In the world of classic cocktails, as with so many other obsessively geeky endeavors, there's a central pantheon of drinks that are generally regarded as "essential." The list varies from person to person depending on taste, but there are three that almost always make the cut: the Old-Fashioned Cocktail, the Martini Cocktail, and the Manhattan Cocktail.

While we love all of them, the Manhattan has always been one of our go-to drinks when checking out a new bar. It's a relatively straightforward recipe that's pretty well agreed-upon, so you're not as likely to get something completely unexpected like you might if you order an Old-Fashioned. But it's also subtle enough to be a good indicator of how a bartender thinks.

How to Make a Manhattan

First up, of course, is the whiskey. It's the defining ingredient in a Manhattan, and no matter how good your technique is, it can mean the difference between a deliciously nuanced cocktail and one that's borderline unpalatable.

The classic choice is to use an American rye whiskey. While some insist that bourbon is superior, when combined with the sweet vermouth it can be a bit cloying. Our perennial favorite is Bulleit Rye, but by all means, use what you like. You can even mix it up entirely by using some of the best Scotch whisky you can find to make it a Rob Roy, or the best Irish whiskey to make it an Emerald.

Next is the sweet vermouth. While there are dozens of great choices, from Noilly Prat to Dolin, we're absolutely smitten with Carpano Antica. It's a unique, complex vermouth that blends beautifully with the whiskey to create an endlessly delightful cocktail. Seriously, when we get our hands on a bottle, it's gone in a day or two, as much from drinking it on the rocks as in mixed drinks.

Some people think it's a little overpowering, but we prefer to think that it just holds its own better than other vermouths. You may, however, want to use a bit less of it than you normally would—three-quarters of an ounce is a good place to start.

For the bitters, you can't go wrong with Angostura—they're the classic for a reason. That said, this is a great ingredient to experiment with while maintaining the overall character of the drink. Orange bitters do well in a Manhattan, and you can try one dash of each to mix it up a bit. There are literally hundreds of bottles out there to taste, so go nuts!

Finally, there's the garnish. Traditionally, the Manhattan features a maraschino cherry in the bottom of the glass, but don't settle for one of those neon-red ones you get on an ice cream sundae. Luxardo cherries are dark red, soaked in booze, and as irresistible in a cocktail as they are on their own. Alternatively, you can garnish with an orange twist, or if you want to really get wild, use both! The citrus notes are a nicely subtle highlight, and either way you're going to end up with a hell of a classic drink in your hand.

Photo: Dave Nakayama via Flickr