Recently at the liquor store, I saw on the top shelf a bottle of Amaro Montenegro. Being a big fan of all forms of amaro, I wanted to give it a shot. So I bought it and gave it a good home. By itself, it's pretty tasty; it tastes a bit like a less intense Fernet Branca. So I thought it would go great in a cocktail.
Eventually, I want to try it in a Negroni, but for my first foray into mixing it, I thought I'd try a Manhattan. Since Amaro Montenegro is more bitter than sweet vermouth, I used bourbon instead of the more traditional rye. I'm not sure this was the right decision. I thought the sweetness would go well with the bitterness of the amaro, but I'm afraid the bourbon just gets overpowered. I'm not sure if I should try rye, or just reduce the proportions a bit. I guess that's what experimentation is for!
Manhattan Montenegro (first try)
1.5 oz Bourbon
1 oz Amaro Montenegro
poured over ice
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