How to make:
STIR all ingredients with ice and strain into ice-filled glass (preferably chunk of block ice).
On the sour/dry side, this aperitif-style cocktail combines bittersweet amaro and gentian with Canadian rye whisky and citrus sourness.
Adapted from a recipe created in 2017 by Caledonia Wright at Veneto Lounge, Victoria, Canada. Caledonia’s original recipe calls for: ¾oz Suze, ½oz Amaro Abano, 1½oz Lot 40 Rye and ½oz fresh lemon juice.