Should you’re like me, you drink loads of Manhattans. Or not less than loads of variations on the Manhattan. I imply, there’s a cause this cocktail has remained in our cultural lexicon for practically 150 years, amirite? I’m all the time searching for new takes on this everlasting basic, the simpler the higher. And so they don’t get a lot simpler than Dave Castillo’s Velvet Contact.
The concoction was dropped at life lately at Dave’s Truss & Twine in Palm Springs, California and options little greater than a intelligent variation on the sweet vermouth element in a typical Manhattan. Rather than Dolin or Antica Formula, Dave makes use of grappa-based Amaro Nonino with a bit of Pedro Ximenez to create a layer of citrus, licorice, darkish raisin, and a little bit of chocolate, all of which pair completely with a wholesome jigger of cocktail-proof (100 or higher) rye whiskey. You don’t even have to trouble with the bitters! Thank me later.
2 oz. rye whiskey
¾ oz. Amaro Nonino Quintessentia
¼ oz. Pedro Ximenez sherry
Mix all substances in a mixing glass over ice and stir till well-chilled. Pressure into a relaxing coupe and garnish with an expressed orange peel.