Black Manhattan

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This recipe is from Food &Wine --Kevin has been a big Amari fan for awhile and his favorite is Averna. This info is from them and we sampled 2 different cocktails over the weekend. This one was very smooth and the taste of rye was balanced with the averna  .  Produced in Sicily since the 19th century, Averna is one of many Italian liqueurs known as amari. They range from light and sweet to profoundly bitter, but have a few things in common: They’re generally consumed as an aperitivo before dinner to kick up the appetite, or a digestivo afterwards. And since they’re made according to proprietary recipes, steeped with roots, herbs, and more, each one is unique. So what’s so great about Averna? It’s got a rich, caramel sweetness that endears it to many drinkers, adding a pleasant, mellow weight to cocktails while still bringing all those cool intricate herbal flavors we love.

 Instructions: In a mixing glass with ice, combine 2 ounces of rye, 1 ounce of Averna, and a dash of Angostura bitters. Stir that all up until well-chilled, then strain into a cocktail glass. Garnish with a grapefruit peel.
** yes if you are eagle eyed that is not a grapefuit peel but rather from an orange which is what I had on hand.

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