This sweet, boozy sip is the perfect thing to elevate fall evenings. With sweet vermouth, salted caramel syrup and coffee or chocolate bitters * you get a decadent drink that tastes like dessert!
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About this Caramel Manhattan recipe
There are some drinks that just stick with you, and this Caramel Manhattan is one of those for me! I first had it years ago at a cozy bar in Florida on a special trip with a friend. It’s probably the trip that really solidified our friendship. We saw the drink on the menu and had to have it, and I haven’t stopped thinking about it for about a decade. I’m finally putting my version on the blog, and I’m about to celebrate that same friend’s birthday, so the timing feels just right.
Manhattan’s can be a bit intimidating. They’re spirit-forward and I like to refer to them as strong, serious, Mad Men-esque cocktails. Fortunately, the addition of caramel syrup helps balance out the booziness with a touch of sweetness. Add in a touch of salt and you’ve got a balanced drink that is oh so tasty!
Why you’ll love this recipe
- It’s a fun twist on a classic recipe. If you’re still learning to love this spirit-forward drink, this is a great option.
- Elevated and elegant. A few easy touches make this drink one that impresses.
- Options to customize. From the syrup to the salt, you can make tweaks to ensure this recipe hits all the right notes.
Ingredients & essentials
👇 For full measurements and step-by-step instructions, scroll down to the printable recipe card. It’s all there waiting for you!
While the classic Manhattan uses whiskey, rye whiskey stars in this version. Rye has a much more astringent flavor than bourbon, with a spicy, dry flavor. Because the sweet vermouth and caramel syrup are both sweet, the rye and salt help balance everything out.
A homemade caramel syrup adds some sweetness to the drink, balancing out some of the bold flavors. You can pick between coffee or chocolate bitters *, depending on your preferences.
For the garnish, I used store-bought caramel sauce and coarse salt. Add in some orange zest and you’ve got the makings of an elegant drink.
Best rye whiskey
I recommend rye whiskey here instead of bourbon because the sweet vermouth and caramel syrup are both sweet, and rye works better with these ingredients. The salt, too, helps balance everything out. In a pinch, bourbon works, but it may yield a sweeter drink.
Rye whiskey is bold and spicy. It uses a rye mash or a mash combination of rye and malt. The U.S. regulations stipulate that the mash must contain at least 51% rye grains in order to call it rye whiskey. However, Canadian regulations do not specify a minimum percentage of rye. When it comes to brands, I like Knob Creek Rye and Bulleit Rye.
If you need recommendations for sweet vermouth, I like Dolin or Vya. As always, if you already have a bottle in your bar collection, feel free to use that!
storing vermouth
An opened bottle of vermouth should be stored in the fridge. It will taste best if enjoyed within a month, but will still taste okay for up to two months. After that, it’s time to toss it and open a new bottle of vermouth.
Instructions
You’ll want to focus on your caramel syrup first, before you mix your drink. It’s very easy to turn your caramel syrup into burnt sugar syrup! Once it’s ready and cooled, you can get to mixing your drink.
- Prep your glass by pouring a little caramel sauce onto a small plate and a layer of coarse salt onto another plate. Dip about one-third to one-half of the rim of a coupe glass into the caramel, then into the salt. Set it aside.
- Fill a mixing glass with ice. Add the rye, sweet vermouth, salted caramel syrup and bitters.
You can skip the salt. For a Caramel Manhattan without the salt, skip the pinch of salt in the syrup and leave off the salted rim.
- Stir until well chilled, about 30 seconds. Then strain it into your prepared glass.
- Twist the orange zest over the drink to release its oils, then drop it in or rest it on the rim.
Tips & tricks
- Measure all ingredients for your syrup out ahead of time. It moves quickly and is easy to burn!
- Coffee or chocolate bitters both work well. In a pinch, orange or aromatic bitters are a good substitute.
- Use a vegetable peeler * to cut a strip of orange zest and avoid the white pith, which can taste bitter.
Serving suggestions
The salted rim is a nice touch that adds to the flavors of the drink, but if you prefer to skip the salt you could stick with just caramel sauce or leave the rim plain. I don’t recommend covering the whole rim lest the glass get sticky — I covered about a third and it was the perfect amount.
Rich, savory flavors will best compliment the boozy sweetness this drink brings to the table. Try something with plenty of cheese, like a charcuterie board that can be customized to fit any occasion. Spinach artichoke dip is always a crowd-pleaser and can be made for easy eating in a bite-sized version. A batch of caramel popcorn is always welcome for caramel lovers and those with a sweet tooth.
FAQ
You can store the salted caramel syrup in an airtight container in the fridge for up to 1 month. The recipe makes about 6 ounces (¾ cup), enough for around 12 cocktails.
Yes! Mix the rye, sweet vermouth, syrup and bitters in a bottle and refrigerate for up to several days. When it’s time to serve, stir individual portions with ice and strain into rimmed glasses.
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Salted Caramel Manhattan
ingredients
For the salted caramel syrup
- ½ cup water divided
- ½ cup granulated sugar
- ½ teaspoon vanilla extract
- 1 pinch salt
For the salted caramel Manhattan
- 1 teaspoon caramel sauce for the rim (store-bought)
- 1 teaspoon coarse salt for the rim
- 2 ounces rye whiskey
- ½ ounce sweet vermouth
- ½ ounce salted caramel syrup
- 2 dashes coffee or chocolate bitters
- 1 piece orange zest for garnish
instructions
salted caramel syrup
- Combine ¼ cup water and ½ cup sugar in a medium saucepan over medium-high heat. Stir just until dissolved, about 5 minutes or so. Once you can’t see any grains, stop stirring.¼ cup water, ½ cup granulated sugar
- Cover and boil, about 3 minutes. Remove the lid and gently swirl the pan (don’t stir) until the mixture is a light amber color. If you see sugar crystals on the sides of the pan, brush them down with a wet pastry brush *.
- As soon as the color change occurs, remove from heat immediately. Cool slightly. Stir in the remaining water and vanilla extract *.¼ cup water, ½ teaspoon vanilla extract *
- Add a pinch of salt for salted caramel syrup.1 pinch salt
- Store syrup in an airtight container in the fridge for up to 1 month.
salted caramel Manhattan
- Pour a little caramel sauce onto a small plate and a layer of coarse salt onto another plate. Dip about one-third to one-half of the rim of a coupe glass into the caramel, then into the salt. Set aside.1 teaspoon caramel sauce, 1 teaspoon coarse salt
- Fill a mixing glass * with ice. Add the rye, sweet vermouth, salted caramel syrup and bitters.2 ounces rye whiskey, ½ ounce sweet vermouth, ½ ounce salted caramel syrup, 2 dashes coffee or chocolate bitters
- Stir until well chilled, about 30 seconds.
- Strain into the prepared coupe glass.
- Twist the orange zest over the drink to release its oils, then drop it in or rest it on the rim. Serve right away.1 piece orange zest
notes
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