For an article, I needed to craft a few maple syrup drinks. This one is an Old Fashioned variation that I named Evening in a Sugar Orchard after a Robert Frost poem. I was influenced by the revised version of the American Trilogy (Michael McIlroy's original called for Demerara syrup instead of maple). And the cinnamon aspect came from my recent tinkerings that developed the Two Roads Diverged (also a Robert Frost allusion); the combination of cinnamon and maple also appeared in Death & Co.'s Ole Bull and Timothy Miner's Christmas in Prison. In the text, I describe how the "Bourbon is bolstered by rich flavors from an aged rum and complemented by maple, cinnamon, and bitters. While Bourbons are generally consistent due to the laws regulating the spirit, rums vary a lot. I developed this recipe with a local aged rum, Privateer New England Reserve, but I can see this recipe prospering with darker rums as well. Use what you have got and experiment over time."

From Wikipedia entry: This recipe was a new variation at the Savoy's American Bar that employed Fernet-Branca as an ingredient, coming almost two decades after the corpse reviver appeared in the Savoy Cocktail Book with its #1 and #2 variations. Salvatore Calabrese states in his book Classic Cocktails that it was created by Johnny Johnson of the Savoy circa 1948, and lists it as a corpse reviver #3. Others believe it was invented later in 1954 by Joe Gilmore, also of the Savoy.

Besides Calabrese, the Fernet version is sometimes categorized by others as the corpse reviver #3, but it is not standardized and it is sometimes referenced as the №4.

This drink is found in the 1929 "L'Heure du Cocktail". The books recipes are diverse, with many sweet flavor bombs that don't make good drinks; but it also contains various period regional components absent from other cocktail books. Majestic is one such component, a blend of Cointreau and cognac that has been revived in the form of Cointreau Noir.

In creating drinks for an article on maple syrup, I wanted to do another Sour of sorts. I ended up naming it Circles and Seasons after the 1979 album by Pete Seeger that contains the song "Maple Syrup Time" which pretty accurately describes the process in folk song stylings down to warnings about not overcooking the syrup and burning it. I utilized the gin-maple aspect from from David Embury's Old Vermont (which was a gin and bitters version of the Applejack Rabbit) and the maple-grapefruit duo from the Don the Beachcomber Tiki classic, the Volcano Bowl. Combined, the complementary flavors sing splendidly together just like the medley in Seeger’s other recording of "Maple Syrup Time" on his album Seeds. I also kept the 3:2:1 formulation of how I mixed up the gin-grapefruit Seventh Heaven at Drink.

My first experiment with Damiana.