This is the pack for anyone who wants a bar-quality Manhattan at home. Three bottles that make all the difference: a rye with real spice, a bitters with iconic aroma, and a vermouth with depth, herbal complexity, and elegant sweetness.
What’s inside
1 × Bulleit Rye
1 × Angostura Aromatic Bitters
1 × Cocchi Vermouth di Torino
Why this trio works
Bulleit Rye is made for cocktails where the whiskey should lead: bold rye spice, a peppery edge, and a clean backbone that stands up to vermouth and bitters — exactly what gives a Manhattan its crisp, snappy finish. Angostura is the classic “seasoning” of cocktails: just a couple dashes add warm spice and that unmistakable aromatic lift. Cocchi Vermouth di Torino brings the magic: rounded sweetness, clear herbal character, and layered depth — with bright citrus notes and darker, almost cocoa-like nuances.
How to make a classic Manhattan
Fill a mixing glass (or shaker) with ice.
Add 60 ml Bulleit Rye + 30 ml Cocchi Vermouth di Torino.
Add 2 dashes Angostura.
Stir for 20–30 seconds until ice-cold.
Strain into a chilled cocktail glass. Garnish with a cocktail cherry (or orange zest).
The result: a Manhattan with bold rye spice, silky vermouth depth, and warm aromatics — timeless, sharp, and effortlessly classy.
Bonus: tweak it your way
Drier: 70 ml rye + 20 ml vermouth
Rounder: 50 ml rye + 35 ml vermouth
On the rocks: rocks glass, big ice cube, orange zest
