Amaretto Manhattan

A famously busy bartender once told me “almond flavors want to and need to shack up together in chilled coupe glasses with lemon”, and I believed her. Who knew. Then she added some rye whiskey, a little dash of this, a little dash of that, and some fresh rosemary. I’ve been a devoted pupil of hers ever since. And every now and then I take notes. The exact recipe is contained here within. She should be famous. This drink is noteworthy.


You will need:

2 oz             Cleveland Underground Rye Whiskey Finished with Black Cherry Wood
3/4 oz         Cocchi Sweet Vermouth*
1/2 oz         Disaronno Amaretto**
2 Dashes    Angostura Bitters***
2 Dashes    Fee Brothers Lemon Bitters***
Fresh rosemary
Lemon twist


  1. Add ice, whiskey, vermouth, amaretto, and bitters to a mixing tin, then stir and strain into a chilled coupe glass.
  2. Garnish with rosemary and a lemon twist.


* Most sweet vermouths, as long as you store in a refrigerator after opening, will work in a Manhattan just fine.
** Any quality amaretto liqueur will work.
*** Any bitters will be okay, but when working with almond flavors, we want to get lemon into the drink.