The Blackthorn
The Blackthorn: An Irish Whiskey Manhattan Variation
The Blackthorn cocktail first appeared in bartending manuals from the early 20th century, with recipes showing up around 1910-1920. The drink is named after the blackthorn bush, a thorny shrub native to Ireland and Britain that produces sloe berries, according to Difford's Guide.
The cocktail represents an Irish variation on the Manhattan formula, substituting dry vermouth for sweet and adding a small amount of absinthe for herbal complexity. This creates a drier, more botanical profile compared to the classic Manhattan, as noted in Liquor.com.
The Blackthorn emerged during a period when Irish whiskey dominated global spirits markets, before Prohibition and political upheaval drastically reduced Ireland's whiskey production. The drink showcases Irish whiskey's lighter, smoother character compared to American rye or bourbon.
The cocktail fell into obscurity as Irish whiskey declined throughout the mid-20th century but experienced renewed interest during the craft cocktail revival. Modern bartenders appreciate the Blackthorn's elegant simplicity and the way absinthe's anise notes complement Irish whiskey without overwhelming it.
RECIPE:
2 oz Irish whiskey
1 oz dry vermouth
2 dashes absinthe
2 dashes Angostura bitters
Lemon twist for garnish
Method:
Add Irish whiskey, dry vermouth, absinthe, and bitters to a mixing glass with ice.
Stir until well-chilled, about 30 seconds.
Strain into a chilled coupe glass.
Express lemon twist over the drink and garnish.