Black Manhattan
A dark, bittersweet take on the Manhattan, where the herbal, caramel-toned Amaro Averna stands in for sweet vermouth. Rye whiskey gives it spice and dryness, and the two bitters add depth.
Todd Smith invented the Black Manhattan at Cortez in San Francisco back in 2005 by swapping bourbon for rye. When he became bar director at Bourbon & Branch in 2006, he brought his creation with him. Gaz Regan noted in 2007 that the drink there featured bourbon, Averna, and Todd's homemade cherry-coffee bitters. Smith departed from Bourbon & Branch early in 2008, leading to a shortage of his unique bitters. By late 2008, according to the Washington Post, the cocktail had morphed into its now-familiar form: rye, Averna, Angostura aromatic bitters, and orange bitters.
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AdInstructions
- Chill a cocktail glass.
- Add the rye whiskey, Amaro Averna, Angostura bitters and orange bitters to a mixing glass with ice.
- Stir until well chilled.
- Strain into the chilled glass.
- Garnish with a maraschino cherry if you like.