A festive, spiced riff on the Rob Roy from Brian Evans of Sunday in Brooklyn that channels the essence of banana bread or spice cake The allspice and clove notes from the Allspice liqueur combines with the peat and honey notes of the Scotch and the banana liqueur to yield a flavor reminiscent of a spiced cake while the fruit notes from the fortified wine combine with the cranberry bitters to lend an additional flavor of dried fruits to the drink 1.25 oz Blended Scotch (bottle with a hint of peat like Compass Box Great King St Glasgow is nice) .75 oz Madeira Wine (fortified wine from Portuguese-owned Atlantic Island chain popular in Colonial US) .25 oz Banana Liqueur (Giffard or Tempus Fugit) .25 oz Allspice Liqueur (St Elizabeth, Hamilton Pimento) 3 dashes Cranberry Bitters (Bittermens, Seven Stills, Fee Brothers, etc) Stir with ice and strain into a chilled coupe. Can garnish with a cranberry on a cocktail pick if handy