stingray

2 oz Rye Whiskey (Rittenhouse)
3/4 oz Sweet Vermouth (Alessio)
1/4 oz Fernet Branca
2 drop Bittermens Mole Bitters

Stir with ice, strain into a cocktail coupe, and garnish with an orange twist. Sunday two weeks ago, I grabbed my copy of The Madrusan Cocktail Companion, and I soon landed upon the Stingray by Felix Woods at The Everleigh in Melbourne 2018 as perhaps a rye Hanky Panky. I previously had a Bourbon Hanky Panky riff without the Stingray's mole bitters called the Ada's Shadow, and a more spirits-driven rye one seemed worthy of a go. Also of note was Eastern Standard's rye-based Fernet Cocktail that called for Punt e Mes and orange bitters instead of regular sweet vermouth and mole. In the glass, the Stingray swam to the senses with an orange, grape, and minty-herbal aroma. Next, grape and caramel notes on the sip surfaced towards rye, herbal, and menthol flavors on the swallow.