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.
- 1 1/2 ounces bourbon
- 3/4 ounce Tuaca
- 2 dashes Peychaud's bitters
- Preserved or maraschino cherry, for garnish (see related recipe)
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.
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.
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