A rich, boozy Old Fashioned riff with notes of coffee and maple syrup that can pair with a shortstack of pancakes 🥃☕️🥞 The blend of cask strength bourbon, aged Demerara rum, and Islay scotch form a flavorful and high octane base with notes of caramelized sugar, molasses, honey, and subtle nutty and smoky flavors that help highlight the coffee (liqueur and bitters) and maple (syrup and bitters) additions to the drink. A lemon twist adds a bit of pleasant, citrus-forward essential oils that add a bit of freshness to each sip 1 oz Cask Strength Bourbon (Russell’s Reserve Single Barrel cask strength, Colonel EH Taylor, Blanton’s, etc) .5 oz Aged Demerara Rum (El Dorado 8 year, Hamilton Demerara 86, etc) .5 oz Islay Scotch (Caol Ila 12 has really nice balance of sherry and smoke; Laguvulin, Laphroaig, Bruichladdich can all sub) Tsp Maple Syrup Tsp Coffee Liqueur (Mr Black, St George NOLA, Galliano Ristretto, etc) 1 dash El Guapo Chicory Pecan Bitters (Miracle Mile Toasted Pecan, Crude Big Bear are both good subs for bitters with notes of nuts and coffee) 1 dash Urban Moonshine Maple Bitters Stir with ice and strain into a chilled double rocks glass with a large ice cube. Garnish with a lemon twist (expressing the essential oils from the peel over the drink first #cocktailsandflapjacks