A delicious, full flavored Old Fashioned riff that is the house version at LA’s Normandie Club The toasted coconut adds rich body and roasted notes to the baking spice and caramel present within the bourbon while background notes of apple, allspice, clove, and cinnamon are added by a bit of apple brandy and the bitters 2 oz Coconut-Infused Bourbon (toast unsweetened shredded coconut in pan on medium heat for 3-4 minutes; add to bourbon and infuse for 2 hours before straining) Tsp Aged Apple Brandy (Clear Creek 8 yr, St George, Copper & Kings Floodwall, etc) Tsp Gum Syrup (syrup from gum arabic that adds both sweetness and body/viscosity to the drink) 1 dash Fee Brothers Whiskey Barrel-Aged Bitters (brings loads of cinnamon) 1 dash Angostura Bitters Stir with ice and strain into a chilled double rocks glass with a large ice cube. Garnish with a dried apple slice (if available)