So this is a twist on the Boulevardier.


1oz rye

1oz Antica sweet vermouth (I don’t think regular sweet vermouth will be quite right)

1oz cherry amaro (instead of campari)

Dash of chocolate bitters

Home made maraschino cherry

Expressed orange peel


The vanilla in Antica really sets off the cherry in the amaro and the chocolate bitters.

Might try with coffee rum next and see if that really makes the chocolate shine.