Spiced Orange Manhattan Cocktail Recipe

I’m a big fan of a classic Manhattan, but every now and then, I crave something that feels a little more seasonal. That’s when I started playing around with warm spices and a pop of citrus.

A Spiced Orange Manhattan brings together smooth whiskey, sweet vermouth, orange, and spice. It’s a cocktail that’s simple but manages to feel both familiar and fresh.

You really don’t need any fancy gear or hard-to-find ingredients for this. With just a couple of tweaks, the classic recipe gets a flavor boost that stands out in a good way.

The mix of sweetness, spice, and citrus is honestly so easy to enjoy. It’s perfect for winding down after a long day or just hanging out with friends.

In this post, I’ll walk you through making the cocktail step by step. I’ll share the exact ingredients, the simple equipment you’ll need, and even some tasting notes so you know what you’re getting into before you pour your first glass.

Spiced Orange Manhattan Cocktail Recipe

I usually whip up this cocktail when I’m in the mood for something classic but with a cozy, citrusy vibe. The combo of whiskey, vermouth, bitters, and orange spice just feels balanced and really easy to sip.

Equipment

I like to keep things simple—clutter in the kitchen isn’t my thing. Just a few basics, and you’re good to go.

• Mixing glass – for stirring everything together
• Bar spoon – so you don’t whip in any air
• Jigger – for measuring (I always eyeball it, but hey, it’s nice to be precise)
• Strainer – to keep it neat when you pour
• Rocks glass or coupe glass – depends on my mood, honestly
• Peeler or zester – for that orange peel garnish
• Small saucepan – only if I’m making spiced syrup at home

These tools help me keep the process easy and the drink looking (and tasting) good.

Ingredients

I tend to pick ingredients that really show off both the warmth of spice and the brightness of orange. Using good spirits? It makes a world of difference.

• 2 oz rye whiskey or bourbon
• 1 oz sweet vermouth
• 2 dashes Angostura bitters
• 1 dash orange bitters
• 1 bar spoon spiced syrup (totally optional, for extra warmth)
• Fresh orange peel for garnish
• Ice cubes for mixing and serving

Sometimes I mess with the bitters or syrup if I want the flavors to pop more. Why not?

Instructions

I don’t rush this part—taking it slow seems to make the drink come out just right. Stirring (not shaking!) keeps the texture silky.

• Fill your mixing glass with ice.
• Add whiskey, vermouth, bitters, and the spiced syrup if you’re feeling it.
• Stir gently for about 20–30 seconds until it’s nice and chilled.
• Strain into a chilled coupe or over ice in a rocks glass.
• Express the oils from an orange peel over the top, then drop it in as garnish.

That way, the flavors stay crisp and you don’t end up with a watered-down drink.

Notes

Rye whiskey gives the cocktail a little extra spice, while bourbon makes it sweeter and a bit rounder. I just pick based on my mood.

When I make spiced syrup, I simmer sugar with cinnamon, clove, and a little orange zest. Just a touch adds depth, but doesn’t take over.

If I’m not in the mood for syrup, I stick to the orange bitters and peel for something lighter. It’s easy to tweak for whatever you’re feeling that day.

Tasting Notes

So, with that first sip, the warm spice comes through immediately. The bitters and orange peel add this gentle heat—it’s not overpowering, just enough to balance out the vermouth’s sweetness.

The bourbon? It really smooths things out. I get hints of vanilla and a bit of oak, which somehow just work with the citrus.

The orange brightens everything up, but thankfully, it doesn’t go overboard or turn sharp. There’s a soft, almost clove-like note from the spices too.

That flavor hangs around at the back of my tongue, giving the drink some extra depth. Honestly, it feels more layered than your typical Manhattan.

The finish is clean, with just a touch of sweetness. I love how the orange zest leaves this light, fresh note—makes me want to go back for another sip.

For my taste, the orange shouldn’t take over. It needs to lift the drink, not drown out the bourbon.

That way, every flavor gets its moment.