A rich, comforting Scotch-based Old Fashioned riff inspired by the flavors of carrot cake 🥃🥕🥜🍰 The combination of Speyside scotch and aged Spanish brandy result in a base with flavors of honey, butterscotch, and roasted nuts that provide a nice canvas for the carrot (from Eau de vie) notes. Cinnamon bark syrup and a dash of ginger/baking spice forward bitters contribute complementary spice notes while a bit of walnut liqueur (Nocino) helps highlight the nuttiness in the drink. Would be a great after dinner drink with a slice of carrot cake or a spiced cupcake 1.25 oz Speyside malt Scotch (no need to use anything as old as the Linkwood 21 here unless feeling fancy; Macallan 12 or similar Speyside offerings will also work well) .5 oz Aged Spanish Brandy (Lustau; Cardenal Mendoza; etc; since these are aged in ex-sherry barrels, they have a nutty flavor that complements the usual caramelized sugar notes in aged brandy) .25 oz Reisetbauer Carrot Eau de Vie (delicious unaged brandy distilled from large amounts of carrots) Tsp Walnut Liqueur/Nocino Tsp Cinnamon Bark Syrup (Crush 3-5 cinnamon sticks in a small pot and toast until fragrant; add 1/2 C each granulated sugar and water and stir on medium/low heat until sugar dissolves and mixture is near boiling; turn heat down to low and simmer 5 minutes before straining) 2 dashes Bittermens Elemakule Tiki Bitters (ginger and baking spice notes) Stir with ice and strain into a chilled double rocks glass with a large ice cube. Garnish with the essential oils from an orange twist (discard the twist)