gianopulos

1 1/2 oz El Dorado 12 Year Rum
1/2 oz Campari
1/2 oz Amaro Nardini
1/2 oz Punt e Mes
3 dash Smoking Ban Bitters (sub Angostura)

Stir with ice and strain into a glass. Garnish with a cherry.

For a second drink at Sichuan Garden II, bartender Ran Duan described the Gianopulos, an intriguing aged rum and bitter liqueur cocktail named after one of his friends. His friend's favorite amaro, namely Nardini, is in the mix along with his love of cigars in the tobacco bitters.
The aged Demerara rum and Punt e Mes' grape contributed to the Gianopulos' aroma, and as the drink warmed up, the nose gained clove notes. A caramel and grape sip contained some rather complementary vanilla notes, and the swallow showcased the rum, Campari, clove, and other spice notes. As the drink acclimated to the room's temperature, the bitters' tobacco tannic spice became more evident on the finish.