An autumnal Manhattan riff from drink savant Phil Ward that tastes like eating a candy apple next to an October/November bonfire 🍎🔥 The smoke and sherry notes in the Islay Scotch and the fruit notes in the bonded apple brandy are bridged by the honey and saffron notes in the Benedictine while the bitters add some spice notes (including star anise). This drink from Death & Co’s early days gets a hearty vote from me as a Modern Classic 1 oz Single Malt Islay Scotch (Laphroaig 10 year works very nicely) 1 oz Apple Brandy (Laird’s Bonded works well) .5 oz Benedictine (Liqueur with honey and saffron notes) 2 dashes Peychaud’s Bitters (I like an equal mix of Peychaud’s and Bitter Truth Creole bitters, but either on their own will do just fine) Stir with ice and strain into a chilled coupe. No garnish