Montenegro Manhattan

Montenegro Manhattan
Saved by 20 People
About this Cocktail

Had this drink at Zuni, San Francisco.

Ingredients:
  • 2 oz Bulleit Rye Whiskey
  • 1 oz Amaro Montenegro
  • 0.25 oz Punt E Mes
  • Maraschino cherry for garnish
Preparation:

Stir with ice. Serve in coupe.

7 Comments
  • Chris Messina
    Really nice. Did you forget to add the bitters?
  • Bjørn
    They don't use anything other than Punt E Mes apparently, but I'm sure a dash of bitters could make this cocktail even more interesting.
  • Eric Mulch
    This was really great. Upped the punt to 1/3 to 1/2.
  • Mark Careaga
    FWIW, Zuni (a truly great restaurant) may have omitted bitters since the Montenegro is an amaro (literally, “bitter” in Italian), though it is one of the sweeter amari I’ve tasted. I just tried making a Manhattan with roughly two parts Four Roses Bourbon, one part Carpano Antica, and 1/2 part Montenegro, with a few drops of Snappy’s orange bitters. Next time I’ll up the Montenegro to match the vermouth. Thanks Bjørn for the share ... look forward to trying it when I have Punt E Mes again.
  • Mark Careaga
    FWIW, Zuni (a truly great restaurant) may have omitted bitters since the Montenegro is an amaro (literally, “bitter” in Italian), though it is one of the sweeter amari I’ve tasted. I just tried making a Manhattan with roughly two parts Four Roses Bourbon, one part Carpano Antica, and 1/2 part Montenegro, with a few drops of Snappy’s orange bitters. Next time I’ll up the Montenegro to match the vermouth. Thanks Bjørn for the share ... look forward to trying it when I have Punt E Mes again.
  • Mark Careaga
    FWIW, Zuni (a truly great restaurant) may have omitted bitters since the Montenegro is an amaro (literally, “bitter” in Italian), though it is one of the sweeter amari I’ve tasted. I just tried making a Manhattan with roughly two parts Four Roses Bourbon, one part Carpano Antica, and 1/2 part Montenegro, with a few drops of Snappy’s orange bitters. Next time I’ll up the Montenegro to match the vermouth. Thanks Bjørn for the share ... look forward to trying it when I have Punt E Mes again.
  • Mark Careaga
    FWIW, Zuni (a truly great restaurant) may have omitted bitters since the Montenegro is an amaro (literally, “bitter” in Italian), though it is one of the sweeter amari I’ve tasted. I just tried making a Manhattan with roughly two parts Four Roses Bourbon, one part Carpano Antica, and 1/2 part Montenegro, with a few drops of Snappy’s orange bitters. Next time I’ll up the Montenegro to match the vermouth. Thanks Bjørn for the share ... look forward to trying it when I have Punt E Mes again.

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