-
Cook time
5 minutes
-
makes
1 cocktail
Author Notes
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
Coffee Manhattan
Ingredients
-
2
parts Maker’s Mark 46® bourbon
-
1/2
part coffee liqueur (like Kahlua®)
-
1/2
part full-bodied amaro (like Averna®)
-
2 dashes
Angostura® aromatic bitters
-
Fresh orange peel, for garnish
-
1
Luxardo® cherry, for garnish
Directions
-
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 Yoo is chef and creator of Yooeating, a Korean American food channel that explores Korean home cooking, street food, and culinary history. She has developed recipes and penned essays for Food52, Food Network, and Bon Appetit, and previously presented about Korean culinary history at The Korea Society and The Museum of Food and Drink.
See what other Food52ers are saying.