1 1⁄2 oz Rye, Rittenhouse 100
1 1⁄2 oz Cynar
1⁄2 oz Dry vermouth, Dolin
1 twst Lemon peel (as garnish)

Stir with ice and strain into a coupe glass. Garnish with a lemon twist.

Cocktail summary
Posted by bza on
Created by
Tonia Guffey
Is an
authentic recipe

Gary Regan's Annual Manual for Bartenders (also in Beta Cocktails)

Not yet rated
4.5 stars
(54 ratings)
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From other users
  • Delicious Manhattan-like. Cynar is great. Not too sweet.
  • Seems like it is missing something, but still quite good! — ★★★★
  • Substitutions: - Noily & Prat instead of Dolin Dry Vermouth Bitter & Rye forward. — ★★★★
  • Substituted High West Double Rye American Whiskey for extra spice and bite, as well as using 1 oz of Priorat Natur Vermut (Spanish Vermouth) instead of dry vermouth and sherry to achieve 5-star rating. — ★★★★★
  • Delicious. Complex and balanced, Bitter, not painful. Cynar employed very successfully here. Used Valdespino Tio Diego Amontillado, but I imagine Lustau Los Arcos would be okay.
  • Excellent.
  • Earthy, chocolatey, sophisticated. — ★★★★★
  • Perfectly fine Manhattan substitute, but it seems a little less pungent and slightly weaker. Perhaps it's because I used fino sherry instead of amontillado. But I'm happy to have it.
  • Dark & delicious. Not too bitter.
  • Smooth, good sipper, pleasantly bitter, complex. — ★★★★★
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Dan commented on 4/10/2012:

Delicious. The Amontillado I used was not particularly dry, and even then it wasn't too sweet. I used Regans' orange bitters since I think their function is to add depth and complexity, rather than just adding bright citrus notes. The bitters come through nicely on the nose. I used Wild Turkey 101 rye. A higher proof rye keeps counteract the other low-alcohol components. Thanks for pointing this one out.

Just had this again at Flatiron Lounge. What a drink. The spice of the rye and vermouth create a Bénédictine-like effect and the Amontilado adds a savory chocolate finish. Delicious front to back.