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The Black Manhattan – come to the dark side

So I get a fair amount of crap from my lovely wife about my affinity for a certain cocktail: the black Manhattan. This is a drink I make at home (I’m enjoying one as I write this post actually) and order out whenever I get a chance (or remember). It’s also true that I have taught several bartenders across the country how to make this drink, simply because they weren’t familiar with it. That doesn’t make me special, it makes me a fan of the drink! So, how did this love affair with a particular libation come to be, and how can one do it at home? So glad you asked because I’m ready to share!

My first experience with the black Manhattan was two years ago in Denver. The location was Matsuhisa, a to die for sushi joint that is part of the Nobu Matsuhisa’s group of restaurants (yes, that Nobu). If you’re in Denver and are craving sushi, make your reservation now. I’ll wait.

So I was the first in my party to arrive, so I did what any self respecting traveler would do, I headed to the bar. There I perused the menu and settled on the “New Brooklyn.” My bartender informed me that the cocktail was better known as the Black Manhattan. One sip and I was hooked. Be sure to order one when you get there and get hooked as well.

So after several cocktails, I had a new favorite. Obviously my intention was to bring this back home and enjoy it out and about, as well as while sitting on my couch. A few weeks later it was off to a local haunt to meet some clients and my lovely bride. Of course I ordered a Black Manhattan, but I was met with a puzzled look. Education time my friend! After a quick lesson and insisting that the bartender try the drink, a new favorite was available (Addams Tavern in Westfield NJ now makes an excellent Black Manhattan). Ever since I have been spreading the good word of this cocktail, much to my wife’s embarrassment!

So what is this lovely drink? It’s quite simple and only requires one addition to a well stocked home bar. Rye is the preferred base, but you can certainly use bourbon. I enjoy it with Bulliet or Angel’s Envy Rye. The second ingredient is Averna, a Sicilian liqueur that replaces the sweet vermouth that traditionally makes up a Manhattan. Two parts rye, one part Averna. A few shakes of angastora bitters and an orange peel, and you have a masterpiece on your hands (and in your glass). I typically enjoy mine with a large cube, but you can certainly enjoy it up if that’s your style. Please, for the love of all things good and holy, try it. Let me know what you think, and if you’ve become completely obsessed with it, to the point of annoying your spouse. Only then have you truly arrrived. Now to finish my drink…

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