the decatur

1 1/2 oz Bonded Rye Whiskey (Rittenhouse)
3/4 oz Sweet Vermouth (Alessio)
1/4 oz Peach Liqueur (Mathilde)
1/4 oz Maraschino (Luxardo)

Stir with ice and strain into a coupe glass. I added a cherry garnish to the recipe. Two Tuesdays prior, Matt Pietrek posted a drink on his Cocktail Wonk Instagram while he was traveling in France called The Decatur that was subtitled "The Brooklyn of Georgia." His recipe read like a cross between a Bourbon Bell and a Buffalo, so it definitely caught my attention. Moreover, I thought keeping the Amer Picon (or similar bitter liqueur) and replacing the Maraschino with peach would have been an interesting riff as well, but two stone fruit liqueurs might have a curious synergy. Once mixed, The Decatur displayed rye, cherry, and peach aromas. Next, grape and red fruit notes on the sip delved into rye, nutty, vanilla, and peach flavors on the swallow.