A riff on a Black Manhattan (which swaps bitter amaro for the traditional sweet vermouth), this elevated but simple breakfast-inspired cocktail features Maker’s Mark 46® bourbon. The coffee liqueur and caramel notes from the bourbon taste delicious paired with a twist on classic Bananas Foster that’s finished with a sugar cereal crunch topping. —Irene Yoo
Test Kitchen Notes
This recipe is shared in partnership with Maker’s Mark 46®. To find out our favorite dish to serve with this cocktail, check out our digital cookbook, A Toast to Family Ties.
WE MAKE OUR BOURBON CAREFULLY, PLEASE ENJOY IT THAT WAY.
MAKER’S MARK 46® KENTUCKY STRAIGHT BOURBON WHISKY BARREL FINISHED WITH 10 VIRGIN FRENCH OAK STAVES. 47% Alc./Vol. ©2022 MAKER’S MARK DISTILLERY, INC. LORETTO, KY. —The Editors
Watch This Recipe
parts Maker’s Mark 46® bourbon
part coffee liqueur (like Kahlua®)
part full-bodied amaro (like Averna®)
Angostura® aromatic bitters
Fresh orange peel, for garnish
Luxardo® cherry, for garnish
Add the Maker’s Mark 46®, coffee liquor, amaro, and bitters into a mixing glass with ice and stir until well-chilled.
Strain into a chilled coupe glass.
Squeeze the orange peel (peel side facing the glass) over the cocktail to release its oils and rub on the rim of the glass. Drop the peel into the glass and add the cherry as a garnish.
Irene runs a monthly Brooklyn-based pop-up series called Yooeating, with new takes on Korean home cooking, street food, and drinking culture by pairing with other culinary cuisines that feel like home.
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