the velvet touch

2 oz Rye Whiskey (Rittenhouse Bonded)
3/4 oz Amaro Nonino
1/4 oz Pedro Ximenez Sherry (Oxford)

Stir with ice, strain into a cocktail coupe, and garnish with an orange twist. Two Wednesdays ago after my bar shift, I delved into the 3rd edition of Dave Stolte's Home Bar Basics (and Not So Basics) and found the Velvet Touch. The recipe was crafted by Dave Castillo at Truss & Twine of Palm Springs, California, in the 2010s, and it came across as a curious Black Manhattan of sorts that shared similarities with La Viña given the rye, sherry, and Nonino components. Once prepared, the Velvet Touch welcomed the senses with orange, caramel, and raisin aromas. Next, the caramel and grape notes continued on into the sip where they were overrun by rye, dark orange, and a hint of bitter flavors on the swallow with a raisin finish.