javelin

1 oz Bourbon (Old Grand-Dad Bonded)
1 oz Amontillado Sherry (Lustau)
1 oz Amaro Nardini
1 bsp Cointreau

Build in a double old fashioned glass with ice (stir with ice and strain into a double old fashioned glass with a large ice cube) and garnish with an orange twist.
Two Thursdays ago, I decided to make a drink that I spotted on Instagram on bartender Tommy Prieto's feed called the Javelin. The Javelin was created by Matt Clark of Dutch Kills in the Boulevardier vein with a name that reminded me of the Boomerang, and it began with an orange oil, nutty sherry, and caramel aroma. Next, the caramel continued on into the sip along with the sherry's grape, and the swallow rounded off the affair with Bourbon, nutty, orange, and bitter gentian flavors.