Adapted from Amaro by Brad Thomas Parsons
Brad Thomas Parsons calls for using Averna amaro, but noted that another amaro could easily be used. I had a bottle of Cynar from a batch of Chin Up cocktails, and reached for that. His recipe also called for Angostura bitters, which I didn’t have, so used a few drops of orange bitters. If you have Angostura bitters on hand, use a dash of those, and a dash of orange.
1ounceamaro (see headnote)
1. Put the bourbon, amaro, and bitters in a cocktail mixing glass or small pitcher. Add ice and stir briskly until well-chilled, at least 20 seconds.
2. Strain into a chilled cocktail glass and add a maraschino cherry.