The Black Manhattan: A Complete History & Classic Recipe

The Black Manhattan is one of the most influential modern whiskey cocktails of the 21st century—moody, aromatic, and deeply evolved from its 19th-century ancestor. By replacing sweet vermouth with Italian amaro, the Black Manhattan reframes the Manhattan entirely: darker in tone, richer in complexity, and more expressive in botanical depth. It’s a drink that bridges old New York glamour with contemporary amaro culture, transforming a classic into something brooding, elegant, and unmistakably modern.

I. Origins

A Manhattan Reimagined

The original Manhattan (1870s–1880s) defined the American template for spirit-forward cocktails: whiskey, sweet vermouth, and bitters. For over a century it remained largely unchanged. But in the early 2000s, as amaro culture surged and bartenders rediscovered Italian bitter liqueurs, the Manhattan became ripe for reinterpretation.

The Birth of the Black Manhattan

The Black Manhattan is widely attributed to bartender Todd Smith in the mid-2000s at Bourbon & Branch in San Francisco—a bar that helped shape early craft-cocktail revival culture. Smith substituted sweet vermouth with Averna, a dark Sicilian amaro known for:

• deep caramel richness

• herbal warmth

• chocolate-orange notes

• subtle bitterness

The result was a Manhattan with deeper bass notes, broader herbal structure, and a moodier color—thus the name “Black” Manhattan.

Why Averna?

Averna’s character supports the whiskey without overpowering it:

• sweeter and softer than many amari

• velvety mouthfeel

• baking-spice profile

• luscious but balanced bitterness

It was the ideal amaro to preserve the Manhattan’s silhouette while evolving its character.

A Cocktail of Its Era

The Black Manhattan coincided with:

• the American amaro renaissance

• renewed interest in Italian liqueurs

• bartenders seeking deeper, darker variations of classics

• whiskey’s massive cultural resurgence

The timing could not have been better.

II. Historical Evolution

1. The Manhattan’s Versatile Architecture

The Manhattan has always been adaptable:

• rye vs. bourbon

• sweet vs. dry vermouth

• perfect (half-and-half) Manhattans

• exotic bitters in early 1900s recipes

Replacing vermouth with amaro was a natural next step once amaro became a key ingredient in modern cocktail programs.

2. Amaro Enters the Spotlight

By the late 2000s–2010s:

• bartenders explored 50+ styles of amaro

• aperitivo culture went mainstream

• Italian digestivi became staple back-bar bottles

• cocktail menus featured increasingly bitter flavors

The Black Manhattan helped showcase amaro as more than a digestif—it became a cocktail’s structural component.

3. Regional Amaro Swaps

As the Black Manhattan spread to cocktail bars across the U.S., bartenders experimented with:

• Fernet-based versions (bold and dry)

• Nonino versions (lighter, floral)

• Cynar versions (earthy, artichoke-forward)

• Montenegro versions (bright, citrusy, honeyed)

Each produced a new interpretation while preserving the core formula.

4. A Modern Classic

By the early 2020s, the Black Manhattan had achieved “modern classic” status—recognized across bars worldwide as an essential whiskey-amaro cocktail.

III. Ingredients & Technique

The Black Manhattan is elegant but demands precision.

1. The Whiskey

Choose between:

Rye (traditional Manhattan DNA)

• spicy

• dry

• energetic

• balances amaro sweetness

Bourbon (rich and round)

• vanilla and caramel

• softer and sweeter

• luxurious mouthfeel

Rye is more classic; bourbon is more indulgent.

2. The Amaro

Averna remains the canonical choice, offering:

• dark chocolate warmth

• citrus peel

• cola, clove, and caramel spice

• velvety sweetness

Alternatives shift the drink profoundly.

3. The Bitters

Smith’s original recipe used:

• Angostura bitters

• Orange bitters

Together they sharpen and brighten without overwhelming.

4. The Garnish

Most commonly:

• brandied cherryor

• expressed orange peel

The orange peel amplifies the Averna aromatics beautifully.

