Name: Northern Standard
Total time: 3 min
Cuisine: Cocktail
Ingredients: 67.5 ml Rye whiskey 50% abv; 30 ml Vermouth alla vaniglia; 5 ml Fernet liqueur; 5 ml Amaro (e.g. Ramazzotti); 2 dash Aromatic bitters

Ingredients

2 ¹⁄₄ fl oz

Straight rye whiskey (100 proof /50% alc./vol.)

1 fl oz

Carpano Antica Formula Vermouth

¹⁄₆ fl oz

Fernet Branca liqueur

¹⁄₆ fl oz

Amaro (e.g. Ramazzotti)

2 dash

Angostura Aromatic Bitters

How to make

Glass

Prepare

Select and pre-chill a COUPE GLASS.

Prepare garnish of skewered Luxardo Maraschino Cherry.

Method

STIR all ingredients with ice.

STRAIN into chilled glass.

Garnish

Garnish with skewered maraschino cherry.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Northern Standard contains 222 calories

Alcohol content:

2.4 standard drinks
30.9% alc./vol. (61.8° proof)
33.5 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

Vermouth rosso alla vaniglia (e.g. Antica Formula) — Sulphur Dioxide/Sulphites

Gallery

Comments & Discussion

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G. M. Genovese Premium Member 10w

A Little Italy this is not.

G. M. Genovese Premium Member 10w

The Fernet has a surprisingly potent presence for the measure. Disclaimer: I did use Cynar and Dad’s Hat Rye, which is relatively robust for a rye.

Jeff Durbin 26w

This is a very good rif on a Manhattan.

Chris Brislawn 1y

I went with Ives' original choice of Gran Classico and paired it with Tempus Fugit Alessio Rosso. This was excellent and came across more as a Boulevardier variation than a Manhattan variation; there's just so much more going on than one typically finds in a Manhattan. I wonder if TF Alessio Rosso Vermouth has enough wormwood that Simon would classify it as a vermouth amaro? It doesn't appear to be listed as such in Difford's Guide.

Simon Difford Verified User Premium Member 1y

Thanks, Chris. I've added Alessio Rosso Vermouth di Torino to Difford's Guide as a robust vermouth amari based on your comments and others online (It's not yet available in the UK for me to sample.)

Calvin Grant Premium Member 1y

Alright thanks you guys. Now I have to find some Alessio Rosso.

Chris Brislawn 1y

I am stunned to hear that we can get something (from Europe, no less) out here in the sticks that's unavailable in London. I do see that you found an Alessio Chinato, however, presumably available in London, that I have never seen before; have to inquire with the local Pony Express office about getting that. Next I'll hear from J. Carr that it's available in Canberra, too.

Chris Brislawn 1y

On a more serious note, we did a side by side tasting of Alessio Rosso, Carpano Classico, and 3 Cocchi rossos: Storico, Dopo Teatro, and Barolo Chinato (ok, a bit of a ringer). No Punt e Mes in stock at the hacienda. The Alessio was the darkest of the bunch, darker than the Carpano Classico. Kristi thought its flavor profile was closest to the Storico for its herbal/sour notes, but the Alessio was clearly similar to the Dopo Teatro in terms of bitterness, with arguably greater complexity. The Chinato was bitter, too, but it was a quinquina bitterness, rather different-tasting from the wormwood bitterness in the vermouth amaros, and the barolo wine base was definitely less complex than the vermouths. I'd say the Alessio Rosso belongs in the same category of vermouth amaros as Dopo Teatro; be interesting to taste it alongside Punt e Mes.

Calvin Grant Continue thread (1 reply)

Caspian Berggren Premium Member 1y

I love Carpano Antica, but if you don't have it I find that replacing 3cl Antica with 2.5cl red vermouth and 0.5cl Licor 43 and dashes of demerara syrup to taste works surprisingly well. That's what I did in this cocktail and it worked very well. It's overall a slightly sweet Manhattan, with pleasant mint and cola accents from the amari. The Fernet is always going to make itself known in cocktails but I didn't think it was overpowering by any means.