Black Manhattan
A dark, bittersweet Manhattan variation where Averna replaces vermouth for a richer, more herbal cocktail.
Ingredients
- Rye whiskey60 ml
- Averna30 ml
- Aromatic bitters (Angostura)e.g. Angostura2 dashes
- Orange bitters2 dashes
- Cocktail cherry, for garnish, preferably a Luxardo cherry (optional)1 whole
Method
- Chill a coupe or Nick & Nora glass thoroughly.
- Pour the rye whiskey, Averna and both bitters into a mixing glass.
- Fill generously with ice and stir for 20–30 seconds, until cold and properly diluted.
- Strain into the chilled glass.
- Garnish with a cocktail cherry on a pick.
Attributed to Todd Smith, San Francisco (2005)
About this drink
Bartender Todd Smith invented the Black Manhattan in 2005 by simply replacing sweet vermouth with Italian Averna. The result is a darker, more bittersweet cocktail that retains the Manhattan’s backbone but adds deeper herbal complexity. It has since become a fixture in the modern-classic canon at cocktail bars around the world.
Questions and answers
What is the difference between a Black Manhattan and an ordinary Manhattan?
Averna, the bittersweet Sicilian amaro, replaces sweet vermouth, making the drink darker, more herbal and slightly more bitter than the original. The rye whiskey and bitters remain the same.
Can you substitute Averna with another amaro?
Amaro Nonino or Montenegro work well as stand-ins. Just bear in mind that both are sweeter and lighter than Averna, so the drink will have a slightly less dark character.
