A lush, slightly nutty Manhattan riff from SF’s Third Rail that makes an excellent after-dinner sipper 🦴 🍊🥜 The Oloroso sherry gives walnut and fig accents to the caramel notes in the bourbon while also making the drink have a drier finish and lower ABV. The Amaro Nonino adds an orange peel accent while also fortifying the slight caramel notes while the Benedictine brings additional accents of honey and saffron and the bitters add spice and also boost the orange peel notes and fresh orange aromas 1.5 oz Oloroso Sherry (Lustau, El Maestro Sierra, etc; has walnut and fig notes while still being drier/less sweet than the dessert sherries like Pedro Ximenez) 1 oz Bourbon (no need to go too fancy; Buffalo Trace, McKenna, Bulleit etc work great) .5 oz Amaro Nonino (an elegant, grappa-based Amaro from Italy with softer, milder bitterness and notes of orange peel and caramel) .25 oz Benedictine (French herbal liqueur; notes of honey and saffron) 2 dashes Orange Bitters (I like to split my orange bitters between the spicy cardamom/orange peel notes of Regan’s No 6 and the juicy, fresh orange notes of Angostura Orange) 1 dash Angostura Stir with ice and strain into a chilled coupe. Garnish by expressing the essential oils from a quarter-sized piece of fresh orange peel held at 45 degree angle above drink through a lot match (flamed orange peel). Discard the peel after