A Manhattan Remix in Tune for Fall

The Wurlitzer is my fall Manhattan—bold, spiced and just a little off-center in the best way. I swap the typical sweet vermouth for Amaro Ramazzotti with its notes of citrus and spice and stir in a sneaky splash of homemade XO syrup (espresso syrup), made with maple syrup, espresso and black rum, for backbone. The Wurlitzer balances smoothness and structure with a whisper of the season—confident without the need to boast. No Amaro Ramazotti in your kit? I encourage you to test the recipe with whatever amaro you’ve got on hand (or the one you’ve been excited to try!). I’ve tested and tasted many iterations of this recipe and can vouch for other swap-ins, too: Amaro Nonino (more herbal); Amaro dell’etna (sweeter, more bitter); and Amaro Sfumato Rabarbaro (smoky, lightly vegetal). Built for sweater weather and chilly evenings, this is the kind of drink that earns a spot in your rotation. Whatever you do, don’t skip the bitters—the same goes for the brandied cherry. 

The Wurlitzer

This recipe is the pinnacle of modern Manhattans. Though I adore sweet vermouth, I like to switch things up and test different amaros to see what sticks. The XO (espresso) syrup offers a touch sweetness and just the right added buzz. 

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Ingredients

  

• 2 oz bourbon
• ½ oz Amaro Ramazotti
• ½ oz XO syrup* (Kahlua works too!) 
• 2 dashes Angostura Bitters
• 2 dashes Regan’s Orange Bitters
• Brandied cherry for garnish 

Instructions

 

• In a bar glass, add bourbon, amaro, XO syrup, bitters and ice; stir for 15 seconds. Pour into a chilled cocktail glass and garnish with a brandied cherry. 

Notes

*XO Syrup: Combine ½ cup espresso (or strong black coffee), ½ cup maple syrup and ½ cup black rum in a clean glass bottle, stir and refrigerate up to 1 month.