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Created by bartender Todd Smith when he worked at San Francisco’s Bourbon & Branch, the Black Manhattan recipe uses Averna in place of sweet vermouth—a groundbreaking move when it was created in 2005.

2 oz Bourbon
1 oz Amaro Use Averna or Nonino Riserva
1 dash(es) Angostura bitters
1 dash(es) Orange bitters
Cherry

Stir with ice and garnish with single speared cherry.

2 oz Rum used aged rum
¾ oz Amaro
½ oz Chartreuse (green)
¼ oz Falernum
2 dash(es) Orange bitters
2 dash(es) Peychauds bitters

Express and discard orange peel. Garnish with cocktail cherry.

2¼ oz Rum use Bacardi Anejo
¼ oz Amaro use Amaro Montenegro
¾ oz Lime juice
½ oz Prickly pear syrup
3 dash(es) Rhubarb bitters

1 oz Applejack Use Lairds
1 oz Amaro Use Averna or Massimo or Nonino
1 oz Genepy
3 dash(es) Peychauds bitters

Stir with ice and serve over clear ice. Garnish with expressed orange peel.

1½ oz Gin
1 oz Amaro
¾ oz Campari
¾ oz Lemon juice
¼ oz Orange juice
¼ oz Simple syrup
½ oz Egg white or use super foam to dry shake
Lemon wheel

Dry shake for 30 seconds. Add the remaining ingredients. Add ice. Shake vigorously. Fine strain into coupe. Garnish.

1½ oz Bourbon
¾ oz Amaro use Averna
½ oz Campari
½ oz Cherry Heering
¼ oz Lemon juice

1½ oz Rye whiskey
¾ oz Amaro
¾ oz Aperol
¾ oz Lemon juice

A Vieux Carre variation that is more bitter and out for revenge.

2¼ oz Bourbon
¾ oz Cognac
¾ oz Amaro use Amaro Massimo or Nonino
¾ oz Aperol
3 dash(es) Rhubarb bitters