BLACK MANHATTAN
BLACK MANHATTAN
A heavier and slightly more bitter rendition of the traditional Manhattan with additional depth of flavor from the amaro’s herbal and caramel notes.
The Black Manhattan is a modern classic variation of the classic pre-Prohibition Manhattan that's composed of rye whiskey, Averna amaro, and bitters. The simple swap of bittersweet, herbal amaro in place of the traditional sweet vermouth transforms this iconic cocktail into an even richer, more complex and aromatic drink.
This Manhattan variation originated in 2005 at San Francisco’s innovative cocktail bar Bourbon & Branch, created by bartender Todd Smith.
The Black Manhattan follows the classic’s standard 2:1 liquor-to-modifier ratio, with rye whiskey as its base. This spice-forward style of whiskey is key in providing a robust depth of flavor that can stand up to the herbal sweetness in the Averna amaro.
Though Averna is a deep, dark brown color, the amaro is one of the most approachable in its category, making it a favorite among bartenders. Made in Caltanissetta, Sicily since 1868, the liqueur is medium-bodied, lightly bittersweet with notes of cola, citrus zest and vanilla. There's a softness present, when compared to many other amari. In the Black Manhattan, Averna helps to release the minty herbal notes found in many rye whiskeys, while lending subtle bitterness and honey sweetness.
There are additional bitter components in the drink. The Angostura bitters adds aromatic complexity while the orange bitters allows the citrus notes in the Averna and rye whiskey to shine.
INGREDIENTS
2 ounces rye whiskey
1 ounce Averna amaro
1 dash Angostura bitters
1 dash orange bitters
Brandied cherry, for garnish
TOOLS + GLASSWARE
Mixing glass
Bar spoon
Strainer
Chilled coupe or Nick & Nora
PREPARATION
Add the rye whiskey, Averna, Angostura bitters and orange bitters into a mixing glass with ice and stir until well-chilled.
Strain into a chilled coupe glass.
Garnish with a brandied cherry.
