Sweetener: .75 oz Sweet Vermouth (Antico Formula Carpano)
Bitter/Acid: .5 oz Cynar
Preparation: Combine the ingredients in an ice-filled mixing glass. Stir 20 seconds. Strain into a cocktail glass.
Garnish: Maraschino cherry & Orange zest.
This recipe is attributed to Audrey Saunders of Pegu Club in New York City. I found it online through the web blog cocktalia.com. It’s a good variation on a Manhattan that substitutes Cynar for the Angostura bitters.