A bittersweet, autumnal Manhattan riff with notes of orchard fruit and baking spice 🥃🍎🍁🦬 The apple and orchard fruit notes in the Calvados are joined by the caramelized sugar and cinnamon notes in the bourbon to form a flavorful base. Additions of cinnamon bark syrup and an Amaro with honey/eucalyptus notes add complementary sweet flavor and work with the chamomile and other botanical notes in the vermouth to add body. Dashes of apple and ginger/allspice forward bitters help boost the apple pie notes. A delicious fall time sipper! 1.5 oz Calvados (aged apple brandy from the Domfrontais region of France; a nice aged American apple brandy can sub) .5 oz Bourbon (Buffalo Trace is best; Elijah Craig or Russell’s Reserve are good subs) .5 oz Blanc Vermouth (Dolin, Bordiga, etc) .25 oz Forthave Marseille Amaro (American Amaro with honey/baking spice start with eucalyptus/menthol medium bittersweet finish) .25 oz Cinnamon Bark Syrup (crush 3-5 cinnamon sticks and toast on medium heat until fragrant; turn heat to medium-low and add 1/2 C each water and granulated sugar; stir until sugar has dissolved and mixture is near boil; turn heat to low and simmer 5 minutes before straining) 1 dash Barkeep Apple Bitters 1 dash Bittercube Jamaican Bitters # 1 (ginger/allspice/black pepper notes) Stir with ice and strain into a chilled coupe. Garnish with a lemon twist (first expressing essential oils over the surface of the drink) #lonesomecrowdedwest