The Manhattan, one of the great drinks of the late 19th century, has a steady history as a perennial favorite. Drawing on a three-ingredient template consisting of two parts whiskey, one part sweet vermouth and bitters, it’s no surprise that the highly malleable drink has inspired a number of modern spinoffs. 

Among these 21st-century takes is Carlton Dunlap’s Raining on 110th St., which builds on a rye whiskey base, but is updated to include both sweet vermouth (in this case Cocchi di Torino) and Punt e Mes, plus a few dashes of coffee tincture. Likewise, Abigail Gullo’s bitter Wry Smile begins with a two-ounce measure of rye, to which she adds an ambitious half-ounce each of sweet vermouth, two types of amaro and, finally, a touch of cream sherry. Kacie Lambert’s Long Look Back, meanwhile, omits the sweet vermouth altogether; her drink, which begins with a split base of rye and Japanese whisky, is driven by herbaceous Amaro Braulio and balanced with a half-ounce of Demerara syrup and Angostura bitters.

Then there are those recipes that channel the Manhattan’s other classic offshoots, like the Brooklyn, which calls on rye whiskey, dry vermouth, maraschino liqueur and Amer Picon. Dating to the early 20th century, the Brooklyn has certainly grown its own cult following in recent years, though many of its more inspired twists are something of a mashup between the drink and its more iconic predecessor. Phil Ward’s Bushwick, for example, straddles the line between the two: Building on two ounces of rye whiskey and one of sweet vermouth, as a Manhattan might, it also includes a quarter-ounce each of maraschino and Amer Picon in a nod to the Brooklyn.

From a Chartreuse-infused take to a Manhattan highball, here are some of our favorite Manhattan recipes.