Consumatorium Classic Cocktails - Manhattan

Nice post and pictures! Recently, I’ve started using Fernet as the bitter in this cocktail like you mention. This substitution makes it a “Fanciulli” cocktail. It gives it a very different but still very enjoyable taste.


I had never heard of the Fanciulli before. When I looked it up, recipes seem to be pretty consistent on 1-1/2 oz of Rye (or Bourbon) and 3/4 oz of Sweet Vermouth, but I see a range of 1/4 – 3/4 oz of Fernet in the recipes. 3/4 sounds pretty overpowering. How do you make it?


3/4 definitely sounds overpowering. We use 1/4 oz. Even at that amount, I was worried it might be a bit too bitter, but it ended up tasting pretty good.

Here’s a link to our post on the drink if you’re interested.

Great drink and great blog, BTW. I’ve bookmarked it and will be sampling your cocktails. Thanks for pointers!

Hey Will Herman,

Nice to meet you! My name is Nick and I am a part of the D.W. Alexander team. We’re a cocktail bar in Toronto, Canada.

I was browsing the net searching for some interesting cocktail recipes to offer our customers at the bar and I came across this post on your site:

Nice article about classic cocktail. Website also looks really tidy and professional.

I noticed that the article I read is actually a guest article and was hoping you can give me a chance to write some interesting cocktail stuff myself and share it with your audience. Maybe a cocktail recipe which includes some additional facts about the drink? I am sure your readers will love it 🙂

What do you think? I am very excited about this opportunity and I hope that you’ll embrace the idea too.

Looking forward to your reply.

Best regards,

Nick Stokes

SEO expert @ D.W. Alexander


Nick, this post is actually not a guest post, but the previous post on punches was. We’ve had other guest posts previously as well. We’d be happy to have you do a post! I’ll contact you via email to discuss. Thanks for reading!

Switching from the old worn out tried and true Vermouths to Carpano Antico made all the difference in the world. By the way, Abbot’s Bitters made for a nice upgrade as well.

Joe, thanks for the comment. Yeah, the Carpano is a much nicer taste. Sometimes, I like to make them with Punt e Mes as well – a bitter sharper in taste. In any case, new vermouth is way better than old vermouth, no matter what the brand.

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