call it a night

2 oz Bourbon (Evan Williams Bonded)
3/4 oz Carpano Sweet Vermouth (Alessio)
1/2 oz Pedro Ximenez (Lustau)
1 tsp Averna

Stir with ice and strain into a coupe glass rinsed with absinthe (Butterfly). Two Mondays ago, I turned to an old Imbibe Magazine article from April 2019 to make a Manhattan riff called the Call It a Night created by Katie Rose at Goodkind in Milwaukee, Wisconsin. The pairing of sweet vermouth and Pedro Ximenez have worked well in drinks like the Stage Dives & Fist Fights, William Wallace, and Riddles in the Dark, so I was curious to try it here with Averna and absinthe accents. In the glass, the Call It a Night summoned a licorice and raisin aroma. Next, a rich grape sip wandered off to showcase Bourbon, fig, and anise flavors on the swallow.