Black Manhattan
I've lost count of how many times I've made this cocktail - and it never gets old. Meet the Black Manhattan, the drink that earned its permanent spot on my home bar menu.
Let's talk about what's going on in this glass, because every ingredient here is pulling serious weight. The backbone is rye whiskey - bold, spicy, and a little assertive, with that characteristic peppery bite that makes it the perfect spirit to anchor a stirred cocktail. It's got enough personality to stand up to the other big players in the mix without getting lost. Then comes Averna Amaro, the real star of the show and what earns this drink its "black" title. This Sicilian liqueur is rich, bittersweet, and complex - think dark caramel, dried herbs, citrus peel, and a long, velvety finish that lingers in the best possible way. The first time I tried it, I wondered why I'd ever made a regular Manhattan again.
The supporting cast is small but mighty. A dash of Angostura bitters brings warm baking spice and depth, tying the rye and the Averna together like an old friend who just gets everyone. Orange bitters add a bright, zesty lift that keeps things from getting too heavy - just enough citrus to make the whole drink feel alive. Everything gets stirred together over ice until beautifully cold and perfectly diluted, then strained into a coupe glass where it settles into that gorgeous, deep amber. I stick to the classic Manhattan garnish here: a single brandied cherry perched on top, which adds a touch of sweetness and a little drama. It's a simple garnish, but it says I mean business.
Black Manhattan (made with Averna amaro)
Ingredients
Method
- Add ice to a mixing glass and then add the rye, Averna amaro, and bitters2 ounces rye whiskey, 1 ounce Averna amaro, 1 dash Angostura bitters, 1 dash orange bitters
- Strain into a coupe glass.
- Serve with a brandied cherry on a cocktail skewer.1 brandied cherry
