1 oz. Bourbon (a quality bottling such as Bulleit, Eagle Rare, etc.)
1/2 oz. Fernet Branca
1/2 oz. Domaine de Canton liqueur
1/2 oz. fresh Lemon juice
1/4 oz. Petite Canne Sugarcane syrup (sub. 2 Tsp 1:1 Demerara/Raw sugar Simple)
1. Combine liquid ingredients in a mixing glass with plenty of ice.
2. Shake well (~15 seconds).
3. Fine-strain, up into a chilled cocktail glass.
4. Garnish with the Lemon twist.
The key here is the quality/quantity of bourbon against the splash size of Roses and Cointreau. The bitters and cherry syrup are critical and cannot be left out. To dry it out, reduce quantity of vermouth.
In an Old Fashioned glass:
-2oz Bourbon, preferably Woodford's Reserve or Jim Beam Black.
-2 tbsp Dry Vermouth
-Splash Roses Lime Juice
-4 dashes, Angostura bitters
-1/4 tsp maraschino cherry syrup
-Orange peel, 3 inch curl