Recently, we’ve been thinking a lot about the Brooklyn cocktail, with one Beijing bar making a great rendition of the drink. The thing is, the Brooklyn and its cousin the Manhattan have a lot of variations.
While the Brooklyn variations stemmed from a lack of a key ingredient, Amer Picon, in the US, the Manhattan variations have been more of a “why not?” experimentation that has proved successful. One such experiment on the Manhattan we absolutely adore is a delicious drink with a simple name: the Little Italy.
Created by legendary contemporary bartender Audrey Saunders in 2005 for the opening of her bar Pegu Club in New York, the Little Italy takes its name from a Manhattan neighborhood known historically for its predominantly Italian immigrant makeup. Why the nod? The recipe swaps Angostura bitters for Cynar, an Italian amaro liqueur known for its bittersweet artichoke flavor.
As with the other ingredients needed to make a Manhattan, Cynar is readily available in China and Beijing, with Gulou Gourmand being one place that stocks the spirit. Grab a bottle today and make the Little Italy at home with the following recipe (adapted from Difford’s Guide).
Ingredients
* 1 3/4 oz rye whiskey
* 3/4 oz sweet vermouth
* 1/2 oz Cynar
Method:
* Pour all of the ingredients into a cocktail mixing glass and add ice.
* Stir until the glass is chilled and the ice partially melted, about 20 seconds.
* Strain the drink into a chilled cocktail or coupe glass*, garnish with a cocktail cherry and serve.
*Can strain into a rocks glass over ice if drinking on the rocks.
READ: Recipe: Two Cozy Winter Cocktails
Images: Unsplash, theBeijingers
Provided:Paid:
http://dlvr.it/TGVC3H
Comments
Post a Comment