I’m not at all sure of the name here, so I’m sticking it with Jasper for the time being, in my ongoing series of gemstone cocktails.
- 3/4 oz barrel-aged gin
- 3/4 oz Amaro CioCiaro
- 3/4 oz sweet vermouth
- 4-5 drops Alpine Herb Bitters
Stir with ice; strain. Orange peel garnish.
It’s dark, herbal, and the piney bitters give it just enough punch to make it very interesting.