kingslayer

2 oz Eagle Rare Bourbon (Evan Williams Bonded)
1 oz Dolin Blanc Vermouth
1/2 oz Amaro Ciociaro
1 bsp Pastis (1/8 oz Pastis d'Autrefois)

Stir with ice, strain into a rocks glass, and garnish with a lemon twist.Two Thursdays prior, I reached for my copy of Seattle Cocktails by Neil Ratliff and came upon the Kingslayer. The recipe was crafted by Jesse Cyr at the Fairmont Olymic Hotel as a mashup of a Sazerac and a Manhattan. Once stirred and strained, the Kingslayer attacked the senses with a lemon, licorice, caramel, and orange aroma. Next, caramel on the sip from the amaro led into Bourbon, orange, licorice, and anise flavors on the swallow.