1 1⁄3 oz Bourbon, Maker's Mark
1⁄3 oz Apricot liqueur (Merlet lune d'abricot)
1⁄3 oz Amaro Nonino
1⁄4 oz Elisir Novasalus

Stir, strain in coupe, express lemon Peel and drop in.


I asked for a boulevardier or Manhattan kind.
But i insisted on something very different and experimental.

It was complex and subtle at the same time.
Not strong alcool forward.

Bourbon showed only at the end.
At the same time, the drink was dry, a bit bitter, with crisp and not sweet.
Just the subtle sweetness needed.

I thought he splitted the base with gin.



Christmas with my parents in Spain.
Trying "new" bars as usual.

Cocktail summary
Created by
Eduardo Campos, Tandem cocktail bar, Barcelona, Spain
Is an
authentic recipe
Not yet rated
Not yet rated
Cocktail Book
Log in or sign up to start building your Cocktail Book.
Similar cocktails
  • Legend — Cognac, Sherry, Jamaican rum, Amaro Nonino, Bitters, Demerara syrup
  • Old Pal — Rye, Dry vermouth, Campari
  • All In — Rye, Campari, Dry vermouth, Crème de Cacao, Lemon peel
  • Byrrh Cocktail — Byrrh, Cognac, Kirschwasser
  • 65th Street — Bourbon, Dry vermouth, Aperol, Rum, Bitters
  • Bombay Cocktail — Brandy, Sweet vermouth, Dry vermouth, Curaçao, Orange bitters, Absinthe, Lemon zest
  • Buffo Rosato — Rye, Chinato, Pear eau de vie, Rosato Vermouth, Cranberry bitters, Lemon peel
  • A Dry Symphony — Rye, Dry vermouth, Cynar, Orange bitters, Orange peel
  • Pen Pal — Rye, Dry vermouth, Aperol, Orange peel
  • Lovecraft in Brooklyn — Rye, Jamaican rum, Aromatized wine, Madeira, Grapefruit bitters, Bitters, Orange peel