Bitter Maestro

1 1⁄2 oz Rye (go for higher proof)
1⁄2 oz Applejack (or apple brandy)
1⁄2 oz Aromatized wine, Dubonnet Rouge
1⁄2 oz Amaro Nonino
1 ds Grenadine (pomegranate concentrate or grenadine)
Instructions

Combine in a mixing glass and fill with ice; stir well and strain into chilled cocktail glass. Twist a bit o’ lemon peel over the drink and discard, and garnish with a few pomegranate seeds.

Cocktail summary
Posted by filip on 12/22/2010
Created by
Brooke Arthur, San Francisco, CA
Is of
unknown authenticity
Curator
Not yet rated
Average
3 stars
(9 ratings)
YieldsDrink
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From other users
  • Not all that great, I used Rittenhouse 100 and instead of Nonino I used Averna. The drink just seems to fall flat close to the finish, maybe the amaro not melding in nicely there. — ★★★
  • Identical (except for amount of grenadine) to the "Solstice" cocktail in The PDT Cocktail Book. That recipe calls for .25 oz of grenadine. — ★★★
  • A bit strong with Wild Turkey 101. Used Carpano Antica for the Dubbonet and pomegranate molasses. — ★★★
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Comments
laerm commented on 12/05/2019:

Not to snark, but two of the comments here made substitutions that aren't that similar. It's pretty good with the proper ingredients.

I think the key to this recipe is to use Brandy or Cognac over Rye. Then maybe up the apple to give it more zing.