The name of Luciano DelSignore’s restaurants have changed from Pizzeria Biga to Bigalora Wood Fired Cucina, but the Biga Manhattan lives on, according to Adrianne Martin, head bartender at the Royal Oak eatery. Here’s how she makes their version of the Manhattan ($10):
2 ounces Rittenhouse Rye (100 proof)
1/2 ounce Cocchi Vermouth di Torino (Italian vermouth)
1/4 ounce Averna (Italian Amaro herbal liqueur)
10 drops orange bitters
10 drops Angostura bitters
DIRECTIONS: Pour ingredients over ice, and stir well. Cut a fresh piece of orange rind, rub it around the rim of the glass, and drop in drink. Enjoy!