Recipe by Tabytha Towe, bartender/server at Brix & Mortar Restaurant in Vancouver.

1.25 oz Basil Hayden bourbon

0.25 oz Mia Amata or similar amaro

0.25 oz Bénédictine

1 barspoon yellow Chartreuse

5 drops Ms. Better’s Cypress Bitters

Garnish: lemon peel (oils), fir pine or berry leaf, clip

In a mixing glass, add all ingredients with ice. Stir until chilled and diluted. Strain into a chilled coupe. Express the oils from a slice of lemon peel over top of the drink and garnish with either a fir pine or berry leaf clipped to the glass. Serves 1.