Wednesday, December 12, 2012

Blackberry Manhattan

Greeting, folks. Time once again for the midwinter festivities. Grab that bourbon and follow along for yet another Manhattan cocktail variation. I find blackberry brandy so warming, don’t you? A lovely purple reassurance that I’m not a bad Santa after all—more of a slightly tired holiday ambassador, only too happy to share thoughts on the beautiful things in this life that make it worth living. But you’ll have to sit down here with me by the refrigerator so I don’t have to shout. Perfectly clean here on the floor. Make yourself at home. My blackberry liqueur is under guard in a temperature controlled environment—not unlike my brain. Both reveal Yuletide secrets to those willing to listen. Special secrets. (Where’s that glass? So far away.)

Honestly, I’m not sure where I first noticed the Blackberry Manhattan, though the version on the Leopold Bros site makes reference to a swell-sounding product I have yet to try, Blackberry Whiskey. Mine’s a bit closer to the Tim Knittle version, a noble creation. I present my version simply as a spontaneous riff on the very good idea of blackberry and bourbon together.

Blackberry Manhattan
  • 2 oz bourbon (Buffalo Trace)
  • 1/2 oz sweet vermouth (Dolin)
  • 1 barspoon blackberry brandy (Leopold Bros blackberry liqueur)
  • 1 dash Fee Bros Old Fashion Aromatic Bitters
  • Lemon twist
Stir with ice and strain into a chilled cocktail glass. Do the twist.

Sort of a fuller, rounder Manhattan on the front, the blackberry comes in subtly as the drink develops, reminiscent of those blackberry or currant fruit gums I loved as a kid. A fine way to kick off the season.


  1. Mmm. Blackberry fruit gums.
    (For added nuance repeat the above phrase in a Homer Simpson voice).

  2. I just did it again with Bulleit rye and I’m liking it just as much.


Creative Commons License
This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 United States License.