The Manhattan, one of the great drinks of the late 19th century, has a steady history as a perennial favorite. Drawing on a three-ingredient template consisting of two parts whiskey, one part sweet vermouth and bitters, it’s no surprise that the highly malleable drink has inspired a number of modern spinoffs. From a Chartreuse-infused take to a Manhattan highball, here are some of our favorites.
Spiked with amari or made tall with tonic water, these recipes take the template and run with it.