Graffiato mixologist Taha Ismail is constantly exploring new ways of melding interesting spirits to create unique flavors (keeping up with the creativity of chef Mike Isabella is no small feat). In the Buffalo Soldier, our Drink of the Week, he combines a rum that has soaked up woody notes from aging in a cask with the sweet tinge of Velvet Falernum. The combo is then sparked with the tartness of fresh lemon juice and the nutty bite of Cardamaro — an Italian Amaro made from cardoons (a cousin of the artichoke) and thistle.

The result? A nuanced sip that will excite your tongue and warm your throat. If your home bar is exceedingly well-stocked, check the (very specific) recipe to whip one up on your own, or head to Chinatown to get a $10 version from the pros.

Buffalo Soldier

2 oz. Dancing Pines Cask barrel-aged rum
1 oz. Cardamaro
1 oz. Velvet Falernum
¾ oz. lemon juice

Place all ingredients in shaker and add ice. Shake for 30 seconds. Double strain into a chilled coupe glass. Garnish with a burnt orange peel.