The Longshoreman is one such example. It was invented by New Orleans bartender Abigail Gullo, who keeps the whiskey firmly in place but thoughtfully chooses a particular vermouth and subs bitter liqueur for aromatic bitters. Punt e Mes is an Italian vermouth whose name translates to “point and a half,” referring to the bottle containing one point of sweetness and one point of bitterness. It has a strong and distinctive flavor and adds a hint of richness to classic cocktails like the Manhattan and Negroni.

Gullo’s third ingredient is Averna, a Sicilian amaro that plays the role usually assumed by Angostura bitters. Averna is bittersweet, earthy and herbaceous, with notes of candied orange peel and caramel. It’s a common sidekick to whiskey (sub Averna for vermouth and keep the bitters for a Black Manhattan) that adds viscosity and weight to this cocktail. Gullo uses a full half ounce of the liqueur rather than the typical two or three dashes of bitters you find in most Manhattans.

Finally, she enlists a flamed orange peel, which adds a bit of flair, as well as a burned citrus finish, to the Longshoreman. Follow her lead and impress your friends with some zesty pyrotechnics.

Référence:
https://www.liquor.com/recipes/longshoreman/