This eye-opening version of the Manhattan, involving the Italian amaro Averna, has become one of Spirits columnist Jason Wilson's favorites. The original recipe called for bourbon, but this cocktail contains rye whiskey and dashes of two different bitters.
- 2 ounces rye whiskey
- 1 ounce Averna
- 1 dash Angostura bitters
- 1 dash orange bitters, preferably Regan's
- 1 maraschino cherry, for garnish
Fill a mixing glass two-thirds full with ice. Add the rye whiskey, Averna and both bitters. Stir vigorously for 30 seconds, then strain into a cocktail (martini) glass. Add the cherry.
Based on a drink served at Bourbon & Branch, a bar in San Francisco.
Tested by Michael Taylor.
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