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A good, strong drink, but not subtle or terribly complex. The walnut liqueur plays a starring role. Makes me wonder whether a high rye bourbon like OGD would be better suited. Definitely want to avoid light sweet vermouths like Dolin and Cinzano.

Willett PR, Cocchi di Torino, Mallo Nocino

Buffalo Trace, Giacomo Sperone Vermouth di Torino, Faccia Brutto Nocino, Angostura Bitters. Bangin'.

After being impressed with a(n) Hazelnut Manhattan I bought a bottle of Nocino.
Totally different. Almost Port or perhaps Amaro notes with more depth and a touch of bitterness in the finish. Not bad.

Very good. However not owning an off-licence, I deviated from the recipe and used some Fratello hazelnut liqueur. I beefed it up using Bonded JD whiskey and Antica vermouth. The hazelnut flavour seemed to float above (it honestly did!) the deeper Manhattan ones. Worth having a bottle of hazelnut liqueur in the house!

Very nice drink. Made with Elijah Craig, Cocchi Storico, Nux Alpina, and Woodford Reserve Bohemian Bitters. A great twist on the traditional (sweet) Manhattan. Fruitier vermouth don't work nearly as well in this (looking at you, Noilly Prat).

Delightfully rich. I am a great fan of Manhattans, and this variation really works beautifully.

This a great variant of the Manhattan. The walnut flavour of the walnut is subtle, but nice. Almost tasted as if there is chocolate in the cocktail. In my favourites, and may try with other nut liqueurs.

I think this is outstanding! The subtle walnut adds interest and depth to your typical Manhattan.