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A Manhattan made with Averna instead of sweet vermouth: darker, richer, and a quiet modern staple.
Typical way it's made: 2 oz rye whiskey, 1 oz Averna, 1 dash Angostura bitters, 1 dash orange bitters
Todd Smith swapped the sweet vermouth out of a Manhattan for Averna, the dark Sicilian amaro, in 2005 San Francisco. The drink made its name at Bourbon & Branch, the reservation-only Tenderloin speakeasy where Smith ran the opening bar program, and it traveled outward with the amaro obsession of the 2000s.
Did you know
The spec took a few years to settle: the now-standard rye build, with a dash each of Angostura and orange bitters, was in print by 2008.
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