salamander

1 jigger Rye Whiskey (1 1/2 oz Rittenhouse)
2 dash Dubonnet (1 oz Bonal Gentiane-Quina)
1 dash Picon Bitters (1/2 oz Torani Amer)

Stir with ice and strain into a cocktail glass.
Two Tuesday nights ago, I reached for Pioneers of Mixing at Elite Bars: 1903-1933 for a nightcap. There, I uncovered the Salamander that I thought would be intriguing Manhattan-sort of riff with Bonal in place of Dubonnet as the quinquina. In the glass, the Salamander proffered a grape meets dark, caramelly orange nose. Next, a semi-dry grape with caramel notes on the sip yielded a whiskey and bitter orange swallow that finished cleanly save for some lingering bitterness.