• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Ruhlman
  • About Ruhlman
  • FAQ
  • Contact
  • Press
  • My Books
menu icon
go to homepage
search icon
Homepage link
  • About Ruhlman
  • FAQ
  • Contact
  • Press
  • My Books
×

Friday Cocktail Hour: The Little Italy

Published: Apr 16, 2021 · Modified: Apr 17, 2021 by Michael Ruhlman · Leave a Comment

Little Italy Cocktail

I first spotted this lovely, beautifully balanced Little Italy cocktail in a book by Robert Simonson I highly recommend. It's called Three Ingredient Cocktails, and that's all it contains. This one comes from Audrey Saunders in 2005 at her Manhattan bar, Pegu Club, on of the pioneers in the craft cocktail movement. Sadly the bar did not make it through the pandemic. But her creations will.

But the reason I found this was because during last week's Live On Instagram cocktail hour, discussing amari and the Hanky Panky, which features Frenet Branca, a very bitter, medicinal amaro. Someone brought up Cynar, the Italian aperitif whose main botanical is the artichoke. Not only had I never tried it, I didn't even know how to pronounce it (CHEE-nar).

We happened to have some awesome rye on hand, from our friends at Michter's, and so it the Friday Cocktail today. A slant on the Manhattan, replacing the bitters with this artichoke amaro.

It's a splendid cocktail. (Here's our Instagram Live artichoke themed Friday Cocktail Hour.

The Little Italy

Rye based cocktail with sweet vermouth and Cynar
Print Recipe
Prep Time 2 mins
Course Cocktail
Cuisine American

Ingredients
  

  • 2 ounces rye (The creator of this cocktail stipulates Rittenhouse 100-proof rye)
  • ¾ ounce sweet vermouth (and Martini & Rossi vervmouth)
  • ½ ounce Cynar
  • brandied or Luxardo cherries for garnish

Instructions
 

  • Combine the liquid ingredients in a mixing glass. Add ice and stir to chill. Strain into a chilled coup or over a large ice cube in an old fashioned glass. Garnish with the cherries.
Keyword cynar, rye, sweet vermouth
« How To Make Ramen Noodles
Friday Cocktail Hour: The Mint Julep »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Subscribe to Newsletter!

Hi, I'm Michael Ruhlman, an award winning author and trained cook who writes about chefs, food and cooking, among other things.

More about me →

Footer

↑ back to top

About

  • Privacy Policy
  • Disclaimer
  • Terms & Conditions
  • Accessibility Policy

Newsletter

  • Sign Up for my bimonthly newsletter.

Contact

  • Contact
  • FAQ

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2020 Brunch Pro on the Brunch Pro Theme