chaplin

3/4 oz Bourbon (Bulleit)
3/4 oz Dry Sherry (Lustau Dry Oloroso)
3/4 oz Ramazzotti Amaro
1/8 oz Cointreau
2 dash Orange Bitters (1 dash Angostura Orange, 1 dash Regan's)

Stir with ice and strain into a cocktail glass. Garnish with a lemon twist.

In the post about La Viña that I had at Hawthorne, I mentioned that it was Alex Day's riff on the Chaplin that appears in Robert Hess' The Essential Bartender's Guide. Since I had tried the variation, I was game to try the original that inspired Alex to create his recipe. Hess attributed the Chaplin to bartender Ben Dougherty at Seattle's Zig Zag Cafe, and he mentioned that at the time, it was "regularly one of their go-to drinks when a customer wants something just a bit different."
The lemon twist brightened the darker notes from the Ramazzotti and complemented the orange aromas in that amaro, the Cointreau, and the bitters. The sherry's grape and the Bourbon's malt mingled in the sip, and the barrel notes of the Bourbon began the swallow. The swallow then finished with bitter orange, cinnamon, and coffee-like flavors. Overall, the Chaplin was drier and more orange driven than the La Viña, and the La Viña came across as the more quintessential brown, bitter, and stirred drink.