double down

1 1/4 oz Rye Whiskey (Rittenhouse Bonded)
1 1/4 oz Cardamaro
1/2 oz Fino Sherry (Lustau)

Stir with ice, strain into a cocktail glass, and garnish with a lemon twist.
Two Mondays ago, I delved back into Maggie Hoffman's Batch Cocktails and spotted the Double Down. The recipe was created by Morgan Anders at Seattle's Rob Roy; I was excited to try one of Morgan's drinks for I met him a little over four years ago at my Camp Runamok session in Kentucky. Once I adapted the Double Down to a single portion size, it met the nose with a lemon, funky herbal, and fino sherry bouquet. Next, a semi-dry grape sip led into rye spice transitioning into Cardamaro herbal flavors on the swallow with a savory finish from perhaps the sherry.