absinthe is a nice touch, but hardly a necessary one

*Wondrich used Woodford Reserve Kentucky Bourbon Whiskey while making this cocktail at the International Chefs Congress

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Published April 2008