I'd advise you to find or make a drink where it becomes a learning experience of how and when to use spirits that you don't quite "get". Not just with rye but anything really. Just know that you wont like everything that's out there and not everything will be right for you but hey, that's life.

The green stuff is much too strong for my taste but its yellow little brother seems to work just fine here. As for the Averna, it'll give it a nice soft caramel note, which you *could* swap out for some Benedictine [per se] and it will give you a great result, if slightly different.

This drink reminds me a bit of cinnamon gum. Like one of those big red gumballs (fireballs?) that get real hot in your mouth. Yeah. Like that. But with a lot of booze.

1 1/2 oz Bulleit rye whiskey
1/2 oz Averna amaro
1/2 oz yellow Chartreuse  
2 dashes Angostura bitters

Since it's all liquor here, stir it for a bit. Take a lemon peel, squeeze some of the oils onto the cocktail and dip it. Bam. You just made a garnish.

[ Enjoy ]