Originally Posted by
fly out
A couple more uses for your China-China:
Substitute it for Averna in a Black Manhattan, or if you want a little variation, do half C-C, half Carpano Antica for the Averna.
It would look like:
2oz rye (I use Rittenhouse)
1oz China-China (or 1/2oz each China-China and Carpano Antica)
1d Angostura bitters
1d orange bitters (I use Bittercube)
Stir with ice, strain into a chilled Nick and Nora or coupe, garnish with a Luxardo cherry (though Traverse City cherries are an interesting US option)
The original recipe, with 1oz of Averna, is also nice.
The Brooklyn is another good use for China-China:
2oz rye
1oz dry vermouth (I use Dolin)
1/4oz China-China
1/4oz Luxardo maraschino liqueur
As above, stir and serve up, with a cherry
If you've been playing around with Boulevardiers and Negronis, another interesting twist is the Old Pal:
2oz rye
1oz dry vermouth
1oz Campari
Stir, strain and hit it with a twist of lemon