Black Manhattan

2 oz Bourbon (or rye)
1 oz Averna
1 ds Bitters, Angostura
1   Maraschino cherry (as garnish)
Stir, strain, straight up, cocktail glass, garnish.
Original calls for Bourbon. Washington Post variation calls for rye, plus a dash of Regan's Orange bitters.
From other users
  • Pretty good. Nice flavors, but borderline too sweet. Might be better with less Averna or some lemon to balance it. — ☆☆☆
  • Buffalo Trace, regular Angostura. Excellent — ☆☆☆☆
  • Made with Averna, Angostura, and cardamom bitters. Much drier than a normal Manhattan, quite good — ☆☆☆
  • Went with heavy cardamom bitters. — ☆☆☆
  • 1 dash orange bitters Try 1 dash of Cardamom bitters Brandied cherry
  • Black walnut bitters work well here. — ☆☆☆☆
  • Lemon peel to garnish- to cut the cola of the Averna — ☆☆☆☆
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The "Manhattan (Bitter)"

The "Manhattan (Bitter)" created by Chris Amirault of is essentially the same as this (more authoritative) cocktail by Phil Ward. Chris's version used two dashes of Angostura Orange bitters in lieu of the regular Angostura bitters, and an orange twist.

A variation that sat nicely

A variation that sat nicely with me:

2.25 oz Maker's
.75 oz Cynar
Stir & strain.
Add the following to finish:
2 ds Angostura Orange Bitters
3 ds Peychaud's

I've been making my version

I've been making my version of this with the bittermens xocolatl mole bitters - the little bit of chocolate plays to the strengths of this sweeter Manhattan.

I used Jim Beam Black,

I used Jim Beam Black, because of its smoothness and full taste from being aged 8 years. I concur cardamom bitters is a nice touch. So might be black walnut bitters or Fee Bros. Whiskey Barrel-Aged Bitters. Regardless, I prefer  an orange twist as opposed to orange bitters.I rate this change as 4 stars.