Recipe found in Death and Co Cocktail Codex 📖 credited to David Tarby This felt like a cozy warm flannel shirt on a cold day. Lots of little measurements but the effort is well worth it. All the component melt together in harmony. Baked apples 🍎, pears 🍐, vanilla cream, pumpernickel bread, slightly burnt butterscotch, humidor, maple and oak, bitter cacao, peanuts 🥜, dried fruit leather, baking spices (mainly cinnamon), with a long fruity espresso ☕️ finish. Take your time with this one as the flavours continue to evolve as the ice melts. You can almost feel the leaves changing colour 🍁 Autumn Old Fashion ½ oz (15ml) Rye Whisk(e)y ½ oz (15ml) Apple Brandy ½ oz (15ml) Armagnac ½ oz (15ml) Scotch 1 barspoon (5ml) Maple Syrup 2 dashes Chocolate Bitters 1 dash Angostura Bitters

Recipe found on Kindred Cocktails credited to Joshua Perez. Cinnamon must be in the air as a see it everywhere including in this elevated tequila old fashioned. Yes the template is there. Spirit (mezcal and tequila), sugar (Drambuie and cinnamon syrup), bitters(orange 🍊), water (ice 🧊 ) There are layers of flavour as this is sipped. Roasted agave spirt leads with grassy, peppery, salty notes intermingled with minty fruity oaky smoke 💨. Sweet cinnamon candied apple 🍎, malted cereal, orange 🍊 and lemon 🍋 peel, runny honey 🍯. On the next sip the layers flip. Delicious evolution while’s maintaining a salty peppery spice finish long into the aftertaste 😋 Make one, get comfortable and enjoy sipping. Clavo Oxidado 1.5 oz (45ml) Reposado Tequila ½ oz (15ml) Mezcal 1 barspoon (5ml) Drambuie 1 barspoon (5ml) Cinnamon Syrup 2 dashes Orange Bitters Lemon Twist

Recipe found in David Lebovitz Drinking French book 📖 Meant to be served up, it screamed to me for a tropical dressing using a tiki style tumbler. Pineapple 🍍 front and centre with gong and sweet vermouth backdrop. The Campari added a nice bitterness lightening the overall libation and lingering with the pineapple for several seconds in the aftertaste. 😋 As I sipped it popped into my head this could be a gin version of the Jungle Bird. For some reason this thought further enhanced the enjoyment of the drink. A Is For Ananas 1 oz (30ml) Dry Gin 1 oz (30ml) Pineapple Juice ¾ oz (22.5 ml) Sweet Vermouth ¾ oz (22.5ml) Campari Fresh Mint

Recipe found on Difford Guide Sage is growing faster than we can use, even in the cooler weather. Sure the ask for a sprig of sage for the garnish was likely 2-3 leaves, but I decided to go overboard. 😂 The libation is exactly as the name implies. A tart, layered citrus flavours from pith, oil, juices. Spiced with gin, mint and vanilla beans. Though the sage adds aroma near the end it had imparted some flavour to the cocktail. A very refreshing drink 😋 The Lemon Peel 1.5 oz (45ml) Dry Gin ½ oz (15ml) Limoncello ¼ oz (7.5ml) Liquore Strega ¾ oz (22.5ml) Grapefruit Juice ¾ oz (22.5ml) Fresh Lemon Juice ¼ oz (7.5ml) Rich Simple Syrup 1 dash Orange Bitters Garnish Sage Sprig

Recipe found in Clapham Cocktails The Dubonnet Cocktail Book 📕 Recipe calls for lingonberry syrup/jelly, which I subbed for a more local (aka easier to get) Saskatoon Berry. This brought crabapple, almond, blueberry 🫐 flavours. Another option would be cranberry. So even if you are missing one ingredient there are alternatives which will still result in a great cocktail. As for the bourbon 🥃 I reached for a local whisky made with 8 grains bringing a nice depth of complex flavours. The first sip was a pleasant toast and jam profile. Further sips had the baking and grain spices, woody oak, leather, bitter berries, blanched walnuts, with a long finish of mulled wine and berries. Through it all the jammy profile never disappears 😋 1886 Cocktail 2 oz (60ml) Bourbon 1 oz (30ml) Dubonnet Barspoon Lingonberry Syrup Dash Boker’s Bitters