The Reanimator

• 1 1/2 ounces straight rye whiskey
• 1 1/2 ounces lighter Italian amaro, like Nonino
• Thin-cut lemon peel, for garnish

1. Stir the rye and amaro together with plenty of cracked ice.
2. Strain into a chilled cocktail glass.
3. Top with the lemon peel.

rye whiskey, italian amaro, lemon peel

Taken from cooking.nytimes.com/recipes/1013930 (may not work)