Cocktail: Midnight In The Village, A Manhattan Spin Off

The best cocktail recipes stand the test of time while also serving as inspiration for variations and new takes. The Manhattan, the ever-popular combination of rye (or sometimes bourbon), sweet vermouth, and Angostura bitters that dates back to the 19^th century, is one such example. Flash forward to the classic cocktail revival of the 21^st century and innumerable variations have popped up. One notable take is the Black Manhattan, created in 2005 by Todd Smith at the San Francisco cocktail bar Bourbon & Branch, which replaces the sweet vermouth with Averna amaro, plus orange bitters in addition to the Angostura.

Talan Whitaker, bartender at Merchant & Trade in Charlotte, North Carolina, has used this twist on a classic to create a twist on a twist, so to speak, with his Midnight In The Village, which switches out the Averno in favor of Nonino amaro, plus grapefruit bitters instead of orange and Angostura. “Rye is the traditional choice for a Black Manhattan and the spice from George Dickel rye in particular stands up well to the sweetness of the Nonino, which is a touch sweeter than Averna, without getting lost to it,” Whitaker says. “George Dickel rye is a well-balanced expression with just the right amount of smoothness and spice—combined with the grapefruit bitters and Amaro Nonino, it’s a perfectly balanced sipper.”

Midnight In The Village

Talan Whitaker, bartender at Merchant & Trade in Charlotte, North Carolina

• 1 oz. George Dickel rye (or other rye)
• 1 oz. Amaro Nonino
• 2 dashes grapefruit bitters
• Grapefruit twist for garnish

Stir all ingredients with ice until properly chilled. Strain into a Nick and Nora glass and garnish with a grapefruit twist.