1 1/2 oz asian pear bourbon

1/2 oz sweet vermouth (i use punt e mes)

1/4 oz cynar

1/4 oz lemon juice

2 dashes whiskey barrel bitters (angostura would do just fine)

dash simple (optional, makes the drink a touch more accessible)

combine ingredients over ice and stir.  strain into a chilled martini shell.  cherry garnish.

much to my chagrin, my infusions rarely sell themselves, and so i have to contrive recipes to move them sometimes.  i came up with this one for one of our regulars, a guy who enjoys him some bourbon and is not afraid of something rich and dark and bitter on the backside, which is what this cocktail is.  add the dash of simple and it becomes a lot more accessible, but in its pure form, this is a cocktail for serious drinkers with grown-up palates, with a subtle depth and a rich and lingering bitter note that resonates on the palate for a goodly while after the sip is swallowed.

and yes, you could make this with uninfused bourbone, and it would likely be just as interesting, if slightly less complex.