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)

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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.

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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.