2 parts Bulleit Frontier Whiskey
1 part Averna Amaro
1 part Grenache Hibiscus Reduction (See method)
1 part Fresh Lime
2 wheels of lemon
5 heavy dashes Angostura aromatic bitters
1 dash Bitter Truth Mole Chocolate bitters
Combine all ingredients, except Angostura, in a shaker, Add ice. Hard shake, and double strain over large ice cube. Garnish with Lemon wheel. Pour heavy angostura float, on top.
*Syrup: Take one bottle of Grenache and reduce over low heat. Add equal parts sugar, and steep a handful of hibiscus flowers, and lemon peels, into simmering batch. At room temperature, add brandy, to fortify.