national treasure

3/4 oz Wild Turkey Rye Whiskey (Rittenhouse Bonded)
1/2 oz Laird's Bonded Apple Brandy
1/2 oz Carpano Antica Sweet Vermouth (Martini Gran Lusso)
1/2 oz Campari
1/4 oz Cynar

Stir with ice, strain into a rocks glass with a large ice cube, and garnish with a lemon twist.

After work two Fridays ago, I turned to Maggie Hoffman's Batch Cocktails for a nightcap. There, I latched on to Brian Kane's National Treasure that he crafted at Abe Fisher in Philadelphia. With a Boulevardier style with Campari and Cynar, it was akin to the Uncle Negroni and Left Hand of Darkness save for those two's Bourbon being split with into rye and apple brandy here. After scaling down the recipe to a single drink made to order, I was set to give this one a go.
In the glass, the National Treasure showed its value with lemon and apple aromas on the nose. Next, grape and a hint of caramel on the sip paid its way to rye, apple, and bitter orange flavors leading into funky herbal ones from the Cynar on the swallow.