velvet rope

1 oz Rittenhouse Rye
1 oz Pierre Ferrand 1840 Cognac (Monnet VSOP)
1/2 oz Hibiscus Tea Syrup (*)
1/2 oz Amaro Nonino
2 dash Peychaud's Bitters
2 dash Orange Bitters (Angostura Orange)

Stir with ice, strain (coupe glass), and garnish with lemon oil from a twist.
(*) The drink was a touch sweet with the hibiscus as a 1:1 syrup. Perhaps making it as a 1:2 syrup, or even easier: adding 1/2 oz hibiscus tea plus 1/4 oz simple/demerara syrup would work.Another recipe that I had saved that utilized Amaro Nonino was the Velvet Rope at Brick & Mortar in Cambridge that I sourced from their ToastTab site months ago (I no longer see that webpage now). This rye-brandy Black Manhattan of sorts balanced the spirits with Amaro Nonino and a hibiscus syrup, and I was able to find a July 2017 menu photo on Yelp to get an approximate time frame; however, neither the recipe nor Yelp gave a clue as to what glassware was called for so I opted for a coupe which was more standard in those years (as opposed to old fashioned glass more common to the first year or two of the bar's existence). In the glass, the Velvet Rope let in a lemon and floral-herbal aroma. Next, a soft red berry and caramel sip witnessed rye, Cognac, caramel orange, and soft cranberry flavors on the swallow.