A full-flavored, bittersweet Boulevardier/Manhattan riff that showcases some delightful peak season blueberries 🐇 The black pepper and spice notes in the rye whiskey and bitters along with the vanilla notes in the bourbon give nuance to the ripe blueberry flavor from the syrup. The bittersweet Aperitivo and bit of Amaro Montenegro lend depth and nuance while the Alpine liqueur adds notes of alpine herb and a touch of baking spice. The oil from the lemon twist also brightens the drink and lends a pleasant aroma 1 oz Rye Whiskey (version that has plenty of pepper and rye spice like High West Double Rye, James E Pepper, etc are great here) .5 oz Bourbon (bottle with stronger Vanilla notes like Elijah Craig is nice) .5 oz Red Aperitivo of choice (Campari, St George Bruto, Leopold Brothers, etc) .25 oz Amaro Montenegro (Italian amaro with mild bitterness) .5 oz Blueberry Syrup (Add 1/2 C each fresh ripe blueberries, granulated sugar, water and stir briefly until sugar dissolves; heat on medium heat until just starting to see bubbles and step heat down to medium low to simmer; press blueberries against side of pain to release some juice into syrup while simmering 3-5 minutes; strain, add a bit of lemon zest) .25 oz Alpine Liqueur (Leopold Brothers Three Pins is very tasty) 2 dashes Bitter End Chesapeake Bay Bitters (Black Pepper bitters would work as a sub) Stir with ice and strain into a chilled coupe. Garnish with a lemon twist