A comforting, autumnal Sour riff brimming with apple and spice notes 🍎🥃 The trio of blended scotch, aged Japanese malt, and apple brandy create a tasty base with notes of orchard fruit, honey, Heather, and subtle smoke that work beautifully with the cider reduction to create a drink with lots of fall flavor. The ginger syrup and Clove-forward bitters add a nice spice punch while the lemon helps add brightness and acidity. Fall harvest season in a glass 1 oz Blended Scotch (Compass Box Great King St Glasgow Blend has nice subtle peat smoke notes) .5 oz Japanese Malt (Nikka From the Barrel works nicely) .5 oz Calvados (aged American apple Brandy can sub) .75 oz Fresh Lemon Juice .5 oz Apple Cider Reduction (reduce 1/2 C Apple cider with 1/8 tsp cinnamon, 3 cloves, Tbsp brown sugar by about 1/2 volume and strain) .25 oz Ginger Syrup (Juice 1 hand of ginger (even better if you can find young ginger) and add 2 volumes granulated sugar to fresh ginger juice; stir until sugar has dissolved) 1 dash Bitter Truth Jerry Thomas’s Own Decanter Bitters (notes of clove, allspice, raisin) Shake with ice and strain into a chilled double rocks glass with a few ice cubes. Garnish with fan of apple slices and freshly grated cinnamon