A comforting Sour riff with a Spanish accent from Will Peet during his time at NYC’s NoMad Bar 🥜🍎🇪🇸 The combination of rich, nutty sherries, walnut liqueur and apple brandy provide a deep, nuanced base with the addition of a bit of lemon juice taking the flavor in the direction of a bite of pecan pie washed down with homemade apple cider .75 oz Bonded Apple Brandy (Laird’s Bonded is a good choice) .75 oz Brandy de Jerez (Spanish Brandy aged in ex-sherry barrels, resulting in nutty flavor accents) .75 oz Lustau East India Solera Sherry (can also mix 3 parts Oloroso to 1 part PX for something close) .5 oz Walnut Liqueur (Nux Alpina or several other great Nocino options) .5 oz Fresh Lemon Juice .5 oz Rich Simple Syrup (2 parts unrefined sugar of choice: 1 part water; stir until sugar is fully dissolved) Shake with ice and strain into a chilled double rocks glass with a large ice cube. No garnish