Back in August, I spent a few days in Asheville, N.C., enjoying the killer food and cocktail scene that’s emerged there. Of the many great restaurants I visited, my favorite, by a mile, was Table. It was so good I nearly worked my way through the entire menu the first night—and went back for more a few nights later. The charcuterie was top-notch, all house made by one of Table’s stable of fine, young chefs, and I had a steak tartare that I’m still trying to recreate at home. The host also hooked me up with a new cocktail favorite—the Little Italy, which is fairly similar to the 1794 I featured here last spring. How’s how to make one.
2 oz. rye whiskey
1/2 oz. Cynar
3/4 oz. sweet vermouth
1. Fill shaker with ice and add rye, Cynar, and vermouth. Stir to combine and strain into a low ball glass. Garnish with a maraschino cherry, adding a bit of syrup.