A comforting, yet tropical Old Fashioned riff from NYC’s Leyenda that makes a great after dinner drink The baking spice and caramel notes in the bourbon work beautifully with the splashes of vanilla liqueur, toffee notes in the sherry, and cinnamon syrup while a bit of passionfruit liqueur, a dash of lemon-y sumac-forward Moroccan Bitters, and the essential oils from a lemon twist bring some tartness and a pleasant aroma 2 oz Bourbon (cask strength offers greater concentration of flavors) .5 oz Lustau East India Solera Sherry (a Palo Cortado or PX bottle of sherry could also sub; this bottle has more toffee-like vs nutty flavors that an Amontillado style bottle would) Tsp Passionfruit Liqueur (Giffard; Small Hand Foods syrup could sub) Tsp Vanilla Liqueur (Licor 43 or Giffard) Tsp Cinnamon Bark Syrup (crush 3-5 cinnamon sticks and toast in pan 1-2 minutes until fragrant; add 1/2 C each granulated sugar and water; stir until sugar has dissolved and mixture is near boil; turn heat to low and simmer 5 minutes before straining) 1 dash Bitter End Moroccan Bitters Stir with ice and strain into a chilled double rocks glass with a large ice cube. Garnish with essential oils from lemon twist (discard the twist)