the van damme

2 oz Old Grand-Dad 114° Bourbon
1/2 oz Yellow Chartreuse
1/2 oz Cynar
2 dash Peychaud's Bitters

Stir with ice, strain into an old fashioned glass with a large cube, and garnish with an orange twist.

Two Saturdays ago, I found a recipe by T. Read Richards on Kindred Cockatils that he posted on the now defunct BarNotes app called the Van Damme. Richards described how it was "spawned from a gentleman who loved bitter-heavy rye cocktails and anything with a badass name" at the Valkyrie Bar in Tulsa, Oklahoma. Overall, the combination reminded me of the Ce Soir with the Yellow Chartreuse and Cynar, so I was game to give this one a spin.The Van Damme proffered an orange, herbal, and minty aroma. Next, a caramel sip with a bit of body flowed into Bourbon, rye spice, and herbal flavors on the swallow with an anise finish.