Douglas Fairbanks, della Lupa

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.

Strongly bitter on the tongue with faint sweetness and complex fruit/floral/vegetal nose. Excellent for adding lift to citrus cocktails, Old Fashioneds.

Substitute London dry in a Pendennis club with this; add a drop or two of Luxardo Rhubarb Bitters to the Peychaud's. The sour cherry slots right in with the gin, apricot, and lime like the goodest of good ol' boys.