Barolo Chinato Manhattan

barolo-chinato-manhattan-editedRecipe: Barolo Chinato Manhattan (serves one)

  • 2 oz. rye
  • 1 oz. Barolo Chinato
  • 2 dashes (= 1/4 tsp) Angostura bitters
  • maraschino cherry

Combine ingredients with ice in a mixing glass. Stir. Strain into cocktail glass and garnish with a cherry.

The classic Manhattan is composed of whiskey, vermouth, and bitters. There are lots of ways you can vary this recipe, not only with the whiskey, but with the vermouth as well. Carpano Antica is a common vermouth to use, and has a sweet, slightly bitter flavor. If you’d like a bolder and more bitter drink, you could try Punt e Mes. Or you could swap in a different type of aromatized wine. Vermouth is typically made from a white wine base, along with added alcohol, sugar, and a mix of herbal and bitter botanicals. Barolo Chinato is made in a similar way but from red Barolo wine.

For this recipe, we used one of the oldest Barolo Chinato brands, Cappellano. The resulting cocktail is noticeably more bitter and herbal than the traditional Manhattan.

There are also Manhattan variants that use additional ingredients along with the whiskey, vermouth, and Angostura bitters. Examples include the Greenpoint, which adds yellow Chartreuse and orange bitters, the Blackthorn, which adds a licorice rinse, and our favorite, the Vieux Carré, which adds cognac, Bénédictine, and Peychaud’s bitters.

For another cocktail made with Barolo Chinato, albeit quite different from the Manhattan, try the festive Il Panetùn.


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