Siriusly Black Manhattan

Siriusly Black Manhattan

For Harry Potter’s birthday, I thought we should celebrate this year with a nod to his godfather, the much maligned but truly good hearted magician Sirius Black. It’s true I’ve toasted the day with a Butterbeer and some Fire Whiskey in the past, but I’m a bit older, if none the wiser now, and wanted something a bit more, shall we say, grown up. Which is a euphemistic way to say, more bitter. Now don’t read too much into that, because I just like bitter drinks, that’s all!

be the potions master

I found information about this drink in a Black Book on the shelf of 12 Grimmauld Place. I’m told it’s a family recipe. It reminds me of the Black Manhattan, a darker and more brooding variation on the classic Manhattan that was created in 2005 by bartender Todd Smith at San Francisco’s Bourbon and Branch. Smith’s version substitutes Averna amaro for the original sweet vermouth found in a Manhattan, which alters the flavor profile in a deliciously bittersweet way. For the Siriusly Black version, I added a touch of the ultra dark and bitter amaro Fernet Branca, which can be a bit of a bully but works its magic well in small doses. To your good health!

cast a spell with this pair

Siriusly Black Manhattan (adapted from Todd Smith)

2 oz rye

¾ oz Averna amaro

¼ oz Fernet Branca

1 dash Angostura bitters

1 dash orange bitters

Stir ingredients with ice and strain into a favorite glass. Maraschino cherry garnish and a lemon rind wand.

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