A fall-spiced Lion’s Tail riff inspired by Meaux Bar (NOLA)’s Rye Cocktail to enjoy during the transition from summer to fall The allspice and clove notes from the St Elizabeth’s and bitters work with the apple notes in the calvados, the spicy rye notes, the chamomile from the infused Old Overholt, the roasted sweetness of the Banana liqueur, and the tartness of the lime juice to evoke a delicious glass of apple cider 1 oz Calvados (French apple brandy) .5 oz Chamomile-infused Old Overholt Rye (infuse 1/4 Cup chamomile into a 750 mL bottle of Old Overholt for 90 minutes with occasional stirring, strain and rebottle; the softer/lower proof Overholt is the best candidate for this infusion) .5 oz Higher Proof Rye Whiskey (Rittenhouse, James Pepper, etc) .5 oz Fresh Lime Juice .25 oz Allspice Liqueur (St Elizabeth’s or Dale deGroff Pimento) .25 oz Banana Liqueur (Giffard) Barspoon Rich Simple Syrup (1:1) 1 dash Abbott’s or Angostura Bitters Shake with ice and strain into a chilled coupe. No garnish