imperfection

2 oz Willet Rye (Michter's)
1/2 oz Byrrh Grand Quinquina
1/2 oz Salers Gentian Liqueur (Suze)
3 dash Fee's Whiskey Barrel Bitters

Stir with ice, strain into a cocktail glass, and garnish with an orange twist.
On Wednesday night two weeks past, I opted to make the Imperfection by Neal Bodenheimer of New Orleans' The Cure and Cane & Table that he published on the BarNotes app. This Manhattan riff reminded me of the Harry Palmer, and Neal left a note of, "This cocktail gets even better as it warms up and may even do well as a diluted room temperature cocktail." In the glass, the Imperfection shared a lemon and rye bouquet with hints of gentian and cinnamon. Next, an elegant combination of malt and grape on the sip stepped aside for rye along with quinine- and earthy gentian-laden bitter herbalness on the swallow with a cinnamon finish.