A bright, refreshing (yet boozy) variation on a Whiskey Sour from NYC’s outstanding Jillian Vose The overproof bourbon and bonded apple brandy provide a strong base with notes of caramel, apple, vanilla, oak, and cinnamon which are boosted by the Allspice, Cinnamon, and vanilla aspects of the sweeteners. The use of both grapefruit and lime provides a layered, bright citrus contrast with the grapefruit liqueur providing an additional juicy note 1.5 oz Overproof Bourbon (Old Grand-Dad 114, Old Forester 100 Proof or 1920, Wild Turkey 101, etc) .5 oz Bonded Apple Brandy (Laird’s) .5 oz Grapefruit Liqueur (Giffard makes my favorite) .5 oz Cinnamon Bark Syrup (Muddle 4-5 cinnamon sticks in pan and add 1/2 Cup each granulated sugar and water, stir until dissolved on medium-low heat, simmer 4-5 minutes before straining) .25 oz Allspice Liqueur (St Elizabeth Allspice Dram) .25 oz Vanilla Syrup or Liqueur (Licor 43 or Giffard) .75 oz Fresh Lime Juice .5 oz Fresh Grapefruit Juice Shake with ice and strain into a chilled double rocks glass with a few ice cubes. Garnish with freshly grated nutmeg