armstrong

1 oz Rye Whiskey (1 1/2 oz Old Overholt 86°)
1/2 oz Aged Rum (3/4 oz Doorly's 12 Year)
1/2 oz Zucca (3/4 oz Amaro Sfumato)
1 tsp Cinnamon Syrup (1/4 oz)

Stir with ice, strain into an old fashioned glass with ice, and garnish with an orange twist.Two Saturdays ago, I returned to the online recipe flashcard set for Idlewild, a menu-less speakeasy in Charlotte, North Carolina. There, the Armstrong as a split base rye-rum Old Fashioned accented by a smoky rabarbaro and cinnamon syrup caught my eye; while I have not had that pairing, I have had similar cinnamon Old Fashioneds with amari like Montenegro in the Battle Annie, Cardamaro in the Leather Bound Book, and S. Maria al Monte in the Front Street. Here, the Armstrong proffered orange, roast, caramel, and cinnamon aromas. Next, a caramel sip stretched into rye, rum, bitter herbal, smoky, and cinnamon flavors on the swallow.