[peloni]

2 oz Old Overholt Rye
1/2 oz Amaro Braulio
1/4 oz Demerara Syrup
1 barspoon Maraschino Liqueur (*)
1 dash Angostura Orange Bitters

Stir with ice and strain into a rocks glass. Twist an orange peel over the top.
(*) I suggested upping this to a 1/4 oz.

For a second cocktail at the Blue Room, bartender Chris Danforth suggested a drink that he had been tinkering that sounded a little like a Toronto that used Amaro Braulio and Maraschino liqueur in place of the Fernet Branca. For a name, I dubbed this concoction the Peloni after Dr. Francesco Peloni who created the amaro in 1875 and named it after Braulio Hill in Bormio, Italy, where the various herbs are harvested.
The orange oil aroma joined floral notes that I assume were from the Braulio. A malt and caramel sip then led into the rest of the rye flavors on the swallow. The swallow also showcased a minty, menthol, and pine medley, and the Maraschino donated a smoothness to the finish especially as the drink warmed up. While Braulio is an alpine amaro like Fernet Branca, the Peloni came across as different from the Toronto.