Inspired by the classics—the Manhattan, the Sazerac—Max Greco created this drink featuring bittersweet, nutty Braulio amaro at Vasco in Sydney, Australia. This recipe first appeared in our Jan/Feb 2014 SAVEUR 100 issue with the article Amari.
- 1 1⁄2 oz. rye
- 1⁄2 oz. Braulio amaro
- 1⁄2 oz. Cynar
- 1⁄4 oz. Herbsaint
- Stir rye, Braulio amaro, Cynar, Herbsaint, and ice in a cocktail shaker; strain into a chilled rocks glass and garnish with an orange twist.