5. Technique

Always:

• stir, never shake

• use large clear ice for optimal chilling

• chill the glass for silkier texture

Because it’s spirit-forward, technique defines polish.

IV. Cultural Significance

1. The Manhattan for Modern Palates

As drinkers gravitate toward:

• bitters

• herbal liqueurs

• darker, more complex spirits

• moody, speakeasy aesthetics

…the Black Manhattan satisfies this sensibility perfectly.

2. A Gateway to Amaro

Guests often try their first amaro through the Black Manhattan. It acts as:

• an accessible introduction

• a bridge between whiskey and Italian liqueurs

• a lesson in balancing sweetness and bitterness

3. A Symbol of the Craft Revival

The Black Manhattan encapsulates the ethos of early 2000s craft bartending:

• take a classic

• keep its soul

• evolve it through forgotten ingredients

• upgrade technique

It’s history rewritten respectfully.

4. A Year-Round Classic

Unlike the citrusy cocktails of summer or the spiced drinks of winter, the Black Manhattan thrives in every season:

• warm winter sipping

• elegant fall gatherings

• moody late-night lounges

• sophisticated dinner pairings

Its versatility is part of its enduring appeal.

V. How to Make the Classic Version Today

Recipe — The Classic Black Manhattan

Ingredients

• 2 oz (60 ml) rye or bourbon

• 1 oz (30 ml) Averna amaro

• 1 dash Angostura bitters

• 1 dash orange bitters

• Garnish: brandied cherry or orange twist

Method

1. Add whiskey, Averna, and bitters to a mixing glass with ice.

2. Stir until very cold—20–25 seconds.

3. Strain into a chilled coupe, Nick & Nora, or rocks glass over a large cube.

4. Garnish with a brandied cherry or an expressed orange peel.

Specs

• Glass: Coupe, Nick & Nora, or rocks

• Ice: None (up) or one large cube

• Garnish: Cherry or orange peel

• Style: Spirit-forward, amaro-driven Manhattan variation

Technique Notes

• Using rye creates a drier, more classic flavor; bourbon is richer.

• Chill the glass for optimal texture.

• Averna provides sweetness—adjust syrup only if needed (rarely).

• Stir longer than you think: temperature matters.

• For extra lift, express orange oils over the top just before serving.

Variations & Lineage

• Montenegro Manhattan: Brighter, citrusy, honey-like notes.

• Cynar Manhattan: Earthy, savory, vegetal depth.

• Fernet Black Manhattan: Bold, minty, intense—bartender favorite.

• Black Boulevardier: Replace whiskey with bourbon + Averna + Campari.

• Perfect Black Manhattan: 0.5 oz Averna + 0.5 oz dry vermouth.

Service & Pairing Tip

Pairs beautifully with:

• dark chocolate

• roasted nuts

• sharp cheeses

• charcuterie

• grilled meats

• espresso-based desserts

Serve as a dinner opener or slow-sipping nightcap.

VI. Modern Variations & Legacy

1. A Modern Classic Defined by Its Ingredient

The Black Manhattan stands among the few modern classics (like the Paper Plane and Penicillin) powered by a single foundational idea:

Swap a classic cocktail’s supporting ingredient with a complex amaro to unlock new depths.

It demonstrates the versatility of amaro more compellingly than almost any other cocktail.

2. A Template for Exploration

Its structure invites infinite creative riffs:

• choose different amari

• choose different bitters

• play with whiskey styles

• adjust sweetness and dilution

Bars frequently use it as a platform for seasonal menus.

3. A Drink Built for the “New Decadence”

Its identity—dark, elegant, aromatic—matches the contemporary desire for cocktails that feel:

• moody

• layered

• elevated

• sophisticated

It’s the little black dress of whiskey cocktails.

4. Here to Stay

The Black Manhattan has already earned a permanent place in modern cocktail culture:

• taught in bartending programs

• featured on national cocktail menus

• recognized globally as a new standard

• beloved in whiskey and amaro circles alike

Its future is secure.