A rich and spiced Old Fashioned riff from Kevin Diedrich of SF’s excellent PCH The Japanese whisky rounds out the high octane bonded apple brandy while emphasizing the apple and malt flavors, which are complemented by the rich, nutty sweetness of the sherry and the allspice, clove, and other baking spices in the bitters 1.5 oz Bonded Apple Brandy (Laird’s Bonded is the best option here) .5 oz Japanese Malt Whisky (Nikka Coffey Malt is a nice option that gives some nice malt flavor without using anything too old/fancy) .5 oz Lustau East India Solera Sherry (blend of oloroso and PX sherries with decadent nutty sweetness) Barspoon Rich Simple Syrup (2:1) 2 dashes Aromatic Bitters of Choice (Angostura, Abbott’s, etc) 1 dash Bitter Truth Jerry Thomas’ Own Decanter Bitters (pronounced clove and baking spice notes) Stir with ice and strain into a chilled double rocks glass with a large ice cube. Garnish with a lemon twist