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Little Italy
This rye whiskey-based, Manhattan-like, bittersweet cocktail is a great digestivo
Dave D.
17th April at 00:05
Tried today with Old Grandad Bottled-in-Bond bourbon ….I think I prefer Rye…..but very good ….I added Old Grandad to my cabinet…
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.
17th April at 00:06
I’ll have to give that a try! Sounds good!
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.
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.
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.
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!
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… 😂
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.
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.
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"
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!
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.
7th June 2024 at 14:55
Even with a lower proof rye this was very, very good. Brilliant flavour combination. Like Jordan, I added some orange spritz. Can’t wait to retry with overproof rye and a fresh bottle of Cynar 😉.
26th August 2023 at 00:28
Absolutely at the top of my list as a favorite. I only serve it (to myself) in my antique cocktail glasses.
19th March 2023 at 20:36
I made a variant using sfumato rabarbaro instead of cynar, and 2oz rye instead of 1.5.
30th March 2023 at 03:52
And garnished with orange peel.
16th February 2022 at 01:29
Perfect. The burst of flavours is unbelievable from three ingredients. Well balance and nicely boozy.
8th January 2022 at 07:04
This general recipe appears on the back of the Cynar bottle as a "Cynar Manhattan" ;)
7th June 2024 at 15:10
Interesting. Not on my bottle.
Anonymous
14th December 2021 at 05:01
Hi, nice work on this wonderful site. I checked in on your Little Italy recipe and then fell in love with the glassware. Do you sell this glass, or otherwise can you direct me to it? Thank you.
14th December 2021 at 08:13
Thanks! The glass is from my collection of vintage glasses - I don't know of a modern-day equivalent.
29th August 2020 at 15:59
Hello Mr Difford, this is a very nice drink, with bitterness, sweetness, and spice all playing well together. I do have a question though; it seems many of the available recipes say 2 oz of Rye, and only a few, including yours, say 1. I've not made it with 2, but wonder at the seemingly rather significant discrepancy. Which was Ms Saunders's original recipe? Thanks.
30th August 2020 at 09:38
I believe Audrey's original spec was for 2oz and indeed I've just tried the 2oz version compared to the 1oz and prefer the extra punch of the 2oz. However, with 100 proof rye perhaps a tad too much punch so I have amended the recipe above to 1.5oz to strike a happy medium. Many thanks for bringing to my attention.
Anonymous
19th May 2020 at 05:55
My favourite drink to make. I have used scotch blends and also bourbon. Delish! Cynar is a godsend !
7th June 2024 at 15:13
Agreed, Cynar is something special, and this recipe really suggests the possibility of using many different bases.