A Fall-accented Old Fashioned from Kevin Diedrich (currently of PCH in SF) The maple, apple, and sherry-influenced malt all blend very well while the bitters add a bit of spice and nuance. It should be noted that this drink was created to use Highland Park’s Magnus (hence the name; retails for just a shade more than a bottle of blended scotch like Monkey Shoulder or Great King St) but I made a slightly fancier version with Scotch bottles on hand 1 oz Sherry-forward Scotch with a hint of peat (or scant oz Speyside with barspoon Laphroaig) 1 oz Bonded Apple Brandy (Laird’s, Copper & Kings, etc) .25 oz Maple Syrup 2 dashes Ume Bitters (Japanese Sour Plum) 1 dash Peychaud’s or Bitter Truth Creole Bitters Stir with ice, strain into rocks glass with big cube (or a few smaller cubes). Garnish with a lemon twist #fallfavs