MIKE LANDERS

I made it 2:1 as I saw it on a Rogue Cocktails spreadsheet. I like it but I would also drink just vermouth or just fernet, so I was pretty sure it was gonna work.

This was great! I made this with Lustau Palo Cortado Peninsula, Amaro Meletti, (unaged) Genever from Wigle in Pittsburgh, Ancho Reyes and Angostura Cacao bitters. Unusual build that I want to explore more.

Doesn't seem velvety or elvisy? I haven't tried it though, just complaining. I was expecting peanut butter or bananas.

This is weird and delicious. I was surprised so many people said too sweet, although choice of bottles would certainly matter. I found it just a little sweet upfront but the lingering bitterness from all that Ango made it really interesting and more than balanced it out, in my opinion. Heavy baking spice and a fruity whiskey base makes it feel like a sipper for a winter fireside hangout.