Like the city it's named for, this classic cocktail is the epitome of urbane sophistication. But that doesn't mean it's difficult to make.
Created sometime in the mid-to-late 1800s, the three-ingredient tipple is a relative of the Martini, Rob Royand Bobby Burns. It was probably made originally with rye whiskey, but bourbon is perfectly acceptable today. (Though if you've never tried a spicy rye Manhattan, we highly recommend it.)
In the short video below, top bartender and Liquor.com advisory board member Dushan Zaric shows you how to make a special version of the Manhattan, which is on the menu at his award-winning New York bar Employees Only. (If you want the traditional recipe, just leave out the Grand Marnier.)
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