1 1/2 oz Sazerac Rye
1/2 oz Punt e Mes
1/2 oz Amaro Nonino
1 dash Bittermens' Xocolatl Mole Bitters
Stir with ice and strain into a cocktail glass.
For my next and last drink at Eastern Standard last night, Hugh stuck with the Manhattan theme and improvised a rye version using a spicy vermouth, Punt e Mes, and a rich digestif, Amaro Nonino. Overall, the cocktail ended up somewhere between a Black Manhattan (2 parts rye to one part amaro, dash Angostura) and a regular one. The drink's full bodied flavor was rounded out with a dash of mole bitters which added a decadent note to this nightcap.