crooklyn

1 1/2 oz Rye Whiskey (Templeton)
3/4 oz Averna
1/2 oz Cognac (Pierre Ferrand 1840)
1/4 oz Grand Marnier (Pierre Ferrand Dry Curaçao)
1 dash Angostura Bitters
1 dash Peychaud's Bitters

Stir with ice and strain into a Nick & Nora glass.Another recipe that I spotted in the online flashcard set was the Crooklyn that I was able to identify as a Colin Shearn creation at the Franklin Mortgage & Investment Co. since Acacia in Pittsburgh had put it on their menu and attributed the recipe to him. The combination of rye, Averna, orange liqueur, and bitters reminded me of Maks Pazuniak's Black & Bluegrass except this one utilized Cognac instead of Aperol. Here, the Crooklyn gave forth an orange and caramel aroma. Next, the caramel continued into the sip where it was chased by rye, Cognac, orange, and herbal flavors on the swallow with a spice-driven finish.