Palermo

     Continuing our barrel-aged program at Dante, we decided to mix the newly great Dumante pistachio liqueur with a descent bourbon. At first it was deemed The Silcian Manhattan , but as I pointed out it wasn't a "Manhattan" at all. So thus we agreed upon The Palermo, a great cocktail it was but I knew it could be better. The first recipe had called for orange bitters, as was the go-to flavor additive for this establishment. But a little brainstorming couldn't hurt huh?
     Barrel aging was a good idea as most whiskey-based cocktails will gather some depth from a charred oak barrel. So a quick 2:1 ratio and six weeks later and we have a vessel to deliver a magnificent drink. Now for the bitters. With a never-ending array of bitters options out there, there must be one perfect for this cocktail. As I had a bottle of Fee's Black Walnut Bitters at home, I figured that would be a good starting point to enhance this soon to be lovely cocktail. And boy was I right. Just the right mix for someone who wants a "strong" drink with a bourbon backbone and a nutty undertone.

Palermo
(2:1) Bulliet Bourbon : Dumante Pistachio Liqueur
     barrel-age for 6 weeks
mix in 2 dashes Fee's Black Walnut Bitters
- stir and strain
lemon twist or cherry garnish