Stir with ice, strain over a large rock, or into a chilled cocktail glass.
I have not used a garnish for this one as the components don't really need any help, but if you find a garnish that you like with this drink that adds something special, please comment.
I accidentally made this first with Dopo Teatro, and loved it (two similar looking narrow bottles in the vermouth/syrups/wine based aperitivo fridge.) The Barolo Chinato version is even more flavorful/complex.
Adjust ratios to your taste. I was hooked on my initial recipe ratios, so I have not experimented much.
I came up with this last night (10/4/23) while trying to find a signature cocktail for Bordiga Dilei Amaro. I thought pairing it with Barolo would work well and that a rye/apple brandy split base would be interesting. And was it ever! This is a rich, flavorful, engaging drink.
The name is an acknowledgement of the contribution of American apple brandy and whiskies in combinations with the bitters and aromatized wine mastery of the Old World.