1 1⁄2 oz Japanese Whisky, Suntory Toki blended
1 oz Bergamot liqueur, Italicus
3⁄4 oz Ancho Reyes chile liqueur
3⁄4 oz Orange juice
3 ds Cranberry bitters
Instructions
Shake with ice and strain into a frozen coupe glass.
Surprisingly peachy/pink/red--this color comes from the Fee Cranberry Bitters which are hard to dispense with their viscous glycerin solvent through a dropper orifice top, I might have gone a little heavy trying to reach ~30 drops for 3 dashes (I sometimes remove the orifice tops from Fee bitters so that I can measure drops directly with a dropper.) Maybe the color is where the bullseye name arises? The ancho heat plays well with the mild whiskey providing some lingering depth to the floral bergamot liqueur, and orange juice. The drink lacks any bitter backbone to the finish, but other than that it works.