A simple, yet flavorful Old Fashioned variation that celebrates the rye barrel and sherry cask from Andrew Volk of Portland, Maine’s Hunt and Alpine Club The crisp touch of sherry vinegar mingles with the pepper-y spice of the rye whiskey while the spoon of maple syrup smooths things out and results in a silky, rich drink 2 oz Rye Whiskey (100 proof, spicier version is best) 1 teaspoon maple syrup 1/4 teaspoon sherry vinegar (also great in homemade salad dressings/marinades) Stir with ice, strain into a chilled double rocks glass with a large ice cube. Can garnish with a dried apricot on a toothpick if handy