The Maple Walnut Manhattan is a seasonal twist on the classic Manhattan, blending bourbon or rye with sweet vermouth, black walnut bitters, and a touch of real maple syrup, finished with a flamed orange peel. This autumnal cocktail is as satisfying to prepare as it is to drink — and yes, you get to briefly play with fire to express the orange oils for a fragrant, caramelized aroma. For a fun pairing, try serving it alongside fried chicken and waffles.
The Maple Walnut Manhattan offers a boozy base with a subtle maple sweetness that complements the bitter, woody notes from black walnut bitters. Its darker hue comes from the sweet vermouth and the maple, giving it visual similarity to variations like the Black Manhattan (which uses amaro). While some might argue it leans toward an Old Fashioned in spirit, the red vermouth keeps it firmly in Manhattan territory.
If you can source a maple-infused bourbon, feel free to use it in place of added maple syrup for an amplified maple character. If not, use high-quality 100% maple syrup — avoid pancake syrups, which lack depth and natural flavor. For broader cocktail versatility, keep orange bitters on hand too; they’re useful for many drinks beyond this recipe.
Ingredient Notes & Substitutions
- Bourbon or American rye: Choose a solid, affordable option. Good bourbons include Larceny, Elijah Craig, Four Roses, Woodford Reserve, Knob Creek, and Rowan’s Creek. For rye, consider Sazerac, George Dickel, Redemption, or WhistlePig PiggyBack.
- Sweet vermouth: Try Carpano Antica Formula for richness, or Dolin, Punt e Mes, or Noilly Prat for slightly lighter or more bitter profiles.
- Bitters: A combination of black walnut bitters and orange bitters works well here — the walnut bitters add depth and a nutty bite while orange bitters lift the drink with bright citrus notes.
- Maple syrup: Use 100% pure maple syrup for a natural, subtle sweetness. Barrel-aged maple syrups (when available) add extra complexity.
See the recipe card below for exact ingredient amounts and full instructions.
How to Flame an Orange Peel
- Use a vegetable peeler or small knife to remove a thin strip of orange peel, avoiding as much pith as possible.
- Hold the peel horizontally between thumb and fingers on the short ends so the oils can be expressed downward.
- Position the peel just above the drink’s surface and hold a lit match or lighter a few inches in front of it.
- Bend the peel inward toward the flame to express a quick spray of oils into the flame and over the cocktail — this creates a brief burst of caramelized citrus aroma. Wipe the glass rim with the peel and drop it in as garnish.
Expert Tips
- Stir, don’t shake, a Manhattan to limit dilution and avoid over-aerating the drink.
- Chill the serving glass beforehand to keep the cocktail cold longer, especially when serving “up.”
- Serve in a coupe or Nick and Nora glass for the ideal volume and a classic presentation.
More Whiskey Cocktails
Fig and Vanilla-Infused Bourbon
Improved Whiskey Cocktail
Brooklyn Cocktail
Sazerac
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Maple Walnut Manhattan
Ingredients
- 2 ounces bourbon or rye whiskey, Elijah Craig or WhistlePig PiggyBack Rye
- 3/4 ounces sweet vermouth, Dolin, Punt e Mes, or Noilly Prat
- 1/4 ounce maple syrup, about 1/2 teaspoon
- 2 dashes black walnut bitters
- 2 dashes orange bitters
- Flamed orange peel
Instructions
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Combine bourbon or rye, sweet vermouth, maple syrup, and bitters in a mixing glass with ice.
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Stir until well chilled, then strain into a chilled coupe or Nick and Nora glass.
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Hold a thin orange peel over the drink, light a match or lighter a few inches away, and quickly express the oils through the flame to season the surface. Wipe the rim with the peel and use it as a garnish.
Notes
Chilling the glass keeps the cocktail colder and preserves flavor, especially for drinks served without ice.
Coupes and Nick and Nora glasses are ideal for this style of cocktail because of their size and elegant presentation.
Nutrition
Nutrition information is an approximation.