About
This cocktail was created by Todd Smith at Cortez in San Francisco in 2005 and later became a signature at Bourbon & Branch. It replaces the sweet vermouth of a Manhattan with Averna, giving the drink a darker, more herbal profile while keeping the familiar whiskey-forward structure.
Further research tells me that the original version was actually made with bourbon and Smith’s house cherry-coffee bitters. After those bitters were no longer available, the recipe evolved into the rye, Angostura, and orange bitters version most commonly served today.Cheers y’all!
Ingredients
- 2 oz · 60 mlrye whiskey
- 1 oz · 30 mlAverna
- 1 dashAngostura bitters
- 1 dashorange bitters
Method
- 1
Add all ingredients to a mixing glass.
- 2
Add ice and stir until chilled.
- 3
Strain into a chilled coupe or Nick and Nora.
- 4
Garnish with a cherry.
anatomyofadrink.com/cocktails/black-manhattan