This past weekend was all about tidying up the house and getting cozy. I definitely feel a briskness in the air that signals a transition into fall for us here in Seattle. The mornings just smell different. In the fall I tend to turn to bourbon-based cocktails, especially ones where rye is the star. A recent love of mine is the Black Manhattan cocktail. Typically made as a 2:1 ratio of rye and vermouth, for this recipe we swapped the vermouth with amaro for a flavor that’s more bitter + sweet. Behold, my new favorite sip for lounging in my Eames chair and watching the seasons change!
When it comes to bourbon vs. rye, I don’t really discriminate. Rye tends to feel more appropriate for fall because the flavor profile is a bit spicier. If you’ve got bourbon on hand, that will work here just fine, too.
There’s something that I love about ordering a tiny, strong whiskey drink when we go out. It forces me to slow down and consider what I’m drinking, to really savor the balance and notes of the cocktail. If you’re looking to branch out from your trusty old fashioned, the Black Manhattan is a great way to do so.
The Black Manhattan Cocktail (makes 1 cocktail)
- 2.5 oz rye (I used a delicious local option from Crater Lake Spirits)
- 1 oz Amaro (I used Averna)
- dash of aromatic bitters
- dash of orange bitters
- orange peel
This is the type of cocktail that’d I’d make for friends when we’re unexpected hanging out at the house en route to dinner. I love that the Black Manhattan feels like more of a “grown up” cocktail, even though it’s so easy to make.
photography & styling by Jojotastic, recipe by Phyllis Wang. Get more recipes here!
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