How it tastes
Rye up front, vermouth wrapping it in herbs and slight bitterness, the Angostura adding clove and cinnamon notes in the nose. The cherry sits at the bottom, half forgotten until the last sip. The drink is short, cold, and not sweet despite what the vermouth might suggest. A well-made Manhattan is one of the best examples of how three ingredients can produce something that tastes like dozens.
Why we built it
The Manhattan was created in 1870s New York, possibly at the Manhattan Club, possibly elsewhere. It's been on every cocktail menu in every century since. We pour it the way the 1880s books call for it (rye, not bourbon; 2:1 ratio, not the 3:1 most modern bars use; up, not on the rocks). The result is sharper and more complex than the lounge-bar version most people have had.
Where to drink it
On request at Dissolved Solids in Damansara Kim, Petaling Jaya. We always have rye and a good sweet vermouth ready. Reserve a table for the easiest seat.
Frequently asked questions
What glass is the Manhattan served in?
A chilled coupe, up, no ice, with a single brandied cherry dropped in. A Nick & Nora also works. Some bartenders pour it "on the rocks" in a rocks glass, but the original 1880s build is up; the up serve keeps it cold without diluting through the drink, and the cherry is the only thing in the glass besides the liquid.
Can I substitute the rye whisky?
Bourbon is the standard swap and gives you a sweeter, softer Manhattan. The original 1880s recipe used rye specifically because rye's pepper-and-spice profile holds up against the sweet vermouth. Wheated bourbons (Maker's Mark) read too soft; high-rye bourbons (Bulleit, Old Forester) sit closer to a proper rye Manhattan. Scotch gives you a Rob Roy, which is a different drink with the same shape.
How strong is the Manhattan?
Around 30 to 33 percent ABV in the glass after stirring. Similar to a Martini. The drink is short (around 90ml), so the alcohol load is concentrated. Built to sip across 15 minutes; not a quick drink. The vermouth and bitters slow it down naturally.
Where can I order a Manhattan in PJ or KL?
On request at Dissolved Solids in Damansara Kim, Petaling Jaya (43-1 Jalan SS20/11, Tue to Sun 15:00 to 01:00, WhatsApp +60 11-4008 7607) and at Soluble Solids in SS2, Petaling Jaya (50-1 Jalan SS2/24, Wed to Sun 18:00 to 01:00, WhatsApp +60 11-1682 8651). Both bars are in Tatler Asia Top 20 Bars 2025/26. We pour the classic 2:1 build with rye, up, with a single Luxardo cherry.
What food pairs with the Manhattan?
Aged steak with peppercorn sauce. Rich red meats broadly: lamb chops, duck breast, slow-braised short ribs. Cured meats and aged cheeses for a pre-dinner pour. Dark chocolate after the meal. The rye-and-vermouth backbone wants protein and fat to push against. For Malaysian context, lamb shank curry or beef rendang both work.