• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Little Sugar Snaps
  • All Recipes
  • Trending
  • Favourites
  • Baking
  • Drinks
  • Savoury
  • Midlands Recipes
  • About
  • Subscribe
  • Work with Me
  • Portfolio
menu icon
go to homepage
subscribe
search icon
Homepage link
  • All Recipes
  • Trending
  • Favourites
  • Baking
  • Drinks
  • Savoury
  • Midlands Recipes
  • About
  • Subscribe
  • Work with Me
  • Portfolio
×

Home » Drinks

Tonka Bean Manhattan

April 11, 2018 by Jane Saunders 8 Comments

Jump to Recipe Print Recipe

The Tonka Bean Manhattan is a smooth, delightful twist on the classic Rye Whiskey cocktail. Tonka beans add notes of vanilla, caramel and almonds to the mix, creating a sublime & mellow drink.

Tonka Bean variation of a Manhattan cocktail.

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Two simple words: Tonka Beans. It’s my new wheeze on the cocktail and hot chocolate front & I know this exotic ingredient is going to find its way into various desserts over the next few months too. But I have a bit of ground to cover today before I get to my star recipe: the Tonka Bean Manhattan. Can you handle a speedy diversion?

Ever since I went to the London Cocktail Week last autumn, I’ve been wanting to recreate the Tonka Bean Negroni I had there. So, picture me eagerly unwrapping my delivery of tonka beans several weeks ago and seeking out a recipe online for Tonka Bean Syrup. Now picture my frustrated face when I couldn’t find a reliable recipe out there for that Syrup. I found just two. The first recipe said to use 1 tonka bean, the other said to use 40 beans. That’s some difference.

Unsure how to proceed, I got talking to my American blogger friend (and avid cocktail maker) Tarama – she’s the creative force behind Beyond Mere Sustenance. But Tamara had never even heard of tonka beans.

Oh…. mysterious.

A little online research revealed why there is a distinct lack of recipes out there for Tonka Bean Syrup and why my cocktail appreciating friend had not come across the tonka bean. Are you ready? It’s a good one….

Tonka beans are a banned product in America.

Yes, really. Despite its popularity in French cuisine, the tonka bean has been condemned as an illegal substance in America since 1954 because the seeds contain coumarin, which can be toxic in large doses.  And when I say large doses, I mean you would have to chew your way through a lot (at least 20) tonka beans to approach dangerous levels.

And that is why there are so few recipes out there for Tonka Bean Syrup.

A small bottle of homemade Tonka Bean Syrup with tonka beans alongside

But I was undeterred. Tonka beans are not illegal to buy or consume in the UK and there is talk of the ban being lifted in the US.

To put this concern into perspective, it’s worth remembering that nutmeg is also toxic if consumed in sufficient quantities and, when I legally ordered my tiny 20g pot of tonka beans from a reputable UK supplier, I received no warning about potential toxic consequences whatsoever.

And the clincher – I also really wanted my Tonka Bean Negroni the next evening. I did, however, decide against going with the syrup recipe advocating 40 tonka beans and instead decided to play around – my preferred recipe requires just 2 tonka beans (phew).

Tonka Bean Syrup being poured into a cocktail jigger.

Syrup made, my next hurdle in my quest for a Tonka Bean Negroni was discovering that I’d run out of Campari on Friday evening. Um… how? Anyway, I finally had to put my Negroni making on hold for a week. But I just couldn’t wait to try out the Tonka Bean Syrup. Patience in food matters is not my strongest characteristic.

Tonka beans are re-known for nuances of vanilla, caramel, nuts, cherries and spice, so it didn’t take my disappointed mind long to work out that whiskey would be a good contender to pair with my syrup. So, I stirred up a Tonka Bean Manhattan, took a deep breath and waited for Chris’ reaction (his favourite cocktail at the moment is a Manhattan)…

person pouring a Manhattan cocktail.

… Success. Oh yes.

The addition of Tonka Bean Syrup added an exciting twist to the already well rounded and much loved classic Manhattan. Those desirably flavours that the tonka bean imparts, notably: vanilla; caramel and almonds did stand up well in this classic whiskey cocktail.

It’s worth mentioning fleetingly, that the following week, when supplies of Campari had been replenished, neither Chris or myself rated the Tonka Bean Negroni half as much as the Tonka Bean Manhattan of the previous week. It turns out some things are not worth the wait after all.

Are you bored yet? It’s probably time for me to summarise.

With deep apologies to my audience resident in America, who cannot currently make my Tonka Bean Manhattan, I decided to go ahead and publish the recipes for both the syrup and the Manhattan. I just hope that US food laws relax soon, so that you too can experience the mellow bliss that is sipping on a Manhattan laced with Tonka Bean Syrup. Stash these recipes away safely until that glorious day arrives and then enjoy. In moderation.

And no chewing tonka beans neat. Ever. Thankyou.

Manhattan cocktail variation with tonka bean syrup.

PS. If you’re not into alcohol, add a dash of the syrup to a steaming mug of milk or use it to sweeten a hot chocolate made with high content cocoa.

Shutting up right… now.

