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Triple Cherry Manhattan Recipe

The flavor of cherries goes so well with rye that I like to highlight it in several recipes. This one combines the Black Cherry Rye, Cherry Vanilla Bitters, and Luxardo liqueur for a super-intense cherry Manhattan.

Black cherry infused manhattan

Modernist Tools, Ingredients, and Techniques Used

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If you like this recipe you can get it and more than 140 other inspiring recipes to get you on your way to infusing success. It is all in my comprehensive book Modernist Cooking Made Easy: Infusions - Get Your Copy Today!

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Triple Cherry Manhattan Recipe

  • Published: December 09, 2015
  • By Jason Logsdon
  • Prep Time: 10 Minutes
  • Total Time: 20 Minutes

Triple Cherry Manhattan Ingredients

For the Triple Cherry Manhattan

3 oz Black Cherry Rye
1/2 oz Luxardo liqueur
3 dashes Cherry Vanilla Bitters
1 orange twist
1 maraschino cherry

Triple Cherry Manhattan Instructions

For the Triple Cherry Manhattan

Fill a shaker with ice and add the rye, Luxardo, and bitters. Shake well then strain into a chilled cocktail glass. Garnish with the orange twist and cherry then serve.

If you like this recipe you can get it and more than 140 other inspiring recipes to get you on your way to infusing success. It is all in my comprehensive book Modernist Cooking Made Easy: Infusions - Get Your Copy Today!

Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
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Triple Cherry Manhattan Recipe

PT20M Ingredients: 3 oz Black Cherry Rye 1/2 oz Luxardo liqueur 3 dashes Cherry Vanilla Bitters 1 orange twist 1 maraschino cherry
4.5682 stars - based on 44 reviews
This cocktail combines the Black Cherry Rye, Cherry Vanilla Bitters, and Luxardo liqueur for a super-intense cherry Manhattan.
1 Serving
Jason logsdon headshot This article is by me, Jason Logsdon. I'm a passionate home cook who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.