Bobby's Manhattan

A rum-based Manhattan variation from Bemelmans Bar at the Carlyle Hotel in New York City, created for legendary cabaret pianist Bobby Short. It swaps the usual rye whiskey for aged rum and layers sweet vermouth with Cherry Heering for a deep, not-too-sweet nightcap.

smart_display Published 2026-06-09 download Extracted 2026-06-11

5m Prep

5m Total

1 Servings

cocktail manhattan rum stirred nightcap no-cook

Ingredients

1 dash Angostura bitters
2 dashes orange bitters
22 ml sweet vermouth
15 ml Cherry Heering (cherry liqueur)
45 ml aged rum (Santa Teresa 1796 recommended)
1 for garnish orange twist (expressed and discarded)

Steps

1

Add 1 dash of Angostura bitters and 2 dashes of orange bitters to a mixing glass.
2

Add 3/4 oz (22 ml) sweet vermouth, 1/2 oz (15 ml) Cherry Heering, and 1-1/2 oz (45 ml) aged rum.

Tip: Cherry Heering is a sweeter cherry liqueur, not a maraschino.
3

Add ice and stir until well chilled and properly diluted.
4

Strain into a chilled pony or Nick & Nora glass.
5

Express the oils of a fresh orange twist over the drink, then zest and discard the peel.

Tip: Use a fresh orange for the brightest aroma.

Nutrition (per serving)

220

Calories

12g

Carbs

Cultural Context

Bobby's Manhattan comes from Bemelmans Bar inside the Carlyle Hotel in New York City, one of the city's most iconic cocktail rooms. In 1968 the pianist and cabaret singer Bobby Short began a legendary residency performing at the Cafe Carlyle next door, and became such a fixture that the bar created a Manhattan in his honor. The original house recipe is famously voluminous (around 4.5 oz), so this is an adapted, balanced version. Its defining twist is the use of aged rum (the bar calls for Santa Teresa 1796, a Solera rum from Venezuela) in place of rye whiskey.