Based on Beuchert's "BITTER BOURBON GIUSSEPE," which advertised "cymar, bourbon, vermut negre, orange bitters, lemon juice":

3 parts Rye
2 parts sweet vermouth
1+ parts lemon juice (to taste)
¾ part aperol
¼ part St. Germain

Orange bitters.
Angostura bitters.

Shake well with ice, strain into a coupe or whiskey glass.

This tastes like a screwdriver gone wrong, and not in a good, interesting way. Perhaps eliminate the OJ and up the bitters?

1 ounce gin
1/2 ounce sweet vermouth
1/2 ounce dry vermouth
1/2 ounce orange liqueur (try Grand Marnier or orange curaçao)
1 ounce fresh-squeezed orange juice
1 dash orange bitters

Combine the ingredients in a Boston shaker or cocktail shaker. Add ice and shake vigorously for 10 seconds. Strain the contents into a chilled cocktail glass.

Via http://www.thekitchn.com/the-9bottle-bar-recipe-the-satans-whisk...

3 parts rye
2 parts aperol
2 parts dry vermouth
orange bitters
1 orange twist

Shake with ice, serve up in a coupe with the twist.

Via http://www.bonappetit.com/recipe/old-pal, modified to use rye and add bitters to counteract the sweetness of switching this to aperol (which I stock) from campari.

Recipe for aging

This, called instead a Lincoln County, is via http://www.bonappetit.com/recipe/lincoln-county ; original recipe by The Bachelor Farmer Marvel Bar in Minneapolis MN
4 1/4 cups 100-proof bourbon
2 1/2 cups Campari
1 2/3 cups Carpano Antica Formula Vermouth

Per serving:
equal parts Aperol and Gin
3 parts prosecco
less than 1 part summer fruit (strawberries, blueberries, sliced peaches - raspberries and blackberries don't stay together well)
sugar to taste.

For the individual serving, the sweet vermouth feels unneeded. Perhaps a 1/2 part, or St. Germain

For a pitcher:
4 cups assorted fresh summer fruit (berries, sliced peaches)
2 to 4 tablespoons sugar (optional)

1 cup Aperol or Campari
1 cup sweet vermouth
1 cup gin
2 750-ml bottles chilled Prosecco

Building off the classic Manhattan:

3 parts bacon-infused rye bourbon
3 parts cognac
2 parts sweet vermouth
dash of aromatic bitters
dash of smoke flavor
1 maraschino cherry

Instructions

Use the nitrogen cavitation method to quick-infuse rye using some fried bacon bits.

This is essentially a manhattan with peach-infused brandy.

Using the nitrogen cavitation method, Infuse 4 oz Brandy with half a peach, sliced.

Mix with 2 oz sweet vermouth, a dash of maraschino liqueur (or cherry brandy syrup left over from making maraschino cherries)

Add the sliced peaches and a maraschino cherry.

A juleped Manhattan or Old Fashioned

4 parts Mint Julep Makers Mark (or 3 parts bourbon mized with 1 part simple syrup muddled with mint)
2 parts Cognac
1 part sweet vermouth
1 part dry vermouth
Dash Peychaud's bitters

Garnish with a cherry and a sprig of mint.

2 ounces blended Scotch whisky (Black Grouse is a nice mid-point)
1 ounce sweet vermouth
2 dashes Angostura bitters
Garnish: lemon or orange twist

Stirred over ice, strained into a chilled cocktail glass, garnished with a maraschino cherry or lemon twist, and served straight up in a chilled glass

See also: http://www.seriouseats.com/recipes/2010/02/rob-roy-scotch-whisky...