Left Hand

(0 ratings)

A sophisticated modern classic that bridges the Manhattan and Negroni, featuring bourbon, Campari, sweet vermouth, and chocolate bitters.

Keep screen on?

Recipe

1 cocktail (115ml)

Bourbon Whiskey
45 ml
Campari
22.5 ml
Sweet Vermouth
22.5 ml
Chocolate Bitters
3 dashes
Maraschino Cherry
1

Recipe credit: Created by Sam Ross at Milk & Honey, New York

Instructions

3 minutes to make

Step

Chill your mixing glass and coupe glass in advance.

Step

Fill mixing glass with fresh ice and add all liquid ingredients: bourbon, Campari, sweet vermouth, and chocolate bitters.

Step

Stir continuously for 15-30 seconds until the mixing glass becomes frosty and ingredients are properly chilled and diluted.

Step

Strain into the chilled coupe glass using a bar strainer.

Step

Express orange peel oils over the surface by twisting, then drop into glass, or garnish with brandied cherry.

Equipment

Mixing glass

Bar spoon

Hawthorne Strainer

Jigger

Description

The Left Hand is a masterful modern classic created by Sam Ross at Milk & Honey in the early 2000s. This sophisticated cocktail elegantly combines elements of the Manhattan and Negroni, creating a bourbon-forward drink with bitter-sweet complexity. What distinguishes it from the similar Boulevardier is the addition of chocolate bitters, which provide crucial depth and tie all the flavors together harmoniously.

Nutritional information

1 cocktail (115ml)

Calories

195

ABV

24.5 %

Alcohol

22 g

Carbs

8.5 g

Carbs from Sugar

7.2 g

Fat

0 g

Protein

0.2 g

Sodium

3 mg

Nutritional information is approximate and includes estimated 30% dilution from ice. Values may vary based on specific brands and preparation methods.

Allergens

Gluten

Tips & Notes

Use higher proof bourbon (100 proof or above) to ensure the whiskey maintains its presence against the other strong flavors.
Proper stirring is crucial - 15-30 seconds achieves ideal dilution without muting the flavors, creating the perfect silky texture.
The chocolate bitters are what distinguish this from a Boulevardier - use complex, spiced chocolate bitters rather than simple cocoa-forward ones.
Carpano Antica Formula vermouth's vanilla notes specifically complement the chocolate bitters beautifully in this recipe.
Pre-chilling both mixing glass and serving glass ensures optimal temperature maintenance throughout the drinking experience.

What's the difference between a Left Hand and a Boulevardier?

While both use bourbon, Campari, and sweet vermouth, the Left Hand uses a 2:1:1 ratio (more bourbon-forward) and includes chocolate bitters, which add crucial depth and complexity. The Boulevardier traditionally uses a 3:2:2 ratio without chocolate bitters.

Can I substitute the chocolate bitters?

Chocolate bitters are essential to this cocktail’s identity. Bittermens Xocolatl Mole (original), Scrappy’s Chocolate, Fee Bros. Aztec Chocolate, or Hella Mexican Chocolate bitters all work well. Regular Angostura bitters will create a different drink entirely.

Should I shake or stir this cocktail?

Always stir, never shake. Stirring properly chills and dilutes while maintaining the silky texture and crystal clarity. Shaking would create an overly diluted, cloudy drink with the wrong mouthfeel.

What bourbon works best for this recipe?

The original calls for Elijah Craig 12-year, but any quality 100-proof bourbon works well. Buffalo Trace, Early Times Bottled-in-Bond, or similar expressions provide the necessary strength and character to stand up to Campari and vermouth.