This Manhattan variation comes from bartender Marco Dionysos, formerly of the Starlite Room in San Francisco. The sweet vermouth is replaced by one of the gentler yet still complex Italian amaros.
(created by Marco Dionysos)
2 ounces Bourbon.
1/2 ounce Amaro Nonino.
2 dashes orange bitters.
1 barspoon cherry brandy from jar of brandied cherries.
Combine first four ingredients in a mixing glass with ice and stir for 30 seconds. Strain into a chilled cocktail glass. Flame the orange peel over the surface of the drink and discard. Garnish with the cherry.
This works well with rye, too.
The brandied cherries we use are La Parisienne, and they’re wonderful. We get a 1 kilogram jar that lasts us for ages, and it’s easily mail-ordered from Marky’s.