Name: Beatnik
Total time: 3 min
Cuisine: Cocktail
Ingredients: 30 ml Amaro (e.g. Averna); 22.5 ml Rye whiskey 50% abv; 22.5 ml Tawny port

Beatnik
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Glass:

Serve in a Nick & Nora glass

Ingredients:
1 fl oz	Amaro (e.g. Averna)
³⁄₄ fl oz	Straight rye whiskey (100 proof /50% alc./vol.)
³⁄₄ fl oz	Cockburn's Tawny Eyes Port

Read about cocktail measures and measuring

Prepare:

Select and pre-chill a NICK & NORA GLASS.
Prepare garnish of orange zest twist.

How to make:

STIR all ingredients with ice.
FINE STRAIN into chilled glass.

Garnish:

EXPRESS orange zest twist over the cocktail and use as garnish.

Allergens:

Recipe contains the following allergens:

Tawny port - Sulphur Dioxide/Sulphites

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

This whiskey-laced, bittersweet red wine-like, three-ingredient cocktail is best appreciated as an after-dinner digestive or late-night refresher.

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History:

Adapted from a recipe created by Duggan McDonnell in San Francisco, USA.

More cocktails by Duggan McDonnell

Nutrition:

One serving of Beatnik contains 184 calories

Alcohol content:

1.4 standard drinks
25.46% alc./vol. (50.91° proof)
19.1 grams of pure alcohol

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Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Showing 9 comments for Beatnik.
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Matt

1st February at 00:24

A nice, nuanced cocktail that has traveled far from a Manhattan - but not exceptional.
A melange of flavors - the amaro (I used Averna) leads with a slightly sweet cola and licorice (among other spices & herbs) with mild bitterness following immediately. The spicy rye emerges in the mid, complemented by a *hint* of the dried fruit/raisin of the port, and the finish is dominated by the rye, with the Averna long gone. Smooth and full-bodied, but not syrupy, with some boozy heat emerging early and lasting into the finish.
I see others used black walnut bitters (an excellent suggestion!), and serving over ice to allow for some extended sipping and modest dilution - another great suggestion.

Chris Brislawn

9th January at 00:03

This combination of flavors works really well together and is quite drinkable with more sensible proportions like 2:1:1 (2 parts rye), which is still pretty sweet. It also benefits from a couple dashes of black walnut bitters, as suggested by others, and from service over ice in an old-fashioned glass to keep it chilled for sipping and to enhance gradual dilution. I realize this makes it something different than what McDonnell may have been envisioning, but I just don't like mixing drinks beyond a certain level of sweetness.

Florian Ruf

27th December 2025 at 22:06

I tried Amaro del capo, Borsaw Rye and Kopcke reserve port in equal measures, as this rye and port are not so strong and sweet. The resulting cocktail was very satisfying.

Florian Ruf

27th December 2025 at 22:09

I forgot to mention, that I served it in a tumbler with a big ice cube.

Mike

11th October 2025 at 23:56

Excellent drink, just a touch on the sweeter than 6. (I’d say 5). In my view, does not need bitters as the Averna fills that spot very nicely.

Averna, Rittenhouse, Sandeman 10 year Tawny.

Ian Cummins

12th August 2025 at 03:51

I challenge you to make this with any fortified wine, similarly to how you can change the amaro used. It may come out sweeter, the walnut bitters others have mentioned would balance it out nicely.

John CARR

24th July 2025 at 15:29

Fancied Herbert’s suggestion of a dash of walnut bitters, added that bit of bite. Very pleasant.

Simon Sedgley

22nd July 2025 at 06:22

All great cocktails, in their simplicity and purity, irresistibly invite experimentation. With this one, we look forward to playing with the Amari and some bitters. To date, Nardini shines brightest as the Amaro for us.