If the classic Manhattan is a well-tailored navy suit, the Black Manhattan Recipe is a leather jacket. It’s bolder, it’s richer, and honestly? It’s a lot more interesting. Invented in 2005 by bartender Todd Smith at the famous Bourbon & Branch bar in San Francisco, this drink changed the cocktail world forever.
The genius move was swapping out the traditional Sweet Vermouth (which is wine-based) for Amaro Averna (a thick, bittersweet Italian herbal liqueur).
The result is a drink that tastes like dark caramel, orange peel, and spices, with a finish that goes on forever. It’s perfect for people who find regular Manhattans a little too “one-note.” If you want to feel incredibly sophisticated while sitting on your couch, this is the drink to make.
The Secret Ingredient: What is Averna?
This recipe doesn’t work without Amaro Averna. It’s a Sicilian digestif made from roots, herbs, and citrus rinds.
- Taste Profile: Think of it like a “Grown-up Coca-Cola.” It has notes of cola, licorice, vanilla, and dark chocolate.
- Why it works: Because Averna is sweeter and thicker than Vermouth, it coats your tongue and stands up to high-proof whiskey perfectly.
The Bar Cart List
- The Whiskey: 2 oz Rye Whiskey.
- Azeem’s Rule: You can use Bourbon, but Rye is better here. Rye is spicy and peppery, which cuts through the sweetness of the Averna. Bourbon makes the drink too sweet.
- The “Black” Element: 1 oz Amaro Averna.
- The Bitters:
- 1 dash Angostura Bitters.
- 1 dash Orange Bitters (This brightens up the dark flavors).
- The Garnish: A Luxardo Maraschino Cherry. (Please, do not use the neon red cherries from the sundae aisle. You need the dark, rich Italian ones).
Let’s Mix (Don’t Shake It!)
Step 1: Chill Your Glass Put your coupe glass or martini glass in the freezer for 5 minutes. A cold glass makes the drink taste smoother.
Step 2: The Pour In a mixing glass (or a pint glass), combine the Rye Whiskey, Averna, and both bitters.
Step 3: The Stir (Crucial Step) Fill the mixing glass with ice—all the way to the top. Take a bar spoon and stir gently for 30-45 seconds. Why? We aren’t just mixing; we are chilling and diluting. If you don’t stir long enough, the drink will taste like hot gasoline. You want it silky and ice-cold. Note: Never shake a Manhattan! Shaking adds air bubbles and makes the drink cloudy. It should be crystal clear.
Step 4: The Strain Strain the liquid into your chilled glass. It should be a beautiful, deep mahogany color.
Step 5: The Finish Drop in that expensive Luxardo cherry. Optional: Twist a piece of orange peel over the glass to release the oils, then discard the peel.
Azeem’s “Bartender” Tips
- The Ratio: The classic ratio is 2:1 (2 parts whiskey to 1 part Amaro). If you find it too sweet, try 2:¾. It makes the whiskey shine a bit more.
- Don’t Have Averna? While Averna is the classic choice, you can try other Amaros like Cynar (artichoke based – very bitter) or Montenegro (floral). But try the original first.
- Batch It: This is an amazing party drink. Mix a whole bottle of Rye and half a bottle of Averna in a pitcher with water (about 20% water to mimic ice melting) and keep it in the freezer. Pour straight into glasses!
Frequently Asked Questions
Is it bitter? It’s “bittersweet.” If you like dark chocolate or espresso, you will love this. It’s not bitter like an IPA beer; it’s rich and herbal.
Can I serve it on the rocks? Technically, a Manhattan is served “Up” (no ice). But hey, it’s your drink. If you like it super cold and don’t mind it getting watered down, pour it over a big ice cube.
What food pairs with this? Because it’s rich and caramelly, it goes perfectly with Steak, Dark Chocolate Desserts, or strong cheeses like Blue Cheese.
Final Thoughts
The Black Manhattan is the kind of drink that makes you look like a cocktail expert, even if you just bought the bottle yesterday. It’s mysterious, delicious, and dangerously easy to drink. Cheers to the dark side.
Have you tried Amaro before? Let me know in the comments below!
