Make This Spicy Manhattan Your Next Nightcap

There’s the Manhattan we know and (maybe) love: whiskey, vermouth, bitters, usually finished with a cherry or a citrus twist. A classic for a reason—smooth, simple, a little sweet, a little stiff. But lately, I’ve been seeing spice pop up everywhere.

On top of hot honey pizza and chili crisp eggs, there’s spicy ice cream, jalapeños in wine, even hot sauce showing up in cocktails. Every trend report I scroll through lists “spicy” as the next big thing, which always makes me laugh. Isn’t it always? Same with “crunchy” and “salty.” But even I’ll admit, the heat has been dialed up lately.

It feels like we’re craving bolder flavors—brinier, tangier, spicier. And honestly, a spicy Manhattan doesn’t feel that far off anymore.

Our Best Classic Manhattan

The Mashup

This version comes from a mixoligist at Jefferson’s Bourbon, made using their new straight rye whiskey, and co-developed with Brooklyn Peltz Beckham (who also makes the Cloud23 hot sauce that’s in it). It’s called the Brooklyn23, and it’s got all the basics of a Manhattan—rye, sweet vermouth, bitters—but swaps in black cherry syrup for a deeper, slightly richer flavor.

The kicker is a dash of hot sauce stirred right in, plus cherries that have been soaking in that same hot sauce for extra heat. Apparently, it’s also loosely inspired by the Brooklyn cocktail (which I didn’t even know existed). That version swaps the sweet vermouth for dry and uses Maraschino liqueur instead of cherry syrup. This one's more of a mashup.

Does it work?

I was skeptical, I’ll admit. My dad makes a drink with hellfire habanero bitters and whiskey he calls “Fire and Ice,” and this reminded me of that—but I wasn’t sure I needed actual hot sauce in my Manhattan. But I’ll be honest: I really liked it. Not in a “this is my new go-to drink” kind of way, but it’s fun and a bit refreshing.

The heat doesn’t hit you right away—it builds slowly, especially if you eat the cherry (which is where most of the spice lives). I’d say my spice tolerance is somewhere between medium and low, and this was manageable. Just start small with the hot sauce if you’re unsure, and taste as you go. The black cherry syrup helps round everything out. It’s sweeter and a little darker than regular cherry syrup, so it keeps things balanced and adds a nice depth. It was definitely more layered than I expected, and I think that’s what made it enjoyable.

The Verdict: A Solid Summer Twist Would I make it again?

Yes! I probably prefer more of a spritz for summer, but this makes a cool party drink, and I love the idea of serving it with a big snack board—something pickled, something cheesy, something crunchy. If you’re looking for a way to mix up your usual cocktail routine (or just want to try something slightly spicier but still good), this is one to try. I also think it would make for a great tasting for Manhattan purists to see if they like it.

How to Make a Spicy Manhattan

Brooklyn23 Cocktail

Combine everything in a mixing glass with ice and stir. Strain into a chilled coupe glass. Garnish with a Cloud23-infused black cherry.

To make the infused cherries: Transfer half a jar of cherries (with their liquid) to a new container. Add 2–3 small dashes of Cloud23 Hot Habanero Sauce. Stir or shake gently to combine, then store in the fridge.

More Spicy Drinks