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If you have Averna, you should probably just drink it. Because it is yum. However, if you want to make a drink with it, a Black Manhattan is pretty nice and very simple.
2 ounces Rittenhouse Rye
1 ounce Averna
Angostura bitters
Luxardo cherries
This is a Stiff Drink. Feel free to reduce to 1.5 and .75. If you don't have the good cherries, skip or have a lemon twist instead. Or, you know, just give up and drink the Averna by itself. Because it is yum.
1 ounce whisky
.5 ounce punt e mes
.5 ounce Cynar
Stir the heck out of that with a lot of ice, then serve over a large cube in whatever you serve large cube drinks in. Ideally, include 2 Luxardo cherries.
You may want to select your whisky carefully. I used Koval Rye. Punt e mes and Cynar are both kinda unique and powerful, and they balance each other out well, but if you pick a non-descript whisky, it might get lost in there.
Here's another -- I don't recall precisely what went into this one.
1 1/2 ounces rye whisky
1 sugar cube
Peychaud's bitters
absinthe (supposed to be Herbsainte, I used Pernod)
lemon twist
I'm sure you can go find the official version of this drink somewhere else. I used Rittenhouse for the one in the photo; I'll be trying cognac next time. Chill a lowball (old-fashioned, rocks glass) (seriously, you want your nose to fit into it, so honestly, a big ole brandy snifter would be a better choice than an up glass or a coupe, not that you want to be chilling your brandy snifter).
Put a sugar cube into your mixing glass / vessel. A few dashes of Peychaud's onto the sugar cube (or mixed with the simple syrup, because no one is keeping track here and simple syrup would be a damn good idea if your whisky is 100 proof like the Rittenhouse I used). Whisky onto the sugar and bitters. Don't shake.
Empty the ice out of the old-fashioned glass, and rinse the inside of the glass with the absinthe (you're looking for 5 ml or less here). Pour the Pernod out. Pour the whisky, sugar and bitters into the chilled and absinthe coated old-fashioned glass. Twist the lemon twist over the drink and then, depending on your feelings about lemon, either drop it in or throw it away.
This drink is all about aroma. So don't just guzzle this. Smell. Sniff. Enjoy. Then guzzle. Yum.
While the PDT book has all kinds of wonderful going on in it, they used this absinthe rinsing trick on a lot of drinks. I feel skeptical, but I haven't tried any of them. This is where it all got started.
2 ounces Rittenhouse Rye
1 ounce Carpano Antica Vermouth
.5 ounce Cherry heering
5 ml Pernod
Do what you do with something you want chilled and in an up glass. Lemon twist. I modified the PDT recipe, because I feel they are too shy with the vermouth -- I think this really should be a 2:1 drink.
With the chocolate bitters:
2 ounces Rittenhouse Rye
1 ounce Lustau Amontillado Sherry
.5 ounce Grand Marnier
2 dashes Angostura bitters
Do what you do with something you want chilled and in an up glass. Lemon twist. Again, modified the PDT recipe to increase the sherry. I tried it with chocolate bitters, but it probably is better with Angostura. I tried it with Cointreau, and Grand Marnier is a lot better. Pick a sherry you like the taste of, because you will be tasting the sherry.
1 ounce Rittenhouse Rye
1 ounce (Rare Hine or Remy VSOP) Cognac
1 ounce Antica Vermouth
1/2 ounce Benedictine
dash Angostura Bitters
dash Peychaud's Bitters
Chilled, served with a single large block of ice in a lowball, no other garnish. Make sure you thoroughly chill, because you are going to need that extra hydration.
Here's one with DryFly Wheat Whisky
1 ounce Brothership Irish-American Whisky or Irish Whisky
1 ounce Antica Vermouth
1 ounce (Rare Hine or Remy VSOP) Cognac
1/2 ounce Benedictine
dash Angostura Bitters
dash Peychaud's bitters
Chilled, served with a single large block of ice in a lowball, no other garnish.
1 ounce Rittenhouse Rye
1 ounce Antica Vermouth
1 ounce Campari
Chilled, served with a single large block of ice in a lowball, with a Luxardo cherry or similar if you have it, or with an orange twist if you don't. Or both. Or nothing.
Same idea as the Boulevardier, but with Aperol instead of Campari. It's a little less strong.
1 ounce Rittenhouse Rye
1 ounce Antica Vermouth
1 ounce Aperol
.75 ounce Koval Rye
.75 ounce Nonino
.75 ounce Aperol
.75 ounce lemon juice
As long as you have bought all those Amaros, you might as well put them to good use.
My 2018 New Year's Resolution was to get better at making more drinks consistently.
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Copyright Rebecca Allen, 2018.
Created February 14, 2018 Updated 4 August 2018