Old Mate
Stir with ice, strain into chilled cocktail glass, express peel into glass, garnish.
I have used Rittenhouse and Wild Turkey 101 Rye for this and it has been well received by family. Another dry vermouth would do, but I like the profile of Carpano Dry for this.
The Okar Island Bitter is probably closest to Select Aperitivo in its overall bitter/sweet profile and balance. The differences are that the Okar doesn't have the clear vibrant red color of the Select, and it has a subtle mint and red berry while Select has more rhubarb flavor.
Simple riff on the Old Pal, with a nod to the unique flavors of the Australian Okar Island Bitter.
I ran the name past Steve Roennfeldt to make sure it wouldn't come off as cringe-worthy Down Under, and he approved.
- Neyah's White Manhattan, Tweaked — White whiskey, Dry vermouth, Bénédictine, Orange bitters, Cranberry bitters
- Buffo Rosato — Rye, Chinato, Pear eau de vie, Rosato Vermouth, Cranberry bitters, Lemon peel
- Pico de Orizaba — Reposado Tequila, Cappelletti Aperitivo, Dry vermouth, Aromatized wine, Bitters
- Lady of the North — Applejack, Dry vermouth, Bénédictine, Bitters, Lemon peel
- Rosita — Reposado Tequila, Dry vermouth, Sweet vermouth, Campari, Bitters, Lemon peel
Sweet and potent, about 88 proof before ice dilution if Laird's Bottled-in-bond is used, pretty hot! Perhaps something like an 80 proof Calvados or 86 proof St. George apple brandy would work better to mellow the heat? Pleasant flavors with root beer/anise from the Ramazzotti and the orange components of the Bigallet.