3/4 oz Ramazzotti Amaro
1/2 oz Sweet Vermouth (Dolin)
1/4 oz Yellow Chartreuse
Stir with ice and strain into a wine glass. Garnish with a lemon twist.
Two Saturdays ago, we began the cocktail hour with a drink I spotted on Gary Regan's 101 Best New Cocktails of 2013 list called the Bird's Eye View. The drink was created by Steve Shur of the Boston College Club; since it is a private club only open to the public during restaurant week, I decided to make this one at home instead of having it made at the creator's bar.