I came across this recipe via Saveur magazine. At this time of year it seems like my craving for cocktails that include Rye and Apple Brandy/Calvados spikes. This worked perfectly for me because of the blood orange juice which happens to coincide with an abundance of blood oranges in my neck of the woods in November.
The drink is credited to Ludivine Restaurant in Oklahoma City.
1½ oz. Calvados
1 oz. Fresh Blood Orange Juice
¾ oz. Amaro Montenegro
½ oz. Luxardo maraschino liqueur
½ oz. Willett Family Estate Rye
2 dashes Regan's Orange Bitters
1 brandied cherry (for garnish)
Measure all liquid ingredients into a cocktail shaker over ice. Shake like you mean it and strain into a chilled coupe glass; garnish with cherry.