The primary sugar in a Manhattan Transfer comes from Ramazzotti, a dark Italian amaro that delivers notes of licorice and citrus and a strong herbal profile to the drink.
The added bitterness that comes from the amaro balances the sugar in the drink, which is technically higher than the total amount of sugar in a standard Manhattan. However, stronger aromatics create a distinctly bittersweet profile, and the drink is a good example of why sugar content and a drink's perceptible sweetness are not always completely aligned.
[
Collection
]
[
|
...
]