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2 parts rye
1 part Luxardo Apricot Liqueur
2/3 part lemon juice
2 drops Luxardo rhubarb bitters, 1 dash aromatic bitters
Capitoline vermouth for rinse
Combine rye, apricot liqueur, lemon juice, bitters on ice in shaker. Rinse chilled coupe with Capitoline. Shake, strain. Serve with a cherry.