the last waltz

1/2 oz Rye Whiskey (Rittenhouse)
1/4 oz Cherry Heering
1 tsp Yellow Chartreuse
1 dash Angostura Bitters
2 dash Bittermens Mole Bitters

Stir with ice, strain into a cocktail coupe with 2 oz sparkling wine (90+ Cellars Prosecco), and garnish with a lemon twist.
Two Sundays ago, I thumbed through the new issue of Imbibe Magazine and spotted the section of Holiday cocktails. There, I was drawn to the Last Waltz by Justin Powell and Bobbi Kay at Berlin's Pauly Saal. Once prepared, the Last Waltz donated a lemon and rye aroma to the nose. Next, sparkling wine and a dark fruit note from the Cherry Heering filled the sip, and the swallow offered rye, chocolate, cherry, and spice flavors that made Andrea comment that it was "like a lightly carbonated Manhattan."