A riff on Brian Miller’s own delicious Manhattan variation (the Ingenue) that takes the “brandy Manhattan with fall flavors” template in an even more Tiki direction The bit of cinnamon in the syrup and notes of cinnamon and ginger in the Tiki bitters emphasize the fruit notes in the brandies (from apples, pears, and grapes in this mix) while the Sweet Vermouth tames the booziness while adding underscoring notes of cocoa and spice 1 oz Overproof Brandy (Sacred Bond, Copper & Kings Butchertown, etc) .5 oz Armagnac (French brandy from non-Cognac region; tends to be a bit spicier and rugged than Cognac, but many are just as delicious or more than their more famous cousin) .5 oz Calvados (French apple brandy; if available a bottle like LeMorton or Pacory from the Domfrontais region that use a blend of pears and apples is great) 1 oz Sweet Vermouth (Cocchi Torino pairs very well with fruit notes in this drink) Tsp Cinnamon Bark Syrup (Crush 3-4 cinnamon sticks and simmer 4-5 minutes (once sugar is fully dissolved) in 1:1 mix of granulated sugar: water) 1 dash Bittermens Elemakule Tiki Bitters Stir with ice and strain into a chilled coupe. No garnish