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!
Meet the Black Manhattan
The Black Manhattan cocktail was created by Todd Smith, a bartender at the famed Bourbon & Branch bar in San Fransisco. This variation on the traditional Manhattan cocktail features bittersweet Averna amaro replacing the sweet vermouth. It also incorporates a second type of bitters.
Whether to use bourbon or rye in a Manhattan
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. The key to making this a Black Manhattan is the introduction of a bittersweet flavor profile.
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, this Black Manhattan recipe is a great way to do so.
The Black Manhattan Cocktail
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.
So what do you think of our Black Manhattan recipe? Let us know if you like our cocktail recipe!! We hope you’re enjoying the change of season!