mile high

1 1/2 oz Bourbon (Old Grand-Dad Bonded)
1/2 oz Nocino (Russo)
1/2 oz Licor 43
1/2 oz Dry Vermouth (Dolin)
2 dash Absinthe (16 drop St. George)
2 dash Peychaud's Bitters

There were no instructions provided, so I stirred with ice, strained into a coupe glass, and garnished with a cherry.Two Sundays ago for the cocktail hour, I returned to online recipe flashcards from Sundry & Vice and spotted the Mile High as an interesting Manhattan variation. I spotted the drink on a menu photo on GoogleMaps at their Cincinnati location and in a review on Yelp for their newer Indianopolis spot. Once prepared, the Mile High took off with cherry, vanilla, walnut, and anise aromas. Next, the citrus and white grape notes on the sip excused themselves and joined Bourbon, walnut, vanilla, cherry, and anise flavors on the swallow. Overall, I was impressed at how the bright notes of Licor 43 were balanced out by the darker ones from the walnut liqueur.