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This drink is less a variant of a Manhattan than it is a straight-up Manhattan with a mini-shot of herbal bitterness dumped in. The Rittenhouse Rye has the necessary backbone to keep the Fernet from playing more than a subtle background role. I went with Fernet Branca because it’s easy to source and with Averna Amaro because it’s a terrific fit with the rye. The Northern Standard was created by mixologist James Ives, who apparently has been working in bars since he was 14. He also has his BA in English and Philosophy, so he’d fit right into the Club. This dark treat seems perfect for the moody autumn evenings.
This drink is less a variant of a Manhattan than it is a straight-up Manhattan with a mini-shot of herbal bitterness dumped in. The Rittenhouse Rye has the necessary backbone to keep the Fernet from playing more than a subtle background role. I went with Fernet Branca because it’s easy to source and with Averna Amaro because it’s a terrific fit with the rye. The Northern Standard was created by mixologist James Ives, who apparently has been working in bars since he was 14. He also has his BA in English and Philosophy, so he’d fit right into the Club. This dark treat seems perfect for the moody autumn evenings.
Recipe
2.25 oz rye (I used Rittenhouse)
1 oz Carpano Antica vermouth
1 teaspoon Fernet Branca (or Tempus Fugit Fernet Angelico, if you’re fancy)
1 teaspoon Averna Amaro (or Tempus Fugit Gran Classico, or your favorite amaro)
2 dashes Angostura bitters
Garnish: cocktail cherry
-stir in a mixing glass with ice until chilled. Strain into a chilled coupe or Nick & Nora glass.
-garnish with cocktail cherry
2.25 oz rye (I used Rittenhouse)
1 oz Carpano Antica vermouth
1 teaspoon Fernet Branca (or Tempus Fugit Fernet Angelico, if you’re fancy)
1 teaspoon Averna Amaro (or Tempus Fugit Gran Classico, or your favorite amaro)
2 dashes Angostura bitters
Garnish: cocktail cherry
-stir in a mixing glass with ice until chilled. Strain into a chilled coupe or Nick & Nora glass.
-garnish with cocktail cherry
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