Maple Walnut Manhattan Cocktail Recipe

I love finding new twists on classic drinks. The Maple Walnut Manhattan is one of my favorites to make at home.

This recipe brings together the rich flavor of maple syrup and the smooth taste of walnut bitters. It gives the traditional Manhattan cocktail a cozy, sweet finish.

If you like whiskey drinks that feel special but are easy to mix, this one is for you.

The mix of bourbon or rye with maple syrup and walnut bitters creates something that feels both familiar and new. I think it’s a great choice for fall gatherings or just a quiet night in.

Maple Walnut Manhattan Cocktail Recipe

I always enjoy making a Maple Walnut Manhattan because the flavors mix sweet maple, rich walnut, and classic whiskey for a drink with depth. To get the best taste, I need the right tools, fresh ingredients, and a little patience to combine everything just right.

Equipment

• Mixing glass: I use this to stir together the whiskey, vermouth, maple syrup, and bitters.
• Bar spoon: Helps me blend everything smoothly.
• Strainer: Needed to pour the cocktail into the serving glass without ice spilling in.
• Jigger: For measuring the liquor and syrup accurately.
• Rocks glass: This is the glass I serve the cocktail in, usually over one big ice cube.
• Cocktail shaker (optional): Sometimes I use this if I want my drink extra cold, but stirring is classic.
• Fine mesh strainer (optional): Good for making the drink extra clear if I want to impress guests.

Ingredients

• 2 oz rye whiskey (Knob Creek Rye is a good choice, but any quality rye works for me.)
• 1 oz sweet vermouth (I usually use a classic brand for authentic flavor.)
• 1/4 oz pure maple syrup (Not pancake syrup; real maple syrup gives the drink its rich sweetness.)
• 2 dashes Angostura bitters (If I want extra walnut taste, I sometimes add 1 dash walnut bitters.)
• Ice (I use enough to chill the drink without watering it down.)
• Maraschino cherry (I use this to garnish for a pop of color and sweetness.)

Instructions

• Add ice to a mixing glass, filling it halfway.
• Pour in rye whiskey, sweet vermouth, and maple syrup.
• Add bitters (Angostura and optional walnut bitters) to the mixture.
• Use the bar spoon to stir the ingredients for about 30 seconds until well-chilled.
• Strain the mixture into a rocks glass with fresh ice or a large ice cube.
• Garnish with a maraschino cherry on top before serving.

Notes

I always make sure to use pure maple syrup because artificial syrups can taste too sweet or fake. If I want a dryer cocktail, I might even try a split of sweet and dry vermouth.

Sometimes, I switch out the rye for bourbon when I’m in the mood for a softer flavor. If I don’t have walnut bitters, just Angostura bitters works fine.

For a festive touch, a twist of orange peel along with the cherry adds extra aroma. Letting the drink chill properly by stirring, not shaking, keeps it clear and smooth.

If I want a lighter drink, I just add a splash of club soda at the end, but honestly, that’s not traditional.

Tasting Notes

When I take my first sip, the cocktail is smooth and just a bit sweet. The maple syrup brings a gentle sweetness that’s a whole different vibe than the sharper bite of a classic Manhattan.

The sweetness sits nicely alongside the richness of the bourbon. Walnut bitters add these earthy, nutty tones that make everything feel a little more interesting.

It’s got a slight bitterness, too, which keeps it from going overboard on the sugar. I like how the flavors blend—nothing really shouts over the others.

Honestly, this drink feels softer than your usual Manhattan. The classic is bold and spirit-forward; this one’s rounder and a touch more mellow, thanks to the maple.

With every sip, I get that mix of maple, warm whiskey, and a subtle nutty finish. The aftertaste lingers just long enough to make me want another taste.