A delicious Old Fashioned riff from LA’s Alex Day and Devon Tarby that trades on the harmonious flavors of scotch and aged grapes The fruity notes and nuanced flavor of raisin/prune works very well with the cereal grain and peat in the blended scotch while the Madeira and Benedictine bring a balanced sweetness (with notes of fruit, honey, saffron). The Calvados adds a hint of autumnal apple and the bitters a touch of anise and spice 1.25 oz Blended Scotch* (Compass Box Great King Street Glasgow has a wonderful combination of sherried scotch with a hint of peat that is lovely in stirred drinks) .25 oz Aged Prune Brandy* (Louis Roque makes a great version) .5 oz Madeira wine (fortified wine from island in the Atlantic, popular in Colonial US) .25 oz Benedictine Liqueur (French liqueur with notes of honey, saffron) .25 oz Calvados (Aged apple brandy from France) 2 dashes Peychaud’s/Bitter Truth Creole Bitters Stir with ice and strain into a chilled double rocks glass with a large ice cube. Garnish with essential oils from a lemon twist *Can also infuse scotch with raisins in place of the prune brandy; use 1.5 oz of infused scotch in the drink in that case (Add roughly 3/4 to 1 Cup raisins per 750 mL bottle of blended scotch and infuse overnight before straining)