I remember my first Black Manhattan like it was a story told in a warm room. Cold night. Small bar. Brass lamp. I took a sip and thought, wow, this is a city in a glass. Lights and shadows. Sweet and bitter. You know what? I chased that taste for months.
If you ever want to benchmark the drink before trying it at home, the bartenders at the laid-back Roosterfish Bar stir a version so silky and balanced it could reset your expectations.
And for a traditional blueprint, the classic Black Manhattan recipe lays out the original proportions that sparked the modern revival.
For an even nerdier, step-by-step breakdown of my tweaks and tasting notes, check out my full Black Manhattan deep dive.
I’ve made this drink a lot at home. I’ve messed it up. I’ve fixed it. Now I’m picky about it, in a friendly way.
So… what is a Black Manhattan?
It’s a Manhattan, but darker. You swap sweet vermouth with amaro. Amaro is an Italian bitter liqueur. Think herbs, cola, orange peel, and a tiny kiss of cough drop. The classic one uses Averna. Todd Smith made it at Bourbon & Branch back in 2005. It stuck because it hits both sweet and bitter at the same time. Like a good blues riff.
If you're curious about the liqueur itself, Amaro Averna boasts a storied Sicilian heritage that explains its caramel-cola depth and mellow bitterness.
My go-to recipe (the one I keep on a sticky note)
- 2 oz rye whiskey (I use Rittenhouse 100 or Wild Turkey 101 Rye)
- 1 oz Averna amaro
- 2 dashes Angostura bitters
- 1 dash orange bitters
- Stir with ice for about 20 seconds
- Strain into a chilled coupe or over a big cube
- Garnish with a brandied cherry or an orange twist
That’s it. Simple. But the details matter.
If you’re staring at the same bottle of rye wondering what else it can do, my recent hands-on roundup of rye cocktail recipes will keep the experiments rolling.
How it actually tastes in my glass
With rye, it’s bold. Spice up front. Brown sugar and orange peel float in. Then a neat, bitter snap lands at the end. Averna makes it soft and rich. Not sticky. Just smooth. It feels like a slow walk after dinner.
I tested this side by side with friends. We put on a jazz playlist. We argued in a gentle way. We took notes.
- Averna: round and cola-like; plays nice with rye; very “classic”
- Ramazzotti: brighter orange note; a bit sweeter; crowd pleaser
- Cynar 70: bitter, earthy; artichoke dark; I love it, but it’s moodier
- Meletti: vanilla and cocoa; almost dessert; use less bitters
- Nonino: light and floral; better with bourbon than with spicy rye
We learned a small thing: rye wins. Bourbon can work, though. I reach for Four Roses Small Batch when I want a softer sip. I know I said rye is better. I mean it. But some nights, I want that smooth hush.
Bitters and garnish: tiny things, big change
Angostura is a must here. Orange bitters lift the nose. Chocolate bitters? Fun, but it turns the drink sweet. A brandied cherry is lovely. I use Luxardo. The bright red diner cherries taste like candy. Too sweet for me. An orange twist is clean and bold. Great on the rocks.
Tools that help (and yes, they matter)
- Mixing glass or a sturdy pint glass
- Bar spoon or a chopstick (no shame)
- Julep or Hawthorne strainer
- Big, clear ice if you have it
- A cold glass
Warm glass kills the vibe. It thins the drink. Chill it first. I toss mine in the freezer for 10 minutes while I set the playlist.
Mistakes I made, so you don’t
- I shook it once. Bad idea. It went cloudy and thin.
- I stirred for 40 seconds. It tasted flat. Too much water.
- I used tiny freezer ice. It melted fast. Go bigger.
- I added two cherries. The syrup took over.
- I skipped bitters. The drink got dull.
Lesson learned: stir, don’t shake. Use big ice. Keep it crisp.
When I reach for it
Cold nights. After dinner. When friends say, “I like whiskey, but I want something with a twist.” It pairs great with:
- Dark chocolate
- Blue cheese
- Roasted nuts
- Shortbread cookies (trust me)
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And when the weather—or the crowd—calls for something tall, cold, and gingery, I pivot to my go-to Kentucky Mule; it’s the fizzy cousin that keeps bourbon lovers happy. Louisville’s bourbon trail also attracts plenty of high-rolling aficionados, and if you’re curious how that shared whiskey passion can segue into upscale companionship, the in-depth Sugar Daddy Louisville guide lays out the best platforms, etiquette tips, and local meet-up spots so you can mix, mingle, and sip with confidence.
A lighter riff I make for summer
- 2 oz rye
- 1/2 oz Averna
- 1/2 oz sweet vermouth
- 1 dash Angostura, 1 dash orange bitters
- Stir, strain, orange twist
This one feels sunny. Less shadow. Same bones.
My quick make-it-fast card
- 2 oz rye
- 1 oz Averna
- 2 dashes Ango + 1 dash orange
- Stir 20 seconds with ice, strain
- Cherry or orange twist
Set a timer if you need to. Twenty seconds keeps it bright.
Final take
I give this drink a 9 out of 10. It’s rich, but not heavy. It’s bitter, but kind. It tastes like grown-up soda that learned to behave. Honestly, I can’t think of a better nightcap.
One last tip: if your amaro tastes too sweet, swap in half Averna and half Ramazzotti, or go bold with a splash of Cynar. Two thirds Averna, one third Cynar is my moody-night mix. It’s like turning the lights down one click.
You know what? When the glass fogs up and the orange oils hit your nose first, you’ll know you’re close. Take a sip. Let it sit. Then nod. That’s the Black Manhattan. That’s the one I keep.