A layered Manhattan riff from Death & Co Denver that is built for sipping before or after dinner The cereal grain and honey notes in the Irish whiskey work harmoniously with the apple notes in the calvados and the spice notes in the Sweet Vermouth. Splashes of Benedictine and banana liqueur give a hints of ripe fruit, saffron, and honey while the bitters help tie the flavors together 1 oz Irish Whiskey (a slightly more aged option like Redbreast 12 year or Knappogue Castle 12 is a nice call) 1 oz Calvados (aged apple brandy from France .75 oz Sweet Vermouth (Cocchi Vermouth di Torino pairs nicely with fruit undertones) Tsp Benedictine (French liqueur with notes of honey and saffron) Tsp Banana Liqueur (Giffard or Tempus Fugit) 2 dashes Bitter Truth Aromatic Bitters (Angostura or Abbott’s can sub) 2 dashes Peychaud’s Bitters Stir with ice and strain into a chilled double rocks glass with a large ice cube. Garnish with a lemon twist