Ingredients
- 2 oz Bourbon
- 1 oz Sweet Vermouth
- 2 dashes Angostura Bitters
- 1 Brandied Cherry (to garnish)
Instructions
- Chill a coupe glass in the freezer.
- Add bourbon, sweet vermouth, and Angostura bitters to a mixing glass filled with ice.
- Stir for a full 60 seconds to properly chill and dilute.
- Strain straight up into the chilled coupe.
- Drop a single brandied cherry into the bottom of the glass.
Notes
Estimated Nutrition:
Where it came from
The Manhattan itself is a cornerstone of cocktail history, believed to have originated in the 1870s at the Manhattan Club in New York City. It quickly became a staple, defining the American cocktail scene with its simple yet potent combination of whiskey and vermouth.
This particular iteration, The Devil’s Manhattan, is a direct descendant of that classic. It's essentially a standard Manhattan, often distinguished by a specific garnish like a brandied cherry or a slightly bolder pour, lending it a more assertive character. It stays true to its roots without reinventing the wheel.
You'd find a drink like this at any respectable cocktail bar, from a dimly lit speakeasy to a bustling city lounge. It's also a prime candidate for a well-stocked home bar, a sophisticated choice for an evening drink or when you want to impress without fuss.
What it tastes like
Expect a rich, warming experience. The bourbon brings notes of caramel, vanilla, and oak, which are beautifully complemented by the sweet vermouth's herbal, fruity, and slightly bitter complexities. The Angostura bitters add a layer of spice and aromatic depth, tying everything together into a smooth, spirit-forward sip.
This is a strong drink. At around 25-26% ABV after proper dilution, The Devil’s Manhattan packs a serious punch. To put that in perspective, you're looking at the alcohol equivalent of roughly five standard beers in a single glass. Sip responsibly, this isn't a session drink.
The technique
Building The Devil’s Manhattan is straightforward. You're chilling your coupe glass first to keep things frosty. Then, it's a simple stir of the spirits and bitters over ice in a mixing glass. The key is to stir for the full 60 seconds to achieve the right chill and dilution before straining it neat into your pre-chilled glass. Finish with a single brandied cherry.
The single most important tip here is the full 60-second stir. Under-diluted drinks are harsh and boozy, over-diluted drinks are watery. That minute of stirring is crucial for achieving the perfect balance of chill and dilution, making the drink smooth and palatable.
Ingredient Spotlight
The bottles that make or break this drink.
Bourbon
- Use
- Good quality, high-rye bourbons or even a straight rye for a spicier kick. Think Woodford Reserve, Bulleit, or Knob Creek.
- Skip
- Cheap bottom-shelf stuff. Also, avoid anything too delicate or overly sweet that won't stand up to the vermouth.
- Why
- Bourbon forms the backbone of The Devil’s Manhattan, providing its robust, warming character and essential sweetness. It's where most of the flavor comes from.
Sweet Vermouth
- Use
- Fresh, high-quality sweet vermouth. Dolin Rouge, Carpano Antica Formula, or Cocchi Storico Vermouth di Torino are excellent choices.
- Skip
- Any vermouth that's been open and unrefrigerated for more than a month or two. It oxidizes quickly and will make your drink taste flat.
- Why
- Sweet vermouth is the essential counterpoint to the bourbon, adding herbal complexity, sweetness, and a crucial aromatic depth that balances the spirit. It's not just a filler.
Brandied Cherry
- Use
- Luxardo Maraschino Cherries or other high-quality brandied cherries. These are worlds apart from the bright red grocery store variety.
- Skip
- The neon-red, overly sweet maraschino cherries found on ice cream sundaes. They will clash with the sophisticated flavors of the drink.
- Why
- The brandied cherry isn't just a garnish; its rich, dark, and slightly boozy sweetness provides a final aromatic note and a delicious treat at the end of the drink, perfectly complementing the bourbon and vermouth.
Three Variations
Three real ways bartenders riff on this drink.
Dry Manhattan
- A drier, more assertive version.
- Swap the sweet vermouth for dry vermouth and garnish with a lemon twist for a less sweet, more herbaceous profile.
Perfect Manhattan
- The best of both worlds.
- Use equal parts sweet and dry vermouth for a balanced, less sweet profile. Garnish with a lemon twist or a cherry.
Rob Roy
- The Scotch cousin.
- Substitute Scotch whisky for the bourbon for a smoky, distinctively different Manhattan experience, often garnished with a lemon twist.
What if I don't have…
Quick substitutions for when the bottle shop is closed.
Use rye whiskey for a spicier, drier drink. It's a classic alternative for a Manhattan.
Try a good quality port wine or a small splash of rich simple syrup with a dash of aromatic bitters if you're desperate, but it won't be the same.
Peychaud's Bitters will give a slightly different, more anise-forward character, but it's a decent substitute for general aromatic bitters.
A chilled rocks glass or a classic martini glass will work just fine for serving this neat.
Frequently Asked Questions
Direct answers to what people search for after Googling this drink.
What is in a The Devil’s Manhattan?
The Devil’s Manhattan contains 2 oz Bourbon, 1 oz Sweet Vermouth, 2 dashes Angostura Bitters, and is garnished with a single Brandied Cherry.
Why is it called The Devil’s Manhattan?
The 'devil's' moniker often implies a slightly stronger or darker character, perhaps due to a specific brand of bourbon, a bolder pour, or simply the rich, deep color imparted by the ingredients and cherry garnish.
Is The Devil’s Manhattan a strong drink?
Yes, The Devil’s Manhattan is a spirit-forward cocktail. It contains two ounces of bourbon, making it quite potent, typically around 25-26% alcohol by volume after dilution.
Should I shake or stir The Devil’s Manhattan?
Always stir The Devil’s Manhattan. Drinks made entirely of spirits and liqueurs should be stirred to achieve proper chilling and dilution without aerating or clouding the drink.
What's the best bourbon for The Devil’s Manhattan?
Use a bourbon you enjoy drinking neat. Quality makes a difference here. A good mid-range bourbon with a balanced flavor profile will shine, allowing its character to come through.
Can I use a regular cherry for the garnish?
While a regular maraschino cherry can work, a brandied cherry or a Luxardo cherry adds a richer, more sophisticated flavor and appearance that truly complements the drink. It's worth the upgrade.
What's the difference between a Manhattan and The Devil’s Manhattan?
The Devil’s Manhattan is typically a standard Manhattan recipe, often distinguished by the use of a brandied cherry and an implied bolder character or specific presentation, rather than a fundamental ingredient change.
How long does sweet vermouth last?
Once opened, sweet vermouth should be refrigerated and typically consumed within one to three months. It will oxidize and lose its flavor over time, much like wine, making your cocktails taste flat.
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