Recipe Finder

The Washington Post

Livorno

Livorno 1.000

Deb Lindsey for The Washington Post; glassware from Crate and Barrel

Spirits Sep 22, 2010

Jason Wilson finds that Tuaca liqueur mixes best with whiskey. He has made several variations on a Manhattan; this is his favorite, named for the town where Tuaca traditionally has been made.


Servings: 1
Ingredients
  • Ice
  • 1 1/2 ounces bourbon
  • 3/4 ounce Tuaca
  • 2 dashes Peychaud's bitters
  • Preserved or maraschino cherry, for garnish (see related recipe)

Related Recipes

Directions

Fill a mixing glass two-thirds full with ice. Add the bourbon, Tuaca and bitters. Stir vigorously for 30 seconds, then strain into a cocktail (martini) glass. Garnish with the cherry.

Rate it

Recipe Source

From Wilson's "Boozehound: On the Trail of the Rare, the Obscure, and the Overrated in Spirits" (Ten Speed Press, 2010).

Tested by Michael Taylor.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

Avg. Rating (0)

Rate this recipe

Nutritional Facts

Calories per serving: 180


% Daily Values*

Total Fat: 0g 0%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 0mg 0%

Total Carbohydrates: 9g 3%

Dietary Fiber: 0g 0%

Sugar: 8g

Protein: 0g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

Most Read lifestyle
Show Comments