This is a slightly sweeter riff on the classic 2:1 Manhattan. The addition of the French black raspberry liqueur, Chambord, adds a jammy, dark berry flavor.
I’m often surprised by how many people think that black raspberry is an invented flavor, like the one found in the vibrant blue raspberry Blow Pops popular in the 90’s. One of my fondest childhood memories is walking West Virginia country trails in the woods surrounding my house, filling re-purposed Folger’s cans with handfuls of wild black raspberries. We’d arrive back to the house on a warm summer night – with just enough time to eat a bowl of black raspberries in milk, sprinkled with sugar before going to bed.
Perhaps this cocktail is a form of nostalgia for me.
My adult palate likes to balance the sweetness, so I suggest using a bonded (50% ABV) rye such as Rittenhouse or Old Overholt.
Any sweet vermouth can be used with this, but using a more complex option like Byrrh, Cocchi Vermouth di Torino, or Carpano Antica will yield a better cocktail.
Chambord Manhattan
Ingredients
- 2 oz. Rittenhouse rye whiskey
- ¾ oz. Byrrh
- ¼ oz. Chambord Black Raspberry Liqueur
- 1 dash aromatic or orange bitters
Instructions
- Combine ingredients in a mixing glass with ice and stir until chilled.
- Strain into a coupe glass and garnish with mixed berries.
