Can I substitute bourbon for rye in a Manhattan?

Yes — a bourbon Manhattan is a legitimate variation, just sweeter and softer than the rye original. Many modern bartenders prefer rye for the spice contrast; both are correct.

The original Manhattan recipe from the 1870s used rye whiskey, which was the dominant American whiskey of the era. Prohibition destroyed the rye industry and bourbon filled the gap, so most mid-century Manhattans were made with bourbon. Rye production has since recovered, and the classic recipe is once again most often made with rye — but bourbon Manhattans never went away. Difference in the glass: rye is sharper, drier, more spice-forward (clove, black pepper, cinnamon); bourbon is sweeter, softer, more vanilla-and-caramel forward. Sweet vermouth bridges either spirit. With rye, the Manhattan reads as a spirit-forward, restrained, slightly austere classic. With bourbon, it reads as a richer, rounder, holiday-leaning version. Personal preference governs. Highly rated rye for Manhattans: Rittenhouse 100, Sazerac Rye, Old Overholt Bonded. Highly rated bourbon for Manhattans: Buffalo Trace, Four Roses Small Batch, Eagle Rare 10.