How to Make a Black Manhattan: Rye, Averna and Bitters

The Black Manhattan swaps the sweet vermouth for Averna, an Italian amaro, and ends up darker, bitterer and a bit more serious. This Black Manhattan recipe is two ingredients and some bitters, and it’s one of my favourite stirred drinks.

If you find a regular Manhattan a bit sweet, this is the one for you. It’s sweet, but in a chocolate-and-orange-peel way rather than a cherry way.

What does a Black Manhattan taste like?

Dark cola, orange peel, bitter chocolate and caramel, with rye spice riding over the top. It’s richer and rounder than a Manhattan, with a bitter edge on the finish.

Tips for a better Black Manhattan

Use a rye with some spice, because Averna is quite sweet and soft and the rye needs to push back.

Try orange bitters rather than Angostura if you want the orange side to come through. Both work, and I swap depending on the mood.

Black Manhattan variations

Use bourbon instead of rye for a softer, sweeter drink. Use Amaro Nonino for a lighter, more floral version. Or go back to the classic Manhattan if you want the original.

Best whisky for a Black Manhattan

Rye is best, because the spice stands up to the amaro. Look for something at 45% or above.

Black Manhattan: quick answers

What is a Black Manhattan?

A Manhattan made with Averna amaro in place of sweet vermouth. It’s darker and more bitter than the classic.

Can I use another amaro?

Yes. Amaro Nonino is lighter and more orange, while Cynar is more bitter and vegetal. Averna is the traditional choice.

Do I serve a Black Manhattan up or on the rocks?

Traditionally up, in a chilled coupe. You can serve it over a large cube if you prefer a slower drink.