Yesterday, Today, and Amaro
- 2 oz rye whiskey (100 proof)
- 1/2 oz Cynar
- 1/4 oz Averna
- 1/4 oz Bénédictine
Stir with ice and strain into a chilled cocktail glass. Express a lemon twist over the surface of the drink and discard.
We discovered this recipe in the book Amaro by Brad Thomas Parsons. It was created by Brian Kane in 2015 at the Philadelphia restarurant Abe Fisher. He says the name came from the tradition of passing down recipes for making amari from one generation to the next.
The drink is a variation on the Manhattan template with a combination of amari substituting for the sweet vermouth and a little Bénédictine to adjust the sweetness. It works wonderfully, with the combination of amari taking the drink in a different direction from sweet vermouth resulting in a cocktail sufficiently different to stand on its own.