Still Spirits just made DIY whisky feel like black-tie bartending—in your shed, no fuss.

September 25, 2025

Rich, Smooth, and Just a Bit Rebellious: A Backyard Take on the Classic Manhattan

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DIY Manhattan

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Still Spirits Rye Whisky
Home cocktail recipe
Whisky flavouring for cocktails

The Manhattan is a classic cocktail — stirred, never shaken — and it’s stood the test of time for good reason. But you haven’t really had one until you’ve made it yourself, from spirit to stir.

That’s where Still Spirits Rye Whisky comes in. Not just any flavouring, it’s your shortcut to crafting a bold, complex Canadian-style whisky at home — without the years-long wait in a barrel.

This whisky flavouring pulls rich notes of rye, malt and barley into a smooth blend that practically begs you to pour it over ice and settle in. It’s straightforward to make, satisfying to sip, and delivers consistently professional results — no barrel aging, no nonsense.

Why bother making your own Manhattan?

Because this isn’t about just saving a trip to the bottle-o. It’s about putting your own stamp on every drop. When you start with your own spirit blend — even a ready-to-go flavouring like Still Spirits Rye — you get to fine-tune every element. Too sweet? Add less vermouth. Want more bite? Stir in a dash of bitters or cherry juice. Your Manhattan, your rules.

“Making it yourself doesn’t mean settling for less. It means getting exactly what you’re after.”
— Candeece, Homebrew Section Lead

The DIY Manhattan Recipe (Home Sheds Never Tasted So Sophisticated)

What You’ll Need:

Still Spirits Rye Whisky flavouring (1 x 50ml makes up to 2.25L of whisky-style spirit)
2.25L of 40% ABV neutral spirit or quality vodka
Sweet vermouth
Angostura bitters (or similar)
Maraschino cherries (optional – but they do polish off the glass nicely)

Steps to Follow:

Start with the base. Mix the Still Spirits Rye Whisky flavouring with your neutral spirit of choice. Stir gently and bottle. Let it settle for a day, although some prefer it right away.
Build the cocktail. Pour 60ml of your house-made rye whisky into a mixing glass.
Add 30ml of sweet vermouth and two dashes of bitters.
Fill the mixing glass with ice and stir gently for 15–20 seconds. You want everything cold without watering down the punch.
Strain into a coupe or short rocks glass and garnish with a cherry if you’re that way inclined.

Same Spirit, New Perspective

This version of the Manhattan swaps the flashy bar scene for the comfort of your own shed. No crowds, no sticky menus — just a glass of something rich, aromatic, and deeply satisfying that you’ve blended with your own hands.

It’s more than a cocktail. It’s a nudge that you don’t need to buy in to taste something top-shelf. You just need the right base, a steady hand, and maybe a mate or two to sip with.

Tips from Behind the Counter

Neutral spirit quality matters: The flavouring is only as good as the spirit you pair it with.
Want more richness? Add a half-barrel stick of oak essence to round it out and infuse ageing character.
Adjust to your taste: Try using a homemade bitters blend — think cloves, orange peel, or smoked tea.

If you're just getting started making your own spirits, our in-store crew has walked that same learning curve. We stock the essentials for a clean, consistent result — from flavourings to filters — and keep it jargon-free.

Head in with a question, and you’ll leave with a plan (and probably a new idea for your next batch).

Now You Know the Secret: The Manhattan Isn't About the Bar – It's About the Maker

When you build it from scratch – not just mixing, but selecting the spirit itself – it hits different. Bolder. Smoother. More personal. That’s not something you pour from a pre-mixed bottle.

Because the truth is this: You don’t just make a Manhattan. You make yours.

Here’s to straight answers, no-nonsense flavour, and a hard-earned drink done right.

Cheers,
Candeece