1oz Gran Classico
Peaty Scotch (rinse)
Dash Urban Moonshine Maple bitters
Flamed Orange Twist
Add the rye, Gran Classico, Cynar and maple bitters to a chilled mixing glass. Add ice and stir until well chilled. Rinse a chilled cocktail glass with peaty Scotch (I like Peat Monster or Laphroaig), then strain the drink into the glass. Garnish with a flamed orange twist.
Peat, smoke, burnt cigar, light citrus notes. Rye spice with rhubarb, orange and complex, earthy, leather and bitter accents tempered by burnt sugar, which progresses to a caramel and maple flavored sweetness. The finish is laced with allspice, dandelion, and a hint of ginger.
As previously mentioned, I really enjoy Gran Classico, but found that directly substituting it into classics for Campari made for something a bit too sweet for my taste. This held true in one of my favorite cocktails, the Boulevardier. In an attempt to make something a little different, but still keep a similar flavor profile to a Boulevardier, I swapped the bourbon for rye and the sweet vermouth for Cynar.
The rye adds a little more spice and is drier than bourbon. Cynar has some sweet aspects, like vermouth but also has a great bitter finish, similar but milder than Campari. The result is a great tasting variation that tones down the sweetness in the other ingredients to allow the Gran Classico to shine.
Essentially this is a variation of the Boulevardier, so check there to try more possibilities.