drifter

1 1/2 oz Suntory Toki Japanese Whisky
3/4 oz Dolin Blanc Vermouth (Servito)
1/2 oz Amaro Nonino
3 dash Peychaud's Bitters

Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a grapefruit twist. Two Thursdays ago, I became intrigued by the Drifter created at ABV in San Francisco and published in Punch. The San Francisco Examiner attributed the drink to bartender Donny Henderson and explained "so named because every ingredient comes from a different part of the world." Overall, the mix reminded me of an apricot-less Noble Order, a blanc instead of sweet vermouth Salary Man, and a Japanese whisky for Bourbon West End on paper. Once prepared, the Drifter sauntered in with a grapefruit, caramel, and orange aroma. Next, caramel and white grape notes on the sip flowed into whisky, bitter herbal, and anise flavors on the swallow.