Tonka Bean Manhattan

Tonka Bean Manhattan

Jane Saunders
The Tonka Bean Manhattan is a smooth, delightful twist on the classic Rye Whiskey cocktail. Tonka beans add notes of vanilla, caramel and almonds to the mix, creating a sublime & mellow drink.
5 from 4 votes
Print Pin Rate
Course: Drink – non-alcoholic
Cuisine: Worldwide
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 1
Prevent your screen from going dark

Ingredients

Tonka Bean Syrup

  • 2 Tonka beans
  • 125 ml/ ½ cup Water
  • 125 g/ ⅝ cup/ 4 ½ oz White caster sugar

Tonka Bean Manhattan

  • 45 ml/ 3 tbsp Rye Whiskey
  • 15 ml/ 1 tbsp Red Vermouth
  • 15 ml/ 1 tbsp Tonka bean syrup

Instructions

Make the Syrup

  • Put the sugar and water into a small, heavy based pan and heat on moderate until the sugar has dissolved then bring to the boil and take off the heat
  • Give the tonka beans a few firm taps with the end of a rolling pin to split them into pieces and add to the syrup. Let infuse for 24 hours
  • Strain the liquid through a fine meshed sieve or a piece of muslin and decant the syrup into a screw-top bottle
  • Store in the fridge for up to 6 weeks

Make the Tonka Bean Manhattan

  • Put a handful of ice cubes into the bottom of a cocktail shaker (or jug)
  • Pour in the whiskey, vermouth and the syrup
  • Stir for 20 seconds then strain into a cocktail glass
  • Garnish with cocktail cherries and serve straight away
Tried this Recipe? Pin it Today!Mention @littlesugarsnap or tag #littlesugarsnaps!
(Visited 279 times, 10 visits today)

More Drink Recipes

  • Oatmilk Honey Latte
  • The Italian American – an Amaro Montenegro Cocktail
  • White Negroni (Negroni Bianco)
  • Drambuie Cocktail for Burns Night: the Coffee Crème

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Igor Unzer

    February 23, 2022 at 6:36 pm

    5 stars
    How did you proceed to make the tonka negroni? Did you just add syrup to a regular negroni?
    Made tonka syrup yesterday, goes great with Espresso Martinis as well (I’m using homemade coffee liqueur, I fear adding syrup to Kahlua would be too sweet)

    Reply
    • Jane Saunders

      February 23, 2022 at 8:28 pm

      Hi Igor, that’s a very good question. I’ve checked my notes from when I was devising these recipes and nothing is left of the Tonka Bean Negroni version. I imagine I added a dash of the syrup to a base Negroni and found it too sweet for my tastes and threw out the notes! I think that mixing up a batch of Negroni and infusing the Tonka beans in that might be a better way to take things to avoid the added sweetness. I’d start by mixing up enough Negroni for perhaps 4 servings then add a crushed tonka bean and let infuse for 3 days, then taste and let sit for longer if necessary. Strain the tonka bean out when enough flavour has been imparted.

      I love your idea of adding it to an espresso martini – I adore coffee cocktails, so may just have to give this a go. If you’re after a less sweet coffee liqueur I recommend the Cold Brew by Conker Spirits.

      Reply
  2. Jdp

    October 11, 2021 at 10:49 pm

    5 stars
    Going to try this over the weekend! Can’t wait! Simple syrup recipe with 2 whole and split beans. I assume. Thanks.

    Reply
    • Jane Saunders

      October 12, 2021 at 8:34 am

      HiJoy, that’s right – 2 tonka beans in the simple syrup recipe – I get you to give them a quick bash to break them up slightly, but it’s all detailed in the recipe. I hope you enjoy it – tonka beans are so lovely.

      Reply
  3. Dini

    April 14, 2018 at 5:59 pm

    5 stars
    Your cocktails are always spectacular Jane and this is no different! 🙂 I’ve heard of tonka beans before but never tried them, and had no idea they were banned here in the US! Makes me wanna try them even more now, haha. I love the sound of them too. Thank you for the inspiration, I’m definitely intrigued.
    I wonder what that syrup recipe with 40 tonka beans was actually making? A potion, perhaps?

    Reply
    • Jane Saunders

      April 15, 2018 at 8:38 pm

      Ha, brilliant – most likely a very tasty potion. I so hope you can get to enjoy tonka beans soon – or maybe you’ll just have to visit France or Britain to satisfy your tonka bean curiosity. Thanks Dini.

      Reply
  4. Jenn

    April 14, 2018 at 3:47 pm

    5 stars
    Such a unique cocktail recipe! Can’t wait to try it! Beautifl photography as well!!!

    Reply
    • Jane Saunders

      April 14, 2018 at 4:04 pm

      Thanks Jenn – i hope you enjoy it.

      Reply

Primary Sidebar

Headshot of jane Saunders (Jane Coupland) Food Photographer and Blogger at LittleSugarSnaps

Hello there. I'm Jane. Welcome to LittleSugarSnaps - my place for sharing enticing and easy sweet and savoury recipes with a side helping of cocktails.

More about me →

Inforgraphic with image and text overlay for newsletter subscription

POPULAR RECIPES

  • Disaronno Sour (Amaretto Sour)
  • Cheese Savoury Recipe for Afternoon Tea Sandwiches
  • Minced Beef and Onion Pie (Shortcrust Pastry)
  • Baileys Espresso Martini
  • Egg Mayo Sandwich
  • Triple Chocolate Layer Cake with Marshmallow Frosting

As Seen In...

Footer

^ back to top

SIGN UP! for emails and updates

Information

  • Privacy Policy
  • Advertising
  • Accessibility Policy

About

  • About Jane
  • Contact Me
  • Work with Me

Featured In...

Featured in image with text only

As an Amazon Associate, I earn from qualifying purchases.

All content is © 2014-2022 Jane Saunders & LittleSugarSnaps.com. All rights reserved.

Please ask permission before using any images or recipes.