2 Parts Russell’s Reserve® 6 YO Rye
1/2 Parts Cocchi Torino Sweet Vermouth
1/2 Parts Dubonnet
2 Dashes Celery Bitters
1 Dash Cardamom Bitters
Combine ingredients in a mixing glass and stir with ice for 20 seconds. Strain ingredients into a rocks glass over one large ice cube and garnish with a lemon twist. Recipe by Alicia Walton at Sea Star, SF, CA.