Black Manhattan Recipe

Chill glass

Place a rocks glass in the freezer for a few minutes or fill it with ice water while you build the cocktail; discard the ice water before straining.

Build and stir

In a mixing glass, add 2 oz Sazerac rye whiskey, 0.75 oz sweet vermouth, 0.5 oz amaro, 0.25 oz black cherry liqueur, and 2 dashes Angostura bitters. Fill the mixing glass with plenty of ice and stir gently for 20–30 seconds until well chilled and slightly diluted (mixture feels cold to the outside of the glass).

Prepare glass

If you chilled the glass with ice water, dump it now and drop in a single large ice cube. If using a frozen glass, add the large ice cube before pouring.

Strain and garnish

Using a Hawthorne or julep strainer, strain the stirred cocktail into the prepared rocks glass over the large ice cube. Express the orange peel over the drink by holding it skin-side down about 3–4 inches above the surface and giving it a firm twist to spray oils onto the cocktail, then rub the rim with the peel and drop it into the glass. Skewer one Luxardo cherry and rest it on the ice or place it beside the peel.

Serve immediately with a short stirring spoon or a napkin; note the cocktail is a darker, richer riff on the classic Manhattan with bitter, sweet, herbal, and black cherry notes.

Use the mixing glass and bar spoon for stirring, the strainer for pouring, and the channel/peeler to prepare the orange twist.