So this is a twist on the Boulevardier.
1oz rye
1oz Antica sweet vermouth (I don’t think regular sweet vermouth will be quite right)
1oz cherry amaro (instead of campari)
Dash of chocolate bitters
Home made maraschino cherry
Expressed orange peel
The vanilla in Antica really sets off the cherry in the amaro and the chocolate bitters.
Might try with coffee rum next and see if that really makes the chocolate shine.
I used to work for a liquor company so it was really put of control and I’ve been ‘downsizing’ it…but always looking to try new ones! lol I currently have Fernet Branca, Branca Mente, Montenegro, Averna, Brualio, Caffo del Capo, Letherbee Fernet, Foro, Fernet Vallet, Nonio, Lucano, Ramazzotti, Meletti, Luxaro, Sfumato Rabarbaro, Cocchi Dopo Teatro, Angostura, dell’Etna, Francoli Antico, Campari, Aperol, Chartruse (green, yellow, vep), Genepy, Meletti Fernet, Jelinek Fernet, Bigallet Viriana China China, Carpano Apertivo…I think that’s all atm, spellcheck be damned lol
Most liquor stores near me stock about seven amaro. I’ll have to keep looking for new ones. Sometimes a restaurant will have one I haven’t had before…