A Manhattan riff that is reminiscent of a delicious, boozy bread pudding The aged plum brandy and Madeira give notes of raisin and toffee, the Lowland Scotch bring some sweet cereal grain flavors, and the hints of banana and chocolate also bring additional dessert flavors 1.5 oz Aged Plum Brandy (can probably sub in East India or PX sherry and flip the proportion of this ingredient with the scotch) .5 oz Lowland Scotch (Auchentoshan is pretty tasty and usually not too scarce) .5 oz Sweet Vermouth .25 oz Madeira Wine 1 tsp Banana Liqueur (Giffard) 1 dash Chocolate/Mole Bitters 1 dash Bitter Truth Jerry Thomas’s Own Decanter Bitters (Dale Degroff Pimento Bitters would also work) Stir with ice, strain into a chilled coupe. No garnish