The Black Manhattan is one of the best, most transformative riffs on the classic rye whiskey-based Manhattan cocktail.
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At the end of the day, the classic Manhattan cocktail is all about balance and drinkability between its two primary elements: Whiskey and vermouth.
It’s been almost 20 years now since the creation of the Black Manhattan, and the drink has subsequently entered the hall of modern classics, being one of the go-to variations on the drink for bartenders all around the world. Reportedly first mixed up in 2005 at San Francisco’s Bourbon & Branch by bartender Todd Smith, the Black Manhattan makes an extremely simple substitution, but one that makes all the difference in the world.
With that said, however … I must admit that I rarely make the standard Black Manhattan recipe at home for myself, despite the fact that I would list it as one of my favorite cocktails. Instead, I’ve gradually developed an even richer variation of the drink, one that splits the difference between the original Manhattan style and the Black Manhattan. And I’m going to share this version of the drink with you as well.
Here’s the thing: The Black Manhattan recipe, as written above, contributes fairly significant bitterness. That’s fine if you’re in an amaro sort of mood, and you want something cerebral to nurse. But I was interested in bringing things back toward balance a bit more, so I decided to includesweet vermouth and Amaro Averna, making up a smaller proportion of the drink.
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