Salon de Ning

 
  Ward III’s riff on the classic Manhattan

The classic Manhattan recipe isn’t difficult to remember: bourbon, vermouth and bitters. But just like anything in New York, we’ve got to do it one better, and these spots have gone the distance to reimagine the city’s signature drink. What can we say? It’s personal.

Employees Only
Employees Only’s recipe is based on the modern Manhattan’s predecessor, published circa 1862 in Jerry Thomas’ How to Mix Drinks. Bartender Steve Schneider adds a half ounce of Grand Marnier to make it “much more balanced between the sweet vermouth and rye while still providing that boozy, haymaker punch we expect from a cocktail named after the center of the universe.” 510 Hudson St., 212-242-3021

The Randolph at Broome
“Simple, yet perfectly executed,” says co-owner Hari Nathan Kalyan. The basic recipe is combined with hand-cracked cold draft ice and stirred until it reaches 20 percent dilution, then julep strained into a frozen coupe. 349 Broome St., 212-274-0667; randolphnyc.com

Salon de Ning
A setting can often enhance the enjoyment of sipping, and no place illustrates this better than Salon de Ning. Bartender Nick DiVirgilio makes his the classic way and says smoky Maker’s Mark is his guests’ bourbon of choice. The Peninsula, 700 Fifth Ave., 212-903-3097

Smith & Mills
Another devotee of Jerry Thomas’ original recipe, Smith & Mills is unique in its use of Michter’s Rye, whose formula predates Thomas by more than 100 years. “It was first distilled in Pennsylvania in 1753 and adds a rich smoothness to our Manhattan,’’ says bartender Aaron Blakely. “Read your history books; you’ll drink better.” 71 N. Moore St., 212-226-2515

The Summit Bar
Owner Greg Seider’s Born and Raised takes a blend of Compass Box Oak Cross scotch and rye and infuses it with Honeybush tea, Dolin sweet vermouth and house orange bitters. “The tea has a mild, inherently sweet and aromatic taste with slightly woody undertones, which bring out similar notes in the spirit.” 133 Ave. C; thesummitbar.net

The Vanderbilt
Say hello to the Whiskey Skiffer, which marries a rocks Manhattan and a Negroni. Bar manager Brian Floyd describes it as “a brawny, earthy, subtly bitter concoction that’s the perfect after-dinner drink.” Combine equal parts rye whiskey, Dolin sweet vermouth and Cynar with a dash of chili arbol and cocoa nib bitters from the Ballast & Keel Bittering House. 570 Vanderbilt Ave., Brooklyn, 718-623-0570; thevanderbiltnyc.com

Ward III
“The Manhattan is an interesting cocktail, as it’s both easy to execute and easy to screw up,” says bartender and co-owner Michael Neff. “We rarely standardize our recipes, so each bartender creates the Manhattan he loves to drink. That is essential to making a simple combination of whiskey, sweet vermouth and bitters into something sublime.” 111 Reade St., 212-240-9194; ward3tribeca.com

Weather Up Tribeca
Like its Brooklyn predecessor, Weather Up Tribeca boasts a well-balanced cocktail list. Dutch Kills vet Richard Boccato uses Carpano Antica Formula to add a velvet touch to the classic drink. 159 Duane St., 212-766-3202; weatherupnyc.com

The Campbell Apartment
“If I told you, I’d have to kill you,” says owner Mark Grossich of the unique blend of bitters that makes the lounge’s Empire Manhattan so special. Tucked away in the southwest corner of Grand Central Station, the restored private office of 1920s tycoon John W. Campbell is a perfect place to cap off the night. Grand Central Terminal, 15 Vanderbilt Ave., 212-943-0409; hospitalityholdings.com