How to make:
STIR all ingredients with ice and strain into ice-filled glass (preferably over a chunk of block ice).
Chunk of artichoke
Stirred down and boozy, corn notes from the whiskey are amplified by the bittersweet aperitif liqueur and aromatised wine.
Adapted from a drink created in 2016 at Scarfes Bar, Rosewood Hotel, London, England.