Peter McCarthy

Wild Turkey 101 was pretty good with Dolin Rouge too, imho.

I made this with Aalborg Taffel Akvavit, Laird's Bottled-in-Bond, Dolin Rouge, & Yellow Chartreuse. I needed to make sure there was enough dilution to balance things with just enough caraway/akvavit on the back end. Apple was noticeable but balanced. Lots of herbal complexity. Very interesting "autumnal" drink, if looking for something seasonally appropriate.

1.5 fl oz The Busker Blended Irish Whiskey, 0.75 fl oz Dolin Rouge, 0.5 fl oz Rothman & Winter Orchard Apricot Liqueur, & 0.25 fl oz Cynar seemed to work well for me. Bittersweet, but leaning more towards the bitter side of the equation. Apricot was subtle, and everything blended together well. I appreciate the fairly unexpected combination of ingredients. I think it could work in an old-fashioned glass with ice, too, especially if you're worried about it being too sweet.

FWIW, Dolin Rouge seemed to work well for the vermouth, too.