INGREDIENTS:
—2 oz. rye whiskey
—.75 oz. Punt e Mes sweet vermouth
—.5 oz. house amer blend
—lemon peel

DIRECTIONS:
1. Make amer blend by mixing one part Luxardo Amaro Abano, one part
China China Bigallet and two parts Benedictine.
2. In a tall glass add 2 ounces of rye whiskey, .75 ounce Punt e Mes sweet vermouth and .5 ounce amer blend.
3. Stir, serve with lemon peel and get ready to ward off an autumn chill.


Recipe courtesy of AF+B, an American tavern serving modern Texan fare in the heart of Fort Worth’s cultural district. The restaurant offers a private dining room for groups, but you may not be able to persuade guests to leave the stunning custom-built bar. 

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