Bitter is certainly back in full force with The Negroni commonly featured on many bar & restaurant menus, craft cocktail bars are barrel-aging whiskey with obscene amounts of bitter-forward liqueurs, and many are learning of the digestive benefits of bitters in general.
With the Sweaty one LOVING this bitter comeback, we’d like to feature a bitter winner for this week’s cocktail – the Rye Whisperer
This cocktail uses another great bottle to have in your arsenal, Averna. It’s a classic digestif and I’m thinking about using it in some other upcoming cocktails that call for different types of Amaro Italian liqueurs. They’re all just slightly different in profile, so it will be interesting to see how it compares to some cocktails we have out on the town.
1 oz. rye whiskey
1/2 oz. Averna
1/2 oz. dry vermouth
1/4 oz. Bénédictine
2 dashes aromatic bitters (Scrappy’s aromatic bitters are what we use). You could certainly get away with using Angostura bitters, if that’s all you have on hand.
Tools: shot measure, mixing glass, barspoon, strainer
Garnish: Bada Bing cherry (fancier than a maraschino; natural ingredients & no preservatives)
Drop two ice cubes into your mixing glass and combine all ingredients up through the bitters. Stir vigorously. Strain the contents into your cocktail glass (i.e., this is served “up”), and drop your cherry into the glass. Wa-lah! Now you’ve got a tasty beverage for your Friday night.
Good luck with the snow any East Coasters out there and as always… enjoy responsibly folks!
-The Sweet and Sweaty