A refreshing, summery riff on a Sour with lots of stone fruit, honey, citrus, and a bit of funk 🍑🍋🍯🥃 The honey and vanilla custard notes in the blend of Japanese malt and grain whiskies creates a nice platform for the ripe nectarine flavor to show off. The Jamaican rum adds some complementary funk and ripe tropical fruit notes while the blend of honey syrup, Benedictine, and Falernum add notes of baking spice while tying together other flavors. Fresh lemon juice balances the sweetness while adding some zip and the peach and Moroccan bitters help boost the stone fruit and baking spice notes. Like a slice of cobbler in liquid form! Muddle 3-4 slices of ripe yellow nectarine in .25 oz of honey syrup (equal parts honey and warm water; stir until dissolved) Add: 1 oz Japanese Blended Malt Whisky (Suntory Toki) .5 oz Japanese Grain Whisky (Nikka Coffey Malt has prominent notes of vanilla custard) .5 oz Jamaican Unaged Overproof Rum (Rum Fire, Wray & Nephew, etc) .75 oz Fresh Lemon Juice .25 oz Falernum (rum-based liqueur from Barbados with notes of clove and lime zest) 1/2 Tsp Benedictine (French Liqueur with notes of honey, saffron, herbs) 1 dash Bitter Truth Peach Bitters 1 dash Bitter End Moroccan Bitters (notes of sumac, preserved lemon, spices) Shake with ice and strain into a chilled double rocks glass with a large ice cube. Garnish with a slice of ripe nectarine and freshly grated nutmeg #yabestprotectyanec