Cassis Manhattan
- Rating
- Notes
- Read community notes
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Ingredients
- Ice
- 1ounce rye whiskey
- 1ounce bourbon
- ¾ounce sweet vermouth
- ¼ounce crème de cassis
- 3 to 4dashes angostura bitters
- 1brandied or maraschino cherry, for garnish
Preparation
- 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.
Private Notes
Cooking Notes
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.
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!
Also tended, bitters are never optional with Manhattan's. Just got be easy on the dashes. They will feel bland without bitters...
I used to tend bar and I used to drink Manhattans. This sounds good but you're using way too much vermouth and you should make the bitters (optional).
This works with Chambord, too, to my taste.
Everything depends on which sweet vermouth you use. I favor Cocchi, which can be overpowering. Decrease the vermouth to 1/2 oz. if using Cocchi and I suggest increasing Cassis to 1/2 oz and using all four dashes of Angostura. But to each their own.
Everything depends on which sweet vermouth you use. I favor Cocchi, which can overpower subtler flavors. I like 1/2 oz. Cocchi sweet vermouth and 1/2 oz. Cassis. Use all four dashes of Angostura. But that’s just me.
It seems that some might have misread the ratios when commenting on the amount of vermouth. It’s 2oz of whiskey to 3/4oz of vermouth, which is a perfectly normal ratio. If you only read the 1oz of bourbon or rye and missed the other part then it would definitely seem too high, but these ratios are appropriate.
1/4 cassis only needed. Too overpowering of a flavor at 1/2 oz
I used to tend bar and I used to drink Manhattans. This sounds good but you're using way too much vermouth and you should make the bitters (optional).
Just made one, and I agree about the vermouth ratio.
Exactly how much vermouth would you recommend? Thanks!
Also tended, bitters are never optional with Manhattan's. Just got be easy on the dashes. They will feel bland without bitters...
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.
I've taken to using Aperol to rye (or bourbon) with a couple of dashes of bitters. 2 oz to 4 oz ratio of Aperol to the rye. Sweetens the drink, and less boozy, but still has very nice bitter notes. Let ice dilute the drink before serving in chilled glasses. Luxardo cherry is a nice topper.
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!
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