I generally don’t approve of monkeying around with the classics like Martinis, Manhattans, Sidecars, and the like. They are classics for a reason: they taste wonderful! Variations and “improvements” on the recipe rarely improve anything.
That said, a variation occasionally comes along that is so good, it’s basically a whole new thing. So it is with the Black Manhattan, a cocktail my bud from Atlanta, Peter, called to my attention.
This variation on the classic Manhattan starts with rye as usual, but substitutes Averna, an amaro, for the Italian vermouth, and tangy lemon bitters for the typical Angostura bitters. And bang! A whole new cocktail is born – and it’s a humdinger!
Gone is the semi-sweetness of the classic Manhattan, replaced by a darker, tangier, richer flavor. It’s a bit hard-edged at first, but sipped slowly and carefully, this drink reveals layers of flavor that a classic Manhattan (which I still love to make and drink!) does not have. Absolutely delicious!
Make a up a few of these and roast some chestnuts on an open fire. Or something. You’ll be singing Joy to the World before you know it!
Black Manhattan
2 parts rye
1 part Averna (There are lots of other amaros to try, and I plan to. So should you!)
Solid dash of lemon bitters. (I recommend Scrappy’s Black Lemon bitters. It has a nice, sharp bite on the back end.)
Mix, shake or stir, pour, and sip. Add a few brandied cherries if you'd like. You can serve it straight up, or on a big ice cube, the way I like it.