Black Manhattan
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Black Manhattan
Cocktail recipe

Rating

4.47 / 5
The Black Manhattan cocktail is a rich, aromatic twist on the classic Manhattan, substituting traditional sweet vermouth with Amaro to introduce a complex, bittersweet profile. This dark and sophisticated variation ... more The Black Manhattan cocktail is a rich, aromatic twist on the classic Manhattan, substituting traditional sweet vermouth with Amaro to introduce a complex, bittersweet profile. This dark and sophisticated variation combines Amaro, with its herbal undertones, and the spicy kick of rye whiskey, accentuated by dashes of Angostura and orange bitters, to create a deeply flavorful experience. Served in a cocktail glass, the Black Manhattan is a modern classic that explores the depth of darker spirits while maintaining the elegant balance and sophistication of its ancestor, making it a favorite among cocktail enthusiasts seeking a bold, yet nuanced drink.
Check out all our FAQ's on this cocktail
Base ingredient
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Rye Whiskey
Alcohol content
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35% | 3.15 units *
Details
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Classic

Cocktail glass

Ingredients

oz
ml
cl
Angostura Bitters cocktail ingredient
Angostura Bitters
1 dash 1 dash 1 dash
Orange Bitters cocktail ingredient
Orange Bitters
1 dash 1 dash 1 dash
Amaro cocktail ingredient
Amaro
30ml 1oz 3cl
Rye Whiskey cocktail ingredient
Rye Whiskey
60ml 2oz 6cl

Cocktail Colin says:

4/5

The Black Manhattan offers a compelling twist on the classic by substituting sweet vermouth with Amaro, delivering a herbaceous and wonderfully bittersweet complexity that beautifully complements the spicy bite of rye whiskey. The addition of both Angostura and orange bitters not only deepens the aromatic allure but also bridges the flavors, creating a cocktail that's as sophisticated as it is robust, turning each sip into a rich tapestry of herbal and spicy notes ideally suited for those who appreciate a darker, more layered cocktail experience.

Method
How to make a Black Manhattan

Serves 1 · Takes 3 minutes
Begin by stirring all the ingredients together with ice in a mixing glass, making sure to stir for about 10-15 seconds to properly chill and dilute the mix
Once stirred, strain the mixture into a chilled glass to ensure your cocktail is served cold, enhancing its flavors

Learn more about some of the mixology terms used in this cocktail

·  Stir  ·  Strain  · 

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FAQ's

ORIGINS_HISTORY

What is the origin of the Black Manhattan?

The Black Manhattan is a modern twist on the classic Manhattan cocktail. It was created in the early 21st century by New York mixologist Todd Smith while he was working at Bourbon & Branch in San Francisco. The traditional sweet vermouth is replaced with Amaro, giving it a richer and more herbal profile.

FAQ

How does the taste of a Black Manhattan differ from a traditional Manhattan?

The key difference lies in the substitution of Amaro for sweet vermouth. This change adds a more complex, bitter, and herbal flavor profile to the Black Manhattan, compared to the sweeter, smoother taste of the traditional Manhattan which leans more on the vermouth's sweetness and the whiskey's warmth.

FAQ

Can I use any type of whiskey for a Black Manhattan?

While the traditional recipe for a Black Manhattan calls for rye whiskey due to its spicy and fruity notes, you can experiment with other types of whiskey. Bourbon is a common alternative, offering a sweeter and fuller flavor. However, using a whiskey that you enjoy will ensure you like the final cocktail.

INGREDIENT_SPECIFICS

What type of Amaro is best suited for a Black Manhattan?

The choice of Amaro can vary greatly as each has its own unique flavor profile. A common choice is Amaro Averna, known for its caramel sweetness balanced with citrus and herbal bitterness, which complements the rye whiskey well. Experimentation is encouraged to find your preferred balance.

NON_ALCOHOLIC_VARIATIONS

Is there a non-alcoholic version of a Black Manhattan?

Yes, a non-alcoholic version can be made by substituting the rye whiskey with a non-alcoholic spirit, such as those designed to mimic the flavor of whiskey, and using a non-alcoholic bitter aperitif in place of Amaro. Orange and Angostura bitters, being alcohol-based but used in very small amounts, might still be acceptable for some, but non-alcoholic bitters are also available.

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* US units estimated based on the standard alcohol content of the ingredients used and the proportions in the recipe. Please drink responsibly.
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