dueling banjos

2 oz High Rye-content Bourbon (Bulleit)
1/2 oz Carpano Antica Sweet Vermouth (Cocchi)
1 tsp Green Chartreuse
1 tsp Luxardo Maraschino

Stir with ice and strain into a cocktail coupe. Garnish with an orange twist.

For a nightcap after Trina's Starlite Lounge, I decided to make a drink I spotted in Tom Sandham's World's Best Cocktails called the Dueling Banjos. The recipe was created by Damian Windsor of Los Angeles' Roger Room and seemed like it would be a good transition from the Last Word variation I had with its shared Green Chartreuse and Maraschino ingredients.
The Dueling Banjos' orange twist and its Bourbon filled the aroma along with a hint of the Green Chartreuse. Malt, grape, and Maraschino's cherry on the sip fell way to Bourbon at the beginning of the swallow. Lastly, the end of the swallow offered Chartreuse's herbal and Maraschino's nutty flavors.