Friday, April 30, 2021

san gennaro

1 oz Rittenhouse Rye
1 oz Averna or Amaro Montenegro (1/2 oz each)
1 oz Sweet Vermouth (Cocchi)
1/2 tsp Campari

Stir with ice, strain into a cocktail coupe, and garnish with a cherry.

Two Fridays ago, I ventured back to my Food & Wine: Cocktails collection and landed upon the San Gennaro in the 2012 volume. The recipe was created by Andrew Pollard of Las Vegas' Wirtz Beverage company, and he named it in tribute to the festival held in New York's Little Italy every year. The touch of Campari embittering this Manhattan-Black Manhattan hybrid reminded me of the accent on the Bijou to make the Tailspin.
The San Gennaro celebrated with a rye, caramel, root beer, and herbal bouquet. Next, caramel and grape on the sip marched towards a rye, caramel, tangerine, and bitter orange swallow.

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