The Black Rose Manhattan- Blackberry Manhattan

This cocktail is a play on a classic Manhattan with added flavors of Blackberry and Rosemary. Pair with roasted lamb and a butternut squash puree for a sophisticated date night. 


  • 2 oz makers mark original
  • .75 oz Carpano antica sweet vermouth
  • Barspoon Rosemary syrup*
  • Barspoon Léopold bros Rocky Mountain blackberry liquer


Method: Add all ingredients into a mixing glass, stir, and strain with Hawthorne strainer. Serve up in coupe glass. 

Rosemary syrup
2 handfuls of Rosemary sprigs (remove from sprig so you just have needles)  add to 1 quart water for 10 mins, add 1 quart sugar and let simmer on low for 10 mins. double strain and allow to cool.

Garnish: Garnish with compressed blackberry and candied lemon zest on skewer

Candied lemon zest for Manhattan 

Peel lemons and julienne peels. Cover with water in saucepan and Boil for 10 minutes. After 10 mins, add 2 cups sugar and cook and additional 5 mins. Coat parchment paper with sugar. Drain lemon zest from liquid and coat with sugar. Add coated lemon to parchment paper and cover again with sugar. Allow to dry 2-3 hours and store in airtight container.

Twice Compressed blackberries for Manhattan

Take 8 blackberries and place in vacuum seal bag. Nearly cover with Rosemary syrup and add in 2 lemon peels. Compress on 100%, allow to sit 10 mins. Cut open seal and vacuum again. Allow to sit in bag overnight.


Glassware: Coupe glass