brown bittered stirred

2 oz Russell's Reserve 6 Year Rye (Old Overholt 86°)
1/2 oz Carpano Antica Sweet Vermouth (Cocchi)
1/2 oz Cynar
1/4 oz JM Shrubb (Pierre Ferrand Dry Curaçao)
2 dash Angostura Bitters

Stir with ice, strain into a cocktail coupe, garnish with lemon oils and orange oils from twists, and add a rock candy stick (omit).After getting home from a busy night at the bar, I reached for Home Bar Basics (And Not So Basics) 3rd Edition by Dave Stolte, and I landed upon the Brown Bittered Stirred. The recipe was created by Jason Schiffer at 320 Main in Seal Beach, California, sometime in the 2010s, and it came across like an orange-tinged Little Italy. Once prepared, it donated a lemon, orange, and caramel bouquet to the nose. Next, grape and caramel notes on the sip gave way to rye, bitter, and orange flavors on the swallow with a clove and orange finish. Overall, the orange liqueur shifted the balance enough that I no longer thought of it as a Little Italy riff while drinking it.