A rich, comforting Old Fashioned riff from East Coast drink wiz Jeremy Oertel with notes of biscotti, honey, and hint of spice on the finish 🥃🥜 The blend of Aged Spanish brandy and scotch provides a base with notes of caramel, toffee, and honey that helps showcase the almond/biscotti notes in the splash of Amaretto. A small pour of rich Pedro Ximenez sherry boosts the caramel notes while the dash of absinthe helps cut the sweetness and the Chocolate Chile bitters add a hint of spice and complexity to the finish of each sip. An expressed orange twist adds a fresh citrus aroma 1.5 oz Aged Spanish Brandy (Lustau, Cardenal Mendoza, Torres, etc) .5 oz Campbeltown Single Malt Scotch (Springbank 10 yr is great here with notes of honey, malt, poached fruit; a Highland single malt is probably the closest sub) .25 oz Pedro Ximenez Sherry (sweeter variety of sherry; with notes of caramelized fruit and toffee) 1 Tsp Amaretto (Caffo or Lazzaroni) 1 dash Chocolate Chile or Chocolate Mole Bitters (Miracle Mile, Bittermens, Scrappy’s) 1 dash Absinthe (Herbsaint can sub) Stir with ice and strain into a chilled double rocks glass with a large ice cube. Garnish with an orange twist