A rich, fall-flavored Sazerac riff from Portland bartender extraordinaire Jeffrey Morgenthaler that is brimming with apple flavor 🥃🍎🍏🍯 The cereal grain and soft fruit background notes in the blended Japanese malt work well with the apple notes in the bonded apple brandy and dash of apple bitters. Blanc vermouth adds body and a nice profile of chamomile and other subtle spices and botanicals that work with the honey and saffron notes from the splash of Benedictine and the clove/allspice notes in the Angostura bitters to add complementary flavors that help elevate the autumnal drink .75 oz Blended Japanese Malt (Suntory Toki, etc) .75 oz Lairds Bonded Applejack (American apple spirit; the oldest spirit produced in the US) .75 oz Blanc vermouth (Dolin makes a nice bottle) .25 oz Benedictine (French liqueur made by Benedictine monks with notes of honey and saffron) 1 dash Angostura bitters 1 dash Barkeep Apple Bitters Stir with ice and strain into a chilled coupe. Garnish with a lemon twist (expressing essential oils over surface of the drink first)