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.

I made this with Wild Turkey "91" bourbon (WT 101 + WT 81), Campari, and Smith & Cross. I needed a "splash" more water than 7.5 ml to mellow out the bitterness and sweetness, but I really liked it after that. It was still fairly bitter upfront, but there was subtle orange from the Campari and "je ne sais quoi" from the Smith & Cross adding balance and complexity on the back-end. Maybe the most unusual use of overproof Jamaican rum that I've come across yet, but I liked it.

Pretty good with Bacardi Coconut (35%). A good balance of bitter and sweet, with coconut, orange, and vermouth creating an interesting mix of flavors. Seems like a good option for the "Summer" category here on DG.