I’ve almost missed the cutoff for Irish-inspired cocktails for St. Patty’s Day, but here’s a take on an Irish Manhattan to get you through the rest of the night. I wanted to feature a lovely Irish whiskey and Sexton and Slane are the big winners in our house.
To pair with it, I nosed the lovely Irish whiskey and I get so many fruity notes in it, especially raspberry. So, I decided to add a little Chambord black raspberry liqueur to highlight that flavor, but needed to tone down all that sweet with a little earthiness.
Using Averna amaro, which has chocolate and faint coffee notes to me, I built an Irish Manhattan that’s easily a keeper. Unfortunately, with the state of things lately, I had no fresh raspberries to use as a garnish, which would have been my first choice. Right now, we’re encouraged to stay at home and avoid going out. I hadn’t planned on this cocktail tonight, but I needed a distraction.
Instead, of fresh raspberries I garnished with lovely luxardo cherries and used some dried raspberries in the picture. The luxardo cherries are always an excellent choice in a classy cocktail and I really wanted to drink the cocktail.
To round out the flavors, I used Crude bitters “Big Bear” with its coffee and cocoa flavors to round out the Averna notes and tie everything together. I ended up with a lovely, smooth, sippable Manhattan, and a drink perfect for St. Patty’s while not actually green.
Many Irish whiskies would fit in this cocktail, so try out whatever you have. A bourbon or rye would have too much bite, but a smooth Speyside scotch would be amazing here, and very sippable as well. Slainte!
Irish Manhattan – Unseelie Tipple
Ingredients
- 2 oz Sexton Irish Whiskey
- 1/2 oz Chambord black raspberry liqueur
- 1/2 oz Averna Amaro
- 8 drops Crude "Big Bear" cocoa and coffee bitters
- Garnish: fresh raspberry or Luxardo cherry
Instructions
- Add all ingredients except the garnish to a mixing glass. Fill with ice and stir until well-chilled. Strain into a chilled coupe or martini glass. Slainte!
I tried something like this in an attempt to turn my wife on to a version of a Black Manhattan she’d enjoy. All I did was substitute the Irish Whiskey in for the Rye. I think it’s the Averna Amaro that makes it special. And the Luxardo cherry is always a treat.
I love your idea to use cocoa and coffee bitters. Maybe the Xocolatl Mole bitters I already have will approximate the experience. The real difference, and one I’m most curious to try, is your use of the Chambord. With the US Open coming up, I also want to use the Chambord in a Honey Deuce.