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.

The Jasper

• 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.