Bourbon Chocolate Manhattan Cocktail Recipe

I really love a good Manhattan, but every now and then, I’m just craving something a bit richer and smoother. That’s when I end up making a Bourbon Chocolate Manhattan.

This cocktail brings together the bold kick of bourbon with that deep, slightly sweet taste you get from chocolate liqueur. It feels classic but, honestly, a little indulgent, too.

If you’re in the mood for a whiskey cocktail that also sort of doubles as dessert, this is the one. The bourbon keeps things warm and robust, while the chocolate adds a mellow sweetness that doesn’t take over.

You still get that familiar Manhattan backbone, but the twist here really makes it pop.

In this recipe, I’ll show you exactly how I mix it so the flavors actually stay balanced. You’ll get the steps, the right measurements, and a few tips so you can serve it up with confidence.

Bourbon Chocolate Manhattan Cocktail Recipe

I like how this drink lets the bourbon’s boldness play off the chocolate’s smooth richness. The mix of bitters, sweet vermouth, and just a hint of chocolate liqueur creates a layered flavor that’s warming and just sweet enough.

Equipment

To make this cocktail right, I always keep a few bar tools handy. Having the right stuff helps me measure accurately and mix things up without watering it down.

• Mixing glass – for stirring everything together with ice.
• Bar spoon – for a nice, gentle stir.
• Jigger – so I don’t accidentally overpour.
• Strainer – to get a clean pour into the glass, no ice chunks.
• Coupe glass – chilled ahead for the best sip.
• Cocktail pick – for the garnish, if you’re feeling fancy.
• Peeler or knife – if you want to add an orange peel twist.

Ingredients

I always go for good-quality ingredients so the flavors really come through. The bourbon should be smooth but bold enough to stand up to the chocolate.

• 2 oz bourbon or rye whiskey
• 0.75 oz sweet vermouth (fortified wine)
• 0.5 oz dark chocolate liqueur or just chocolate liqueur
• 2 dashes chocolate bitters or Angostura bitters
• Optional: 0.25 oz simple syrup if you’re after more sweetness
• Ice cubes for mixing
• Maraschino cherry or orange peel for garnish
• Optional: a small piece of dark chocolate for garnish

Instructions

I always chill my glass first—makes a big difference in how long the cocktail stays cold. Stirring (not shaking!) keeps it silky and clear.

• Fill your coupe glass with ice water to chill it; set aside.
• Add bourbon, sweet vermouth, chocolate liqueur, and bitters to your mixing glass.
• Fill the mixing glass with ice.
• Stir gently with a bar spoon for about 20–30 seconds.
• Dump out the ice water from the coupe glass.
• Strain the cocktail into your chilled coupe glass.
• Garnish with a maraschino cherry on a cocktail pick, an orange peel twist, or even a small piece of dark chocolate.

Notes

Rye whiskey makes the drink a little spicier, while bourbon gives it a rounder, sweeter vibe. The chocolate liqueur should be rich but not crazy sweet, otherwise it’ll drown out the other flavors.

If I go with orange peel, I like to express the oils over the drink before dropping it in. It adds a bright citrus aroma that works really well with the chocolate.

Serving this cocktail up—no ice in the glass—means the flavor stays true from the first sip to the last.

Tasting Notes

The first sip? It’s smooth, a little sweet. There’s this warm, oaky note from the bourbon that really comes through, and the chocolate liqueur hangs out in the background with a gentle cocoa vibe.

Honestly, the drink feels rich but never crosses into heavy territory. I love how the bitters step in—they keep the sweetness from taking over and give it a finish that’s actually pretty balanced.

If you serve it cold, the flavors stay crisp, almost sharp. Let it warm up just a bit, though, and suddenly the chocolate steps forward, while the bourbon’s spice gets bolder.

I think it works great as a nightcap—flavorful, but you don’t have to rush it. There’s this cozy alcohol warmth that just feels right at the end of a long day.

For anyone keeping an eye on calories, you’re looking at about 180–220 calories per serving, depending on which bourbon and chocolate liqueur you go with.

The aroma really pulls you in—vanilla, caramel, cocoa. Sometimes I just pause and take in the scent before I even take a sip; it honestly adds something.

Texture-wise, it’s silky, no harsh edges anywhere. Everything blends together smoothly, and it stays pleasant all the way through.