Little Italy

Difford’s Guide
Discerning drinkers (141 ratings)
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    Little Italy

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Little Italy image

Serve in a Coupe glass

Ingredients:
1 3⁄4 oz Wild Turkey 101 straight rye
3⁄4 oz Strucchi Vermouth Rosso
1⁄2 oz Cynar or other carciofo amaro
× 1 1 serving
Read about cocktail measures and measuring

How to make:

  1. Select and pre-chill a Coupe glass.
  2. Prepare garnish of Luxardo Maraschino Cherry.
  3. STIR all ingredients with ice.
  4. FINE STRAIN into chilled glass.
  5. Garnish with maraschino cherry.

Allergens:

Recipe contains the following allergens:

Strength & taste guide:

Gentle
Boozy
Sweet
Dry/sour
More cocktails with similar strength and taste profile

Review:

This rye whiskey-based, Manhattan-like, bittersweet cocktail is a great digestivo.

View readers' comments

History:

Adapted from a recipe created in 2005 by Audrey Saunders for the opening menu of the Pegu Club in New York City, USA.

More cocktails by Audrey Saunders

Nutrition:

One serving of Little Italy contains 176 calories

Alcohol content:

  • 1.8 standard drinks
  • 28.33% alc./vol. (28.33° proof)
  • 25.5 grams of pure alcohol

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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Simon Sedgley’s Avatar Simon Sedgley
17th February at 15:00
Much as we love Rye, with this one we usually go with Cognac instead. If it's Rye, we'll add a dash of orange bitters; if Cognac, orange zest is enough. A classic cocktail.
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G. M. Genovese’s Avatar G. M. Genovese
11th January at 07:37
Wild Turkey 101 and Cocchi di Torino. To date, the best combo I've had. Excruciatingly difficult not to make another, pronto.
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Andre Derailleur’s Avatar Andre Derailleur
18th October 2024 at 07:00
I drink this as a Manhattan variation and use Campari or Select to replace the bitters in the traditional drink. My favourite.
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Margaret Sledge’s Avatar Margaret Sledge
22nd August 2024 at 23:31
A lovely drink that highlights some of my favorite ingredients. The first time I made it I used a cherry as a garnish. Second time I used an orange rind. I prefer the orange rind. And I will even add a couple of ice cubes to the glass when I’m not in the mood for an overly boozy cocktail.
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John CARR’s Avatar John CARR
21st August 2024 at 12:57
Retrying with more standard ingredients, although Cocchi dopo teatro for the vermouth, which brought out some really wonderful wine like notes, but the extra quinine is a little dominant so added 2.5 ml Luxardo, and an orange twist to lighten. Good stuff!
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John CARR’s Avatar John CARR
2nd August 2024 at 12:35
Tried this with scotch (bowmore 12). Didn’t quite get there, with a clash between peat and artichoke. Added dashes of cherry Heering and Luxardo and seemed to get away with it! Put that one down to experience… 😂
1
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John CARR’s Avatar John CARR
2nd August 2024 at 12:50
A tiny dash of bitter truth orange bitters (less agressive than the angostura ones) also did not go amiss here.
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1 reply
Ryan Hunter’s Avatar Ryan Hunter
21st June 2024 at 03:35
This has to be one of my favorites in the Black Manhattan-adjacent realm. Something in the way the Cynar plays with the vermouth (I used Cocchi di Torino) brings out a relatively distinct dark chocolate note. This is not quite a summer drink, but I won't let it stop me.
2
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Tuber Magnatum’s Avatar Tuber Magnatum
13th June 2024 at 23:02
Made this tonight, and notwithstanding its considered a digestivo, I had it as an apertivo. I was a bit concerned as never having tried Cynar that it might be a little bitter for my tastes. I therefore gave it a good long stir and thoroughly enjoyed it! Curious re the garnish. I have seen on other sites that only an odd number should be used e.g. 1 or 3 cherries or olives. Often on Difford's there are two. Is there a convention or just "I love cherries and olives so I'm using more than one"
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John CARR’s Avatar John CARR
16th June 2024 at 12:02
Cynar is one of my favourites, and favourite discoveries of my cocktail adventures of the last couple of years. I love a jeez Louise and a bitter guiseppe. Hope you love it as much as I do!
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Simon Difford’s Avatar Simon Difford
14th June 2024 at 15:01
Some folk consider it unlikely to garnish with an even number of cherries etc. But one feels stingy, and three is a crowd.
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