Little Italy
A modern Manhattan variation that splits the sweetener between vermouth and Cynar.
The Little Italy keeps rye whiskey as the base and replaces part of the Manhattan’s sweet vermouth with Cynar. Rye supplies spice, vermouth keeps wine sweetness, and Cynar adds artichoke bitterness and herbal depth. Stirred and served on a large cube, it drinks drier and more bitter than a standard Manhattan while remaining clearly in that family. Audrey Saunders created the drink at New York’s Pegu Club in 2005.
Ingredients
- • 2 oz rye whiskey
- • 0.75 oz sweet vermouth
- • 0.5 oz Cynar
- • 1 dash Angostura bitters
Did you know?
“Audrey Saunders created the Little Italy at Pegu Club in New York in 2005, using Cynar to push the Manhattan toward a drier, amaro-accented profile.”
Bartender's Note
Saunders’s proportions keep Cynar supporting rather than dominating. Use a spicy rye and chill thoroughly before straining over fresh ice.
Missing a bottle? See smart swaps in Learn.
How to make the Little Italy
- 1Add rye, sweet vermouth, Cynar, and Angostura to a mixing glass with ice
- 2Stir until well chilled
- 3Strain over a large ice cube in a rocks glass
- 4Garnish with a brandied cherry
