Black Forest Manhattan

  • Serves

    makes 1 Cocktail


Inspired by the decadently boozy cherry-and-chocolate German Black Forest Cake, this sweet take on the classic Manhattan is holiday-party-ready. You will have plenty of leftover syrup for other uses; it can be kept in the refrigerator for up to 1 month.


For the Cherry Syrup

  • 1 cup sour cherry juice, plus more for rim of glass
  • 1 cup granulated sugar
  • 1 cup kirsch (cherry-flavored liqueur)

For the Cocktail & Glass

  • 1 tsp. cocoa powder
  • 1 tsp. superfine sugar
  • 3 oz. whiskey
  • 4 dashes chocolate bitters
  • 34 oz. bitters
  • 1 pitted sour cherry, to garnish


Step 1

Make the cherry syrup: In a saucepan, bring cherry juice and granulated sugar to a boil; remove from heat. Allow to cool. Stir in kirsch. Chill.

Step 2

Rim the glass: In a small bowl, mix the cocoa powder and superfine sugar. Pour the mixture onto a plate. Pour some cherry juice into a wide, shallow bowl. Dip the rim of a martini glass into the juice, then dip it into the cocoa mixture to create a thin chocolate ring.

Step 3

Make the cocktail: In a cocktail shaker 3⁄4 filled with ice, add whiskey, 3⁄4 ounces cherry syrup, and bitters. Shake vigorously until well-chilled. Pour into rimmed martini glass. Garnish with cherry.

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