Black Manhattans: A Good Drink Made Even Better

Published on Wednesday, February 4, 2009, by Aida Mollenkamp / Edit Post

On a recent cocktail adventure at my favorite neighborhood bar, The Alembic, I decided to try a menu option called “Take Your Chances” where you let the staff have their way with your drink. I told the bartender I wanted to drink bourbon and that I like stiff drinks with a bitter edge, and let him loose to see what he’d concoct.

A few moments later, he set down a dark-looking drink aptly named the Black Manhattan. Similar to a regular Manhattan except with the Italian amaro Averna used in lieu of vermouth, it fit the bill perfectly. How I have not come across this drink before is a mystery, but now that our paths have crossed we’re inseparable.

You can make one at home by following our basic Manhattan recipe and substituting one ounce of Averna for the sweet vermouth. A recipe published in the Washington Post and based on the version made at San Francisco’s Bourbon & Branch adds a dash of orange bitters to the mix.

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POST A COMMENT |8 Comments

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  • Went back and found Averna and tried this again. Much better than the FB. Sweet but with a peppery kick.

  • Fascinating stuff, this Amaro, and I wasn't dissing FB, emslice, I said it wasn't me! Just haven't learned to appreciate FB. My friends swear by it. All good things: flavors, as friendships, can be learned and appreciated with understanding.

  • I love Fernet, but think that Averna would be way more appropriate in this drink, and yes, the difference is pretty significant. Fernet is pretty dry and spicy, Averna is a lot sweeter. Still an Amaro and there are similarities, but I'd go with the Averna here. It's sweetness lets it take the place of vermouth in a way Fernet can't If you do use Fernet, maybe add some simple syrup.

    Fernet works...+READ

    I love Fernet, but think that Averna would be way more appropriate in this drink, and yes, the difference is pretty significant. Fernet is pretty dry and spicy, Averna is a lot sweeter. Still an Amaro and there are similarities, but I'd go with the Averna here. It's sweetness lets it take the place of vermouth in a way Fernet can't If you do use Fernet, maybe add some simple syrup.

    Fernet works better with Rye than Bourbon, as in the Toronto. http://spiritsandcocktails.wordpress.com/2006/11/21/toronto-cocktail/-COLLAPSE

  • For the uninitiated, what is Averna, what is it made from, what does it taste like, and what are its traditional uses as a beverage or as part of a mixed beverage?

  • Why you all dissing the Fernet-Branca? I can't get enough of the stuff!

  • There are so many different types of amari and they range in flavor hugely. I LOVE averna but find fernet barely drinkable. Some of them are much more mellow. Antica Carpano is another good one.

  • I think you kinda have to develop a taste for the bitters/amaro thing, like Compari or Red Bull. Amaro never did it for me but in Buenos Aires the youngsters all drink Fernet-Branca and Coke....good for them, for me, not so much.

  • I've been on a Manhatten kick (binge?) lately so I had to give this a shot. I could only find the Fernet-Branca rather than the Averna. While not totally undrinkable, the Fernet-Branca gives this a not-so-subtle medicinal taste, not unlike Robitussen, but without the cough suppressant capability.

    Is it worth getting the Averna to give this another try or would I be flushing down another $23?