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 2017 collection of 855 drink recipes, bartender tributes, and essays on hospitality from CocktailVirgin's Frederic Yarm. Available at 
The 2012 collection of 505 drink recipes, techniques, and Boston bar recommendations from Frederic Yarm. Available at 
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