Manhattan riff where the split of summery chamomile-infused rye with Calvados mirrors the transition from summer to fall The sherry, amaro, and bitters all work to provide a bit of richness and spice. The chamomile and spiced apple flavor pairing is also quite pleasing 1 oz Chamomile-infused Old Overholt Rye* 1 oz Calvados (Domaine Hubert variety is quite nice and not as pricey as many Calvados bottles with more age) .5 oz Lustau East India Solera Sherry (oloroso richness with more pronounced spice notes) .25 oz Amaro Meletti 1 dash Bitter Truth Jerry Thomas' Own Decanter Bitters 1 dash Barkeep Apple Bitters Stir with ice, strain into chilled coupe. No garnish *Infuse 1L bottle of Old Overholt Rye with 1/4 cup loose chamomile tea. Let stand at room temp for 1 hour and 45 minutes, stirring occasionally (every 15 minutes or so). Strain out tea, add back to bottle. Flavor lasts quite some time (peak in first 6 months, but still good well after). Please note that the soft, creamy, lower-proof Old Overholt is really the rye of choice, as its flavor profile works incredibly with chamomile, where a spicier rye like Rittenhouse may mask/muddy the flavor from the infusion