Courtesy Francis Verrall, head bartender, Mezzaluna Pasteria & Mozzarella Bar in Pacific Grove
The best-selling amaro cocktail at Mezzaluna, it originated at Bourbon & Branch in San Francisco and uses Averna instead of sweet vermouth—a groundbreaking move when it was created in 2005.
2 ounces rye whiskey (we use Rittenhouse)
1 ounce Averna
3 dashes Angostura bitters
Add ingredients to a mixing glass with ice. Stir until well chilled. Strain into a Nick and Nora martini glass or coupe. Express an orange twist over the drink and discard. Garnish with a Luxardo maraschino cherry on a pick. Makes 1 drink.
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At Edible Monterey Bay, our mission is to celebrate the local food cultures of Santa Cruz, San Benito and Monterey Counties, season by season.
