This is an excellent cocktail, layered and complex. It leans toward sweet but with so many floral, herbal, and citrus notes that it doesn't detract. The black lemon bitters come through and blend well with the rest. Curation notes: I have changed this to "authentic", but have updated the bitters in the recipe since the "Aromatic" is actually Scrappy's Bergamot Bitters (now added ingredient list), and the dash listed as orange is actually Scrappy's Orleans Bitters which appear to be equivalent to Peychaud's or Creole bitters.

Reduce Suze, increase Rye.

Made this with Smith & Cross rum standing in for the Appleton. I think the charred flavor kind of takes over unfortunately, but the concept feels sound: a dry baking spice bomb.

Surprisingly, despite not having any real base spirit, this Boulevardier inspired riff works. Admittedly, I don't find Malort horribly bitter, and I use it as a single note bitter and drying agent for overly rich cocktail recipes. Also my bottle is now 2+ years old so it could be losing some wormwood intensity even in a dark cabinet. The Abano provides a slightly earthy, herbal connection to the wormwood and red berry/grape of the vermouth. It is an extremely dark brown.

Note: I grabbed the wrong bottle of amaro out of the cabinet the first time, Amaro di Angostura. While it sort of worked, the flavor was thinner and did not connect things as well.

Hibiscus cordial? Is that like a hibiscus tisane/tea syrup or is that Sorel Liqueur or other? From the recipe, it looks like it needs to be as sweet as a liqueur to match all that citrus acid.