Here's a drink that didn't seem like it should work, but very much did.
1 1/2 oz genever (I use the "grey-bottle Bols")
1/2 oz blanc or bianco vermouth
1/2 oz marsala wine (or medium-dry sherry/madiera)
Dash of simple syrup (to taste; adjust per your wine of choice)
3 dashes Fee's Black Walnut Bitters
Stir well and strain into a chilled cocktail glass; add a couple hazelnuts, an orange peel, or both if you'd like.
The closest comparison I can make for this is a good Martinez, with a little nutty, Manhattan-ish quality from the genever (assuming you use an oude style). The Black Walnut Bitters is a little tough to find, but brings a very round, spicy, bitter-nutty flavor to the mix.