The Manhattan was conceived with rye as its essential component, but the consensus is that even if you don't use rye, Manhattans should be made with American whiskey, such as a good bourbon. --Rob Chirico, author of Field Guide to Cocktails.
2 ounces straight rye or bourbon
1 ounce sweet vermouth
Dash of Angostura bitters
1. Stir the bourbon, vermouth, and bitters in a pitcher half filled with ice, or shake them with ice; then strain into a chilled cocktail glass. Garnish with a maraschino cherry.
Recipe from Field Guide to Cocktails by Rob Chirico.