A rich, comforting autumnal Manhattan riff pairing fresh dates with a trio of whiskies and touches of honey, chile, and baking spice 🥃🍁🍯🌶️ The baking spice and vanilla notes in the Rye whiskey work nicely with the rich, sweet notes of the fresh dates. Additions of Irish whiskey and Islay scotch add complementary notes of honey, cereal grain, rich sherry, and a touch of smoke to evoke cleaning up fallen leaves. Additions of small amounts of Forthave Marseille Amaro and ancho chile liqueur add complexity via their bittersweet honey/eucalyptus and red chile spice to the red fruit and cocoa notes in the sweet vermouth to help tame the whiskies. A few dashes of Aromatic bitters help boost the baking spice notes while the essential oils from the lemon twist adds a bright citrus aroma to each sip 1 oz Date-infused Rye Whiskey (remove pits from 5-6 fresh dates and chop into smaller pieces; cover with 4 oz bonded rye and infuse 4 hrs-overnight before straining) .5 oz Irish Whiskey (Green Spot, Redbreast 12 yr, etc) .5 oz Islay Single Malt Scotch (Bruichladdich Port Charlotte 10 is really nice mix of sherry and peat, Laphroaig 10 yr, etc) .5 oz Sweet Vermouth (Cocchi Vermouth di Torino has nice cocoa and red fruit notes that works really well here) .25 oz Ancho Reyes Ancho Chile Liqueur Tsp Forthave Marseille Amaro (American amaro with medium bittersweet notes; honey and baking spice up front and then eucalyptus/menthol and bittersweet finish) 2 dashes Aromatic Bitters of choice (Angostura, Abbott’s, Bitter Truth Aromatic, etc) Stir with ice and strain into a chilled coupe. Garnish with a lemon twist (expressing essential oils from twist over surface of drink before adding) #liquidswordsliquiddrinks #gzathegenius