bird's eye view

1 1/2 oz Eagle Rare Bourbon (Bulleit)
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.
The Bird's Eye View began with lemon oil notes that accented the Bourbon aroma. A combination of malt, grape, and caramel dotted the sip, and the swallow began with the whiskey and ended with herbal orange flavors. Overall, it was not as orangey as I thought it would be given the quarter portion of Ramazzotti, and it made for an excellent Manhattan variation.