rio bravo

1 1/4 oz Whiskey (Rittenhouse Rye)
3/4 oz Aged Rum (Plantation Xaymaca)
1 oz Amaro (1/2 oz Cynar + 1/2 oz Averna)
1/4 oz Banana Liqueur (Giffard)
2 dash Mole Bitters (Bittermens)

Stir with ice, strain into a double old fashioned glass with ice, and garnish with an orange twist.
Two Wednesdays ago, I ventured back to Doug Winship's Quarantinis book and selected the Rio Bravo by Columbus, Ohio's Travis Owens. The recipe was vague as to the identity of the whiskey and amaro, so I selected a bonded rye and a duo that I loved to serve as a digestif at Loyal Nine: equal parts Averna and Cynar, respectively. Moreover, the split amari concept worked well in my mind with the split spirit base of whiskey and rum. Once prepared, the Rio Bravo donated an orange, caramel, and herbal aroma to the nose. Next, the caramel continued on into the sip, and the swallow proffered rye, rum, and funky banana flavors with a chocolate-herbal finish.