La Vina (Death & Co. Recipe)

 

The inventor of this drink says they like to use an amaro in a Manhattan to surprise guests. I'm not so surprised by this as I am with the use of a rich sherry like East India Solera. The idea for this drink may have begun as a Manhattan variation, but it became a lower ABV cocktail when amaro and sherry make up two thirds of the ingredients. 

To make Amaro Nonino, I use half my homemade Amer Picon, which is really loaded with orange and herbal notes and half Ambrosia cordial from Don Ciccio & Figili. Together you get something approximating the bittersweet Nonino. 

I have the rest of the ingredients as they are specified in the recipe, however, and the final product is pretty and very nice either before or after dinner.

• 1 oz. rye (Catoctin Creek used)
• 1 oz. Amaro Nonino (1/2 oz. each Amer Picon and Apertivo used)
• 1 oz. Lustau East India Solera Sherry
• 1 dash orange bitters (Hella used)

Combine all ingredients in a mixing glass with ice. Stir and strain into a chilled coupe.