Thanks, Kitty. I’ve collected the glass over the years, many of them from antique and collectibles shops. Twenty years ago there were lots of shops in my area that sold good glass, but they have mostly disappeared, and it’s hard to find good new items now. Too bad. I hunt around sometimes when I’m travelling, but the landscape seems to be barren right now. I keep hoping we’re on the verge of a new age of great glassware, but not holding my breath…

Glad you enjoyed it. I think think this one has staying power.

Will be sharing with family this Holiday.

Walnut and choco bitters sounds like an interesting combination here. I’ll give it a try, if I can find the walnut bitters. Thanks!

Excellent, glad you enjoyed it. It seems to be one I keep returning to this season, too.

I’ve never tried Cardamaro, but your description is very interesting. I keep running across drinks that call for it, and the flavor profiles all look like they’re right up my alley. Thanks for the reminder!

Thank you for the uplifting thoughts, Kevin. Yes, Cynar might be a good alternative in this formula, I look forward to trying it.

Looks like a good drink, and I look forward to trying it. Yes, I suspect that the rum might make it a bit sweeter than the bourbon-based Black Manhattan, but it looks like a fun idea to play with, and an interesting “rum Manhattan” variation. Thanks!

2 oz Ron Zacapa 23 (I substitute any good aged rum, I’ve had excellent luck with the beautiful Pusser’s 15 Year Rum)
¾ oz Punt e Mes (to get that bitterness in)
½ oz Averna Amaro Liqueur
1 dash Orange Bitters (D&C uses a house blend of equal parts Regan’s, Angostura, and Fee’s Blood Orange)

This makes an excellent drink, far more tasty to my sweet tooth than it probably is to yours. I do leave out the cherry…I don’t need any more sweetness in the Black Prince. Still, good to see I didn’t totally leap off the deep end with that variation.

http://www.ourfoodieappetite.com/zynodoa-restaurant-review-staunton-va/

I like that, very amusing. Cheers!

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2-oz of whiskey
1-oz vermouth/Averno
2-dashes of bitters

This one is one of my favorites. I live on Guam and we have a very poor selection. I finally got the Ramazotti by having my daughter bring a bottle from Hawaii.

If you ever do a comparison between the Ramazotti version and the Amaro Arverna version I would like to hear your thoughts. I did 2oz bourbon and .75 oz Ramazotti..(2.67:1). More to moderate the sweetness and NOT the bitterness. I will do the 3:1 next time. I love bitternes but am touchy to the sweetness. I tell my wife I like my drinks like I like her – cold and bitter.

Love your web site.
Cheers,
Rick

Ramazotti would make an interesting variant, I look forward to trying it.

Your Black Fanciulli reminds me a bit of the Toronto, with the bitter side amped up. I look forward to trying that one, too. Thanks!

Being a fan of the Fanciulli (also a Manhattan variant: Rye, sweet vermouth, and a spash of Fernet Branca in place of Angostura bitters), I have also experimented with the ‘Black Fanciulli’, which as you can imagine, is rye, amaro and fernet. While not as well balanced as the Black Manhattan, it is a big bitter drink that satisfied my want for a bit of that Fernet Branca menthol taste without going off the deep end while keeping the drink quite bitter.

Good idea, thanks.

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I was able to find a 50ml bottle of Averna for $0.99 at a well stocked liquor store. They also had a 50ml bottle of Punt e Mes for $2.69. Snapped them both up to try in Manhattan variations. Great way to try something new without committing to a whole 750ml bottle!

I’m glad you enjoyed the Black Manhattan. I’ll keep in mind that it works well with a high-proof bourbon, thanks for that.

Yes, I usually do prepare my own brandied cherries; I should probably do up a little article on that one of these days. (I also use the Luxardo cherries occasionally.)

Tried this the other night as I was looking for something to combat cabin fever — simply put, what a treat.

I didn’t have a rye heavy bourbon on hand, but used a high proof bourbon and that made the 2:1 with the Averna work very nicely.

Thanks for another great suggestion. Anything that plays on the Manhattan is worth a try!

Zachary

P.S. I haven’t seen you mention anything on the site re: cocktail cherries. Any chance you make your own? Or perhaps you use the Luxardo brand. Either way, it’d be great to hear what you use!

“Long finish,” that’s a good observation. Thanks, Lawrence.

Note to self. Thanks for the heads-up!

Thank you, Danielle.