1 1⁄2 oz Scotch, Aberlour 12
1⁄2 oz Cognac, Pierre Ferrand Ambre
1⁄4 oz Zirbenz Stone Pine Liqueur
1⁄4 oz Chamomile syrup
3 ds Bitters, Dr Adam Elmegirab’s Spanish Bitters
Instructions
Stir, strain into old fashioned glass with a large cube or sphere. Garnish with an orange swath.
Notes
For the chamomile syrup, make a strong brewed chamomile tea by adding chamomile buds to boiling water and seeping for 20 minutes at a 1 tsp chamomile to 1 oz water ratio. Strain tea, and sweeten at a 1:1 ratio of tea to sweetener. I typically use 3 parts cane sugar to 1 part honey for the sweetener component.