2 oz Bourbon (or rye)
1 oz Averna
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.

Cocktail summary
Posted by Dan on 6/06/2010
Created by
Bourbon & Branch, San Francisco, CA
Is an
authentic recipe
Not yet rated
4 stars
(58 ratings)
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From other users
  • Went with heavy cardamom bitters.
  • Black walnut bitters work well here. — ★★★★
  • 1 dash orange bitters Try 1 dash of Cardamom bitters Brandied cherry
  • Made with Averna, Angostura, and cardamom bitters. Much drier than a normal Manhattan, quite good
  • Buffalo Trace, regular Angostura. Excellent
  • Pretty good. Nice flavors, but borderline too sweet. Might be better with less Averna or some lemon to balance it.
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Dan commented on 1/19/2012:

The "Manhattan (Bitter)" created by Chris Amirault of eGullet.org 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.

Maxi commented on 9/26/2013:

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 found that adding a couple of dashes of Scrappy's Cardamom Bitters (as well as Angostura) further enhanced the complexity of this drink

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, 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.