A variation on the Manhattan, the Little Italy cocktail combines rye whiskey with vermouth and an Italian bitter. Here’s how to mix it.
Created in 2005 by Audrey Saunders of the influential Pegu Club bar in New York City (now closed), Little Italy has become a modern classic. The origin of the name is twofold. It gives a nod to the Little Italy neighbourhood near the Pegu Club as well as the Italian ingredients in the drink.
Essentially a Manhattan variation, the cocktail combines rye whiskey with Italian sweet vermouth and Cynar – an artichoke-based Italian bitter aperitivo consisting of 13 botanicals – in lieu of Angostura bitters. The cocktail is garnished with a brandied cherry on a cocktail pick
The drink balances sweetness and bitterness with a herbaceous hint from the Amaro.
Little Italy Cocktail Recipe
Ingredients
- 60ml rye whiskey
- 20ml sweet vermouth
- 15ml Cynar
Glassware: coupette
Garnish: brandied cherry
Method
In a mixing glass, add the rye whiskey, sweet vermouth and Cynar and stir with ice. Strain into a chilled coupette. Garnish with a brandied cherry on a cocktail pick.
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