A comforting, after-dinner Old-Fashioned from Jim Meehan’s latest venture: Chicago’s Prairie School with a slight tweak* The caramel, oak, cinnamon, and rye spice from the Canadian Rye combines with the juicy apple flavor from the Calvados while both are mellowed a bit by the rich maple syrup as the bitters provide some spice and additional apple notes 1.5 oz Canadian Rye (Lot 40 is a good option; can probably sub a spicy American MGP rye, but that would ruin the Canadian theme) .5 oz Calvados (French Aged Apple Brandy; can be a spirit that gets pricey as age statements increase; Hubert is a wonderful and cost-effective option and Busnel VSOP or Dupont Fine Reserve also works) .25 oz Maple Syrup 1 dash Barkeep Apple Bitters* 1 dash Bittermens Elemakule Tiki Bitters (for cinnamon notes)* Stir with ice and strain into a chilled double rocks glass with a large ice cube; Garnish with a lemon twist *Prairie School uses Mitton’s Apple Cinnamon Bitters. If you find those, use two dashes in place of the products denoted with asterisks above