Ingredients

1.25 oz

Muyu Chinotto Nero

0.75 oz

Martini Rubino

0.75 oz

Fino sherry

1 dash

Peychaud's bitters

—

Grapefruit zest disc

Build

1. 1Combine Chinotto Nero, Martini Rubino, Fino, and Peychaud's in a mixing glass with ice.
2. 2Stir until diluted and cold.
3. 3Strain into a chilled Nude Finesse rocks glass over a single large cube.
4. 4Express grapefruit zest disc over the top; place the disc in the glass.

From the official Muyu drinks book — a Manhattan with no whiskey base. 40 ml Chinotto Nero anchors it; Martini Rubino and Fino sherry split the vermouth role; Peychaud's adds the anise-bitter signature. Stirred, rocks, grapefruit zest disc.