Cassis Manhattan

By Rebekah Peppler

Published March 16, 2022

Cassis Manhattan
Sang An for The New York Times. Food Stylist; Simon Andrews.
Rating
4(163)
Comments
Read comments

With a rye-bourbon split and just enough slightly herbal crème de cassis to sweeten without overpowering, this manhattan variation is spirit-forward, with layered notes of sugar and spice. If you prefer to keep the drink to one type of whiskey, opt for rye and leave out the bourbon. The cocktail will be slightly more spice-forward and boozier in feel. Whatever you do, let the cherry garnish sit until the very end of the drink for an especially flavorful final snack.

Featured in: Crème de Cassis for the 21st Century

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:1 drink
  • Ice
  • 1ounce rye whiskey
  • 1ounce bourbon
  • ¾ounce sweet vermouth
  • ¼ounce crème de cassis
  • 3 to 4dashes angostura bitters
  • 1brandied or maraschino cherry, for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

196 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 5 grams sugars; 0 grams protein; 2 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    In a cocktail shaker or mixing glass filled with ice, combine the rye whiskey, bourbon, vermouth, crème de cassis and bitters. Stir until well chilled, about 30 seconds, then strain into a Nick and Nora or coupe glass. Garnish with a cherry.

Ratings

4 out of 5
163 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Andybhoy

I make something similar - (but different ) using 2oz vodka, 3/4 oz DRY vermouth , scant 1/4 oz creme de cassis , 1/4 oz Cointreau. Shake in cocktail shaker over ice. Serve in martini glass with a few frozen berries -eat berries at end. Frozen berries help keep drink cold until finished - trick learned from San Francisco bar tender many years ago.

Hippolyta

This is a lovely variation on a Manhattan. The spiciness of the rye comes through but you get a little hint of the cassis. Thanks for this one!

Jen

Also tended, bitters are never optional with Manhattan's. Just got be easy on the dashes. They will feel bland without bitters...

HM

I enjoyed it with 1/2 oz vermouth and 1/2 oz cassis. I just wanted a little more black currant flavor. Certainly agree that the bitters are not optional!

Big Hit

Made this when neighbors came to dinner....mainly because we already had all of the ingredients except for the Rye whiskey (we sip bourbon or scotch). We got some Rye and made it as per the recipe. Turned out our guests LOVE Manhattens but had never tried this version. They were blown away. Husband made 4 drinks at once in a tall pitcher, stirring all together, then adding ice.

Betsy

Amazingly delicious as written. But maybe my Cassis Noir de Bourgogne isn't the same as crème de cassis? Anyway, the touch of blackcurrant flavor was wonderful. A great way to ease into autumn brown spirits season!

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.